Mozambique

Mozambique





Recipes

Mozambique

1 GEOGRAPHIC SETTING AND ENVIRONMENT


Located on the southeastern coast of Africa, Mozambique has an area of
309,496 square miles (801,590 square kilometers), slightly less than twice
the size of the state of California. Mozambique is 44% coastal lowlands.
The most important rivers are the Zambezi, the Limpopo, the Save (Sabi),
and the Lugenda. The most important lake is Lake Malawi (also called Lake
Niassa).

Thick forest covers the wet regions, but the drier interior has little
vegetation. As with the dense forest elsewhere in the world, Mozambique
has lost 70% of its forests. Wild animals, such as elephants, buffalo,
wildebeests, zebras, hippopotamuses, lions, crocodiles, and over 300
varieties of birds, roam the country. In some areas there are problems
with the purity of the water supply.

2 HISTORY AND FOOD

Some of the earliest inhabitants of present-day Mozambique were small
groups of hunter-gatherers, often called Bushmen. These nomadic groups
traveled from one place to the next in search of seasonal fruits,
vegetables, roots, and seeds. To supplement their primitive diet, the
groups would also follow herds of wild animals such as impala (an African
antelope) and buck, killing them with poisonous bows and arrows. Permanent
settlements were never established because agriculture (cultivating land
to produce crops) was not practiced.

Around

A.D.

300, Bantu-speaking Africans from the north introduced the practice of
agriculture to Mozambique. The Bantu, who were primarily farmers and
ironworkers, migrated to present-day Mozambique in search of farmable
land. Over the next several hundred years, agricultural systems

Mozambique

were established to collectively grow maize (similar to corn) and other
grains.

Arab merchants, who arrived in sailing ships called

dhows

, set up some of the first trading posts in the 700s. They brought with
them various items, including

sal

(salt), essential in preserving foods such as meat. In 1498, a Portuguese
explorer named Vasco da Gama landed at Mozambique on his voyage to India,
quickly establishing Portuguese ports and introducing foodstuffs and
customs to the Mozambican culture.

Ruling for nearly 500 years, the Portuguese greatly impacted the cuisine
of Mozambique. Crops such as cassava (a starchy root) and cashew nuts
(Mozambique was once the largest producer of these nuts), and

pãozinho

(pronounced pow-zing-yo; Portuguese-style bread rolls) were brought in by
the Portuguese. The use of seasonings such as onions, bay leaves, garlic,
fresh coriander, paprika, chili peppers, red sweet peppers, and wine were
introduced by the Portuguese, as was sugarcane, maize, millet, rice,
sorghum (a type of grass), and potatoes.

Prego

(steak roll),

rissois

(battered shrimp),

espetada

(kebab),

pudim

(pudding), and the popular

inteiro com piripiri

(whole chicken in

piri-piri

sauce) are all Portuguese dishes commonly eaten in present-day
Mozambique.

Piri-Piri Sauce

Ingredients

  • 2 teaspoons cayenne pepper
  • ¼ teaspoon salt
  • Juice of 2 lemons
  • 2 garlic cloves, crushed
  • 6 sprigs parsley, chopped (or 2 Tablespoons dried parsley)
  • 1 cup butter or oil

Procedure

  1. Combine all the ingredients together in a saucepan and heat on low for 5
    minutes before serving.
  2. Serve with cooked shrimp. Piri-piri may also accompany chicken, seafood,
    and most meats.

Pãozinho (Portuguese Rolls)

Ingredients

  • 10 cups flour (approximately 5 pounds)
  • 2 packages active dry yeast
  • ¼ cup margarine
  • 1½ teaspoons shortening
  • 1 Tablespoon salt
  • 1 Tablespoon sugar
  • 3½ to 4 cups lukewarm water

Procedure

  1. Dissolve the yeast in ½ cup of the water with ½ teaspoon sugar
    added. Let stand for 5 minutes, or until bubbly.
  2. Place in a large bowl and add enough flour to make a batter.
  3. Cover the bowl with a cloth and blanket and let stand until it forms
    bubbles and looks lumpy.
  4. Add the remaining ingredients and mix well, kneading well until smooth,
    about 10 minutes. Add more flour if dough is too soft.
  5. Cover again with cloth and blanket and let stand in a warm place until
    doubled in size.
  6. On a floured board, using about ⅓ cup dough for each bread roll,
    shape into round balls and let rest on a cloth dusted with flour.
  7. After all rolls are shaped, beginning with rolls that were shaped first,
    flatten each with palm of hand, making an indent in the middle with the
    side of your hand, then fold in half.
  8. Lay each roll on the cloth with open side down.
  9. Let rolls rest for 5 minutes. While rolls are resting, preheat oven to
    500°F.
  10. Place rolls on baking sheet with open side up and lightly brush with
    milk.
  11. Bake in oven for 10 to 15 minutes.

