Chef Ricardo Braga - «Independence has allowed us to reclaim dishes, recognise the value of ingredients and express our identity.»

He is convinced that gastronomy is a living expression of Angolan identity: made up of memories, affection, intense flavours and respect for the country’s roots. For chef Ricardo Braga,cooking means honouring tradition, placing value on local produce and showcasing Angola to the world. ‘Teimosa da Banda’ is his latest project, which aims to promote the flavours of the country.

How did your training in Portugal influence your career?
It was a decisive factor. It gave me a solid technical foundation and a more discerning eye for ingredients and processes. That experience made me more appreciative of the flavours of our country, not only for how they taste or their cultural value, but also for their gastronomic potential.

How would you define the essence of Angolan cuisine?
It is a cuisine with soul, oral tradition and memories passed down from generation to generation. It draws on local ingredients such as peanuts, palm oil, dried fish, beans, cassava and gimboa. More than just recipes, it is a cuisine that unites, celebrates and heals.

Tell us about your ‘Teimosa da Banda’ project.
It’s my latest project, which aims to showcase the flavours of Angola. I believe that before you can reinvent a dish, you need to know it inside out. This is why I focus on Angolan produce and use contemporary techniques without compromising the soul of the flavour. It’s not about wiping out tradition, but rather adding to it while preserving its essence.

«[...] we need to present our cuisine with pride, consistency, and quality.»

And how do you approach being a creative chef in a cuisine steeped in collective memory?
Being creative is an act of responsibility. Angolan gastronomy depends on the legacy of mothers, grandmothers and communities. When I create, I enter into dialogue with these memories. The ‘empada de moamba de ginguba’ (a type of pie), the “pincho de frango” (chicken skewers) from the streets of Luanda, or the “bolinha de peixe seco com maionese de calulu” (dried fish balls with calulu mayonnaise) are examples of dishes that reflect this dialogue between past and present.

Is Angola’s diversity also an inspiration?
Without a doubt. Every province has its own flavours, techniques, and rituals. This cultural plurality is an endless source of inspiration that allows me to combine tradition and innovation.

Could Angolan cuisine conquer the world?
I really think it could. We’ve got authenticity, flavour, history, and identity. There is no need to cater to foreign tastes; we need to present our cuisine with pride, consistency, and quality. When you respect tradition, it can cross borders.

«When you respect tradition, it can cross borders.»

What role does sustainability play in your cooking?
It goes far beyond the choice of ingredients. It involves tackling waste, supporting local producers, respecting nature and educating your staff and customers. The modern chef has to be a cultural ambassador and an agent of social and environmental change.

What are the ingredients that best represent Angola?
Palm oil, cassava and its leaves, funge, beans, peanuts, dried fish, gindungo and shellfish from the coast. These are ingredients that tell stories and embody the soul of our cuisine.

How can the ‘Visit Angola’ brand support gastronomy?
It can promote Angola as an authentic tourist destination, by highlighting local ingredients, festivals and gastronomic itineraries. This stimulates domestic tourism, attracts investment, improves infrastructure and encourages the training of chefs, farmers and market vendors. Gastronomy should be a key part of the tourist experience.

What is your assessment of these 50 years of independence for gastronomy?
Independence has allowed us to reclaim dishes, recognise the value of ingredients and express our identity. We are now at a turning point: between the past that we honour and the future that we want to build. I see a cuisine that is increasingly respected, studied and innovative, but always true to its soul. Angolan gastronomy has everything it needs to conquer the world by being exactly what it is: diverse, rich and authentic.

«The modern chef has to be a cultural ambassador and an agent of social and environmental change.»