Mozambique
Mozambican cuisine is a vibrant and diverse culinary tradition that reflects the country's rich history, geographical position, and cultural mosaic. Situated along the southeastern coast of Africa, Mozambique's culinary landscape is greatly influenced by its Indian Ocean coastline, which provides an abundance of fresh seafood. The interplay of indigenous African ingredients with Portuguese, Arab, and Indian flavors has resulted in a unique and tantalizing food culture. At the heart of Mozambican cuisine is the liberal use of fresh ingredients, including an array of vegetables, tropical fruits, and seafood. Staples such as cassava, maize, and rice form the base of many meals, while the tropical climate supports the growth of coconuts, bananas, and other fruits that add both substance and flavor to many dishes. The country’s proximity to the sea means that fish, prawns, crabs, and other seafood are central to the diet. Prawns, in particular, are a popular choice and are often seasoned with peri-peri, a fiery chili sauce that epitomizes Mozambican flavor. Peri-peri, also known as piri-piri, is a cornerstone of Mozambican cuisine. This spicy sauce or marinade is made from small, potent chili peppers, garlic, lemon juice, and oil. It is used to flavor everything from chicken and prawns to vegetables, giving dishes a distinctive heat and zest. Another key ingredient often found in Mozambican dishes is coconut milk, which lends a creamy richness to stews and curries. Matapa, a traditional dish made from cassava leaves cooked with ground peanuts, coconut milk, and garlic, exemplifies the use of these ingredients. The influence of Portuguese colonization is evident in many aspects of Mozambican cooking. Ingredients such as onions, garlic, bay leaves, and fresh coriander reflect this heritage, as do dishes like pãozinho (Portuguese rolls) and chouriço (a type of sausage). The Portuguese also introduced methods of grilling and roasting, which are now commonplace.