Makes about 24 rolls.

3 FOODS OF THE MOZAMBICANS

The cuisine of Mozambique revolves around fresh seafood, stews, corn
porridge (maize meal),

arroz

(rice), millet (a type of grain), and

mandioca

(cassava). Meats such as

bifel

(steak) and

frango

(chicken) are often accompanied by beans, cassava chips, cashew nuts,
coconut,

batata

(potatoes), and a variety of spices, including garlic and peppers (a
Portuguese influence). Seasonal

fruta

(fresh fruit; Mozambique's papaya and pineapples are known as some
of the juiciest in the world), puddings made of fruits and rice, and fried
balls of flour paste (similar to doughnuts), most often accompanied by
Mozambican

chá

(tea), make a delicious ending to any meal.

In the mornings for

pequeno almoço

(breakfast), tea and coffee are commonly sold with sandwiches made of

ovos

(egg) or fresh

peixe

(fish), or a slightly sweetened bread-cake. The

pequeno almoço

is usually light, however, as the main meal of the day is normally

almoço

(lunch) at midday.

Those who work in cities and towns often purchase

almoço

from food stalls (also called tea stalls), which are located on
roadsides, bus stations, and markets around town.

Pregos

(steak sandwiches), burgers, fried chicken, meat stews, and rice are
typical fare available from the stalls. Fresh seafood from off the coast
of Mozambique is abundant and is considered some of the most delicious
food available. It is sold nearly everywhere from street stalls to city
restaurants, though it is more available near
the coast. Fresh fish, prawns (similar to shrimp), calamari (squid),
crab, lobster, and crayfish are often served with

arroz

(rice) or

batata fritas

(fries, known as chips).

Matata

, a seafood and peanut stew, is a typical local dish. Rice topped with
sauce, spicy stew, fresh fruit (such as pineapples sprinkled with sugar
and cashew nuts), and

posho

(maize porridge) are common lunches for children. Toasted cheese
sandwiches (

sandes de queijo

), commonly sold at stalls, and chips (fries) are other favorites.

Aside from the widely served coffee and tea, adults may enjoy locally
brewed beer made from maize, a Mozambican staple food. The thick and sweet
drink is often drunk from a common pot and shared by everyone present on
special occasions. Madeira, a Portuguese wine that is popular in
Mozambique, was extremely popular in America during the colonial
era—it was a favorite of George Washington and was used to toast
the Declaration of Independence in 1776.

Children often prefer such beverages as carbonated soft drinks and fresh
fruit juices, which are sometimes imported from the country of South
Africa.

Maize Porridge

Ingredients

  • 4 cups water
  • 2½ cups white cornmeal

Procedure

  1. Bring 3 cups of the water to a boil in a large pot.
  2. Combine 1½ cups of the cornmeal with the remaining 1 cup water.
  3. Reduce heat to low and add the cornmeal mixture to the boiling water,
    stirring constantly with a wooden spoon.
  4. Cook for about 5 minutes, slowly adding the remaining cup of cornmeal.
  5. When the mixture is very thick and starts to pull away from the sides of
    the pan, transfer to a serving bowl or plate.
  6. Use a spoon to shape the mixture into a round ball (you may also use wet
    hands).
  7. This stiff porridge is popular throughout Africa and is typically used
    to scoop up sauces and food from plates.

Serves 6 to 8.

Sandes de Queijo (Baked Cheese Sandwich)

Ingredients

  • 1 Portuguese roll (a soft white dinner roll may be substituted)
  • 2 to 3 slices cheddar cheese
  • 2 slices ham (optional)

Procedure

  1. Preheat oven to 350°F.
  2. Slice the roll in half, but do not cut all the way through.
  3. Open the roll and place 2 to 3 slices of cheese on top of the bottom
    half.
  4. Add ham slices if desired (ham often accompanies cheese on sandwiches in
    Mozambique).
  5. Close the roll and place on a cookie sheet in the warm oven.
  6. Bake until cheese is melted, about 5 minutes.

