Mozambique Food & Recipes

Mozambican cuisine is a blend of African, Portuguese, and Indian influences, resulting in a unique and flavorful cuisine. Here are some popular Mozambican dishes:

1. Piri-piri chicken: This is a spicy grilled chicken dish that is marinated in a spicy sauce made with piri-piri peppers, garlic, and lemon juice.
2. Matapa: This is a traditional dish made with cassava leaves, peanuts, and coconut milk. It is often served with rice and seafood.
3. Peri-peri prawns: This is a popular dish made with large prawns that are marinated in a spicy peri-peri sauce and grilled to perfection.
4. Xima: This is a staple food in Mozambique made from maize flour and water. It is similar to other African porridges and is often served with stews or sauces.
5. Chamussas: These are similar to Indian samosas and are filled with a mixture of meat, vegetables, and spices. They are often served as a snack or appetizer.
6. Feijoada: This is a hearty stew made with beans, meat, and vegetables. It is a popular dish in many Portuguese-speaking countries, including Mozambique

Xima

Xima is a staple food in Mozambique and other African countries. It is made from maize flour and water and has a thick, porridge-like consistency. The maize flour is mixed with water and then cooked over low heat, stirring constantly until it thickens and forms a smooth, dough-like consistency. Xima is often served with stews or sauces made with meat, vegetables, or seafood. It can also be flavored with spices or served with a side of vegetables or beans. Xima is a filling and nutritious food that is a staple of many Mozambican meals.

Instructions:

1. Preparing the Water:

• Start by boiling water in a pot. The amount of water will depend on how much Xima you want to make. For demonstration, we'll use about 1 liter of water.

1. Making the Base Porridge:

• Once the water is hot, but not boiling, add a small amount of cornmeal to the water slowly while stirring continuously to avoid lumps. This will create a thin porridge base.

• Let this base cook for a few minutes until it starts to thicken.

1. Thickening the Xima:

• Gradually add more cornmeal to the pot in small increments. Stir continuously using a large wooden spoon or a traditional Xima stirrer to ensure even cooking and to prevent lumps.

• As you add more cornmeal, the mixture will become thicker. Continue stirring and adding cornmeal until you reach your desired consistency. Xima should be thick enough to hold its shape.

1. Cooking the Xima:

• Once the desired thickness is achieved, reduce the heat and allow it to cook while stirring occasionally. This process should take about 10-15 minutes.

• The Xima is ready when it pulls away from the sides of the pot and is thick and smooth.

1. Serving Xima:

• Traditionally, Xima is served as a large ball or in smaller communal balls. Wet your hands slightly to prevent sticking and shape the Xima into balls.

• Serve the Xima hot as a side dish to stews, meats, fish, or vegetables.

Tips:

• Consistency: The consistency of Xima is key. It should be thick but smooth.

• No Salt Needed: Xima itself is often made without salt; the flavor comes from the accompanying dishes.
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• Storage: Leftover Xima can be stored in the fridge and reheated by steaming.

Matapa

Matapa is a traditional Mozambican dish made with cassava leaves, ground peanuts, garlic, coconut milk, and sometimes shrimp or other seafood. The cassava leaves are cooked until tender and then ground with peanuts and garlic to form a paste. The paste is then mixed with coconut milk and simmered until thick and creamy. The shrimp or other seafood is then added to the mixture and cooked until done. Matapa is often served with rice or xima, which is a staple food made from maize flour and water. It is a popular dish in Mozambique and other African countries and is known for its rich, nutty flavor and creamy texture. 

Instructions:

1. Preparing the Matapa Paste:

• In a bowl, mix 400 grams of finely chopped matapa leaves with 200 ml of water. Gradually add the water to avoid lumps.

1. Preparing the Coconut Milk:

• If using fresh coconuts: Grate the flesh of two coconuts and blend with a bit of warm water. Strain the mixture to extract the coconut milk, ensuring you get about 2 liters of liquid.

• If using desiccated coconut: Soak 2 cups of desiccated coconut in 2 liters of warm water. Let it sit for a bit, then blend and strain to extract the milk.

1. Preparing the Peanut Paste:

• Place 250 grams of peanuts in a blender with about 1 liter of warm water. Blend until smooth.

• Alternatively, you can crush the peanuts using a mortar and pestle and mix with warm water.

1. Cooking the Matapa:

• Transfer the matapa mixture to a large pot and bring it to a boil. Allow it to simmer until all the water is absorbed and the matapa leaves are soft and cooked through.

