Camarão à Moçambicana

What we know so far

Mozambique's big tiger prawns from the Maputo bay and the Sofala bank were famous across southern Africa as "LM prawns" (Lourenço Marques, the old name of Maputo), and camarão à moçambicana is the way the coast cooks them: split down the back, rubbed with a pounded paste of garlic, piri-piri chilli, salt and butter, left to sit, then grilled or roasted hot with a splash of beer and olive oil until the shells turn red, and eaten with the fingers with chips or rice. The Portuguese and Brazilian kitchens made a saucier version, prawns simmered in onion, garlic, paprika, stock and piri-piri sauce and served over rice or pasta, and gave it the same name.

The draft was written from 2 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting