Travel Reference
In-Depth Information
the Ronga and Shangaan (Gaza and Maputo). Smaller groups include the Lomwe and
Chuabo (both Zambézia), Yao and Nyanja (Niassa), Mwani (Cabo Delgado), Nyungwe
(Tete) and Tswa and Chopi (Inhambane).
About 1% of Mozambique's population is of Portuguese extraction, most of whom are
at least second generation and consider themselves Mozambicans first.
Mozambique's Cuisine
Mozambique's cuisine blends African, Indian and Portuguese influences, and is especially
noted for its seafood as well as its use of coconut milk and
piri-piri
(chilli pepper).
Where to Eat
Roadside or market
barracas
(food stalls) serve plates of local food such as
xima
(a
maize- or casava-based staple) and sauce for about US$6 or less.
Most towns have a cafe,
pastelaria
or
salão de chá
serving coffee, pastries and inex-
pensive snacks and light meals such as omelettes,
pregos
(thin steak sandwiches) or bur-
gers.
Restaurant prices and menu offerings are remarkably uniform throughout the country,
ranging from about Mtc250 to Mtc400 for meals such as grilled fish or chicken served
with rice or potatoes. Most restaurants also offer hearty Portuguese-style soups.
Markets in all larger towns sell an abundance of fresh tropical fruits along with a reas-
onably good selection of vegetables. High-quality meats from nearby South Africa are
sold in delis and supermarkets.
Staples & Specialities
STAPLES
»
Xima or upshwa
A maize- or cassava-based staple (called
xima
or
upshwa
) or rice,
served with a sauce of beans, vegetables or fish.
»
Frango grelhado
(grilled chicken) Cheap and easy to find; usually served with chips or
rice.
