Cheese Varieties: Requeijão
Angolan Requeijão is typically made from cow’s milk, though some artisanal versions might use a blend. It is always consumed fresh, meaning it does not undergo any aging process. This results in a very high moisture content and a short shelf life.
There are few formal varieties of Requeijão, as its definition is quite specific. The texture can range from creamy and spoonable to slightly grainy, depending on the exact production method. It is always white in color and has a very mild, slightly tangy taste.
History: Requeijão
Requeijão has its roots in Portuguese culinary tradition, introduced to Angola during the colonial period. The cheese was adapted to local tastes and available ingredients, becoming a fixture in Angolan cuisine. Its production method was passed down through generations, often within families.
Over time, it evolved from a Portuguese import to a distinctly Angolan food product. It is now deeply woven into the fabric of daily meals and festive occasions alike. Its history is a testament to the cultural exchange between Portugal and its former colonies.
Distinctive Features: Requeijão
The most defining feature of Requeijão is its texture. It is not a firm cheese but rather a soft, moist, and spreadable curd. Its consistency is often compared to a very thick, rich yogurt or a fresh ricotta.
Its flavor profile is subtle and milky with a gentle, clean acidity. It lacks a rind and has a pure white appearance. The cheese is typically sold in small plastic tubs or wrapped in cloth.
Production Process: Requeijão
The production of Requeijão begins with fresh, pasteurized cow’s milk. The milk is heated and then coagulated using food-grade acid or a bacterial culture, rather than traditional rennet. This process forms delicate, soft curds.
The curds are carefully ladled into molds, often lined with cheesecloth, to drain the whey. Unlike many cheeses, it is not pressed, which preserves its high moisture content. The entire process from milk to finished product is often completed within a single day.
Traditions
Requeijão is traditionally a homemade cheese, with recipes guarded by mothers and grandmothers. It is a common sight at local markets, where vendors sell it fresh daily. Making it at home is considered a cherished culinary skill.
It holds a place of importance at the breakfast table, often spread on fresh bread or toast. It is also a key component in many traditional desserts and pastries. Its presence signifies comfort and home cooking in Angolan culture.
Local Wine or Beverage Pairings
Requeijão pairs wonderfully with light, crisp white wines that do not overpower its delicate flavor. A Portuguese Vinho Verde or a South African Chenin Blanc offers a refreshing contrast. The slight effervescence and acidity of these wines cleanse the palate beautifully.
For non-alcoholic pairings, a simple glass of cold, fresh milk complements its creaminess. A tangy, homemade lemonade or a light, fruity juice like passion fruit also works well. The goal is to choose a beverage that highlights the cheese’s freshness without masking it.
Suitable Fruit and Vegetables
Fresh, sweet fruits are excellent companions for Requeijão. Slices of ripe mango, papaya, or banana provide a lovely sweet contrast to its mild tang. Berries like strawberries or raspberries also work very well.
For a savory approach, try it with sliced tomatoes and a sprinkle of salt and black pepper. Cucumber slices or crisp bell pepper strips offer a refreshing, crunchy texture. It can also be used as a base for a dip with chopped herbs and spring onions.
Suitable Meat and Fish
Requeijão is often used as a filling or topping for dishes featuring grilled chicken or fish. Its creaminess helps to moisten and enrich lean proteins like grilled chicken breast. It can be mixed with herbs and smeared under the skin of a chicken before roasting.
Flaked, salted codfish is a classic Portuguese pairing that is also popular in Angola. The saltiness of the cod is perfectly balanced by the mild, creamy cheese. It is also delicious stuffed into mild sausages or served alongside grilled prawns.
Recipe Ideas
Transform your breakfast by spreading 30 grams of creamy Requeijão over warm toast or fresh baguette slices. For a savory Angolan twist, mix 100 grams of the cheese into a dough for fluffy pãozinho, creating irresistibly soft and cheesy bread rolls. Its mild, tangy flavor also makes it a perfect filling for omelets or a rich swirl into a steaming bowl of funge de bombo.
Incorporate Requeijão into your main dishes for an instant upgrade in creaminess and flavor. Stir 150 grams into a shrimp moamba to balance the spicy palm oil sauce with its smooth texture. You can also use it as a delicious stuffing for grilled chicken breasts or as the key ingredient for a quick, decadent pasta sauce that requires no cooking.
Requeijão and Herb Stuffed Chicken
This recipe transforms a simple chicken breast into a moist and flavorful dish. The Requeijão mixture keeps the chicken from drying out during cooking. It is an elegant yet straightforward main course for a weeknight dinner or a small gathering.
The creamy filling can be prepared in advance for easy assembly. Fresh, local herbs like parsley and cilantro add a bright, aromatic quality. This dish pairs beautifully with a simple side of rice and a green salad.
- 2 boneless, skinless chicken breasts
- 200g Requeijão
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1 small garlic clove, minced
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Preheat your oven to 190°C.
- Butterfly the chicken breasts by slicing them horizontally, but not all the way through, so they can be opened like a book.
