Mozambique: a cooking competition to qualify for Terra Madre
When the sheik Musa bin Ba’ik met Vasco da Gama in 1498 on a small island north of Mozambique he never knew that he was destined to become eternally famous. He lost the island he ruled over but his name was given to the entire country when the navigator’s scribe wrote his name as “Moçambique”. The “Ilha de Moçambique” became one of the Portuguese empire’s main points of passage: the regularity of the monsoon meant it was possible to sail from the island to India without calling at intermediate ports and from there continue to Indonesia or China. Mozambique was on the route between four continents, Europe, America, Africa and Asia. “A Ilha” became the first capital of the country, which was then moved 2000 kilometers south to Maputo in the early 20th century.
When Slow Food, always interested in local culinary traditions, confirmed it would reserve a place at Terra Madre 2010 for the Ilha, celebrations broke out. It was decided to open the semi-restored 16th century fort (the most impressive on the African continent) to organize a culinary competition, with the winner qualifying for a trip to Turin in October. APETUR, the local association of small-scale business people involved in tourism, organized everything and the local authority was very happy to give its support. The competition, local cuisine and Slow Food were promoted at a local and national level, attracting great public interest. In future the competition will be repeated every year.
When  the competitors had been selected, each had to state their menu. Everybody could immediately see that there was a large number of local dishes. Seven candidates presented 10 different dishes they had chosen, as well as the obligatory fish tocossado, a low-fat soup using green mango as a main seasoning. There was a fantastic Matapa of Siri-Siria, a polenta of manioc or white corn with side dish of vegetable grown in the mangroves, partly under water at high tide and partly in dry sand. It is a dish with very sophisticated flavor. Then there was a dessert of fried bananas presented by Sara, the winner of the competition, chosen by a seven member jury selected from local residents and international tourists.
The competition concluded with the awards, presented by the mayor, and a decision to make the island a national gastronomic attraction. Tourists will soon give their verdict. A Slow Food convivium is also going to be launched: the local cooks are already preparing for the next competition and the chance to proudly present their dishes.
Bruno Musti de Gennaro
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