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Mozambique, officially: Repblica de Moambique, Republic of Mozambique is a Portugese-speaking nation in East Africa. They were colonized by Portugal in 1505 and gained independence on June 25th 1975. The capital and largest city is Maputo. The estimated four million Makua are the dominant group in the northern part of the country; the Sena and Shona (mostly Ndau) are prominent in the Zambezi valley, and the Shangaan (Tsonga) dominate in southern Mozambique. Other groups include Makonde, Yao, Swahili, Tonga, Chopi, and Nguni (including Zulu). Bantu people comprise 99.66% of the population, the remaining 0.34% include Europeans 0.06% (largely of Portuguese ancestry), Euro-Africans 0.2% (mestio people of mixed Bantu and Portuguese heritage), and Indians 0.08%. Portuguese is the official and most widely spoken language of the nation, because Bantus speak several of their different languages (most widely used of these are Swahili, Makhuwa, Sena, Ndau, and Shangaan these have many Portuguese-origin words), but 40% of all people speak it 33.5%, mostly Bantus, as their second language and only 6.5%, mostly white Portuguese and mestios, speak it as their first language. Arabs, Chinese, and Indians speak their own languages (Indians from Portuguese India speak any of the Portuguese Creoles of their origin) aside from Portuguese as their second language. Most educated Mozambicans speak English, which is used in schools and business as second or third language. The latest census (1997) revealed the following religious affiliations: 2% identified themselves as Roman Catholic; 24.25% claimed to not be affiliated with a religion; 18.7% adhering to Zionism (an African form of Christianity); 17.8% of the population were cited as Muslims; 11.45% as other non-Catholic Christians; 3.6% as "other". Mozambican cuisine is exemplified by cornmeal, millet, rice or hot stews. Due to it's position in southern West Africa the country was n important stepping-off point for the spice trade. Contact with the Portugese led to new spicing methods and the roasting of meats. Curries (locally called 'Caril') were introduced by Malay settlers and tend to be very hot. Indeed hot pepper, or 'Piri-Piri' sauces are very popular in Mozambique. The nation's staple, however, is a porridge made from a mix of ground maize and dried cassava. |
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The alphabetical list of recipes from Mozambique follows (limited to 100 recipes per page). There are 8 recipes in total:
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Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
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