• Once the matapa is ready, add the peanut paste and coconut milk mixture to the pot. Stir well to combine.

• Let it simmer on low heat for about an hour, stirring occasionally to prevent sticking. Add salt to taste.

1. Cooking the Crab:

• Add the cleaned and halved crabs to the pot with the matapa mixture about 15 minutes before the cooking time ends. This timing ensures that the crab cooks through without overcooking.

1. Final Touches:

• Allow the mixture to simmer until the crabs are fully cooked and the flavors are well combined.

• Adjust the seasoning if needed, and ensure the consistency is thick and creamy.

1. Serving:

• Serve the Crab Matapa hot, accompanied by rice or xima (cornmeal porridge). This hearty and flavorful dish is sure to be a hit.

Tips:

• Ensure that the water used for blending the coconut and peanuts is warm but not boiling.

• You can adjust the consistency of the matapa by adding more or less coconut milk.

• The longer the matapa simmers, the richer the flavors will become.

Peri-peri prawns 

Peri-peri prawns are a popular dish in Mozambique, made with large prawns that are marinated in a spicy peri-peri sauce and grilled to perfection. The dish is often served with rice or xima, which is a staple food made from maize flour and water. Here is a recipe for peri-peri prawns:

Instructions:

1. Preparing the Pan:

• Preheat a large skillet over medium heat. Once heated, add the olive oil.

1. Sautéing the Aromatics:

• Add the diced onion to the skillet and sauté until translucent, about 2 minutes.

• Add the minced garlic and cook for an additional 30 seconds, until fragrant.

1. Adding the Shrimp:

• Increase the heat to medium-high. Add the shrimp to the pan and cook until they start turning pink around the edges.

1. Incorporating the Spices:

• Add the paprika and stir to coat the shrimp evenly.

• Add the butter and let it melt into the sauce.

1. Adding Wine and Bouillon:

• Crumble the chicken bouillon cube into the pan, if using.

• Pour in the white wine, and bring the mixture to a simmer. Allow the wine to reduce slightly, which should take about 2 minutes.

• Season with salt and pepper to taste.

1. Spicing It Up:

• If you like it spicy, add the piri-piri hot sauce now. Adjust the amount based on your spice tolerance.

1. Simmering and Final Touches:

• Reduce the heat to low and let the sauce simmer for a few minutes, allowing the flavors to meld together.

• Add a few squirts of lemon juice to brighten the flavors.

1. Garnishing and Serving:

• When the shrimp is fully cooked and the sauce is rich and flavorful, remove from heat.

• Sprinkle with fresh parsley (or dried parsley in a pinch).

• Serve the shrimp and sauce on a platter garnished with lemon wedges.

1. Serving Suggestions:

• Pair with crusty Portuguese bread for dipping into the sauce.

• For a complete meal, serve over rice or spaghetti.

Tips:

• If you don't have fresh parsley, dried parsley works just fine.

• You can use butter instead of olive oil for a richer flavor.

• Use beer instead of wine for a different flavor profile.

• Adjust the amount of garlic based on your preference.

Peri-peri chicken

Instructions:

1. Prepare the Marinade:

• In a mortar and pestle (or blender if you don't have one), combine the shallots, garlic, chilies, lemon zest, thyme leaves, bay leaves, and a pinch of salt. Grind these into a paste.

• Add a small amount of smoked paprika to the paste and continue to grind.

• Incorporate the tomato paste that has been toasted in a pan over medium heat for 3-4 minutes to deepen the flavor.

• Add the vinegar, lemon juice, and olive oil. Mix until well combined but slightly chunky. Set aside.

1. Prepare the Chickens:

• Spatchcock the chickens by removing the backbone. To do this, cut along either side of the spine using kitchen shears, then flip the chicken and press down on the breastbone to flatten.

• Pat the chickens dry with paper towels.

• Season both sides generously with salt and smoked paprika. Make sure to get under the wings and on the legs.

1. Marinate the Chickens:

• Apply the marinade generously to both sides of the chickens, ensuring they are well coated.

• Place the chickens in a bowl or large Ziploc bag, cover (or seal), and refrigerate for at least 24 hours (48 hours for deeper flavor).

1. Cooking the Chickens:

• Preheat the oven to 400°F (200°C).

• Heat two large oven-safe pans over medium heat and preheat two heavy pans in the oven for weighting down the chickens.

• Add a little olive oil to the pans and place the chickens skin-side down.

