Tag: main course
Camarao Grelhado com Molho Cru (Shrimp with Green Onion Sauce)
Camarao Grelhado com Molho Cru (Shrimp with Green Onion Sauce)
With Angola being on the western coast of Central Africa, seafood is a huge part of their diet. Once a colony of Portugal, Angolan cuisine is very similar to other Portuguese speaking countries such as Brazil. Camarao grelhado com molho cru translates from Portuguese to “grilled shrimp with raw sauce”, since the marinade uses raw green onions and garlic. The shrimp will only take 5-6 minutes in total to either grill or broil.
Equipment
- food processor
- metal skewers
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 3 garlic cloves
- 1/2 cup green onions
- 1 tsp ground cumin
- 1/2 tsp salt
- 4 tbsp white wine vinegar
- 4 tbsp water
Instructions
- Pulse the marinade ingredients smooth in a food processor.
- Marinate the shrimp for 30 minutes.
- Turn on your oven’s broiler. Place the shrimp on metal skewers on a rack on a baking sheet lined in foil.
- Broil the shrimp for 2-3 minutes a side.
Kanda
Kanda
As the name says, the Central African Republic is located in the heart of Central Africa. Kanda is a popular dish of beef meatballs simmered in a tomato sauce, served with steamed rice. What sets these meatballs apart from others is that ground toasted pumpkin seeds are used in place of breadcrumbs. They add a texture to the meatballs that I now wish all meatballs had. The meatballs also are thrown in uncooked into the sauce. They turn out extremely tender. Considering how basic this entire recipe is, there is no shortness of flavor. Instead of serving the meatballs with pasta, they are served with rice.
Equipment
- food processor
Ingredients
Meatballs
- 1 lb ground beef
- 2 cups pumpkin seeds
- 1 small onion diced
- 4 garlic cloves
- 1/4 cup parsley chopped
- 2 tsp salt
- 2 tsp black pepper
Sauce
- 1/4 cup vegetable oil
- 1 small onion diced
- 3 Roma tomatoes diced
- 3 bird’s eye chilies chopped
- 1/4 cup tomato paste
- 1 1/2 cups water
- salt to taste
Garnish
- parsley chopped
Instructions
- Place the pumpkin seeds in a cold, dry pan. Turn the heat to medium. Dry toast for 5 minutes.
- Place the pumpkin seeds in a food processor. Grind into a powder.
- Place the onions, garlic, and parsley in the food processor. Purée. Mix with the ground beef, ground pumpkin seeds, salt and pepper.
- Roll into golf ball sized meatballs. Place in the refrigerator until ready for use.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the tomatoes and chilies. Season with salt. Cover the pan. Reduce the heat to medium and simmer for for 5 minutes.
- Add in the tomato paste. Pour in the water. Give the pan a stir. Add in the meatballs. Place the cover on a simmer for 30 minutes.
- Remove the cover and simmer for a few more minutes, allowing the sauce to thicken.
Adobo sa Gata
Adobo sa Gata
Adobo sa gata is pork braised in vinegar, soy sauce, and coconut milk with heavy amounts of garlic and a little heat from bird’s eye chilies. You can use either pork shoulder or pork belly, depending on how fatty you like your meat. The adobo is best served with heaping piles of steamed rice.
Ingredients
- 3 lbs pork shoulder cut into 2” cubes
- 1 medium onion thinly sliced
- 1 head garlic peeled
- 1/2 tsp black peppercorns
- 2 bay leaves
- 1 cup water
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1 tbsp vegetable oil
- 1 cup coconut milk
- 3 bird’s eye chilies finely chopped
- salt to taste
Instructions
- Place the pork, onions, garlic, water, vinegar, soy sauce, black peppercorns, and bay leaves in a large pot. Bring to a boil over medium high heat. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Strain the liquid from all the ingredients in the pot. Save 1 cup of the braising liquid.
- In the same pot over medium high heat, add the vegetable oil. Sauté the strained ingredients for 10 minutes.
- Pour in the reserved braising liquid, coconut milk, and chilies.
- Braise for 20 minutes. Season with salt to taste.
