Inhambane, Good People Land is a town located in southern Mozambique, situated in Inhambane Bay, 470 km northeast of Maputo. It is the capital of Inhambane Province. It is a quiet historical city known for its colonial architecture and has been popular with tourists in recent years. The settlement owes its existence to a deep inlet into which a small river flows from Matamba. Two protective sand promontories protect the harbor and form a sandbar. The town of Maxixe is located across the bay.

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To visit:

Cathedral of Our Lady of Conception
This ancient and imposing church was built by the Portuguese about 200 years ago.

Beaches
This province has numerous famous beaches, including: Zavala Beach (11 km from Quissico), Zavora Beach (85 km south of Inhambane), Coconut Bay and Tofo Beach (22 km from Inhambane), Barra Beach ( 20 km) from Inhambane) and Pomene (174 km north of Inhambane), the beach of Jangamo (28 km from Inhambane).

Bazaruto Archipelago
This idyllic archipelago consists of four islands (Bazaruto, Benguerra, Magaruque and S. Carolina). They are situated off the main land between Vilanculos and Inhassoro (780 km from Maputo). There are high quality hotels on the islands. To reach the islands you can rent a boat locally or travel by plane from Maputo and Beira or fly directly from a neighboring country via Vilanculos where there are immigration and customs services.

Flora and fauna
Zinave National Park, Bazaruto National Park and Pomene Reserve were considered animal conservation areas.

Traditions Project
The "Timbila" is the name of a percussion instrument and the name of a dance. The instrument, the 'marimba draft beer', is similar to a xylophone, and has keys, 'muenje' made of special wood found only in Inhambane. There are hollow gourds of varying sizes under the keys that serve as a speaker.

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Mozambique is justifiably famous in Africa for its cuisine. With its long coastline and rich fishing grounds, it's no wonder that many of its famous dishes revolve around fresh seafood. The colonial history of the Portuguese is also seen in the use of spices such as piripiri and the fiery Peri Peri chicken.

Many of the tourists who visit the country visit the beautiful coast of Mozambique for swimming and diving in the warm waters of the Indian Ocean. What many tourists get from their holidays are the tasty seafood dishes that Mozambique has. Many regard their mollusks as prawns and langoustines as the best in the world. In fact, one of Mozambique's best known dishes is shrimp or shrimp made in the peri-peri style.

Seafood also forms a large part of the local diet as it is abundant and inexpensive. A local dish without Portuguese influences is Matata, which is a seafood stew, usually made with clams in peanut sauce. Grilled seafood, often generously served with peri-peri sauce, is usually served along with rice and chips.

Mozambican food is decidedly spicy due to the generously used peppers, garlic and lemons. Peri-peri means "spicy-spicy" and is a standard accompaniment to virtually every meal. It is one of the most characteristic flavors of cooking. Traditionally, it is made by beating red pepper, garlic, salt and olive oil and lemon juice together.

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If you are looking for a relaxing holiday in the perfect tropical climate, then Mozambique is for you. In fact, the tropical zone begins north of Inhambane, where the Tropic of Capricorn marks the extreme southern latitude, in which the sun can be directly seen from above.

When planning your stay in Mozambique, do not forget that the summer of Mozambique is during the winter months of the northern hemisphere. Part of Mozambique's climate is determined by air circulation over the Indian Ocean. The hottest season in Mozambique is between October and March.

October to March is also the rainy season, with rainfall between the end of December and mid-February. Cyclone season particularly for Inhambane and Bazaruto areas in February. From April to September, there will be cooler temperatures and drier conditions. Higher altitudes mean temperatures can be colder on average.

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