Mozambican cuisine

cultivar of Capsicum frutescens

The kalimotxo () or calimocho () is a drink consisting of equal parts red wine and a cola-based soft drink.

culinary traditions of Mozambique

Matapa or matata is a typical Mozambican dish, prepared with young cassava, pumpkin, or spinach leaves which are usually ground in a large wooden mortar and pestle before being cooked with peanuts, tomatoes, garlic, onion and coconut milk. Many matapa dishes incorporate cashew nuts, crab, or shrimp. It is often served over rice.

Indonesian, Indo-Portuguese and Thai curry dish

Mageu (Setswana spelling), Mahewu (Shona/Chewa/Nyanja spelling), Mahleu (Sesotho spelling), Magau (xau-Namibia) (Khoikhoi spelling), Madleke (Tsonga spelling), Mabundu (Tshivenda spelling), maHewu, amaRhewu (Xhosa spelling) or amaHewu (Zulu and Northern Ndebele spelling) is a traditional Southern African non-alcoholic drink among many of the Chewa/Nyanja, Shona, Ndebele, Nama Khoikhoi and Damara people, Sotho people, Tswana people and Nguni people made from fermented mealie pap. Home production is still widely practised, but the drink is also available at many supermarkets, being produced at f

thumb|These Yawo men sit at a rural village market in Mozambique where usipa (dried fish) is being sold while they chow down on locally baked pao (bread)

Coarse maize flou, mainly used in Africa