Located in south-eastern coast of Africa, right across the sea from Madagascar, Mozambique developed as a multicultural trade center. Staring in the 7th century, urban centers
developed around trading posts which brought together traders from Somalia, Ethiopia, Egypt, Arabia, Persian and India - with Swahili as their common language. The Portuguese colonized Mozambique in the 16th century, bringing it
into the cultural and gastronomic Luso world. Mozambique finally became independent in 1974 after a long and bloody war.
As one would expect, Mozambique gastronomy has been influenced by the cuisines of the many regions,
including that of the Africa, the Portuguese world and the Indian Ocean. Mozambique's economy is largely dependent on fishing, and seafood is enjoyed in many ways. West and Central Africa's ubiquitous dish, meat in peanut sauce, also makes an appearance in Mozambique as caril de amendoim, and it seems as popular here as in the other side of the
continent. I decided against making it it given how many similar dishes I've cooked.
I did mean to makes Mozambique's famous bolo polana, so named for a suburb of Maputo. The cake's recipe surprises
because it includes potato! If you think about it, it makes sense, potato buns are common in the US because the potato helps keep the buns moist. I was sure that I had the cashews needed to make this cake, but if so, they've
disappeared somewhere in my pantry or refrigerator. I'm on an economy kick right now, so I couldn't justify buying more to make this cake, but if I ever find them, I'll make it.
Instead, what I made was:
East African cuisines I've explored so far: Acholi, Eritrean, Ethiopian, Ethiopian Jew, Kenyan
Southern African cuisines I've explored so far: Afrikaans, Angolan, Botswanan, Cape Malay, Malagasy, Malawian
Luso influenced cuisines I've explored so far:
Angolan, Azorean, Bahian, Bissau Guinean, Brazilian, Cape Verde, Goan, Lisbon
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