Traditional

Ox Liver cooked in onion and red wine, seasoned with paprika, salt, pepper, garlic, and a mild peri peri.

Chicken cubes cooked in vela mild Portuguese creamy and coconut curry sauce.

A delightful combination of flavourful Trinchado sauce and tender, juicy beef cooked to your preference.

A medley of vibrant vegetables cooked in a rich coconut cream sauce. Infused with a touch of peri-peri and served alongside fragrant coconut rice.

Mozambican deep-sea crab, meticulously cooked in fragrant aromas, perfectly complemented by the accompanying coconut rice.

Half a kilo of succulent and spicy prawn meat expertly cooked in a traditional creamy coconut sauce. Served alongside fragrant coconut rice.

200 g of the freshest line fish, accompanied by three plump mussels, three succulent prince prawns, and 100 gms of tender calamari immersed in a creamy coconut and curry sauce. Enhanced with a touch of cream and served alongside fragrant coconut rice.

Slow-cooked for 6 hours, tender beans and smokey Eisbein are elevated with a luscious smoked paprika sauce. Served with fresh bread.