Southern Africa · Main
Peixe Grelhado à Moçambicana (Charcoal-Grilled Fish in Piri-Piri Coconut Butter)
Whole charcoal-blistered sea fish basted continuously with a fiery emulsion of fresh red piri-piri, garlic, and coconut butter.
The story
From the archipelagos of Cabo Delgado down to Maputo's Costa do Sol, artisanal fishermen grill their daily catch directly on beachside coals. This dish embodies the intense Afro-Portuguese flavor exchange along the Mozambique Channel, merging local bird's eye chilies with rich coastal coconut fat. The technique relies on basting with a warm emulsion of butter, coconut cream, and acid rather than raw oil, which penetrates deep flesh incisions while shielding the delicate fish skin from carbonizing over white-hot hardwood coals.
Cook this next
Matapa de Camarão (Cassava Leaf Stew with Coconut, Peanuts & Prawns)
Tender pounded cassava leaves simmered in fresh coconut milk with ground raw peanuts, garlic, and sweet coastal prawns.
Badjias (Spiced Black-Eyed Pea Fritters)
Golden and crisp Mozambican spiced black-eyed pea fritters with a fluffy interior, seasoned with fragrant garlic, cumin, and fiery chilies.
Batata-Doce com Amendoim Torrado (Steamed Sweet Potatoes with Crushed Peanuts)
Tender steamed sweet potatoes smothered in coarse, freshly dry-roasted peanuts, sweet cream, and sea salt for a wholesome rural breakfast.
Bolo Polana (Potato and Cashew Nut Cake)
A dense, naturally gluten-free Mozambican torte combining silky mashed potatoes, roasted cashews, and citrus.