Mozambique

Mozambican cooking bursts with flavour: piri-piri, coconut and seafood from the Indian Ocean.

Traditional matapa: Mozambican cassava leaves cooked in coconut milk with peanuts and shrimp

Published on: July 3, 2026

Leonardo Polo

The most Mozambican dish there is: pounded cassava leaves slowly cooked with ground peanuts, coconut milk, garlic and dried or fresh shrimp, until they become a thick, dark green cream. Served with white rice or xima. Maputo recipe with the substitute for the leaves.