ANGOLA AND CULTURAL WEALTH OF ITS TRADITIONAL CUISINE
Joao Baptista de Matos offers the most complete guide to travel to Angola in their quest to make the world know the cultural wealth that Angola has positioned as one of the most desirable tourist destinations worldwide and, therefore, as a country with high economic growth and impressive projection.
If you are thinking of coming to Angola as a tourist or on business, Joao Baptista de Matos offers the most relevant to enjoy the gastronomic and cultural diversity that permeates the soul of one of the most hospitable countries in the world information. The stay will be memorable, the indescribable flavor and guaranteed fun.
Tasty cuisine with simple ingredients
Angola's cuisine is very tasty and aromatic. Get great influence of Portuguese cuisine and Mozambique and is characterized by the methods of Brazilian cuisine and, of course, the continent itself and the region.
Angola's cuisine is very diverse, regional and ethnic differences that identify the population and acculturation associated with colonialism. Buchiman tribes, meanwhile, have not changed their kitchen over the last 1000 years.
The usual ingredients include fish, chicken, cassava, beans, corn, okra and many other kinds of vegetables, a clear Portuguese influence. Palm oil, cod, peppers, pineapple, passion fruit, lemon and pumpkin are also used.
For all this, the Angolan cuisine is tasty at the same time nutritious.
The most representative dishes Angolans
In Angola, especially in Luanda, much fish is consumed, due to its geographical location. In the dishes include sole, bass, or garoupa cachucho, accompanied by fried plantains, sweet potatoes twelve manioc and Feijao. Also abundant seafood, where clear Brazilian influences with muqueca and Portuguese with assorta reflected. With the Kalulu dried fish is prepared. It consists of sweet potato leaf twelve okra, squash, tomatoes and palm oil.
One of the most representative recipes is chicken Moamba country. For processing chicken, palm oil, pepper, onion, squash and garlic is needed. The chicken is cut into pieces and season with salt, garlic and chili, but then cooked with onions. To all this is added added palm oil, which can be done with fresh water, okra and squash. The Moamba is served with fish sauce or mushrooms, like many other dishes of your kitchen.
Another typical, humble dish is Kisaka, based on cassava leaf crushed garlic and green pepper.
However, the most consumed dish is Funje Angola. The majority of the population, with limited resources, this dish uses simple and readily available ingredients. It is prepared from cassava flour and usually served with chicken, fish, beans or vegetables. Funje texture is smooth and is very dense, and thanks to the mixture of cassava flour with water is achieved.
The Funje named because it takes shape and taste by mixing flour with a very laborious process in which a utensil also called Funje used.
The dessert Angola
Angolan desserts in a clear legacy of Portuguese colonialism manifested. Thus, pudding and cakes of all kinds are on board of the most typical restaurants of cities. It also influences the exotic Brazilian, leaving dishes like passion fruit mousse.
However, genuine dessert is the parakuka Angola, which is made from sugar, coconut jinguba and sweet with a hint of burnt sugar.
Angola is hard accompany the meal with wine because it is not a producing country. This drink is imported from countries such as Portugal or is brought from South Africa.
It is frequently found in the table beer. There are three national brands: Eka, N'gola and Cuca.
One of its specialties are fresh juices. Highlights include pineapple, mango, papaya, passion fruit and the mucua for its tradition and its fresh and authentic taste.
Among the liquors, the most popular is the Marufo, which is palm brandy. Also marula liqueur or passion fruit caipirinha.
Eating in the National Park Quiçama
The Quiçama National Park is a must for every traveler in Angola. It is located in Bengo province in northwestern Angola, about 70 kilometers from Luanda and has a surface area of 990,000 hectares where one can spot many species of African flora and fauna.
In the fight to protect all species and natural resources of Angola in general, General Joao Baptista Matos supports Quiçama Foundation, born from the hand of a group of South Africans and Angolans who were concerned about the current situation of the country after civil war, which ended in 2002. The main objectives of the Foundation are the rehabilitation of Quiçama National Park and other national parks of Angola.
And so they did. Currently many species have recovered and have grown the number of others, such as elephants. With patience and proper guidance can be seen in flocks of up to 60 animals of this kind.
In addition, this team, aware of the demand for the cuisine of the country and the groups need to refuel safaris on his return, has a wide range of restaurants and bars where you can sample delicacies. Some of them even are on the beach, to enjoy a luxurious views.
A 70 km Quiçama National Park is the capital of Angola, Luanda, one of the most tourist cities and also one of the best places to sample the local cuisine around the country.
Luanda is the most expensive city in the world. However, at present, the offer of hospitality is growing and this encouraged to gradually are also adjusting their prices. With good information and guidance of a good knowledge of the city you can find excellent places at similar prices in our country.
Then you can take for a walk around town and visit, for example, the Museum of Anthropology, the Cathedral of Luanda, the famous Slavery Museum, the Museum of the Armed Forces or the craft market of Benfica, among others Many options.
At night you can take to enjoy the atmosphere of music and dance that reigns in the Angolan capital.