With a nearly 500-year presence in the country, the Portuguese have greatly influenced Mozambique’s cuisine. Staples and crops such as cassava (a starchy root of Brazilian origin) and cashew nuts (also of Brazilian origin, though Mozambique was once the largest producer of these nuts), and pãozinho (pronounced [pɐ̃wˈzĩɲu], Portuguese-style French buns), were brought in by the Portuguese. The use of spices and seasonings such as bay leaves, chili peppers, fresh coriander, garlic, onions, paprika, red sweet peppers, and wine were introduced by the Portuguese, as were maize, millet, potatoes, rice, sorghum, and sugarcane. espetada, the popular inteiro com piripiri (whole chicken in piri-piri sauce), prego (steak roll), pudim (pudding), and rissóis (battered shrimp) are all Portuguese dishes commonly eaten in present-day Mozambique.
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