RouteBeira

Beira Seafood: Peri-Peri Prawns, Matapa & Mozambican Flavours

Beira's position at the mouth of the Zambezi and Pungwe rivers makes it the seafood capital of Mozambique — peri-peri prawns, matapa coconut stew, and the freshest Indian Ocean catch

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1
Peri-Peri Shrimp Restaurant
Mozambique's national dish - huge sofala bank king prawns grilled with peri-peri chilli, garlic and lemon butter - best eaten with beer at a table by the water
2
Matapa Cassava Leaf Stew
Matapa is Mozambique's most distinctive dish — cassava leaves ground and cooked with coconut milk, peanuts and shrimp or crab in a rich green stew served with rice
3
Camarão Grelhado in the market
The morning fish market near the harbor sells freshly landed shrimp, crabs and fish — the market restaurants cook them immediately on charcoal trays at plastic tables
4
Pão Mozambicano Bakery
Mozambique's Portuguese colonial heritage created a love of fresh bread — the bakeries of Beira produce the crusty rolls and breads that form the basis of the morning breakfast
5
Coconut rice and fish
Arroz com coco — rice cooked in fresh coconut milk — accompanies the catch of fresh fish in Beira's traditional restaurants, a simple dish with extraordinary flavor
6
2M beer by the sea
Dois M – Mozambique's beloved lager – is the perfect partner for peri-peri prawns; the beach bars serve it ice cold as the Indian Ocean breeze comes off the water