Serves 1.

Matata (Seafood and Peanut Stew)

Ingredients

  • 1 cup onions, finely chopped
  • Olive oil (vegetable oil may be substituted)
  • 4 cups canned clams, chopped
  • 1 cup peanuts, finely chopped
  • 2 tomatoes, cut into small pieces
  • 1 Tablespoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon crushed red pepper, or to taste
  • 1½ pounds fresh, young spinach leaves, finely chopped
  • 2 cups cooked white rice

Procedure

  1. Sauté onion pieces in a small amount of olive oil in a saucepan
    over medium-low heat. Cook until onions are softened, but do not brown
    them.
  2. Add the chopped clams, peanuts, tomatoes, salt, black pepper, and a
    pinch amount of red pepper (it is spicy).
  3. Over low heat, simmer for 30 minutes.
  4. Add spinach leaves.
  5. Cover tightly; as soon as leaves are withered,

    matata

    is ready to be served.
  6. Serve over cooked white rice.

Makes 8 servings.

Malasadas (Doughnuts)

Ingredients

  • 1 package yeast
  • ⅓ cup and 1⅓ cups warm water
  • 1 teaspoon and ⅓ cup sugar
  • 2 pounds flour
  • 1 teaspoon salt
  • 1⅓ cup cream
  • ⅓ cup butter, melted
  • 8 eggs, beaten
  • Oil, for frying

Procedure

  1. Dissolve the yeast in the ⅓ cup warm water and 1 teaspoon sugar;
    stir. Let stand until foamy (several minutes).
  2. Combine the flour, sugar, and salt in a large bowl. Mix in the cream and
    water.
  3. Beat the 8 eggs in separate bowl.
  4. Add the beaten eggs and melted butter in with the rest of the
    ingredients to the flour mixture.
  5. Add the dissolved yeast mixture and stir well to form a soft dough.
  6. Cover and put in a warm place. Let stand until double in size, about
    1½ hours.
  7. Drop by spoonfuls into deep, hot oil and fry until light brown.
  8. Remove, using a slotted spoon, and drain on a rack with paper towels.
  9. Coat with sugar, if desired.

Makes 5 dozen small doughnuts.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

The religions practiced by the people of Mozambique are Islam,
Christianity, and African indigenous beliefs. This is a result of the
various cultures that have dominated the country throughout its history.
Arab traders introduced the religion of Islam, the dominant religion of
their Middle Eastern origins. The Portuguese, led by explorer Vasco da
Gama, made one of their missions to spread the idea of Christianity on
their
voyage to India at the end of the 1400s (bringing spices and various
riches back to Portugal was the other mission).

At the beginning of the twenty-first century, roughly 60 percent of the
population practiced a form of traditional indigenous religion, 30 percent
are Christian, and about 10 percent are Muslim. Some Christians and
Muslims also choose to practice their traditional indigenous beliefs.

The strong Christian presence throughout the country makes Christmas a
very special time. Portuguese songs are rehearsed, costumes are designed
for children participating in Mozambican celebratory dances, and
decorations are made to hang on Christmas trees. A dove (symbolizing
peace) and a cross form Mozambique's logo for the Christian Council
and is often found on trees during Christmas time each year. Those who can
afford a nice holiday meal will often have an entrée of meat,
accompanied by rice, a vegetable, fresh fruit, and fancy pastries or cakes
for dessert. Those closer to the coast will usually eat garlic shrimp or
other seafood delicacies. The very poor often receive a food donation of
rice, oil, and beans from various organizations. Christmas Day is also
called Family Day in Mozambique.

Secular (non-religious) holidays are also widely celebrated throughout the
country. Often on these days, families and close friends gather together
to enjoy a large meal. Some of these days include New Year's Day on
January 1, Independence Day on June 25, and Maputo City Day in Maputo on
November 10. On such special occasions,

bolo polana

(a cashew nut and potato cake) is a Mozambican favorite.

