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.
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).
As a Portuguese colony for centuries, Angolan cuisine bears Portuguese influences. For instance, the Angolans’ use of certain spices and methods of cooking were greatly influenced by Portugal. Still, other European and Asian cuisines have also left a mark in Angola’s culinary culture.