Íæż½ã½ã

Hai how r u,
sorry to say this iam unable to reach u through this web site... If u want to share me more information contact me through whatsapp , or else provide me ur whatsapp number. Any thing is ok for me...

Mozambique's beautiful coastline to enjoy swimming and diving in the warm waters of the Indian Ocean. What many tourists take away from their holiday are the tasty seafood dishes Mozambique has.

Many consider their shellfish such as prawns and crayfish to be the best in the world. In fact one of the best known Mozambique dishes is Shrimp or prawns done Peri-peri style.

Seafood also forms a large part of the local diet, as it is abundant and cheap. A local dish without any Portuguese influences is Matata which is a seafood stew, usually made using clams in a peanut sauce. Grilled seafood often liberally basted in peri-peri sauce is commonly served along with rice and chips (fries).

Seafood also forms a large part of the local diet, as it is abundant and cheap. A local dish without any Portuguese influences is Matata which is a seafood stew, usually made using clams in a peanut sauce. Grilled seafood often liberally basted in peri-peri sauce is commonly served along with rice and chips (fries).

Mozambican food is decidedly spicy due to the chilli peppers, garlic and lemons that are liberally used. Peri-peri means "spicy-spicy" and it is a standard accompaniment to just about all meals. It is one of the most characteristic flavours of the cuisine. Traditionally it is made by pounding red chillies, garlic, salt and olive oil and lemon juice together.

The traditional ethnic food of Mozambique is rich and varied. The traditional, spicy cooking of Zambézia, Mozambique is a highly regarded. Zambézian chicken, grilled with palm oil, is a particular delicacy.

Priscilla. The food here has several different classes. You are used to a more flavoured food and you will have to place that above comments below. In Tanzania we had many more spices, especially Zanzibar clove and pepper. Here the are fewer seasonings. Luckily, there's a much wider selection at premier spar then in Central market here.

However that does not reduce the flavors taste from foods here. I've been trying to figure out the techniques they use to cook and have failed badly. The brown rice here is extraordinary but mine comes out black and  crunchy like Tanzanian rice. Being a 30-year microwave person I do my xima and ugali and even rice in the microwave and let's Spar help me with the flavors. As a child I was used to only two flavors of food, hamburgers, good and bad.

I know a couple people that cook here that could be possibly talked to to give lessons. With a few ingredients they made fantastic food. We had them cook for Christmas and New year's.

Meat is a problem however a friend of mine Paul opened up Meat Morlld in matola and has very good meat, beef, pork and fish in a wide range of cuts. He sells wholesale to everybody and you can get very good deals on 5 kilo packs to feed the freezer.However the sausages are flavored more South African style and I don't warm up to that well. With unseasoned cuts you can drop back to marinating papaya flavored mix and possibly other fruits and make something very interesting.

I'm still working on my kitchen while I'm finding sources of food and ingredients when should get back into my baking soon. With both the Indian culture and the Arabic culture here there's a wide variety of bakery but I tend to like chocolate and make chocolate style bakery. game has some good chocolate at a reasonable price. And it's processed in the regular way rather than halal so it actually has flavor

There are some wines available for cooking and as Julia child said sometimes you can use it in the food too.

I your see your post was back from march what have you discovered in the meantime?

All the very best for the season.