Mozambican cuisine
Mozambican cooking joins an African base to Portuguese and Indian: coconut, piri-piri, prawns and cassava.
The Portuguese brought chilli here from the Americas, and Mozambicans made piri-piri from it and sent the sauce back to Europe as their own.
On the coast coconut milk is used as widely as in Southeast Asia: in stews, in rice, in sauces for fish.
2 dishes
- Matapa
Cassava leaves pounded with peanuts and coconut milk, with prawns. Mozambique's national dish.
115 min · Medium · Main course
- Piri-piri chicken
Chicken spatchcocked and grilled over coals under a sauce of piri-piri, garlic and lemon.
70 min · Easy · Main course