LOCAL GASTRONOMY AND COFFEE
The taste of Ibo
Mapata is a sauce cooked with peanuts, leaves and seasonal vegetables, crushed with a pestle and mortar. The most common leaves used in matapa are moringa or cove.
Carril is a ‘one pot’ dish of fish or any other food (such as vegetables) and consists in cooking everything in a pan with garlic, onion, tomatoes, broth, and dried mango, to create a tasty sauce mixed with the main food. The most common carrils are of crab, calamari, fish.
Xima / Coconut Rice / Kitore
Most dishes you’ll find in local restaurants are accompanied by Xima, a polenta-type dish made with cornflour or dried manioc, or Kitore, rice cooked with coconut and accompanied with green beans.
Xamussas / Rissois
Small doughnut type snacks, deep-fried with fish, chicken or vegetable fillings and piri-piri seasoning.
This is a sweet cake of firm consistency cooked with peanuts and sugar in a pan.
You can try most of these dishes at local restaurants.
Ibo coffee is known for its low caffeine content. In the early 20th century it was exported from the Quirimbas to Europe, where it was used to soften coffee blends from Brazil, Sao Tome and Java.
Today, this little known coffee species (Coffea Recemosa Loureiro, a minor species alongside Arabica and Robusta, that belongs to a group of species commonly known as “wild coffee’’) is mainly consumed by locals who tend to maintain their own small crops for personal consumption. There are efforts to protect the coffee and revive interest in it, led by a Presidium who can also teach you more about coffee, its origins and the plans for its future.
Luis Fernando da Silva Augusto, Convivium leader slow Food Viakuria Vietu
Presidium Producers Coordinator
Abdala Moto- Tel. 824536584