Island-hop through the flavours of coconut, pineapple, lime and chilli as you get to know Mozambique’s cuisine.

Piri-piri sauce 

Makes 500 ml // Total time 10 minutes

Ingredients

1 red pepper 
3 jalapelio chillies 
4-5 African bird’s eye chillies, deseeded and chopped 
5 cloves garlic, chopped 
Handful fresh basil 
1 red onion, chopped 
1 cup olive or canola oil 
1 Tbsp smoked paprika 
1 lemon, zested and juiced 
Salt and milled black pepper  

 

Method

1. Blister pepper and chillies over a flame for 2-3 minutes and set aside to cool.
2. Deseed and roughly chop. 
3. Blitz peppers in a food processor along with remaining ingredients. Season well. 
4. Store in an airtight container and refrigerate. The sauce can be kept for up to two weeks in the fridge.

  

Spicy spatchcocked chicken 

Serves 4 // Total time 1 hour 45 minutes

Ingredients

1 whole chicken, spatchcocked and giblets removed 
Glug oil 
Salt and milled black pepper 
2 tsp smoked paprika 
1/3 cup piri-piri sauce 
1/4 cup melted butter 
Handful fresh coriander or basil, chopped 
2 limes, zested and juiced  

For serving  

Plain yoghurt 
Lime wedges 
Pita or flatbreads  

 

Method

1. Preheat oven to 180°C. 
2. Drizzle chicken with oil and rub with salt, pepper and paprika. 
3. Rub chicken with 3 Tbsp piri-piri sauce, taking care to coat it evenly. 
4. Place chicken, skin-side up, onto a greased baking tray and roast for 20-25 minutes. 
5. Meanwhile, combine remaining sauce, butter, fresh herbs and half the lime zest and juice in a bowl. 
6. Remove chicken from oven and brush generously with spicy butter mixture. 
7. Return to oven and cook for another 50-60 minutes, brushing with butter mixture every 12-15 minutes or until cooked through and well charred. 
8. Drizzle immediately with remaining lime juice and sprinkle with zest. 
9. Serve chicken hot with yoghurt, lime wedges and charred pita or flatbreads. 

  

Mussel Hotpot with coconut rice 

Serves 4 • Total time 30-40 minutes

Ingredients

For mussel hotpot  

Glug canola or olive oil 
3 onions, chopped 
4 cloves garlic, sliced 
1 red chilli, halved and deseeded Handful fresh coriander, plus extra 
1/4 cup piri-piri sauce
1 cup fish stock 
1 can (400m1) coconut cream or coconut milk 
800g fresh or frozen mussels, cleaned (defrosted) 
1 lemon, zested and juiced 
Salt and milled black pepper  

For the coconut rice  

1 can (400m1) coconut milk 
1 cup water 
Handful fresh coriander 
1 red chilli, halved 
3 cloves garlic, peeled 
1 cup basmati rice  

For serving  

Fresh coriander 
Desiccated coconut 
Chilli flakes 
Lemon or lime wedges  

Also read: Pasta nero with fresh mussels 

Method

1. Heat oil in a large pot over medium heat. 
2. Sauté onions for 3-5 minutes before adding garlic, chilli and coriander, then cook for another 3-5 minutes. Add a splash of water if needed. 
3. Stir through piri-piri sauce and cook for a further 5 minutes. 
4. Add in fish stock and coconut cream. Cover and simmer gently for 12-15 minutes, stirring often. 
5. Add mussels, cover with a lid and simmer for 8-10 minutes or until mussels have opened (discard any closed mussels). 
6. Add zest, lemon juice and fresh coriander. Season well. 
7. For the coconut rice, bring coconut milk, water, coriander, chilli and garlic to a boil and cover with a lid. 
8. Add rice and cook until fluffy (about 10-12 minutes). Place into a colander or fine-mesh sieve. 
9. Remove coriander, chilli and garlic from rice and discard. 
10. Steam steam for about 5-6 minutes. 
11. Fluff rice with a fork and stir through extra chopped coriander, desiccated coconut and chilli flakes. 
12. Serve mussel pot with coconut rice and lemon or lime wedges on the side.

  

Island style prego rolls 

Serves 4 // Total time 15 minutes plus marinading time  

 

Ingredients

For the steaks  

1/4 cup piri-piri sauce
1/4 cup tomato sauce or purée 
3 cloves garlic, chopped 
2 Tbsp brown sugar 
Salt and milled black pepper 
4-minute steaks (50-100g each)   

For the salad  

1/2 pineapple or mango, peeled and cubed 
1/2 cucumber, chopped 
1/2 red onion, chopped 
Glug olive oil 
Handful fresh coriander, chopped  

For serving 

Portuguese rolls, buttered and toasted 
Lemon or lime wedges  

Method

1. Combine piri-piri sauce, tomato sauce or purée, garlic and sugar. 
2. Season steaks well and add to sauce. Marinate for 30 minutes. 
3. Combine salad ingredients, season and set aside. 
4. Fry steaks in hot oil for 1-2 minutes, basting with marinade while cooking. Set aside. 
5. Layer rolls with steak, salad and drizzle with any remaining marinade. 
6. Serve hot with lemon or lime wedges.

 Also read: Our top 4 citrus infused marinades

Words by: Chad January
Photography: Zhann Solomons