The Pavilion of Angola was one of the first the visitor saw when entering from the West Entrance. It had a spectacular exterior, featuring wooden surfaces modelled on the geometric shapes typical of the country’s printed fabrics. This open-work surface allowed natural light to enter the rooms inside.
Three stories of information with a delicious terrace on top
Even before entering the building, visitors can look through visors in the outer walls (set at two heights, one for adults and one for children) which gave them the impression of looking through binoculars at Angola’s most beautiful landscapes.
The exhibition area’s theme was “Food and culture, educate to innovate”, and it displayed the country’s natural riches and food resources, seen from various viewpoints, articulated in four chapters: origins, growth, sustainability and future.
Entering the first room, located on the first floor, the visitor was struck by the stylized shape of an African baobab tree at the center of the structure, which passed through all the building’s floors. The walls displayed the country’s main food sources: fishing, stock breeding, agriculture and apiculture. Exhibition techniques used giant screens and wooden framing, with smaller interactive screens providing further details on request. The central space near the baobab was here devoted to Angolan Women and featured video interviews with the outstanding female representatives of the nation.
Towards modernity: preservation, research and…food tasting
Walking up to the second floor – Growth and Development – already on the stairs the visitor started to see how Angolan cuisine fully respects the food pyramid, and that the country’s natural resources supply everything necessary to a balanced diet. The second floor explored nutrition and gastronomy in Angola: the main local dishes were presented and explained, revealing the way they blend the influences of Brazilian, Portuguese and even Italian cuisine (one of the typical dishes is polenta!).
Angola’s culinary practices were well illustrated through lively show cooking performances by various chefs who showed exactly how it’s done.
On the third floor – Modernity and Future – the exhibits illustrated modern Angola’s ability in transforming, preserving and innovating its nutritional system… including an interactive game that tested which eating habits were correct.
Finally, the rooftop terrace displayed a selection of Angola’s varied plant life, and offered an informal semi-covered panoramic restaurant surrounded by varied flora, offering typical fish dishes, such as baked Angolan swordfish and lobster bisque. And to round things off, a trilogy of tropical mousses.