It is always a great pleasure to try out new recipes from other countries. It does not only gives a new feeling and excitement but it makes one with the people of that country. As it is said that you don't have to be born in Mozambique to be considered Mozambican.
Maize Porridge
Ingredients
•4 cups water
•2½ cups white cornmeal
Procedure
1.
Bring 3 cups of the water to a boil in a large pot.
2.
Combine 1½ cups of the cornmeal with the remaining 1 cup water.
3.
Reduce heat to low and add the cornmeal mixture to the boiling water, stirring
constantly with a wooden spoon.
4.
Cook for about 5 minutes, slowly adding the remaining cup of cornmeal.
5.
When the mixture is very thick and starts to pull away from the sides of the
pan, transfer to a serving bowl or plate.
6.
Use a spoon to shape the mixture into a round ball (you may also use wet
hands).
7.
This stiff porridge is popular throughout Africa and is typically used to scoop
up sauces and food from plates.
Serves
6 to 8.
Ingredients
•1
Portuguese roll (a soft white dinner roll may be substituted)
•2
to 3 slices cheddar cheese
•2
slices ham (optional)
Procedure
1.Preheat
oven to 350°F.
2.Slice
the roll in half, but do not cut all the way through.
3.Open
the roll and place 2 to 3 slices of cheese on top of the bottom half.
4.Add
ham slices if desired (ham often accompanies cheese on sandwiches in
Mozambique).
5.Close
the roll and place on a cookie sheet in the warm oven.
6.Bake
until cheese is melted, about 5 minutes.
Serves
1.
Ingredients
•1
cup onions, finely chopped
•Olive
oil (vegetable oil may be substituted)
•4
cups canned clams, chopped
•1
cup peanuts, finely chopped
•2
tomatoes, cut into small pieces
•1
Tablespoon salt
•½
teaspoon black pepper
•1
teaspoon crushed red pepper, or to taste
•1½
pounds fresh, young spinach leaves, finely chopped
•2
cups cooked white rice
Procedure
1.Sauté
onion pieces in a small 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 amount of
red pepper (it is spicy).
3.Over
low heat, simmer for 30 minutes.
4.Add
spinach leaves.
5.Cover
tightly; as soon as leaves are withered, matata is ready to be served.
6.Serve
over cooked white rice.
Makes
8 servings.
Malasadas (Doughnuts)
Ingredients
•1
package yeast
•⅓
cup and 1⅓ cups warm water
•1
teaspoon and ⅓ cup sugar
•2
pounds flour
•1
teaspoon salt
•1⅓
cup cream
•⅓
cup butter, melted
•8
eggs, beaten
•Oil,
for frying
Procedure
1.Dissolve
the yeast in the ⅓ cup warm water and 1 teaspoon sugar; stir. Let stand until
foamy (several minutes).
2.Combine
the flour, sugar, and salt in a large bowl. Mix in the cream and water.
3.Beat
the 8 eggs in separate bowl.
4.Add
the beaten eggs and melted butter in with the rest of the ingredients to the
flour mixture.
5.Add
the dissolved yeast mixture and stir well to form a soft dough.
6.Cover
and put in a warm place. Let stand until double in size, about 1½ hours.
7.Drop
by spoonfuls into deep, hot oil and fry until light brown.
8.Remove,
using a slotted spoon, and drain on a rack with paper towels.
9.Coat
with sugar, if desired.
Makes
5 dozen small doughnuts.
