Mozambique (Africa) 23 June 2023

Mozambique is located in the continent of Africa. It has Tanzania to the north, Comoros to the northeast, Madagascar to the east, Eswatini to the south, Zimbabwe and Zambia to the west, and Malawi to the northwest.

The capital is Maputo.

The official language is Portuguese.

The climate is mostly tropic but is subject to seasonal monsoons influenced by the Indian Ocean. There is a sharp contrast with humidity and temperatures from the north to the south.

The staple foods are fresh seafood, stews, corn porridge, rice, millet, cassava, steak, chicken, beans, potatoes, coconut and so many more flavors (https://www.goway.com/travel-information/africa-middle-east/mozambique/food-and-drink/#:~:text=The%20cuisine%20of%20Mozambique%20centres,spices%20like%20garlic%20and%20pepper).

https://www.britannica.com/place/Mozambique

 PERI-PERI (https://www.allrecipes.com/peri-peri-chicken-recipe-7507145):  

            – 6 cloves garlic

            – 4 red Fresno chili peppers, seeded

            – 1 habanero pepper, seeded

            – ½ C diced red bell pepper, or other sweet pepper

            – 1 TBSP smoked paprika

            – 1 TBSP fresh thyme leaves

            – 1-1/2 tsp kosher salt

            – 1 tsp freshly ground black pepper

            – 1 tsp cayenne pepper

            – 1 tsp white sugar

            – ½ tsp onion powder

            – ½ C mild olive oil, or vegetable oil

            – 1/3 C sherry vinegar

            – 2 lemons, juiced

            – 4 chicken leg/thigh quarters

            – kosher salt to taste to season chicken

1. Combine garlic, Fresno chili peppers, habanero pepper, bell pepper, smoked paprika, thyme, kosher salt, black pepper, cayenne pepper, sugar, and onion powder in a blender.
2. Pour in olive oil, sherry vinegar, and lemon juice; blend on high until marinade is completely smooth.
3. Pour 3/4 of the marinade into resealable plastic bag set in a bowl. Reserve the rest for serving on the side.
4. Make 3 or 4 shallow cuts into the skin side of the chicken quarters. This will allow the sauce to penetrate the skin during marination. Season chicken on both sides with kosher salt, and transfer into the bag. Seal the top, and toss and massage the chicken until all pieces are completely and evenly coated with the marinade.
5. Allow to marinate in the refrigerator for 8 to 24 hours.
6. Preheat an outdoor charcoal grill for medium heat and lightly oil the grate.
7. Remove chicken from marinade.
8. Set skin side down onto the hot grill, using indirect heat.
9. Cover to keep coals from getting too hot. Cook covered for about 5 minutes, then turn them over and grill another 10 to 12 minutes. Keep turning the chicken pieces, brushing with reserved marinade as desired, until they are cooked through – this can take up to 1 hour depending on grill temperature and size of chicken pieces. 
10. Serve with reserved sauce.

The flavor of this marinade on the chicken was amazing!! Highly recommend!

I had heard that putting Dorito chips as the starter worked well, so I had to try it. It really WAS a great way to start the charcoals!! Highly recommend also!

COCONUT RICE (https://www.aheadofthyme.com/2016/04/easy-coconut-rice/):  

            – 2 C jasmine rice

            – 1 can coconut milk

            – 1+1/2 C water

            – 1 tsp salt (or to taste)

            – 1 tsp granulated sugar (or to taste)

            – 1 TBSP fresh cilantro, chopped (optional for garnish)

1. In a medium-sized cooking pot or in a mixing bowl, rinse the jasmine rice in several changes of cold water until the water runs clear.
2. Drain any excess water in a large fine-mesh sieve and place the rice back into the cooking pot.
3. Add coconut milk, water, salt, and sugar.
4. Bring the mixture to a boil over high heat.
5. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
6. Uncover and continue to cook for 5 minutes.
7. Fluff and serve with some chopped cilantro on top (optional).

Love my coconut rice!!

BOLO POLANA (Cashew and Potato Cake) (https://www.196flavors.com/mozambique-bolo-polana-cashew-nuts-cake/):  

– 12 tablespoons butter

– 1½ cup flour

– 2 cups sugar

– 4 eggs, separated

– 1 potato, peeled, boiled, and mashed

– 1 cup cashew nuts, ground

– Zest of a lemon

– Zest of an orange

– ½ cup heavy cream

– 1 tablespoon vanilla extract

– 1 tablespoon butter (to grease springform pan)

– 4 tablespoons flour, for dusting

1. Preheat oven to 350F/180C.
2. Prepare a springform pan by spreading 1 tablespoon (15g) of butter over bottom and sides of pan. Then sprinkle 4 tablespoons of flour and tilt pan so the flour covers all sides.
3. In a large bowl, mix the butter, adding the sugar a little at a time, until the mixture is light and fluffy.
4. Add egg yolks, one at a time, while mixing.
5. Stir in mashed potatoes, cashew nuts, cashews, lemon and orange zests, heavy cream, and vanilla. Mix well.
6. Add flour gradually while continuing to mix.
7. In another bowl, beat the egg whites until stiff peaks form.
8. Using a spatula, gently fold the egg whites into the batter.
9. Pour the mixture into the cake pan.
10. Bake in preheated oven for 1 hour. At the end of baking, poke the cake with a toothpick to make sure it is fully baked. The toothpick should come out dry.
11. Wait 10 minutes before unmolding and cutting.

This was super moist and had a great flavor!!!