À la Zambeziana (Mozambican Coconut–Garlic Prawns or Chicken)

Serves

4 people

Ingredients

For the Zambeziana Marinade

• 4 cloves garlic, finely crushed

• 1 small onion, finely grated

• 2 fresh red chilies (or to taste), finely chopped

• Juice of 2 limes or lemons

• 1 tsp paprika

• ½ tsp ground cumin (optional but traditional in some homes)

• Salt, to taste

• Freshly ground black pepper

• 3–4 tbsp olive oil or vegetable oil

Main Ingredient (choose one)

• 1 kg large prawns (shell-on, deveined), or

• 1 kg chicken pieces (bone-in preferred)

To Finish

• 400 ml full-fat coconut milk

• 1 bay leaf

• Fresh coriander (cilantro), chopped

• Extra lime wedges, for serving

Instructions

1. Prepare the Marinade
   In a bowl, combine garlic, onion, chilies, citrus juice, paprika, cumin, salt, pepper, and oil. Mix well into a fragrant paste.

2. Marinate

   • Add prawns or chicken to the marinade and coat thoroughly.

   • Cover and marinate:

     • Prawns: 30–45 minutes

     • Chicken: 4–8 hours (or overnight in the fridge)

3. Cook

   • Heat a large pan or grill over medium heat.

   • Add the marinated prawns or chicken (reserve leftover marinade).

   • Sear until lightly golden:

     • Prawns: 2–3 minutes per side

     • Chicken: 5–7 minutes per side

4. Add Coconut Milk

   • Pour in the coconut milk and reserved marinade.

   • Add the bay leaf.

   • Reduce heat and simmer:

     • Prawns: 5–7 minutes

     • Chicken: 20–25 minutes, until fully cooked and tender

5. Finish

   • Adjust seasoning with salt and extra lime juice if needed.

   • Sprinkle with fresh coriander before serving.

To Serve

Traditionally served with:

• Xima (Mozambican maize porridge)

• White rice

• Fried cassava or bread to soak up the sauce

Tip

For an authentic coastal flavor, cook the dish over charcoal or finish it on the grill before adding coconut milk.