<b>Cassava as Food Heritage and Cultural Identity: Exploring Its Potential for Gastronomic Tourism Development in Angola</b>

The valorization of traditional foods plays an important role in preserving cultural heritage and promoting gastronomic tourism. In Angola, cassava is deeply embedded in local food systems and cultural identity; however, its potential as a strategic resource for tourism development remains largely unexplored. This study examines consumers’ perceptions of cassava and its contribution to traditional gastronomy and the development of gastronomic tourism in Angola.The analysis is based on data collected from 416 consumers in the provinces of Luanda and Malanje and employs Partial Least Squares Structural Equation Modeling (PLS-SEM), together with Probit and Multinomial Logit models. The findings reveal that emotional value, social value, perceived quality, health-related attributes, and consumer satisfaction significantly enhance the perceived value of cassava. In addition, urban consumers place greater emphasis on quality and health attributes, whereas peri-urban and rural consumers exhibit stronger associations with habitual consumption, food security, and the social value of cassava.The results indicate that cassava extends beyond its role as a staple food, emerging as a key element of Angola’s food heritage and cultural identity, closely linked to authenticity and traditional culinary practices. By integrating consumer behavior with food heritage and gastronomic tourism perspectives, this study contributes to the limited literature on African traditional foods and provides evidence-based insights for policies aimed at promoting sustainable gastronomic tourism and preserving traditional food heritage in Angola.