WATCH: Make these authentic Mozambican meals at home
As 'Taste of Global' continues on 'Breakfast with Martin Bester', the team stopped in Mozambique to learn more about the culture, music, and, most importantly, the food.
Welcome to 'Taste of Global', an eight-week culinary journey that brings global cuisine to the Jacaranda FM studio and your airwaves – brought to you by FNB Private.
Every week from 24 February, Monday to Thursday, 'Breakfast with Martin Bester' will explore the flavours, traditions, and stories behind the most iconic dishes from eight featured countries.
Taste of Global: Experience tastes from around the world
This week, the team is making a stop in Mozambique to explore two authentic Mozambican dishes: grilled Zambezian chicken (Frango da Zambezia) and prawn coconut curry (Caril de Camarão).
Watch here:
Musician, foodie, and Mozambican local Pedro Barbosa shared his recipes for these dishes while also offering insight into the rich culinary traditions of South Africa's neighbouring country.
Grilled Zambezian chicken (Frango da Zambezia)
Ingredients:
1kg chicken thighs and drumsticks
10g salt
40g fresh garlic, minced
10g chillies, finely chopped
50ml fresh lemon juice
100ml fresh coconut milk
Method:
Clean the chicken and prepare it by flattening it.
Make deep cuts in the chicken so the spices can penetrate the meat.
Season with salt, garlic, chillies, and fresh lemon juice. Let it marinate for at least two hours.
Heat a pan, then briefly cook the chicken with the marinade before removing it.
In the same pan, add the coconut milk and let it boil until it thickens slightly.
Take the chicken out and grill over a hot fire, turning regularly and basting with the coconut milk sauce.
Once cooked, drizzle some leftover sauce over the chicken to keep it juicy.
Prawn coconut curry (Caril de Camarão)
Ingredients:
20ml oil
10g crushed garlic
80g onion, finely chopped
80g tomatoes, chopped
15ml Rajah curry powder
15g chillies, chopped
5g salt
1L coconut cream
500g prawns, cleaned and deveined
200ml water
Method:
Heat a pot over medium heat and add oil, garlic, onion, tomato, and curry powder. Cook on low heat until it forms a paste.
Add the chillies, salt, and coconut cream. Mix well and bring to a boil over high heat.
Once boiling, add the water and prawns, and simmer on low heat for 45 minutes until the sauce thickens slightly. If using frozen prawns, skip the water.
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Image: Jacaranda FM