Inhambane Market · Chorizo Bread
Pão com Chouriço (Chorizo Bread)
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The chouriço isn't added after baking — it's tucked into the raw dough so the bread bakes right around it, the sausage's paprika-red fat seeping into the crumb as it cooks.
A cured, paprika-red chouriço sausage is baked into a roll of bread dough until the crust turns golden and the sausage inside is warmed through. Inhambane's colorful municipal market and colonial-era cafés sell it as a grab-and-go snack.
Why it's made this way: Chorizo bread followed Portuguese settlers into Inhambane's café culture and stuck around as one of the town's most recognizable market snacks, sold alongside chamuças and grilled chicken.
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