Angoche

It's customary to wash your hands before and after eating, as many meals are eaten with the hands. Always accept food with your right hand, as the left is considered unclean.

Chapas (shared minibuses) often wait until they are full before departing, so patience is required. Motorcycle taxis are a quick way to get around but ensure you agree on a fare beforehand.

The rainy season (November to April) can make some roads impassable and increase mosquito activity. Plan accordingly if visiting during this time.

Prawns are a must-try, often grilled or cooked in coconut sauce. Other specialties include matapa (cassava leaves with peanuts) and fresh seafood dishes.

The city has a strong maritime tradition, and fishing plays a central role in daily life. Festivals often celebrate the sea and local fishing heritage.

Opt for chapas over taxis, eat at local markets, and bargain at stalls for souvenirs. Accommodation options are limited but guesthouses offer better value than hotels.

Always ask for permission before photographing people, especially in rural areas. Some religious or historical sites may restrict photography.

Politeness is highly valued. A simple greeting in Portuguese or the local language goes a long way in establishing rapport.

Support local businesses, avoid single-use plastics, and respect marine life when visiting beaches or the archipelago. Dispose of waste properly to help preserve the environment.

Yes, most visitors need a visa; e-visa available online or on arrival at some airports.

Mozambican Metical (MZN); US dollars accepted in some hotels. ATMs limited; bring cash.

Portuguese is official; some locals speak English in tourist areas. Learn basic Portuguese phrases.

No, stick to bottled or filtered water.

Few ATMs in Angoche; carry enough cash from Nampula or Maputo.

Seafood like prawns and fish, often grilled with piri-piri sauce. Matapa (cassava leaves) and rice are staples.

Yes, but check for jellyfish and strong currents. Ask locals for safe spots.