FRIDAY FOOD FEATURE: Mozambique Flavours & Flair
FRIDAY FOOD FEATURE:
Mozambique Flavours & Flair
Enjoy fresh seafood and delicious salads from a creative menu offered at the Nuarro Lodge, Ibo Island Resort and Nkwichi Lodge in a spectacular beach setting of Mozambique. Piri piri prawns, a seafood and peanut stew as well as a Brazillian style fish stew can easily be prepared making for an unforgettable dining experience.
NUARRO’S PIRI PIRI PRAWNS The Nuarro Lodge features a classy restaurant and colourful cocktail bar from where panoramic views, just off the beach, can be enjoyed. Fresh seafood are the centre of the traditional and international cuisine served here – a little something for everyone. Alternatively for something more relaxed, guests at this beach lodge in Mozambique may enjoy the Beach Bar where sumptous snacks are available throughout the day. Ingredients: – 2 red chillies, seeds removed, roughly chopped – 1 dried chilli, roughly chopped – 1/2 lemon, jiuce only – 3 garlic cloves, peeled – 1 tbsp weet, skomed paprika – 4 tbsp olive oil – 1 tbsp red wine vinegar – 1 tsp sea salt – 1/2 tsp freshly ground black pepper – 12 very large Mozambican prawns, shells removed and cleaned. Preparation: 1. For the piri-piri prawns, place all the ingredients, except the prawns, into a bowl and blend until smooth. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave in the fridge for 1 hour. 2. Heat a griddle pan until hot and cook the prawns for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through.
IBO ISLAND MATATA: SEAFOOD & PEANUT STEW
Dining at the magnificent Ibo Island Lodge include freshly grow herbs, salads and fruits and combine traditional delicacies with seafood from the island and surrounding waters: tiger prawns, game fish, lobster and Ibo’s specialty, namely the fresh giant crab served with fragrant soft coconut rice. Romantic or private dinners are served in a number of locations at the Ibo Island Matata Lodge, or on the rooftop terrace, under the stars, with awesome views over the sea.
Ingredients – 1 cup onions, finely chopped – olive oil (vegetable oil may be substituted) – 4 cups fresh (or canned clams), chopped – 1 cup peanuts, finely chopped – 2 tomatoes, cut into small pieces – 1 tablespoon salt – 1/2 teaspoon black pepper – 1 teaspoon crushed red pepper, or to taste – 1 1/2 pounds of fresh, young spinach leaves, finely chopped – 2 cups cooked white rice. Preparation: 1. Saute onion pieces in a samll amount of olive oil in a saucepan over medium-low heat. Cook until onions are softened, but do not brown them. 2. Add the chopped clams, peanuts, tomatoes, salt, black pepper and a pinch of red pepper (it is spicy). 3. Over low hear, simmer for 30 minutes. Add Spinach leaves. Cover tightly ; as soon as leaves are withered, matata is ready to be served. 4. Serve over cooked white rice.
NKWICHI’S MOQUECA DE KAMPANGO: BRAZILLIAN-STYLE FISH STEW With delicious freshwater fish served straight from the lake and a variety of organically grown vegetables, salads and fruit from the community farm, all of Nkwichi Lodge’s sumptuous meals are freshly prepared each day. Guests are welcome to tantalize their palate at a number of exquisite settings of their choice, ranging from picnicking on the pure-white beaches to dining under the starry night-sky.
Ingredients: – 3 large onions, chopped – 2 large cloves of chopped garlic – 6 small tomatoes, peeled and quartered – 4 peppers – 2 yellow, 2 red, cubed – 2 large bunches of coriander leaves – 2-3 spoons of palm oil (or olive oil) – 1-2 cans of coconut milk – 1kg Kampango (or white fish fillets / prawns) – 2 lemons. Preparation: 1. Marinade the fish / prawns in salt and lemon (for at least 1 hour). 2. Fry the garlic and onion in oil. Add the pepper and cook until they soften (5 mins approx). Add the chopped tomatoes and cook for 2 mins. Add the coconut mil and cook until it boils or reaches the desired consistency 3. Add the fish and leave to cook for around 5 minutes. Add the coriander and cook for 1 minute 5. Serve with white rice.
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