A meeting with cook Raul Carvalho, to talk about Angolan food, turned into a most enjoyable evening. We not only chatted, but also cooked together.
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| Ingmar & Raul |
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| Preparing cassava |
He shared prized Angolan ingredients, his personal music collection, and very special stories from his youth.
This tale I loved most.
Growing up ,the Carvalho kids( there were 13 of them) were never short of a snack or a nibble during childhood adventures. A slice of peeled, raw cassava(crunchy and slightly sweet), piece of baobab fruit or Raul’s personal favourite, a handful of “gingubas” unshelled groundnuts in his pocket kept hunger at bay.
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| Baobab fruit |
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| Delicious Angolan food |
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