Things To Do
in Vila Junqueiro

A rich stew made from cassava leaves cooked with coconut milk, peanuts and often crab or prawns; commonly prepared in family homes and small eateries.

Must-Try!

Fresh prawns simply grilled over charcoal with garlic, lime and peri-peri; available at beach stalls and perfect at sunset.

A stiff maize porridge served as a staple with stews and sauces—find it accompanying many local lunches.

Small fried fish cakes or fritters sold by street vendors and at markets as a snack or starter.

A small daily market where fishers bring the morning catch, along with vegetables, cassava and household goods—try grilled fish or bolinhos from vendors here.

Informal stalls near the main beach serving grilled seafood, coconut rice and fresh fruit; best for casual meals and watching local life.

Polite greetings are important—use Portuguese phrases like 'Bom dia' (good morning) and 'Obrigado/Obrigada' (thank you). A handshake is a common greeting.

Dress conservatively, especially when visiting religious sites or rural households—cover shoulders and avoid overly revealing swimwear away from the beach.

Always ask permission before photographing people, especially children; offering a smile or small greeting first helps. Some people may expect a small tip if you take close portraits.

If invited to a home, bring a small token (fruit, sweets) and remove shoes if asked. Accept offers of food or drink as a sign of respect; it’s polite to try a small amount.

Tipping is modest and appreciated but not obligatory; small amounts (a few meticais or rounding up) for porters, guides and helpful staff are common. In guesthouses and for boat crews, a small tip after satisfactory service is customary.

The local currency is the Mozambican metical (MZN). Cash is essential in Vila Junqueiro—small vendors won’t accept cards. ATMs and card infrastructure are found only in larger towns; bring sufficient cash and small denominations. Mobile money services are growing but coverage may be limited; confirm availability locally.

Vegetarian options are available but limited; staples like xima, cassava, beans, roasted vegetables and fruit can be relied on. Communicate clearly (in Portuguese: 'Sou vegetariano/vegetariana') and be prepared that many dishes use fish or shrimp stock, so ask about preparation.

Vegan choices exist in the form of plain starches, fresh fruits and vegetable stews, but coconut milk and palm oil are common; clarify cooking methods and watch for hidden fish ingredients.

Maize (xima) and cassava are naturally gluten-free and widely available, but breads and pastries contain wheat—explain needs and double-check fried items for cross-contamination.

Seafood is central to many meals; if you have shellfish or fish allergies, state them clearly and consider staying at accommodations where you can prepare food yourself.