African Food and Art

This blog explores the wisdom of African proverbs, the depth of folklore, the beauty of art, the stories of history, and the flavors of timeless African food recipes.

Mozambique Crab Coconut Curry Recipe

Mozambique crab coconut curry is made of fresh crab, coconut and peanuts, staples in Mozambique coastal cooking.

Make Easy Mozambique Crab Coconut Curry Recipe

Serves 4

Total time from start to finish 55 minutes


Mozambique Crab Coconut Curry

Ingredients

1/4 pound fresh crabmeat 

1 large onion diced

2 large tomatoes chopped 

 2 garlic cloves crushed 

 1 small fresh ginger grated 

 3 tablespoons good quality curry powder 

 1 teaspoon ground turmeric 

 1 hot pepper diced 

 2 tablespoons smooth peanut butter 

 1/3 cup coconut milk 

 1/2 teaspoon sea salt 

 1/2 teaspoon black pepper 

 2 tablespoons olive oil


Directions

Heat the oil in a large pan and fry onion and spices for about 2 minutes. Add tomatoes, peanut butter and coconut milk simmer 20 minutes or until slightly thick. Add crabmeat. Serve with rice.



Coasts of Mozambique food, fishing, and people

Three large populations clusters are found along the southern coast between Maputo and Inhambane, in the central area between Beira and Chimoio along the Zambezi River, and in and around the northern cities of Nampula, Cidade de Nacala, and Pemba; the northwest and southwest are the least populated areas.

The cultured species in Mozambique include fish, crustaceans and aquatic macroalgae. The species most cultivated are the native marine prawn species: giant tiger prawn, Indian white prawn  and the native freshwater fish Mozambique tilapia.

In the coastal areas of Cabo Delgado and Nampula local communities are involved in seaweed farming in a system of poles installed in shallow areas close to the shore. Shrimps are produced in earthen ponds. The shrimp ponds are located close to the mangrove forest, on the bank of estuaries. The soils vary from sandy to clay.

Portuguese is one of the most widely spoken languages in Mozambique. The Portuguese language was imposed on the indigenous African population during the colonial era. As with most African countries, Mozambique has a major language diversity, with no one language dominating demographically.

The standard Mozambican Portuguese used in education, media, and legal documents is based on European Portuguese vocabulary used in Lisbon, but Mozambican Portuguese dialects differ from standard European Portuguese both in terms of pronunciation and colloquial vocabulary.

Major languages and percentage spoken in Mozambique are Emakhuwa 26.1%, Portuguese (official) 16.6%, Xichangana 8.6%, Cinyanja 8.1, Cisena 7.1%, Elomwe 7.1%, Echuwabo 4.7%, Cindau 3.8%, Xitswa 3.8%, other Mozambican languages 11.8%, other 0.5%, and unspecified 1.8%.


Mozambique was once one of the largest coconut or coqueros, as they are locally called, producers in the world until 2011 when Lethal Yellowing (LY) spread across the African country, plummeting a once-thriving industry into chaos.

More economical easy breakfast, lunch and dinner recipes to make right now so you never have to eat or prepare a boring meal again.

  1. Curried Tanzanian Coconut Okra Recipe
  2. Frikkadelle an Afrikaner dish of meatballs
  3. Senegalese Chicken Vermicelli
  4. Chadian Steamed Honey Cassava Buns
  5. Cameroon Smoked Bonga Fish Stew

Chic African Culture and The African Gourmet=

While you are here check out other African Food Blogs and Websites for the love of African food.
africanfoodmap.com
afrolems.com
aftradvillagekitchen.blogspotcom.uk
allnigerianrecipes.com/
betumiblog.blogspot.com
dobbyssignature.com
dooneyskitchen.com
funkekoleosho.blogspot.com
jikonimagic.com
kadiafricanrecipes.com
kitchenbutterfly.com
korasoi.com/blog
myburntorange.com
nigerianlazychef.com
pierrethiam.com
theafricangourmet.com
toimoietcuisine.com
westafricacooks.com
zoesghanakitchen.co.uk