• Place the preheated heavy pans on top of the chickens to weigh them down and ensure even cooking.

• Cook the chickens mostly on the skin side for about 12 minutes on the stovetop, and then transition them to the oven, still skin-side down with weights on top.

• Roast in the oven for an additional 20 minutes. Remove the weights, flip the chickens, and roast for another 15 minutes or until the internal temperature reads 165°F (75°C).

1. Prepare the Sauce:

• Scrape off excess marinade from the chickens and place the marinade into a small pot.

• Cook the marinade over medium heat for several minutes to ensure any raw chicken contamination is gone.

• Add a few tablespoons of butter and a bit of the juices from the cooked chicken. If the sauce splits, a little water can help re-emulsify it.

1. Final Touches:

• Brush the cooked marinade back onto the chickens while they finish roasting in the oven for that perfect glaze.

• Let the chickens rest for 15-20 minutes before serving to retain the juices.

1. Final Tips:
   

• Marinating Time: For the best results, marinate the chickens for 24-48 hours. This will allow the flavors to develop deeply.

• Cooking Method: Cooking the chickens mostly on the skin side ensures a crispy and flavorful exterior.

• Re-heating the Marinade: Re-heating the marinade and adding butter balances out the flavors and enhances the sauce for serving.

Chicken Zambeziana

Chicken Zambeziana is a popular Mozambican dish that is made with chicken, coconut milk, and spices. 

ZAMBEZIAN CHICKEN - MOZAMBICIAN RECIPE!

• Ingredients:
• Chicken with skin -1
• Garlic pasta- 2 teaspoons
• Bay leaf-2
• Juice of half a lemon
• Dried piri piri (in flakes) - 1 teaspoon
• Coarse salt to taste
• Coconut milk - 1 cup

Bean stew - Feijoada

Directions:

1. Cooking the Beans:

• In a separate pot, simmer the butter beans (feijão manteiga) until they are tender. Be careful not to overcook them as they will continue to cook later with the meats.

1. Cooking Preparation:

• Once the meats are ready, remove them from the heat. The rendered fat from the meat will be used for sautéing.

1. Sauté Aromatics:

• In a large pan, heat the olive oil. Add the minced garlic and chopped onions. Sauté until the onions are translucent.

• Stir in the curry powder and allow it to cook for a minute, releasing its aroma.

1. Add the Sausages:

• Add the sliced chouriço and morcela to the sautéed onions. Fry until the oils from the sausages are released, adding depth to the flavor.

1. Add Tomatoes and Tomato Paste:

• Stir in the chopped tomatoes and tomato paste. Cook until the tomatoes break down, forming a rich base.

1. Combine the Ingredients:

• Add the pre-cooked pork cuts to the pan, mixing well with the tomato mixture. Be gentle with the morcela to prevent it from breaking apart.

1. Add the Beans and Vegetables:

• Carefully fold in the beans. Add the sliced carrots and chopped cabbage. Pour in enough water to cover all the ingredients.

• Bring the mixture to a simmer, allowing the flavors to meld together.

1. Finishing Touches:

• Just before serving, add the sliced green bell pepper. Cover the pan and turn off the heat. Let the residual heat cook the bell pepper to maintain its crunch and bright flavor.

1. Serving:

• Serve the feijoada hot, accompanied by white rice and a slice of orange on the side for an authentic touch. Enjoy this comforting and flavorful dish that brings the essence of Mozambique to your table.

Notes:

• Quantity Adjustments: Feel free to adjust the ingredient quantities based on the number of servings you need. This recipe also tastes even better the next day, so making a larger batch is always a good idea.

• Storage: Leftovers can be stored in the refrigerator and reheated the following day. The flavors deepen and improve over time.

Crab stew - carril de caraguejo

Carril de Caranguejo is a popular Mozambican dish made with crab meat, coconut milk, and spices. Here is a recipe for Carril de Caranguejo: 

Instructions:

1. Preparing the Spice Paste:

• In a mortar and pestle, add the garlic cloves, chopped ginger, and cloves. Grind well until you form a smooth paste.

• Add the ground coriander and turmeric. Mix well and set aside.

1. Sautéing the Ingredients:

• In a large pan, heat the olive oil. Add the chopped onion and bell peppers. Sauté until they are soft and fragrant.

• Add the chopped tomatoes and tomato paste. Cook, stirring constantly, until the tomatoes start to break down and form a consistent sauce.

1. Adding the Crab:

• Carefully add the crabs to the pan. Stir gently to ensure the crabs absorb the flavor of the sauce without breaking their legs.

