Africa-Press – Angola. Angolan gastronomy needs to be better explored in the country, to diversify the offer and create ways to be better known abroad, as it is a rich and quality product, defended yesterday, in Luanda, “chef” Helt Araújo.
National products, he told Jornal de Angola, should also be used for the production of international dishes, above all, for the presentation of new proposals. Helt Araújo added that he intends to develop a project more connected to the history and gastronomic cultural identity of Namibe.
The standards of certain national food products, he said, are already of high quality and have the rigor of large international restaurants. “Even food safety standards are judiciously high and guarantee a quality menu”, he justified.
The mentor of the “Flor do Duke” project, located on Ilha do Cabo, created in honor of the gastronomy of Namibe, defends, in this way, greater valorization of the national product for the quality that it presents.
In that space, he said, they have tried to make a “marriage” between the national languages with the typical dishes of the Namibe region. The country, he acknowledged, is developing a lot, but still needs more investment in national production. creative solution to respond to the demands of the gastronomic market”, he said, adding that with this project he managed to employ 30 young Angolans and two expatriates, as well as training in the hotel industry.
Concept
With a unique architectural concept, the space, explained Helt Araújo, has sought to be a sign of the gastronomic cultural diversity of Namibe, “honoring the desert in all its forms and senses”.
The “Chef” reported that he found the inspiration to bring the space to life in the south of the country, so he regularly seeks to present several proposals for inspirational dishes, “happy hour” moments, with tasting of appetizers and cultural tasting dinners, called “yetu sheep”.
The idea, explained the chef, is to transform African origins into gastronomic experiences, combining food with other arts and thus creating a memorable journey for customers. On the menu, he said, there are options for all tastes, most focused on the culture of Namibe and others from the south of the country.
In a joint initiative with businessman Sílvio Ricardo, who believes it is possible to have a space of excellence and international reference as an Angolan brand, the space has seen innovation as the possibility to impose itself on the market.
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