As a country the Portuguese occupation has a profound impact on local foods that has produced some of the most unique and interesting cuisine within Southern Africa. Towards the coast a great deal of seafood is used within even the most basic of dishes, however, in land the maize based partridges common throughout Africa becomes staple but with some Portuguese flair.
Piri-Piri, also known as the African bird's-eye chili this extremely strong chili is common is sauce form throughout the country.
Pãozinho , also known as Portuguese rolls or Prego(beef) no pãu and bifana (pork) . A floury and often semi-sweet bread roll, typically served with meat in the center.
Matapa, a seafood (clam, crab or prawn)stew made with Casave leaves and generally served over rice. This is one of the Mozambique staples.
Camarão National, are Mozambican prawns marinaded in a Piri-Piri, garlic, onion, lemon and vinegar.
Cray fish and other seafood. These are caught off the beach throughout the country and will generally be prepared with a piri-piri marinade, served with rice and matapa.
Kakana This is a bitter tasting local vegetable.
The Most Frequently Asked Travel Questions about Mozambique
Where To Stay & Best Hotels in Mozambique - updated May 2024
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Mozambique Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
