Amazing Recipes from Mozambique

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.

 Sandes de Queijo (Baked Cheese Sandwich)

 

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.

 Matata (Seafood and Peanut Stew)

 

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.