Mozambique Fried Okra with Shrimp

Mozambique Fried Okra with Shrimp Recipe

Region / culture: Mozambique | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Mozambique Fried Okra with Shrimp is a flavorful and spicy dish that combines the unique taste of okra with succulent shrimp. This dish is a popular and traditional recipe in Mozambique, known for its bold flavors and vibrant colors.

History

This recipe has its roots in Mozambican cuisine, which is a fusion of African, Portuguese, and Indian influences. Okra, also known as lady's fingers, is a staple vegetable in Mozambique and is often used in a variety of dishes. The addition of shrimp adds a protein-rich element to the dish, making it a satisfying and delicious meal.

Ingredients

Okra

2 qt (1.89 liter) vegetable oil, for frying
2 lb (907 g) okra, both ends trimmed and halved lengthwise
2 tsp salt
4 tbsp olive oil
2 lb (907 g) large shrimp, peeled and deveined (21 – 25 count)
2 tbsp spice essence
1 cup onions, finely chopped
1 tbsp garlic, minced
2 cup tomatoes, peeled, seeded and chopped
0.33 cup piri-piri
0.75 reduced shrimp stock
2 tbsp fresh parsley leaves, chopped
2 tbsp fresh cilantro leaves

Piri Piri

1 tbsp olive oil
0.5 cup olive oil
5 garlic cloves, smashed
4 cayenne chile peppers, stemmed, ribs and seeds removed and rough chopped or other red hot peppers
0.25 cup fresh lemon juice
0.5 tsp salt

Essence (Creole seasoning)

2.5 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne powder
1 tbsp dried oregano
1 tbsp dried thyme

How to prepare

Preheat the oven to 360°F (182°C)

Okra

Place the vegetable oil in a large 6 – 8 qt (7.57 liter) stockpot.
Fry the okra in half-pound batches for 1.5 to 2 minutes and drain on a paper-lined sheet pan.
Sprinkle with salt and allow to cool while you continue to fry the remaining okra.
Once all the okra has been fried, heat a large sauté pan over medium-high heat.
Add the olive oil to the pan.
Season the shrimp with the essence and add half of the shrimp to the hot pan.
Sear the shrimp for 3 minutes, turning halfway through the cooking time.
Transfer the shrimp to a platter and repeat with the remaining shrimp.
Once all the shrimp are seared, remove them from the pan.
Add the onion to the pan and cook, stirring occasionally, until wilted and translucent, 3 to 4 minutes.
Add the garlic to the pan and cook for 30 seconds.
Add the tomatoes, piri piri, 1 tsp of salt, and the shrimp stock.
Return the shrimp and okra to the pan and cover.
Continue to cook the shrimp and okra until the shrimp are curled and pink, and the okra is soft and tender, about 5 minutes.
Remove the cover from the pan and add the parsley and cilantro, stir to blend.
Serve over hot steamed rice.

Piri Piri

Heat a small sauté pan over medium-high heat.
Add 1 tbsp of olive oil to the pan.
Once the oil is hot, add the garlic and peppers to the pan.
Sauté, stirring often, until the edges of the garlic start to turn brown, 3 – 4 minutes.
Add the lemon juice to the pan and remove from heat.
Place the contents of the sauté pan in a blender and add the salt.
Puree the peppers and garlic in a blender until mostly smooth.
Drizzle the remaining 0.5 cup of olive oil through the feed tube of the lid of the blender.
Let cool before using and store refrigerated in an airtight container. (yield 0.75 cup)

Essence (Creole seasoning)

Combine all ingredients thoroughly and store in an airtight container.

Variations

Substitute chicken or tofu for the shrimp for a different protein option.
Add bell peppers or zucchini for extra vegetables.
Adjust the spice level by increasing or decreasing the amount of piri piri sauce.

Cooking Tips & Tricks

Make sure to fry the okra in batches to ensure that they cook evenly and become crispy.

- Searing the shrimp before adding them to the pan with the okra helps to lock in their flavor and juiciness.

- The piri piri sauce adds a spicy kick to the dish, so adjust the amount according to your preference for heat.

Serving Suggestions

Serve the Mozambique Fried Okra with Shrimp over hot steamed rice for a complete and filling meal. Garnish with fresh parsley and cilantro for a pop of color and freshness.

Cooking Techniques

Frying the okra helps to give it a crispy texture.

- Searing the shrimp before adding them to the pan ensures that they are cooked through and flavorful.

