3 dishes people actually cook in Mozambique: what they are, how long they take, and what you need to buy.
What can you cook from Mozambique? 3 traditional Mozambique dishes, from Matapa (150 min, the quickest) to Prawns lm (260 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Mozambique on the map. Drag to spin the planet.
Chicken marinated for hours in a paste of pounded piri-piri chillies, garlic and lemon, then grilled and brushed with more of the same fiery sauce.
Young cassava leaves pounded with garlic in a wooden mortar, then simmered for hours in milk pressed from freshly grated coconut and ground raw peanuts, often with crab and prawns.
Large prawns named after Lourenço Marques, the colonial name of Maputo, marinated in piri-piri chilli, lemon and garlic, then grilled on skewers and basted with the hot marinade.
Copper documents three dishes from Mozambique: Frango piri piri, Matapa and Prawns lm. Garlic and piri-piri chillies each appear in more than one recipe. Two of the three are grilled. Not one needs an oven — they cook entirely on the hob. Between them they use 20 different ingredients.
The three recipes need 20 ingredients between them, of which 3 are shared by more than one dish. Piri-piri chillies and lemons the hardest to find: of the 586 dishes in Copper's atlas, 3 use piri-piri chillies and 3 use lemons. Every ingredient list on this page is complete, with quantities, and free to read.
Matapa is the quickest at 150 minutes. Prawns lm is the longest at 260 minutes, most of it unattended. The median is 165 minutes — a weekend dish rather than a weeknight one.
Frango piri piri and Prawns lm are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Mozambique is part of Southern African.
Countries close to Mozambique on the globe — and close on the plate.
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