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11-399: Matapa is a typical Mozambican dish , prepared with young cassava leaves, which are usually ground in a large wooden mortar and pestle before being cooked with garlic, onion and coconut milk. Many matapa dishes incorporate cashew nuts , crab , or shrimp . This African cuisine –related article is a stub . You can help Misplaced Pages by expanding it . This Mozambique -related article

22-523: A Bie specialty). Other beverages are Kapuka (homemade vodka ), ovingundu ( mead made from honey ), and Whiskey Kota (homemade whisky ). Popular non-alcoholic drinks including Kissangua , a Southern Angola specialty, a traditional non-alcoholic drink made of cornflour, have been used in indigenous healing rituals. Soft drinks such as Coca-Cola , Pepsi , Mirinda , Sprite , and Fanta are also popular. While some soft-drinks are imported from South Africa , Namibia , Brazil , and Portugal,

33-402: A Cuanza Norte specialty), caporoto (made from maize, a Malanje specialty); cazi or caxipembe (made from potato and cassava skin); kimbombo (made from corn), maluva or ocisangua (made with palm tree juice, sometimes described as " palm wine ," a Northern Angola specialty), ngonguenha (made from toasted manioc flour), and ualende (made from sugarcane , sweet potato, corn, or fruits,

44-707: A spicy condiment. Moamba de galinha (or chicken moamba , [ˈmwɐ̃bɐ ðɨ ɣɐˈlĩɲɐ] ) is chicken with palm paste, okra, garlic and palm oil hash or red palm oil sauce, often served with rice and funge . Both funge and moamba de galinha have been considered the national dish . A variant dish of moamba de galinha , moamba de ginguba , uses ginguba ( [ʒĩˈɡuβɐ] , peanut sauce) instead of palm paste. Other dishes common in Angolan cuisine include: A number of beverages , alcoholic and non-alcoholic, are typical to Angola. Various homemade spirits are made, including capatica (made from bananas,

55-1531: A thick porridge made from maize/corn flour . Cassava and rice are also eaten as staple carbohydrates. All of these are served with sauces of vegetables, meat, beans or fish. Other typical ingredients include cashew nuts, onions, bay leaves , garlic, coriander , paprika , pepper, red pepper, sugar cane, corn, millet, sorghum and potatoes. Gallery [ edit ] [REDACTED] Tomatoes and peppers [REDACTED] Liponda [REDACTED] Small dried fish [REDACTED] Crayfish [REDACTED] Ngumbi See also [ edit ] African cuisine East African cuisine Portals : [REDACTED] Africa [REDACTED] Food References [ edit ] ^ Batvina, Iryna. "National cuisine of Mozambique" . www.best-country.com . Retrieved 2016-08-19 . ^ "Food & Daily life" . Retrieved 2016-08-19 . External links [ edit ] Food in Mozambique v t e African cuisine National cuisines Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Cape Verde Central African Republic Chad Comoros Democratic Republic of

66-462: Is a stub . You can help Misplaced Pages by expanding it . Cuisine of Mozambique (Redirected from Cuisine of Mozambique ) Culinary traditions of Mozambique The cuisine of Mozambique has deeply been influenced by the Portuguese , who introduced new crops, flavorings, and cooking methods. The staple food for many Mozambicans is xima (chi-mah),

77-423: Is a combination of indigenous African ingredients and cooking techniques, and Portuguese influences and ingredients brought over from other Portuguese colonies, such as Brazil. Staple ingredients include beans and rice , pork and chicken , various sauces , and vegetables such as tomatoes and onions . Spices such as garlic are also frequently seen. Funge , a type of porridge made with cassava ,

88-585: Is a paste or porridge of cassava (also called manioc or yuca), made from cassava flour. It is gelatinous in consistency and gray in color. Pirão , yellow in color and similar to polenta , is made from cornflour and is more common in the south. Fuba ( [fuˈβa] ) is the term for the flour that is used to make either funge and pirão , also used to make angu , the Brazilian polenta. Both foods are described as bland but filling and are often eaten with sauces and juices or with gindungo (see below),

99-465: Is a staple dish. There are many influences from Portuguese cuisine like the use of olive oil. Piripiri is a local hot sauce. Funge (or funje , Portuguese pronunciation: [ˈfũʒɨ] ) and pirão ( [piˈɾɐ̃w] ) are very common dishes, and in poorer households often consumed at every meal. The dish is often eaten with fish, pork, chicken, or beans. funge de bombo ( [ˈfũʒɨ ðɨ ˈβõbu] ), more common in northern Angola,

110-570: The Angolan soft-drink industry has grown, with Coca-Cola plants in Bom Jesus , Bengo , and Lubango opening since 2000. Mongozo is a traditional homemade beer made from palm nuts, a specialty of the Lundas ( Lunda Norte and Lunda Sul ). Mongozo was brewed by the Chokwe people before the arrival of Europeans, and mongozo is now commercially produced for export, including to Belgium , where it

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