camarão piri-piri

Camarão piri-piri pairs prawns with chilli seasoning. Mozambique History Net’s cooking account describes a southern Mozambican plate of large prawns with rice, lemon and piri-piri sauce. It also notes the use of chillies mixed with lemon or lime in sauces for fish and other foods.^[1]

Chef Eric Adjepong’s published piri-piri shrimp recipe offers a diaspora variation. He blends chillies, garlic, red bell pepper, tomato, oregano, coriander, paprika and red-wine vinegar with oil to make a marinade, then grills the prawns and finishes them with coriander leaves. His version allows either prawns with their heads and shells or peeled shrimp, and suggests grilled vegetables or jollof rice alongside.^[2]