Food in Mozambique

Mozambique's food is rich and flavorful, unlike that of many other African countries. The majority of the population lives near the sea, and seafood is served on almost every menu. Lobsters, prawns, and crab are caught off the coast of Mozambique and used in even the simplest of dishes. Matapa, a delicious blend of coconut, cassava leaves, and a seafood variety (clam, crab, or prawn), is a local favorite – but be warned, it looks like baby food! For $3-$8, you can have a good and local meal.

Fresh seafood from the country's abundant coastline is used heavily in regional dishes, with chicken and goat serving as the most common meats. Cassava, a root imported from Portuguese Brazil, and xima (pronounced "shima"), a stiff maize porridge, are two sources of starch. Mango, avocado, and papaya are examples of exotic fruits that are both inexpensive and plentiful. Coconut and cashews, on the other hand, are the stars of the Mozambican culinary scene, with both being widely used in traditional recipes.