Mozambique the shortest path to oneself leads around the world

An exclusive and as yet unspoilt destination, with some of the world’s most beautiful beaches which extend for long distances, contrasting with the blue of the Indian Ocean. Ideal for diving and whale, shark and nature watching. The famous Ngrongosa Park is a must for Safari enthusiasts.

Mozambique, a former Portuguese colony which gained independence in 1975, is now a state of East Africa with a population of around 25.2 million residents. The capital is Maputo and the state borders to the north with Tanzania, Malawi and Zambia; to the east with the Mozambique Channel which divides it from Madagascar; to the south with South Africa; to the west with Zimbabwe and Swaziland. Mozambique is considered a developing country which is emerging as an exclusive and exceptional destination for its unspoilt landscapes.

From the second half of the nineties, Mozambique moved to establish protected areas, creating national parks and nature reserves. The most important national parks are: the Banhine national park, the Gorongosa national park, the Zinave national park and the Limpopo park. In 1991 the Island of Mozambique was declared a World Heritage Site.

Typical mozambique dishes

Mozambique cuisine has been heavily influenced by Portuguese culinary traditions. Discover the local dishes of this new and exclusive destination.

First courses

  • Açorda alentejana – Bread soup made with fish stock, olive oil, coriander, garlic and boiled eggs.
  • Açorda de Bacalhau – Bread soup made with fish stock, cod, olive oil, coriander and fried eggs.
  • Amêijoas à bulhão pato – Clams with garlic and coriander.
  • Arroz açafrão – Saffron rice with fish and chicken. Similar to Valencian paella.
  • Arroz de manteiga – Rice with butter and onions.
  • Caldo verde – Cabbage soup served with pão de broa bread and a slice of chorizo.
  • Creme pastor – Chicken stock with vegetables, pancetta, eggs and cream.
  • Gaspacho à alentejana – Cold vegetable south with cumin sausage and bread.
  • Sopa alentejana – Soup with fried cod, coriander, water, egg and bread.

Second courses

  • Almôndegas – Pork and veal meatballs.
  • Atum com arroz – Rice patty with tuna, lettuce, tomatoes and olives.
  • Bacalhau à moda do Porto – Cod prepared in a traditional Porto style.
  • Bachalhau à moda de Minho – Cod wrapped in cabbage leaves and baked. Served with fried onions and boiled potatoes but without the cabbage leaves.
  • Bachalhau com batatas – Cod with a white sauce and boiled potatoes.
  • Bachalhau frito – Battered and fried cod.
  • Bachalhoada – Cod stew with olives, tomatoes, cabbage, parsley, onion, garlic and poached eggs.
  • Bife de figado ao molho Madeira – Slices of fried liver with tomato sauce, flour and Maderia wine.
  • Bife Maputo (Mozambique) – Steak with mango.
  • Conchas de camarão – Prawns in a Béchamel sauce topped with breadcrumbs and cheese. These are cooked in scallop shells.


  • Arroz doce – Rice and egg pudding sprinkled with cinnamon. Served cold.
  • Leite crem – Dessert made with milk, vanilla and sugar dusted with cinnamon.


The most famous brands are Sagres and Superbock, both of which are excellent.