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The cuisine of Mozambique has deeply been influenced by the Portuguese, who introduced new crops, flavorings, and cooking methods. [1] The staple food for many Mozambicans is xima (chi-mah), a thick porridge made from maize/corn flour. Cassava and rice are also eaten as staple carbohydrates.
Variants of the dish appear in the cuisine of nations throughout West Africa and Central Africa. Makroudh: Tunisia and Morocco and Algeria: A pastry often filled with dates or almonds. Mala Mogodu: Southern Africa, Botswana, Zimbabwe A Southern African food, Mogodu is a derivative of tripe served as a stew with hot pap usually in winter. Malva ...
Some cultures add sugar to uphuthu and amasi to enjoy it as a sweet treat that would resemble cereal; however, the corn-based stable is typically enjoyed as is with amasi. Phuthu or uphuthu ( / ˈ p ʊ t uː / ), also incorrectly spelled as putu or phutu, is a traditional preparation method of maize meal in South African cuisine .
Matapa is a typical Mozambican dish, prepared with young cassava leaves, [1] which are usually ground in a large wooden mortar and pestle [citation needed] before being cooked with garlic, onion and coconut milk. [1]
Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants. Maasai cuisine - The staple diet of the Maasai consists of cow's milk and maize meal. The cuisine also consists of soups from plants and ...
Beer in Mozambique (2 P) Pages in category "Mozambican cuisine" The following 5 pages are in this category, out of 5 total. This list may not reflect recent changes. *
When the attack happened, the 23 crew members were still in disbelief. Their vessel had been on a busy shipping route since leaving Mozambique; they thought they were safe, Khan said.
Pages for logged out editors learn more. Contributions; Talk; Cuisine of Mozambique