Tag: seafood
Cosa-Cosa Camarao
Cosa-Cosa Camarao
With Angola being heavily influenced by Portuguese cuisine and being on the western coast of Africa, shrimp and peri peri make a perfect pair. Cosa-cosa translates to hot-hot, which these definetily are. The shrimp only take 4 minutes on the grill or under the broiler, making this a quick and easy go to.
Equipment
- metal skewers
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 1 tsp salt
- 1 lime juiced
- 4 tbsp peri peri sauce plus more for dipping
Instructions
- Season the shrimp with sea salt. Let marinate for 30 minutes, then toss with the lime juice.
- Turn on your oven’s broiler. Place 5 shrimp on each skewer. Brush each side with peri peri sauce. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 2 minutes a side.
Shrimp Rougaille
Shrimp Rougaille
Shrimp rougaille is the Mauritian version of the classic dish, shrimp creole. Jumbo shrimp are finished off on top of a spicy creole tomato sauce. They will only need 1 minute of cooking time plus 4 minutes in the covered pan off the heat. This will allow the shrimp to steam in the sauce, making them succulent and tender instead of over cooked. Serve the rougaille with saffron cumin rice.
Servings: 2
Ingredients
- 1 tbsp vegetable oil
- 1 medium white onion finely chopped
- 1 red bird’s eye chili finely chopped
- 1 tbsp ginger grated
- 2 garlic cloves minced
- 1 tbsp thyme
- 3 roma tomatoes diced
- 1/2 cup water
- 12 16/20 ct. shrimp peeled and deveined
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up vegetable oil in a sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the chili, garlic, ginger, and thyme. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Sauté for 10 minutes. Pour in the water and simmer for another 5 minutes.
- Place the shrimp in a single layer on top of the rougaille sauce. Cook for 1 minute without touching.
- Place a cover on the pan. Turn off the heat. Let the shrimp steam in the pan for 4 minutes until cooked through.
Chicken Suya
Chicken Suya
Suya is the standard in Nigerian street food; considered by many to be the national dish. Traditionally, small skewers of meat are heavily seasoned with the suya spice(cayenne, ground peanuts, garlic, onion, paprika, ginger, and maggi bouillon) and are grilled over an open flame. If you don’t have a grill, the skewers can be broiled. Beef, chicken, and shrimp are common proteins used. Liver, tripe, kidneys, and heart are also used. Nothing gets wasted.
Equipment
- mortar and pestle or spice grinder
- metalskewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut in half
- 3 tbsp vegetable oil
Suya Spice Blend
- 3 tbsp cayenne pepper
- 1 1/2 tbsp roasted peanuts ground
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp ground ginger
- 2 tsp sea salt
- 2 cubes maggi bouillon ground
Instructions
- Mix all of the suya spices together.
- Season the chicken with the suya and let marinate for an hour.
- Skewer up 2-3 pieces of chicken thighs.
- Prep your grill. Once the charcoal is grey, add the skewers directly over the flame.
- Grill for about 12 minutes, turning every few until cooked through.