A Typical Christmas Meal

Chicken (with

piri-piri

sauce or marinade)

Chips (French fries)

Cabbage

Rice

Watermelon


Filhos de natal

(Christmas fritters)

Filhos de Natal (Christmas Fritters)

Ingredients

  • 1 package dry yeast
  • 4 cups flour
  • 5 eggs, lightly beaten
  • ¾ cup honey
  • ¼ cup warm milk
  • 1 teaspoon salt
  • 4 Tablespoons brandy (may substitute 2 teaspoons vanilla)
  • ½ cup hot water
  • Oil, for frying

Procedure

  1. Beat the 5 eggs in a bowl.
  2. Warm the milk in a microwave, and dissolve the yeast in the warm milk.
    Let stand for 5 minutes.
  3. In a large bowl, combine the flour and salt.
  4. Add the yeast mixture, beaten eggs, and brandy or vanilla to the flour
    mixture.
  5. Knead until the dough is smooth and elastic (about 10 minutes).
  6. Place the dough into a greased bowl, cover with a cloth, and let rise in
    a warm place until doubled in size (about 2 hours).
  7. Punch down on the dough and roll out onto a floured board (with a
    rolling pin) until about ¼-inch thickness.
  8. Cut into ½-inch wide and 2-inch long strips.
  9. Fry in hot oil for 2 to 3 minutes until crisp and golden brown, then
    drain on paper towels.
  10. Dissolve the honey in hot water and drip the fritters in the mixture
    until coated.
  11. Serve either hot or cold.

Serves 6 to 8.

Bolo Polana (Cashew Nut and Potato Cake)

Ingredients

  • 3 medium-sized (1 pound) boiling potatoes, peeled and quartered
  • 3 quarter-pound sticks unsalted butter, softened
  • 2 Tablespoons flour
  • 2 cups sugar
  • 2 cups roasted, unsalted cashews, finely chopped in blender or nut
    grinder
  • 2 teaspoons fresh lemon peel, finely grated
  • 2 teaspoons fresh orange peel, finely grated
  • 9 egg yolks
  • 4 egg whites

Mozambique


To separate the eggs for Bolo Polana (Cashew Nut and Potato Cake),
transfer the egg yolk back and forth between the two eggshell
halves, letting the white drip into the bowl.

EPD Photos

Procedure

  1. Boil the potatoes uncovered until they are soft enough to be easily
    mashed with a fork (about 15 minutes). Drain and return to the cooking
    pot.
  2. Thoroughly mash the potatoes with a fork or potato masher (or electric
    mixer). Set aside to cool.
  3. Preheat oven to 350°F.
  4. Grease well the bottom and sides of a 9-inch springform cake pan. Dust
    the pan evenly with flour. Turn pan over and tap on surface to remove
    excess flour.
  5. In a large bowl, mix the 3 sticks of softened butter and 2 cups of sugar
    together using a wooden spoon or electric mixer until light and fluffy.
  6. Add the potatoes, cashews, and lemon and orange peels; mix well.
  7. Add the egg yolks one at a time and continue to stir until well blended.
  8. With a whisk or electric blender in a separate bowl, beat the egg whites
    until stiff.
  9. Slowly and gently mix the egg whites into potato mixture, using a
    spatula.
  10. Pour the batter into the pan, smoothing the top with a spatula.
  11. Bake for about 1 hour, or until top is brown. Let cool for 5 minutes,
    then remove the cake onto a wire rack.
  12. Serve cake while it is slightly warm or at room temperature.

Makes one 9-inch round cake.

5 MEALTIME CUSTOMS

The midday meal is typically the main meal of the day for Mozambicans.
However,

jantar

(dinner) may be the main meal for those who can afford to feed guests on
special occasions. Traditional African customs often combine with those
influenced by the Portuguese, making for a unique dining experience.

The Portuguese influence is felt most often in the dinner's
arrangement. Unlike the custom in many African countries, dinner is
usually presented on a table with accompanying chairs, rather than having
the guests seated on the floor. An embroidered tablecloth and napkins will
likely adorn the tabletop, along with individual plates, eating utensils
(many African countries prefer eating with the hands), and Portuguese
wine.

The most commonly served food largely reflects that of African origins,
with Portuguese wine and

piri-piri

(hot pepper relish) being major exceptions. Soup is a popular appetizer
eaten before the main meal, often consisting of a popular vegetable such
as corn, squash, or green beans. A ladle is used to transfer the soup into
decorative soup bowls. Salads, such as tomato and avocado, are served with
the main entrée (usually without bread). Fresh seafood, meat,
poultry, or

matata

(seafood and peanut stew) served with rice is most commonly served as the
main dish. Condiments (such as

piripiri

, cashews, and coconut milk) and other spicy sauces may accompany the
dish. Those with less money often stick to more simple staples, such as
corn porridge and beans.

