Various homemade spirits are made, including capatica (made from bananas, a Cuanza Norte specialty), caporoto (made from maize, a Malanje specialty); cazi or caxipembe (made from potato and cassava skin); kimbombo (made from corn), maluva or ocisangua (made with palm tree juice, sometimes described as "palm wine," a Northern Angola specialty), ngonguenha (made from toasted manioc flour), and ualende (made from sugarcane, sweet potato, corn, or fruits, a Bie specialty).
Angola’s struggle in the past has obstructed the country’s image as one of the hot shot destinations in Africa. However, with things finally settling down, Angola has uplifted itself and is now ready for you to embark upon an exploration of this breathtakingly beautiful land and envelop yourself in the colors of its unique culture.
The origin of the culture of Angola is tied to the traditions of the central Bantu peoples and the ancient kingdom of Kongo. Located on the southwestern coast of Africa, Angola became a key colony in the growing Portuguese empire after 1500, but for most of the years of its domination Portugal exerted little cultural influence, content to control the slave trade from forts along the coast.