Tete Signature · Zambezi Valley Goat

Cabrito de Tete (Tete Goat Stew)

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Cabrito de Tete became the first-ever geographical indication registered with ARIPO, Africa's regional intellectual-property office — an official seal that only goats raised in Tete province, reportedly made tender by grazing on baobab fruit, can carry.

Young goat is slow-cooked into a rich stew with tomato, onion, and spices, or grilled whole over charcoal, and served with xima, the stiff maize porridge that mops up the sauce. Market stalls and roadside grills across Tete city sell it as the province's signature meal.

Why it's made this way: Tete is Mozambique's leading goat-producing province, with some 300,000 animals grazing its dry, baobab-dotted bushland, and locals credit that diet for meat prized as the country's most tender.

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Part of World of Street Food — 3248 dishes from 118 countries. Something wrong here? Tell us in the comments below. Photo credits.