Friday, August 20, 2010

A Feast, Mozambique Style


Inspired by my trip to Africa I prepared a traditional 3 course Mozambique dinner last weekend for myself and Mike.  It was actually quit simple, a little spicy (or way too hot spicy depending on who you ask) but overall very good.  It was a perfect night for a perfect romantic dinner.

I'm so excited to try these meals in their native country, especially since they will be prepared a. lot better there too.







Sopa de Feijao Verde (String Bean Soup)


1 cup instant mashed potatoes
1 tbsp onion powder
1½ quarts boiling water
1 can (6-ounce) tomato sauce
1 pkg frozen green beans, thawed and cut into thin slices

1. Combine the instant potatoes, onion powder, water, and tomato sauce in a saucepan over medium heat; stir well and bring to a boil.
2. Add the sliced green beans to the potato mixture in the saucepan.
3. Simmer until the beans are cooked.
4. Serve in bowls or large soup plates.

Makes 8 cups.

PIRI-PIRI (Hot Pepper)


Combine:
4 Tbsp lemon juice
4 Tbsp Olive oil
4 Tbsp Coarse red pepper (I chopped actual hot red chili peppers)
1/2 Tbsp salt
1 tsp. garlic powder

Place in a small bowl. Serve with a tiny spoon. Use sparingly.

 
Matata (Seafood and Peanut Stew)
I adapted this recipe to make it vegan! 


1/2 cup onions, finely chopped
Olive oil
2 cups canned clams, chopped (substituted with Firm Tofu, chopped)
1/2 cup peanuts, finely chopped
1 tomatoes, cut into small pieces
1 tsp salt
½ tsp black pepper
½ tsp crushed red pepper, to taste
1 lb fresh, young spinach leaves, finely chopped
1 cups cooked white rice

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 4 servings.
 
Salada Pera de Abacate (Tomato & Avocado Salad)

1/2 head iceberg lettuce, chopped
1 tomato, sliced
1 avocado, pitted and sliced
1-2 tbsp lemon and herb dressing
1. Distribute and arrange the chopped lettuce, tomato, and avocado slices on 8 salad plates.
2. Top with lemon and herb dressing (other salad dressing may be substituted).

Serves 4

Lemon and Herb Salad Dressing
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp parsley, chopped
1 clove garlic, crushed

1. Beat all the ingredients together in a mixing bowl and serve over salada pera de abacate (see recipe).


Ananas con Vinho do Porto (Fresh Pineapple in Port Wine)


1. Peel 1 large ripe sweet pineapple
2. Cut in 1/2 inch slices and remove the core.
3. Sugar each slice lightly on both sides.
4. Place in a 2-quart glass or china bowl.
5. Cover with 1/2 cup Red Port Wine.
6. Allow to stand for several hours (I marinated over night).
7. Turn the pineapple in the wine from time to time.
8. Turn again just before serving on dessert dishes.
9. Serve with spoons and forks.

Makes 8 servings.







As many of my good friends and family know I will be away from August 20th to September 2nd volunteering in Africa and sooooooooooo excited to have this experience again. This will be my second Habitat trip. In 2008 I traveled to Honduras to build with a team and it was just amazing. I highly recommend an experience like this for anyone who can do it, do it!

If you would like to learn more please visit:
http://www.habitat.org/ (USA) or
http://www.habitat.ca/ (Canada)

If you would like to help, please visit my donation page if you would like to help!

XO
Sarahlyn

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