- In a bowl, mix the Requeijão, herbs, garlic, salt, and pepper.
- Spread the cheese mixture evenly inside each butterflied chicken breast.
- Close the chicken and secure with toothpicks if necessary.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Let it rest for 5 minutes before slicing and serving.
Angolan Requeijão and Coconut Cake
This cake is a beloved dessert that showcases the versatility of Requeijão. The cheese adds incredible moisture and a subtle richness to the crumb. The combination with coconut is a classic flavor pairing in many Angolan sweets.
It is a simple, one-bowl cake that requires no special equipment. The result is a dense, moist cake that is not overly sweet. It is perfect for an afternoon snack with a cup of tea or coffee.
- 250g Requeijão
- 200g granulated sugar
- 4 large eggs
- 100ml vegetable oil
- 200g all-purpose flour
- 100g desiccated coconut
- 1 tablespoon baking powder
- Pinch of salt
- Preheat your oven to 180°C. Grease and flour a 20cm round cake pan.
- In a large bowl, whisk together the Requeijão and sugar until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Pour in the vegetable oil and mix until fully incorporated.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in the desiccated coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Similar Cheeses and Local Alternatives
For those seeking similar cheeses, Portuguese Requeijão offers the closest match, though its texture is often slightly thicker and its flavor a bit tangier than the Angolan version. Excellent local alternatives include fresh, spreadable cheeses like cream cheese, which provides a comparable richness, or ricotta, which can be blended until smooth to achieve a similar consistency at approximately 250 grams per cup. For a more authentic regional experience, explore other Lusophone African fresh cheeses that utilize full-fat cow’s milk and share that characteristically mild, milky sweetness.
Requeijão is most similar to other fresh, acid-set cheeses like Italian ricotta or Romanian urdă. These cheeses share its mild flavor, white color, and grainy yet moist texture. However, Requeijão often has a higher moisture content and a more spreadable consistency than ricotta, making it unique. Within Angola, it stands alone as the primary fresh cheese, though some might substitute it with a very fresh, mild farmer’s cheese or quark if necessary. Its role in the cuisine is so specific that true alternatives are rare, and it remains the best choice for authentic Angolan recipes.
Requeijão: Questions and answers
What foods pair well with Requeijão?
Requeijão pairs excellently with fresh fruits like mango, papaya, or strawberries for a sweet contrast. For savory options, try it with tomatoes, cucumber, or grilled chicken and fish. It also goes well with light white wines, fresh milk, or tangy lemonade to highlight its mild flavor.
What are good substitutes for Requeijão?
Cream cheese or blended ricotta can mimic the creamy texture of Requeijão in recipes. For a closer match, try Portuguese Requeijão or other fresh, spreadable cow’s milk cheeses. Quark or fresh farmer’s cheese are also suitable alternatives if you adjust for moisture content.
Is Requeijão safe for everyone to eat?
Requeijão is generally safe if made from pasteurized milk and stored properly. People with lactose intolerance should consume it in moderation due to its dairy content. Always ensure it smells fresh and shows no signs of mold or off-odors before eating.
How long does Requeijão last after purchase?
Requeijão has a short shelf life and should be consumed within 3 to 5 days if kept refrigerated at 4°C. Always check the use-by date on the packaging and observe any changes in smell or texture. Once opened, eat it quickly to enjoy its optimal freshness and safety.
Where can I buy authentic Requeijão?
Look for Requeijão in specialty stores, African or Portuguese markets, and some well-stocked supermarkets. In Angola, it is commonly sold fresh daily at local markets or by vendors. You may also find it online from retailers that import traditional Lusophone products.
What is the proper way to cut Requeijão?
Requeijão is too soft to cut with a knife; instead, scoop it with a spoon or spread it directly. If it is in a block form, use a wet knife to make cleaner portions without sticking. For serving, simply spoon desired amounts onto plates or into recipes as needed.
How can I eat Requeijão for breakfast?
Spread Requeijão generously on warm toast, baguette slices, or fresh pãozinho for a creamy start to your day. You can also mix it into scrambled eggs or use it as a filling for fluffy omelets. Pair it with fresh fruit like mango or banana to complement its mild, tangy flavor.
Does Requeijão need to be refrigerated?
Yes, Requeijão must be refrigerated at all times due to its high moisture content and fresh nature. Store it in the main part of your fridge, not in the door, to maintain a consistent temperature around 4°C. Leaving it out for more than two hours can cause it to spoil quickly.
What is the best way to store Requeijão?
Keep Requeijão in its original container or an airtight tub in the refrigerator at 4°C or below. Always use a clean utensil to scoop it out to prevent contamination and spoilage. Consume it within a few days of opening for the best quality and freshness.
How should I use Requeijão in my cooking?
Requeijão is perfect for spreading on toast or mixing into dough for soft bread rolls. You can stir it into sauces like shrimp moamba to add creaminess and balance spicy flavors. It also works wonderfully as a filling for omelets or stuffed chicken breasts for a moist, rich result.