Pão com Manteiga e Chá
The Quirky Foodster Team
Ingredients
- Crusty bread — 4 slices (pão)
- Butter — 3 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Black tea leaves — 2 tsp
- Sugar and milk, — to taste
Method
- Toast or lightly warm the bread slices if desired.
- Spread each slice generously with butter.
- Bring the water to a boil in a small saucepan and add the tea leaves, simmering for 2–3 minutes.
- Strain the tea into cups and add sugar and milk to taste.
- Serve the buttered bread alongside the hot tea.
Introduction: Warm, crusty bread spread with butter and served alongside black tea, a simple, Portuguese-influenced start to the Mozambican day.
Cultural Background: Bread and tea reflect Mozambique’s Portuguese colonial history, and this simple combination remains one of the most common breakfasts across the country, from Maputo households to small coastal towns.
Tips: Use a good, crusty local-style bread for the most authentic texture. Simmering the tea briefly, rather than just steeping it, gives a stronger cup.
Variations: Add a spread of jam alongside the butter for a sweeter version. Serve with a slice of cheese for a heartier breakfast.
Storage: Best assembled fresh; bread can be stored at room temperature for up to 2 days.
Reheating: Warm the bread briefly if desired; tea should be made fresh.
Nutrition: Per serving (approx.): 220 kcal, 5 g protein, 10 g fat, 28 g carbohydrate.
FAQs:
Q: What kind of bread is traditionally used?
A: A simple, crusty white bread roll, reflecting the
Q: Is tea taken with milk in Mozambique?
A: Both black tea and tea with milk are common, depending
- Crusty bread — 4 slices (pão)
- Butter — 3 tbsp
- Water — 2 cups (480 ml / 16 fl oz)
- Black tea leaves — 2 tsp
- Sugar and milk, — to taste
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