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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Sura
Palm wine tapped and fermented along the coast. A wine & spirit recipe from Mozambique.
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Tihove
Cracked maize simmered slowly with groundnut flour and beans. Ready in 20 minutes prep and 2 hours 30 minutes cooking.…
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Tipo Tinto
Dark overproof rum, drunk mixed rather than neat. A wine & spirit recipe from Mozambique.
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Xima
Smooth maize-meal porridge scooping up matapa and curries. Ready in 5 minutes prep and 30 minutes cooking. Serves 4. A…