Mozambican Cuisine

Mozambican cuisine is one of Africa's most delicious and distinctive, a vibrant fusion born of African roots, Portuguese colonial influence and the spice-trade flavours of the Indian Ocean. Its most famous creation is peri-peri, the fiery chilli marinade that transforms grilled prawns and chicken into legendary dishes, especially the country's superb fresh seafood. Equally beloved is matapa, a rich stew of cassava leaves cooked in coconut milk with ground peanuts and often prawns, served over rice. Fresh coconut, cashews, spices and Portuguese-style bread round out a coast-loving cuisine.

What you actually see

• Peri-peri prawns and chicken - the fiery grilled signature dishes.
• Matapa - the coconut and cassava-leaf stew.
• The fresh seafood - the prawns, crab and grilled fish of the coast.
• The coconut and cashews - the tropical produce and flavours.

When to go

Year-round; beachside grills and markets along the coast, especially in Maputo, Inhambane and the island towns, are the place for fresh peri-peri seafood and matapa. The Portuguese legacy also brings good coffee, pastries and bread. Wash it down with a cold local beer or fresh coconut water.

Honest expectations

The peri-peri can be genuinely fiery, so the heat-averse should ask for it mild, and the finest, freshest seafood is naturally on the coast rather than inland. Mozambican dining is more about fresh, flavourful grilling and stews than elaborate technique. Blending African, Portuguese and Indian Ocean flavours around superb seafood, though, it is deservedly regarded as one of the tastiest cuisines in Africa.

Nearby

Maputo, the coastal towns and the island markets are the places to eat.