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Mozambique Cuisine
 
 
 

Present for nearly 500 years, the Portuguese greatly impacted the cuisine of Mozambique. Prego (steak roll), rissois (battered shrimp), espetada (kebab), pudim (pudding), pãozinho (Portuguese-style bread rolls) and the popular inteiro com piri-piri (whole chicken in piri-piri sauce) are all Portuguese dishes commonly eaten in present-day Mozambique.

The Portuguese influence brought different elements both in the Mozambican and the Angolan cuisines, as the Portuguese were the first Europeans who moved into southern Africa. The Portuguese influence upon the Mozambican cuisine consists mostly in the introduction of flavouring with various spices or different cooking methods, such as roasting or marinating. These Portuguese elements combined perfectly with the local cuisine resulting in delicious, flavourful Mozambican dishes. The maize, the millet and the sorghum are grown by the Mozambicans. The Mozambican cuisine uses maize and cassava in preparing the porridge. The bean or squash soup is very popular in Mozambique. The Mozambican cuisine is rich in meats and seafood such as shellfish, prawns or shrimps.

The Mozambican piri-piri is a hot pepper sauce made of hot peppers, warmed sieved lemon juice and red chillies. All these ingredients are simmered for about five minutes and salted in the end. A paste is made from these boiled ingredients which is later cooked with lemon juice and served hot mostly with meat dishes or seafood. The Mozambican diet is rich in cornmeal, millet, rice or hot stews. The use of wine in the Mozambican cuisine is another Portuguese element. Matata is a delicious Mozambican dish made of clams coked in wine, peanuts and fruits or vegetables. Frango a calrial or the chicken cooked in the African style is made of roasted chicken. The chicken is rubbed with the hot sauce and roasted over charcoals. This Mozambican meat dish is very spicy in particularly, that’s why some cooks modified the dish to have a less spicy taste.

Curries or caril are served hot in the Mozambican style, with manga achar (mango chutney). Salada pera de abacate (avocado salad) is also popular in most of Mozambique's regions. This delicious salad is made of slices lettuces, two tomatoes, two avocados, lemon dressing made of lemon juice, olive oil and peach syrup, salt, pepper and salad herbs. Ananas con vihno do porto (fresh pineapple in port wine) is made of ripe sweet pineapple, sugar and red port wine. The shrimps and seafood cooked in the Mozambican way is popular all over Mozambique. The main ingredients for this fish dish are raw shrimps, crushed red pepper, salt, water, lemon wedges and piri-piri.

The Mozambican coffees and teas from the Zambezia region are considered to be best quality products.

 

 
 

 



 


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