Category
page 1Mozambican cuisine
piri piri
cultivar of Capsicum frutescens
Kalimotxo
The kalimotxo () or calimocho () is a drink consisting of equal parts red wine and a cola-based soft drink.
Mozambican cuisine
culinary traditions of Mozambique
matapa
Matapa or matata is a typical Mozambican dish, prepared with young cassava, pumpkin, or spinach leaves which are usually ground in a large wooden mortar and pestle before being cooked with peanuts, tomatoes, garlic, onion and coconut milk. Many matapa dishes incorporate cashew nuts, crab, or shrimp. It is often served over rice.
shrimp curry
Indonesian, Indo-Portuguese and Thai curry dish
Mageu
Mageu (Setswana spelling), Mahewu (Shona/Chewa/Nyanja spelling), Mahleu (Sesotho spelling), Magau (xau-Namibia) (Khoikhoi spelling), Madleke (Tsonga spelling), Mabundu (Tshivenda spelling), maHewu, amaRhewu (Xhosa spelling) or amaHewu (Zulu and Northern Ndebele spelling) is a traditional Southern African non-alcoholic drink among many of the Chewa/Nyanja, Shona, Ndebele, Nama Khoikhoi and Damara people, Sotho people, Tswana people and Nguni people made from fermented mealie pap. Home production is still widely practised, but the drink is also available at many supermarkets, being produced at f
usipa
thumb|These Yawo men sit at a rural village market in Mozambique where usipa (dried fish) is being sold while they chow down on locally baked pao (bread)
Mielie-meal
Coarse maize flou, mainly used in Africa