Ingredient Substitutions

Use canola oil or vegetable oil instead of olive oil.

- Substitute cayenne pepper for the hot peppers in the piri piri sauce.

- Use store-bought Creole seasoning instead of making your own essence.

Make Ahead Tips

The piri piri sauce can be made ahead of time and stored in the refrigerator for up to a week.

- The essence seasoning can also be prepared in advance and stored in an airtight container.

Presentation Ideas

Serve the dish in a large serving bowl with a sprinkle of fresh herbs on top. - Arrange the shrimp and okra on a platter with a drizzle of piri piri sauce for a decorative touch.

Pairing Recommendations

Serve the Mozambique Fried Okra with Shrimp with a side of crusty bread or cornbread.

- Pair with a crisp white wine or a cold beer to complement the spicy flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in a pan over medium heat until warmed through, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

- Approximately 350 calories per serving

Carbohydrates

- Okra: 7g per 1 cup

- Tomatoes: 7g per 1 cup

- Onions: 10g per 1 cup

- Rice: 45g per 1 cup cooked

Fats

- Olive oil: 14g per 1 tbsp

- Shrimp: 1g per 3 oz

- Piri piri sauce: 14g per 1 tbsp

Proteins

- Shrimp: 20g per 3 oz

- Okra: 2g per 1 cup

- Cilantro: 1g per 1 cup

Vitamins and minerals

Okra is a good source of Vitamin C, Vitamin K, and folate.

- Shrimp is rich in Vitamin B12, selenium, and phosphorus.

- Tomatoes provide Vitamin A, Vitamin C, and potassium.

Alergens

Shrimp: Shellfish

- Piri piri sauce: Peppers

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and flavorful option for a satisfying meal.

Summary

Mozambique Fried Okra with Shrimp is a delicious and flavorful dish that combines the unique taste of okra with succulent shrimp. This traditional Mozambican recipe is a perfect balance of spicy, savory, and satisfying flavors, making it a must-try for any food lover. Enjoy this dish with steamed rice and a side of piri piri sauce for a complete and satisfying meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mozambique Fried Okra with Shrimp. It was many years ago, during a trip to Africa with my husband. We were exploring the vibrant markets of Mozambique, soaking in the sights and sounds of the bustling streets. As we wandered through the stalls filled with colorful fruits, vegetables, and spices, we stumbled upon a small food stall tucked away in a corner.

The aroma of sizzling shrimp and spices wafted through the air, drawing us closer to the stall. A friendly older woman greeted us with a warm smile, inviting us to try a taste of her famous Mozambique Fried Okra with Shrimp. My mouth watered as I watched her expertly toss the okra and shrimp in a fragrant blend of spices, herbs, and coconut milk.

I was mesmerized by the woman's skill and passion for cooking, and I knew I had to learn her recipe. I asked her if she would be willing to teach me, and to my delight, she agreed. Over the next few days, I shadowed her in the kitchen, taking notes and asking questions as she prepared the dish.

The secret, she explained, was in the spice blend she used. She showed me how to mix together ground coriander, cumin, turmeric, and paprika to create a fragrant and flavorful seasoning for the okra and shrimp. She also shared her technique for cooking the dish - first sautéing the shrimp in a hot pan until they were just cooked through, then adding the okra and spices to create a rich and savory sauce.

I watched in awe as she cooked, her movements fluid and confident. She explained that the key to a successful dish was to cook with love and intention, infusing each ingredient with care and attention to detail.

After several days of practice, I felt confident enough to try making the Mozambique Fried Okra with Shrimp on my own. I gathered the ingredients and set to work, following the woman's instructions to the letter. As the dish cooked, the rich aroma filled my kitchen, transporting me back to the bustling streets of Mozambique.

The first bite was a revelation - the okra was tender and flavorful, the shrimp perfectly cooked and seasoned. The blend of spices and coconut milk created a complex and delicious sauce that coated each bite in a symphony of flavors.

I knew I had found a recipe that would become a family favorite for years to come. I shared it with my children and grandchildren, passing down the woman's wisdom and expertise to the next generation. Each time I cook Mozambique Fried Okra with Shrimp, I am reminded of the warmth and generosity of the woman who taught me the recipe, and the joy of discovering new flavors and techniques in the kitchen.

As I sit down to enjoy a plate of the dish I have mastered over the years, I am grateful for the experience that brought it into my life. Cooking is more than just following a recipe - it is a journey of discovery, a way to connect with others and share in the joy of creating something delicious. And for that, I am forever thankful.