Welcome to the Celtnet Recipes Mozambique Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the East African country of Mozambique. Here you will find all the recipes from Mozambique on this site all gathered into one place. I have attempted to gather together here as many Mozambican recipes as possible. The current collection represents the largest gathering of Mozambican recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Mozambique given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Mozambique and its Cuisine

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.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Mozambique follows (limited to 100 recipes per page). There are 8 recipes in total:


Page 1 of 1



Feijoada Moçambicana
(Mozambican Bean Stew)
     Origin: Mozambique
Mozambique Peri-Peri
     Origin: Mozambique
Shrimp and Seafood the Mozambique Way
     Origin: Mozambique
Frango a Portugesa
(Chicken the Portuguese Way)
     Origin: Mozambique
Peri Peri Kari
(Fiery Prawn Curry)
     Origin: Mozambique
Sopa de Feijao Verde
(String Bean Soup)
     Origin: Mozambique
Matata
(Clam and Peanut Stew)
     Origin: Mozambique
Salade Pera de Abacate
(Avocado Salad)
     Origin: Mozambique

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with East Africa picked out in red. East Africa is formed from nineteen states: 1: Burundi; 2: Comoros; 3: Djibouti; 4: Eritrea; 5: Ethiopia; 6: Kenya; 7: Madagascar; 8: Malawi; 9: Mauritius; 10: Mayotte; 11: Mozambique; 12: Réunion; 13: Rwanda; 14: Seychelles; 15: Somalia; 16: Tanzania; 17: Uganda; 18: Zambia; and 19: Zimbabwe.

This list of Mozambican recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.


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