Angola and Russia seem
to be two distant countries, but not in Expo! On august 13, the respective
culinary traditions came together for an afternoon under the banner of taste
and melting pot.
Sergey Biniavsky,
sub-chef of the renowned “Café Puskin” in Moscow and Luís “Kitaba”, chef at the
Angolan Pavilion, created an exclusive dish: mousse with Kisaca (cassava
leafs), peanuts and tomatoes on a traditional dark Borodinsky bread with lemon
butter.
The endless plantations
of rye in the north of Russia and the cassava growing in the warm and bright Angolan
soil, were united for a taste very much enjoyed by the participants of the degustation.
The afternoon was
framed by traditional Angolan dances by Kina Ku Moxi, who enchanted the Expo
public.
The Angolan gastronomy,
full of influences, versatile, decided and well adaptable to travel to
different countries and peoples. What will be the next destination?
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