To make kissangua, maize flour is mixed with water and left to ferment for a day or two. Fermentation is a natural process where tiny organisms called yeasts and bacteria feed on the sugars in the flour, creating a sour flavour and gentle fizziness - similar to how yoghurt is made from milk.
Kissangua is usually pale and creamy-looking. It is served cool and is very refreshing on a hot day. It is also quite nutritious, as the fermentation process helps release extra vitamins. Many Angolan communities consider kissangua an important part of their cultural heritage.
Sharing a large pot of kissangua is a symbol of friendship and community in Angola. At gatherings, it is often passed around in a communal cup or calabash (a dried gourd used as a bowl). The act of sharing a drink is about more than just thirst - it is a way of coming together.