Things To Do
in Cuvelai

A dense porridge made from cornmeal or cassava flour that is a staple accompaniment to stews and sauces; you’ll find it served at most home-style restaurants and family meals.

Must-Try!

A traditional Angolan stew made with fish or smoked meat and vegetables, often flavored with palm oil and served with funge or rice; look for it in town eateries when available.

A chicken or meat stew cooked with palm oil, okra and local spices — hearty comfort food commonly prepared for communal meals.

Simple charcoal-grilled beef or goat, commonly sold at small roadside stalls or cooked at local gatherings; an excellent way to sample local flavors.

Small central markets sell fresh produce, maize meal, cassava, smoked fish and grilled meat from stalls. Great for photography and trying snacks like grilled skewers and local breads.

Simple vendors near transport hubs serving quick grilled meats, boiled corn, fried snacks and soft drinks — inexpensive and ideal for tasting local street food.

Always greet people with a handshake and brief polite conversation in Portuguese where possible — respectful greetings are important and expected. Use formal titles and show deference to elders.

Ask permission before photographing people, especially in villages; some individuals may decline and it’s customary to respect that decision.

Dress modestly in rural areas — avoid revealing clothing — and be conservative in public behavior. Bringing a small gift (soap, sugar, school supplies) for host families is often appreciated.

Participate in local customs when invited, but avoid intruding on private or ceremonial events without an introduction from a local contact.

Tipping is modest and discretionary in rural southern Angola: small tips for helpful guides, drivers or staff are appreciated but not mandatory. In small eateries and markets tipping is uncommon; round up or leave small change if service is personal and exceptional.

Cash in Angolan kwanza is the dominant payment method in Cuvelai and surrounding towns. ATMs and card acceptance are limited outside larger towns (Ondjiva, Lubango), so carry sufficient cash, and exchange currency in established banks or airports.

Vegetarian options are limited but possible: ask for vegetable stews, beans and funge. Carry snacks and staples (nuts, dried fruit, grains) if you rely on a varied vegetarian diet.

Vegan choices are sparse in rural canteens; communicate clearly in Portuguese and carry supplementary food. Palm oil and beans can form the base of several vegan-friendly dishes.

Funge made from cassava is naturally gluten-free; however, confirm ingredients in breads and sauces. Bring any specialty items you need, as reliable substitutes may be hard to find.

Drink bottled or boiled water, avoid raw salads unless hygienic conditions are trusted, and choose freshly cooked hot meals to reduce risk of traveler’s stomach.