From the Chef - October 2017
Mozambique is justifiably famous for its cuisine. With its 3000km of coastline it's no wonder that many of its renowned dishes involve fresh seafood. The Portuguese originally introduced chillies to Mozambican cooking, with the African Birds Eye Piri Piri chilli resulting in the well-known and much loved Piri Piri sauce that is widely used for prawn and chicken dishes. In the traditional spirit of Mozambique, Azura Quilalea Private Island delights guests with this local inspired dish known as Mozambique Miamba Prawns.
- 1 kg large Prawns/king Prawns
- 2 Red chillies - seeded
- 2 Green chillies – seeded
- 2 Large cloves, 1 medium garlic - chopped
- 4 Red devils small chillies - chopped
- ½ Cup – Olive oil or local coconut oil
- 4 Potatoes boiled and diced/wedges
- ½ Cup lime juice
- 100g Cabbage boiled and diced
- 4 Boiled eggs boiled and diced
- 2 table spoons Butter salted
- Salt & pepper
- Local spinach (Nyewe) and fresh limes for Garnish
With the head and the tail still on – slice the prawns into halves and clean them, remove dark veins and refrigerate them for 20 minutes.
Melt butter (salted), add lime juice and the chopped chillies (leaving some for marinade) together with garlic and cloves.
Marinate the prawns with olive oil or local coconut oil; add some lime juice, garlic, cloves and chillies, pepper and salt to taste
Take the prawns out of the marinade and simmer marinade mix until reduced.
Grill Prawns/char grill preferably – basting the Prawns with marinade reduction while making a 4 minutes turn over on each side on low medium heat until cooked.
Mix the boiled cabbage, potatoes and eggs in a salad dish with olive oil and add salt and pepper to taste.
On a deep platter put the salad in the middle and the grilled hot prawns around.
Garnish with limes and fresh local spinach.
Best served and enjoyed with friends and family in a setting like this!