Swahili Ginger N Milk Teamozambique Recipes

SPICY SHRIMP MOZAMBIQUE

Steps:

• In pot add olive oil and heat then add the garlic and cook 2 to 3 minutes.
• Add butter and melt.
• Add all remaining ingredients except the shrimp and bring to boil; simmer 5 minutes.
• Taste the sauce and add either more wine or hot sauce depending on how spicy you want to make it.
• Add shrimp and cook additional 5 minutes.
• Serve as is for an appetizer with bread for sauce dipping, or serve along with boiled white rice for a main course.

GINGER MILK TEA

Steps:

• Bring the water and ginger to a boil in a small pot. Once it is boiling, turn off the heat.
• Stir in tea and cover. Let stand 3 to 5 minutes.
• Stir in milk and sugar, and add more sugar if needed.
• Pour the mixture through a sieve into a large (6-cup) blender, discarding the solids.
• Blend the mixture until foamy (use caution when blending hot liquids), then pour into mugs. Serve immediately.

EASY SHRIMP MOZAMBIQUE

Steps:

• In a medium mixing bowl add grllic, saffron (or sazon goya), crushed red pepper, turmeric,salt and pepper, mix gently.
• Add 2 T. butter and 1 T. olive oil to pan add onion; cook until soft (4-5 min.) over medium heat, add contents of bowl stir and cook another 1-2 minute Add wine or beer, bring to boil and reduce for 2 minute over medium high heat.
• Add shrimp, parsley and rest of butter, cook over medium heat until shrimp are done, serve over rice.

SHRIMP MOZAMBIQUE, (CAMARAO MOZAMBIQUE)

Steps:

• Melt butter in a 3-quart pot over medium-low heart.
• Toss in onion and fry until lightly golden.
• Pour in the water followed by garlic, cilantro, turmeric, and saffron water.
• Cover and simmer for 3 to 4 minutes, allowing the essence of the spices and herbs to mingle.
• Pour in the red wine or beer with the lemon juice. Stir.
• Cover and raise heat to medium-high and bring the sauce to boil.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Toss in the shrimp, hot peppers or chili sauce if using and give them a turn in the sauce.
• Cook for three minutes over medium-low until the shrimp are just curled tender and turned pink.
• Spoon the shrimp into bowls and serve with plenty of crusty bread to dip in the flavourful sauce. (This can also be served over rice!).

PRAWNS PERI PERI MOZAMBIQUE

Steps:

• Prepare Peri Peri sauce first, by sauteeing onion and garlic in Peri Peri oil until soft, then add diced tomatoes, stir to combine and simmer for 20 minutes on low heat, covered. After 20 minutes adjust seasoning with salt and pepper. Remove from heat and keep warm. Reheat rice over a colander of boiling water, adding frozen sweet green peas 5 minutes before service.
• Bring olive oil to a hot smoke temperature and in batches fry the prawns until crisp, but not over done, about 4 minutes. Remove batches to paper towel and keep hot.
• Serve 6 prawns over savory rice per person and pass bowl of Peri Peri sauce to spoon over prawns. Prawns traditionally eaten shell on with fingers, and crispy heads sucked for flavor.