Bolo de ananás: Pineapple cake
Bolo de ananás: Pineapple cake
INGREDIENTS:
3 eggs, separated
5 dessert spoons of pineapple syrup
1 tea spoon of baking powder
50 gr of canned cherry
1 cup of sugar
1 cup of flour
1 soup spoon of butter
1 canned pineapple
INSTRUCTIONS:
1. Melt the butter in the cake pan, sprinkle with sugar, and arrange the pineapple and cherries decoratively on the bottom of the pan.
2. Whisk the egg yolks with the sugar and add the pineapple syrup. Then add the flour and the baking powder.
3. Add the beaten egg whites to the batter and pour into the cake pan. Cook for 40 minutes in a moderate oven.
From: http://cook-guru-mb.blogspot.com/2011/03/bolo-de-ananas-pineapple-cake.html?m=1
Frango a cafreal: barbecued chicken (also known as frango a cafrial)
Frango a cafreal: barbecued chicken (also known as frango a cafrial)
INGREDIENTS:
1 whole chicken
salt
garlic cloves
chili peppers, ground
olive oil
lemon juice
INSTRUCTIONS:
1. Prepare the chicken by splitting it in two.
2. Mix some salt with some mashed garlic cloves, chili, and a bit of olive oil. Spread this mixture inside and outside the chicken.
3. Let it marinade for a few hours and grill the chicken slowly until it becomes golden. You may turn the chicken several times, always spreading olive oil and lemon juice on it.
From: http://cook-guru-mb.blogspot.com/2011/03/galinha-cafreal-grilled-chicken.html?m=1
Matata: Clam and peanut stew
Matata: Clam and peanut stew
Matata is a typical Mozambique entree made with pumpkin leaves, but spinach may be used as a substitute. This is one dish in Mozambique that wasn't influenced by the cooking of Portugal. Imagine a combination like clams and peanuts and tender young greens! You may want to hold out the crushed red pepper. Start without it and add it gradually, with discretion.
INGREDIENTS:
1 cup onions, chopped finely
2 ounces olive oil
4 cups canned chopped clams
1 cup peanuts, chopped finely
2 tomatoes cut in small pieces
1 tsp salt
½ tsp black pepper
1 tsp crushed red pepper
1 ½ lbs fresh spinach (young leaves), chopped finely
INSTRUCTIONS:
1. Sauté onions in olive oil until soft, but not brown.
2. Add the next 6 ingredients and simmer gently for 30 minutes.
3. Add spinach. Cover pot tightly.
4. As soon as leaves have wilted (not long!), the matata is ready to serve.
5. Serve over rice.
From: http://www.africa.upenn.edu/Cookbook/Mozambique.html#MATATA
Piri-piri: Hot chili sauce
Piri-piri: Hot chili sauce
Piri-piri is a hot chili sauce that can be served with many dishes. Use sparingly!
INGREDIENTS:
4 tbsp olive oil
4 tbsp coarse red pepper
1 tbsp salt
1 tsp garlic powder
INSTRUCTIONS:
Place all ingredients in a small bowl. Serve with a tiny spoon. Serve sparingly.
From: http://www.africa.upenn.edu/Cookbook/Mozambique.html#PIRI-PIRI
