Continuing our tour of interviews around the world, with the help of my dear old friend, Arnaldo “Don Kimani”, we change hemisphere and take you in Angola. Thanks to Arnaldo we were able to get in touch with some local liquor producers. Today we interview Suellen Onguene, a young Angolan entrepreneur who uses her knowledge of chemistry and the African territory to provide a new solution to the bar market in Angola, and possibly the international one.
Suellen Onguene and a bottle of Liccour’S Mùcua (baobab)
First of all, tell us who you are and what’s your job
My name is Suellen Onguene, I’m a chemical engineer.
I have started my own liqueur business two years ago. The brand is called Liccour’S.
It’s a homemade drink based on fresh fruits and essences found in our national market. But my main occupation is in a major beer factory in Angola, there is where i gained part of my experience.
The fruits are typically African with a strong delightful taste. The liqueur can be can be served iced and it can also be used to mix a lot of nice cocktails.
We are compromised with the environment and our bottles are recycled and personalized at home.
We are committed to satisfying our clients, so everyday we are looking for something to improve and innovate.
My goal is to industrialize the production and I feel that everyday I’m one step closer to achieve this.
Coming to the COVID-19 crisis, how did you react humanly, psychologically at the spread of the virus and the consequent lockdown?
Liccour’S Gengibre (ginger)
When it started I was scared and concerned about my health and business.
The first month of quarantine here in Angola, I didn’t step outside my home and didn’t sell at all. But as the time passed I started seeing as an opportunity to grow my business. I started investing my free time in marketing my product in different ways and people started responding. I was surprised at first, I didn’t expect much but from the time I drifted my negativity away and started using my creativity, my sells went up.
Could you describe how is the bar scene of your country changed after the COVID-19 crisis?
During the first half of the pandemic all bars were closed that took the bar scene to an halt. Now they are opening back again slowly, I sense that big opportunities are coming for businesses like mine. Bartenders and bars need to innovate and give room to new brands, to awake the curiosity of customers.
In your opinion, how will it change in the future?
Due to the world scenario customers will be more demanding regarding the quality and the image of the brand. Also the touristic impact that they might have will be a point of advantage.
Could you suggest your favorite bars in your country?
Here are some bars in Angola that I really like Mbawa, Alfama and The Test
Today we gave space to a young growing producer. We will be back for more information on the Angolan scene and I hope to be able to solicit some interest in this magnificent country that still manages, more than 15 years later, to make me dream of beautiful African landscapes.