1. Incorporating the Spice Paste:

• Add the spice paste prepared earlier. Mix gently, ensuring that the crabs are well coated with the seasoning.

1. Adding Coconut Milk and Mango:

• Add the coconut milk and slices of green or dried mango (or a few drops of lemon juice if preferred). This will add a slight acidity that balances the sweetness of the coconut.

• Bring the mixture to a boil, then reduce the heat to medium. Season with salt to taste.

1. Cooking and Finishing:

• Cook on medium heat for about 5 minutes, allowing the coconut milk to integrate well with the flavors and the crabs to cook thoroughly.

• If you prefer a thicker sauce, let it cook for a few more minutes until you reach the desired consistency.

Serving:

• Serve the Crab in Coconut Milk with white rice and garnish with fresh coriander, if desired. This dish is a burst of flavors that will surely delight everyone at the table.

Tips:

• Spices: Adjust the amount of ginger and cloves according to your personal taste.

• Mango: If using dried mango, hydrate it in a bit of warm water before adding it to the pan.

• Coconut Milk: For a richer flavor, use fresh or homemade coconut milk.

Dried fish and Xima ( Cabo Delgado)

Step-by-Step Instructions:

1. Preparing the Fish:

• Use a suitable knife to carefully remove the fish scales. You can also remove the head if you prefer.

• Soak the fish in water to remove any impurities. Change the water as needed to ensure all residue is eliminated.

1. Preparing the Fire:

• Set up a stove with charcoal. To speed up the process, you can use a fan to help the charcoal ignite more quickly.

• Place a frying pan on the stove and add olive oil to heat it up.

1. Frying the Fish:

• Rinse the fish again to ensure no sand residues remain.

• Add chopped onion to the frying pan with olive oil and sauté until golden.

• Place the fish in the pan and fry until it is well-browned and crispy. This process should be done with patience to ensure the fish cooks thoroughly and becomes flavorful.

1. Preparing the Xima:

• In a separate pot, heat water until it is almost boiling. Gradually add the cornmeal, stirring constantly to avoid lumps.

• Add a pinch of salt and continue stirring until achieving a firm consistency.

1. Finishing the Dish:

• After frying the fish, prepare a sauce in the same pan using onion, tomato, tomato paste, and coconut milk. Add lemon juice to give the sauce a tangy flavor.

• Once the sauce is well-mixed, add the fried fish back into the pan to absorb the flavors.

1. Serving:

• Serve the fish with the sauce alongside a portion of xima. This combination creates a delicious and authentic meal, highly enjoyed in the northern regions of Mozambique, particularly in Cabo Delgado.

Maracuja Cake

Maracuja cake is a delicious dessert that is popular in Mozambique and other countries in Africa. It is made with passionfruit, which is known as maracuja in Portuguese. Here is a recipe for maracuja cake:

Instructions:

1. Prep Work:

• Preheat your oven to 350°F (180°C).

• Grease a bundt cake pan with butter and dust it with flour.

1. Making the Batter:

• In a mixing bowl, add the eggs, sugar, and vegetable oil. Use an electric mixer to beat the ingredients until you achieve a creamy, whitish mixture.

• Add the passion fruit juice and gradually incorporate the flour. You can either mix this by hand with a whisk or continue using the electric mixer at low speed.

• Once the batter is smooth and well-mixed, add the baking powder and gently fold it in.

• For extra texture and flavor, you can add a spoonful of passion fruit seeds to the batter.

1. Baking:

• Pour the batter into the prepared bundt pan. Ensure the batter is evenly distributed.

• Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool for a few minutes before removing it from the pan. Use a knife to gently loosen the edges if needed.

1. Making the Passion Fruit Syrup:

• In a saucepan, combine 1 cup of water, 1 cup of sugar, and the pulp of 3 passion fruits.

• Bring to a boil and then reduce to a simmer, stirring occasionally until the mixture thickens into a syrup-like consistency. This should take about 10 minutes.

1. Final Touch:

• Once the cake is cooled and removed from the pan, drizzle the passion fruit syrup over the top. Ensure the syrup is evenly spread and let it soak into the cake.

• The result is a beautifully glazed cake that is moist and flavorful.

Tips:

• Consistency: The batter should be slightly liquid to ensure a light and fluffy cake.

• Baking Time: Oven times may vary, so start checking the cake at 30 minutes.

• Decoration: Use additional passion fruit seeds or edible flowers to decorate the cake for an extra touch.