Tag Archives: Guinea-Bissau

Eating our Way Around Lusophone Africa at Mesa Kreol

brazil angolaGuineaBissauFlagImageOne of the most interesting things about the Lisbon food scene is the proliferation of restaurants with foods from former Portuguese colonies. Brazilian, Angolan, Cape Verdean and Goan foods and restaurants abound in the city. When we were showing some friends around town, we wanted to find a place that would give them a taste of food from around the Lusophone world. We stumbled upon Mesa Kreol (Arco Portas do Mar, 1100-035 Lisboa). Mesa Kreol gives you that around-the-world trip by offering only the most iconic dishes from several former Portuguese colonies, all with a contemporary twist.

MesaKreolMesa Kreol is located at the foot of Alfama, the old quarter of Lisbon, which is perhaps more known for its fado music and small restaurants serving grilled fish. The restaurant is clean in tidy, and only foreigners were eating at the absurdly early hour of 7 PM (like 4 PM in the US), though the restaurants seems to be popular with a mix of locals and visitors alike. The menu was brief, and was divided into starters, meat and fish. For starters we had to sample the strawberry gazpacho, not traditional at all, but spicy, delicious and refreshing.  Other starter options included an octopus escabeche or linguiça sausage with goat cheese. For mains we went with the more traditional dishes, Moamba from Angola, Caldo de Mancarra from Guinea-Bissau and Brazilian shrimp Moqueca. Other national dishes included the cachupa bean stew from Cape Verde. Less traditional offerings included the tuna steak, Mozambican shrimp, and a Moroccan tajine.Moamba

Moamba is the national dish of Angola, and is made with whole chicken, drenched in palm oil, tomatoes, okra, spicy malagueta pepper, bell peppers and other veggies. We were warned by the server that this was a “greasy” dish, which may have been a needed warning for those not familiar with palm oil, but it was not really a greasy dish at all. The Caldo de Mancarra – a rich peanut stew with whole chicken – was delicious, and reminded us of other groundnut stews from West Africa. We sopped up every possible bit of sauce with the rice.

MoquecaandMancarra

However, the hit of the night may have been the shrimp moqueca, a classic Brazilian dish of coconut milk, palm oil and bell peppers that we have enjoyed many times in Brazil. M deemed deemed Mesa Kreol’s version as one of the best moquecas he had had outside of Brazil, which is pretty high praise. This version came with delicious fresh shrimp and it was replete with palm oil, which is a necessity. We were too stuffed for dessert, but tempting options included Brazilian Sagu (tapioca pudding) and chocolate cake. Mesa Kreol is a great introduction to the foods of former Portuguese colonies. It is a true culinary trip around the world in only one place!

Leave a comment

Filed under Reviews