The Portuguese colonization of the nation has had a significant effect on local cuisines, resulting in some of the most distinctive and fascinating cuisine in Southern Africa. Towards the coast, seafood is utilized in even the most basic of meals; yet, in the land, maize-based partridges, which are widespread across Africa, become a staple, although with a Portuguese twist.
- Piri-Piri, also known as the African bird’s-eye chili, is a very hot chili that is widely used in sauces across the nation.
- Pãozinho , also known as Portuguese rolls, Prego (beef) no pu, and bifana (pork). A floury, semi-sweet bread roll that is usually served with meat in the middle.
- Matapa, a shellfish (clam, crab, or prawn) stew cooked with Casave leaves that is often eaten with rice. This is a popular dish in Mozambique.
- Camarão National, are Mozambican prawns marinated with a mixture of Piri-Piri, garlic, onion, lemon, and vinegar.
- Cray fish and other seafood. These are fished off the coast of the nation and are often cooked with a piri-piri marinade and eaten with rice and matapa.
- Kakana This is a bitter tasting local vegetable.
All tap water in Mozambique should be considered dangerous to drink; even if it is not toxic, it typically contains sediment that your stomach is not accustomed to. Most western-themed hotels either offer fresh water or sell bottled water.
Cervejas de Mocambique, which is owned by SABMiller, has a near monopoly on beer brewing in Mozambique. The three most popular brands are 2M , Laurentina Clara, and Manica. Other indigenous African beers, such as Castle and Windhoek, are fairly readily accessible but, owing to the excellent quality of the local brewers, are not as popular as in neighboring nations.
Locally manufactured spirits, such as vodka and gin, are widely available and reasonably priced across the nation. Cashu, a drink produced from the peel of the cashew nut, is a popular local beverage. According to the natives, it is very beneficial to a man’s libido. It has a sour flavor.