Central Africa · Main
Pitu Grelhado com Alho (Grilled Freshwater Prawns with Garlic)
Giant freshwater prawns split and seared over hardwood embers, basted in a luscious glaze of garlic, butter, piri-piri, and golden palm oil.
The story
In the lush interior valleys of São Tomé, local fishermen trap large Macrobrachium prawns (known locally as pitu) in freshwater river rapids using woven reed baskets. Reserved for festive Sunday gatherings and celebratory feasts, these prized river prawns boast a sweet, firm flesh that rivals lobster. The cooking technique relies on searing shell-side first to lock in natural juices while infusing the meat with garlic-scented palm butter.
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