Dessert, usually fresh fruit, pudding, or small pastries (such as fried
dough) is normally eaten in a more casual, relaxed atmosphere (such as a
living room). Tea, coffee, and wine are usually offered to the guests
while enjoying conversation and Mozambican music.

Sopa de Feijao Verde (String Bean Soup)

Ingredients

  • 1 cup instant mashed potatoes
  • 1 Tablespoon onion powder
  • 1½ quarts boiling water
  • 1 can (6-ounce) tomato sauce
  • 1 package frozen green beans, thawed and cut into thin slices

Procedure

  1. Combine the instant potatoes, onion powder, water, and tomato sauce in a
    saucepan over medium heat; stir well and bring to a boil.
  2. Add the sliced green beans to the potato mixture in the saucepan.
  3. Simmer until the beans are cooked.
  4. Serve in bowls or large soup plates.

Makes 8 cups.

Salada Pera de Abacate (Tomato and Avocado Salad)

Ingredients

  • 1 head iceberg lettuce, chopped
  • 2 tomatoes, sliced
  • 2 avocados, pitted and sliced
  • 2 Tablespoons lemon and herb dressing (see recipe)

Procedure

  1. Distribute and arrange the chopped lettuce, tomato, and avocado slices
    on 8 salad plates.
  2. Top with lemon and herb dressing (other salad dressing may be
    substituted).

Serves 8.

Lemon and Herb Salad Dressing

Ingredients

  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons parsley, chopped
  • 1 clove garlic, crushed

Mozambique


To prepare the avocado for Salada Pera de Abacate (Tomato and
Avocado Salad), first slice all the way around the avocado. Then
twist the two halves to separate them and expose the pit.

EPD Photos

Procedure

  1. Beat all the ingredients together in a mixing bowl and serve over

    salada pera de abacate

    (see recipe).

6 POLITICS, ECONOMICS, AND NUTRITION

About two-thirds of the population of Mozambique is classified as
undernourished by the World Bank. This means they do not receive adequate
nutrition in their diet. Of
children under the age of five, about 16 percent are underweight, and
over 20 percent are stunted (short for their age).

A campaign to provide Vitamin A supplements to all Mozambican children
under the age of five years was launched at the beginning of the
twenty-first century. In cooperation with organizations such as the
National Agricultural Research Institute and UNICEF, the country's
Health Ministry distributed Vitamin A-rich sweet potatoes with orange pulp
to local children. Vitamin A will be administered to these children every
six months during their normal check ups to prevent blindness. In
addition, iodine deficient children under the age of 14, who may
experience malfunctioning of the brain and central nervous system, will be
provided with iodine capsules.

As the twenty-first century began, an outbreak of Cassava Brown Streak
Disease threatened the cassava crop, a Mozambican staple, according to the
Famine Early Warning System (FEWS) Network.

7 FURTHER STUDY

Books

Briggs, Phillip.

Guide to Mozambique

. Old Saybrook, CT: Globe Pequot Press, 1997.

Else, David.

Malawi, Mozambique & Zambia

. Victoria, Australia: Lonely Planet Publications Pty Ltd., 1997.

Hultman, Tami.

The Africa News Cookbook

. New York: Viking Penguin Inc., 1987.

Slater, Mike.

Globetrotter Travel Guide—Mozambique

. London: New Holland Ltd., 1997.


Southern Africa

, 2

nd

ed. Victoria, Australia: Lonely Planet Publications Pty Ltd., 2000.

Web Sites

AllAfrica.com. [Online] Available

http://www.allafrica.com

(accessed March 30, 2001).

Cooking Around the World—Mozambique. [Online] Available

http://members.tripod.com/~WrightPlace/caw-Mozambique4.html

(accessed April 10, 2001).

Famine Early Warning System (FEWS) Network. [Online] Available

http://www.fews.net/

(accessed April 6, 2001).

Getaway to Africa. [Online] Available

http://www.getawaytoday.com/gateway_article.asp?FEATURE_ID=465

(accessed April 5, 2001).

Mozambique: Menus & Recipes from Africa. [Online] Available

http://www.sas.upenn.edu/African_Studies/Cookbook/Mozambique.html

(accessed April 6, 2001).

RecipeCenter.com. [Online] Available

http://www.recipecenter.com

(accessed April 9, 2001).




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