Mozambique
Portuguese-African coastal cooking: piri-piri seafood and chicken, coconut milk, cassava staples and peanut-rich matapa. That is the short version of what Mozambique cooks. Look for Piri-piri chicken (flame-grilled chicken basted in fiery piri-piri marinade), Matapa (cassava leaves ground with peanuts, garlic and coconut milk) and Molho de piri-piri (bird’s eye chilies crushed with garlic, lemon and oil into a stinging sauce). Portuguese settlers grilled chicken with the small African bird’s eye chili; Mozambican-Portuguese migrants took the recipe to Johannesburg, where Nando’s began in 1987. This atlas has 29 Mozambique dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Frango à cafreal
Chicken marinated in green chili, garlic and coriander, then grilled hard. Ready in 30 minutes prep and 35 minutes cooking.…
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Galinha à zambeziana
Chicken simmered in coconut milk, lime and piri-piri, Zambezia style. Ready in 30 minutes prep and 50 minutes cooking. Serves…
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Matata
Clams stewed with young greens and ground peanuts, spooned over xima. Ready in 40 min prep and 40 min cooking.…
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Mucapata
Zambezia rice cooked with mung beans and coconut. Ready in 15 minutes prep and 45 minutes cooking. Serves 6. A…
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Nipa
Clear spirit distilled from fermented coconut or cashew sap. A wine & spirit recipe from Mozambique.
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Peixe seco
Fish and small shark sun-dried on racks, torn into stews. A charcuterie & cured recipe from Guinea-Bissau.
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Prego no pão
Garlicky steak sandwich in a Portuguese roll. Ready in 20 minutes prep and 15 minutes cooking. Serves 4. A street…
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Rum and Raspberry
Tipo Tinto rum topped with raspberry Sparletta soda over ice. 3 minutes to prepare. 1 glass. A cocktail recipe from…