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Front page › Cuisines › Mozambican
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17 recipes
Bife à Moçambicana com Molho de Coco (Mozambican Steak with Coconut Sauce) is a Mozambican dinner built around chicken. Ready in 40 min.
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
HB-0267 · Hand-built original
Pandestegt bøf serveret i en skarp sauce af hvidløg, piri-piri og citron - en hurtig hverdagsret fra Mozambiques portugisisk-inspirerede køkken.
Main ingredient: skiver
HB-0268 · Hand-built original
Crisp fish cakes with herbs and spices combine local seafood with Portuguese-African snack traditions.
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
HB-1142 · Hand-built original
Møre stykker hvid fisk simret kort i en krydret kokos-tomatsauce med karry og ingefær - en kystnær klassiker fra hele Mozambiques lange kystlinje.
Main ingredient: torsk
HB-0413 · Hand-built original
Caril de Vaca e Amendoim (Mozambican Beef and Peanut Curry) is a Mozambican dinner. Ready in 2 h 15 min.
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
HB-0414 · Hand-built original
Chisaca de Carne (Beef and Pumpkin Leaf Stew) is a Mozambican dinner. Ready in 1 h 45 min.
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
HB-0570 · Hand-built original
Coconut Rice is a beloved dish in Mozambique, characterized by its creamy texture and rich coconut flavor. It is often served alongside fish or meat dishes, reflecting the coastal influences of the region and the importance of coconut in Mozambican cuisine.
Main ingredient: rice
HB-0640 · Hand-built original
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
HB-0972 · Hand-built original
Matapa is a traditional Mozambican dish made from cassava leaves cooked in a rich peanut sauce. It is a staple in many households and reflects the agricultural practices and culinary heritage of Mozambique, often enjoyed with rice or xima.
Main ingredient: frozen
HB-1457 · Hand-built original
A magnificent Mozambican stew made from cassava leaves, coconut milk, and peanuts.
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
HB-1458 · Hand-built original
Grøn, cremet gryderet af finthakkede cassavablade simret i kokosmælk og jordnøddesmør med rejer - Mozambiques mest ikoniske hverdagsret.
Main ingredient: erstatning
HB-1459 · Hand-built original
Portuguese and Madeiran settlers left Mozambique a beachside espetada habit: cubes of beef or whole prawns skewered, basted with garlicky piri-piri butter and grilled over coals at Maputo and Tofo beach bars. The same grill counters feed the country's prego culture, where the espetada meat slides off the stick into a crusty roll.
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
HB-1527 · Hand-built original
Cassava leaves simmered with peanuts, coconut milk, and shrimp into a rich Mozambican stew.
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
HB-1528 · Hand-built original
Fresh whole fish grilled over charcoal with citrus, garlic and piri-piri is one of the purest expressions of Mozambique’s Indian Ocean coast.
Main ingredient: fish
HB-1146 · Hand-built original
Mozambican piri-piri chicken with a fiery chilli sauce, served with asparagus and whipped ricotta on fried bread.
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
HB-3985 · Hand-built original
Tyk, nærende bønnesuppe med kartoffel, gulerod og et strejf af chili - hverdagens varme, mættende måltid i det mozambiquiske hjem.
Main ingredient: ½ oz dried red beans
HB-2129 · Hand-built original
Trinchado was introduced through South Africa by the Portuguese; migrating to countries such as Mozambique and Angola. Trinchado literally means cut up in Portuguese, hence the slices of beef that get seared then stewed in a spicy peri peri/tomato-based sauce. Originally, trinchado was served as bar food. Whatever leftover meat was thrown into the fiery sauce and simmered until tender. The heat of the sauce plus the heaviness of the meat were considered the food to eat to sober up. Now, trinchado is served as a main course(either beef, chicken, or fish), always with a crusty Portuguese roll to
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
HB-2408 · Hand-built original
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