28 February 2009

Dia dos Namorados

I had a feeling it was going to be a good night when I was sitting at the beachfront bar watching Fedde Le Grand videos projected on the big screen (“Put Your Hands Up For Detroit” had taken on a new meaning recently after I discovered a South African brand of refreshing vodka beverage called “Detroit Dash” at a local bar, but I digress already). It was Valentine’s Day, after all, and to my surprise it is celebrated seriously in Angola, where it is known as “Dia dos Namorados.” Streetside vendors were hawking stuffed animals and flowers everywhere, and I had tickets to a play at the same cinema where I had been the solo customer to see a movie a few weeks prior. This time I knew I wouldn’t be alone though – I had a date with an American friend in town from Luanda and was excited to share the wonders of Benguela’s cultural offerings.

The theatre was decorated with roses fastened to the seats lining the aisles, and rose petals littered the seating area floor. Chalk outlines of hearts and other symbols of the day added to the décor. After taking bets with my date about when the show would actually start (only about 50 minutes after the posted start time), we were startled by a ruckus at the back of the theatre – apparently this troupe liked dramatic entrances. It took all of about two minutes for the first character to die from a stray bullet, but the character did live long enough to grace the audience with an incomprehensible soliloquy before expiring, which was sort of a classy way to go.

The rest of the play featured poor lighting and bad sound projection, to the point that the Angolan audience was shouting “speak up” and “turn on the lights” periodically. While there were some technical problems, there were also some pretty awesome moments, like when one of the main characters became possessed by a witch doctor in a dramatic scene involving red floor lights and dry ice smoke. Even more dramatic was a subsequent scene when the same character was exorcised by a charismatic preacher and turned into a chicken. A live chicken. Looking back, the preacher waving around the chicken as proof as God’s glory was probably the highlight and worth the price of admission alone (for those keeping track of the Angolan live entertainment industry said price of admission was Akz 1,500 or $20).

It was the best Valentine’s Day I can remember.

Pre-Light Dimming Look at Stage:


The crowd at the posted starting time (it filled up much more eventually):



Gene Kelly greets you on the way out (have you seen Xanadu? Run, don't walk):

21 February 2009

Angolan Cuisine: A Primer

A lot of people have been asking about the food here. The short answer might be a little disappointing, because grilled chicken with rice and french fries is a pretty staple lunch here, and that’s just not very exotic now, is it? There’s also no exotic game meat compared to what you might see on the menu in other southern African countries (sorry, kudu lovers). Steak and fish round out the main protein sources, as well as canned beans, corn, and peas imported from either Portugal or South Africa.

Typical self-prepared meal (rice, canned beans and corn, and ground beef, with mangoes for dessert and "30 Rock" DVD for entertainment):


Like anywhere though, there are a few local specialties that might raise an eyebrow, so I’ll summarize these along with a few notes on how food is different here, after all.

SUMMARY OF SOME ANGOLAN FOODS

FUNGE
Made with either corn flour or manioc flour, this is the most common Angolan comfort food. It’s basically a white-ish pasty substance, at times gelatinous, and nearly always flavorless (at least when I’ve tried it). Some Angolan friends insist it does have a flavor, but I think that’s pride talking. Think of mashed potatoes meets homemade glue, minus the potato flavor. Hungry yet?

Manioc (cassava) flour drying:


The final product (www.pbase.com/arodri3/ image/59692522):



KISANGUA
Fermented corn beverage, low alcohol content. Thirsty yet?

BAOBAB POD SOUP
I haven’t tried this, but hear it’s done. Even my Angolan colleague admits it's not her favorite food…

The trees:


The pods:



BEANS IN PALM OIL
Heavy texture, also found in cuisine of the Brazilian Northeast (it's called dindê oil there).

DRIED, SALTY FISH
Grouper (garopa) is the ubiquitous main catch, and cod (bacalhau) is popular too. You see the salty stuff in roadside stalls and in the supermarkets. I’ve yet to try it but will give it a shot one of these days.

Take your pick!




SWEET STUFF: SUGARCANE, PINEAPPLE, AND MANGO
The cane is my least favorite of the three - it's a lot of work per calorie and although it was sweet it left my throat feeling a little scratchy. The local pineapple crop was a pleasant surprise though. I never liked pineapple back home but here it seems juicier and sweeter. As for the mangoes, they are fresh off the tree and so juicy it ought to be a crime. A clear highlight of the local culinary options. It would be my favorite if it weren’t for…

Not so sure about the sugarcane:


The pineapple comes to you:


GINDUNGO
The best aspect of Angolan cuisine, bar none. It’s the local hot sauce, usualy homemade, that gets better over time and can really pack a punch. With this stuff even funge might be palatable. Maybe.

Bonus Photo: TAP Air Portugal meal on the flight from Lisbon prompting my traveling colleague to comment "that looks like something I would actually make":