Week’s Best African Culture Posts

Kru Tribe Fine Boy Tradition

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Dream-nightmare story from the Kru people of Liberia: the newly chosen Fine Boy is temporarily celebrated with fanfare and pleasure. Kru Tribe Fine Boy Tradition Fascinating stories emerged during the Pepper Coast's glory days. Beginning in the 15th century, European traders established outposts along the Liberian coastline, drawn by its wealth of humans, spices, and other commodities.  Centuries later, in the 19th century, the American Colonization Society (ACS) founded settlements in Liberia and began journalling native stories.  Among these tales is a dream-nightmare story from the Kru people of Liberia, a story so intriguing it almost seems too good to be true because, in some ways, it is.   The Kru women periodically held elections to select a young, handsome man as their “Fine Boy.” The announcement of his selection was celebrated with a vibrant procession featuring music, singing, and dancing.  The newly chosen Fine Boy was placed at the front of the para...
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What is the difference between ugali and fufu

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How to make the popular African recipes Ugali and Fufu and what is the difference.  Ugali is a starch dish in Kenya and Tanzania made of fine cornmeal cooked in boiling water into a soft dough. Fufu is a thick, dough-like West African food made by boiling then pounding a starchy vegetable such as yam, plantain, or cassava or a mixture of starchy vegetables. The main difference between fufu and ugali is fufu is boiled first then pounded while ugali is simply boiled. Ugali recipe. Easy Ugali Recipe Prep time 5 minutes Cook time 30 minutes Total time 30 minutes Ingredients 4 cups finely ground cornmeal 8 cups water Directions Heat water to boiling in a saucepan. Slowly pour cornmeal into boiling water stirring continuously. Add more cornmeal if necessary until it is thick as soft bread dough. Serve immediately with vegetables, stew, or any dish you would use a spoon with to soak up the sauce, ugali is purposely bland tasting on its own. What is the difference between ugali ...
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Berbere Spice Popcorn Topping Recipe

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Berbere Spice North African Popcorn Topping Recipe The best African spice for fresh popped popcorn is Berbere, a flavorful and aromatic bold spice blend from North Africa you buy at the local supermarket or online. Berbere is known for its bold mix of spices, often including chili peppers, garlic, ginger, fenugreek, cardamom, coriander, cinnamon, and cloves.  Berbere brings a balance of heat, sweetness, and earthy depth to any dish including fresh popped popcorn. The spice mix symbolizes community and hospitality, often prepared at home with slight variations to suit family preferences. Its fiery yet balanced flavor profile mirrors the complex and vibrant food of North African culture . In cities across Africa, popcorn is a common street snack and is often sold in cinemas, at markets, and by roadside vendors.  Berbere Spice Popcorn Topping Recipe Ingredients ½ cup poped popcorn kernels  2 tablespoons unsalted butter 1 teaspoon Berbere spice blend   1 teaspoon salt ...
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Keto Moroccan Dinner Cooked Slowly

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Slow Cooked Moroccan Kefta Lamb Meatballs   Keto Tagine Morocco is at the geographic and cultural crossroads between Africa, Europe, and the Middle East.   In Morocco, the term tagine refers to a slow cooked stew as well as the pot the stew is made in. Kefta Tagine Kefta Tagine is a keto-friendly Moroccan lamb meatball food dish fitted for your low-carb lifestyle. The slow cooking of the meatballs allows the flavors to meld beautifully, creating a fragrant, hearty keto meal. The star of the Kefta Tagine dish is lamb, symbolizing the richness of Moroccan hospitality. Lamb meat has been a staple in North African cuisine for centuries, with lamb being central to celebrations and religious festivals.  Ground lamb meat is spiced and shaped into small balls, known as kefta, a preparation that dates back to ancient Berber traditions.  The kefta are seasoned with cumin, paprika, and coriander, spices that have shaped Morocco’s history in the global trading of spices whi...
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