Mozambique has a rich and varied cuisine and the influence of Portuguese colonisation is evident in many of the dishes. Fresh seafood is a favourite ingredient as it is so readily available and other common items include beans, millet, rice and cassava. The food in Mozambique is usually spicy, with many seasonings introduced by the Portuguese in the 1500’s such as the famous Peri-Peri spice.
Recipe 4 – Delicious Mozambican Coconut curry
The Evans’ lived in Mozambique for 3 years and had plenty of time to perfect local dishes. This curry consists of coconut and peanuts, which are usually plentiful and form a staple in Mozambican cooking. The chicken in this recipe can also be substituted with fish, crab or prawns, which are also plentiful on the coast.
Preparation: 40 minutes
Cook: 30 minutes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 2cm root ginger, peeled and grated
- 3 tablespoons curry powder
- 1 teaspoon turmeric
- 1 fresh chilli, seeded and sliced
- 500g boneless chicken thighs, diced
- 400g tin chopped tomatoes
- 2 tablespoons peanut butter
- 5 tablespoons coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 200g long grain rice to serve
- Heat the oil in a large pan and fry onion, garlic, ginger, curry powder, turmeric and chilli for about 2 minutes
- Add in chicken and allow to brown slightly
- Stir in tomatoes, peanut butter and coconut milk
- Simmer gently for 20 minutes until thickened. Season to taste with salt and pepper
- Serve the curry with the rice and garnish with a drizzle of yoghurt.