Based on studies and archive documents, this work investigates the way European medical practice that interrelated diet and health in the early nineteenth century was transported to Africa, specifically Mozambique. The development of European theories about the preventive and therapeutic role of diet is examined, highlighting the conceptions of humoral theory and its reconfiguration by the science of the Enlightenment. The Mozambican hospital is described, taking into account the categories of patients cared for and prevailing diseases in the region. Focus is given to the changes introduced to hospital food to bring it closer to European habits. These changes are analyzed in the light of developments in European medical discourse about the body and foodstuffs, reconstructed by physiology and chemistry.