Mozambique offers some of the best cuisine in Africa, providing a popular blend of Portugese, Indian and African influences. The country is well known for its seafood, which includes excellent prawns and crayfish, and the wildly popular grilled catch of the day, locally known as peixe grelhade. Local dishes, mainly along the coastal areas have a certain flair which makes them unique from the foods found in neighbouring countries. Mozambicans believe in the liberal use of coconut milk and their favourite local hot pepper, peri peri to add a zesty burn to their meals. For more carnivorous visitors, there is a decent variety of high quality meats bought into Mozambique from neighbouring South Africa.

Local dishes are made up mainly of a maize or cassava (a starchy root) based staple, called upshwa or xima, or rice which is usually served with a traditional ben sauce, and either fish or vegetables. In the more rural areas throughout the country this kind of food, along with grilled chicken and chips, which are also a national favourite, will be the main type of dish available.

Speciality dishes to look out for include Matapa, usually served in the southern regions of the country, which consists of cassava leaves cooked in a peanut sauce and is normally served with prawns or other variations. This dish is said to be a personal favourite of the Mozambican president Armando Guebuza. Galinha Zambezia which is chicken with lime sauce, garlic peri peiri and pepper is among the more popular meals prepared in the Quelimane and Zambezia provences. Various curry dishes, locally known as Caril, are also rather common, as are samoosa or chamusas, both of which come from the Indian influences.

Salads with avocado and tomatoes, or Salada Pera de Abacate are also extremely popular and are usually served with the main entrée. Grilled chicken is usually served in one of two ways, either plain with salt, or heavily seasoned with piri piri.

Along the coast and at most restaurants, the most served meals feature the excellent and affordably priced seafood. In addition to lobster, crayfish and grilled prawns, another favourite is lulas (calamari) usually served fried in a batter, occasionally stuffed, or grilled. Inland near Lake Malawi, the most popular fish is chambo, which is a species of the tilapia family. Also extremely popular, and found all over Mozambique, are Pãozinho (Portuguese-style bread rolls, pronounced pow-zing-yo) which are freshly baked every morning and sold piping hot.


Aside from the widely served Mozambican tea, known as Cha, and coffee, locally brewed beer made from maize is also very much enjoyed by people of Mozambique. The thick and sweet drink is often drunk from a common pot and shared by everyone present on various special occasions. Madeira, a Portuguese wine that is popular in Mozambique, was extremely popular in America during the colonial era. This wine was said to be a favourite of George Washington and was used to toast the Declaration of Independence in 1776.

The most common local brews called Nipa, are made from the fruit of the cashew as well as cassava, mango and sugar cane. This fiery homebrew is considered to be dangerous, and is avoided in may parts. A single coke bottle has been known to get at least a dozen grown men quite drunk. Palm wine or Sura which is slightly tamer, is common in throughout the Southern Mozambique regions, especially Maputo, where it is made and sold in neighbouring South Africa. For safer options South African beers which include Castle, Lion, Black Label and Amstel are relatively easy to come by, as well as various Namibian beers which include Windhoek Lager. Local brands of beer include Manica and Laurentina, and the national lager Dois M(2M) which is produced jointly by Mozambique and South African Breweries.