Fever Foodies

2017-04-05 06:02

I HAVE always loved the ocean, the way it demands to be heard and forces you to listen to every crash of its waves, while easing you into a state of calm and serenity.

I got kidnapped by my girls for a trip to Mozambique last weekend, now apparently there is some type of tradition in Ponta that states that as soon as you arrive in town you absolutely must have a rum and raspberry (R&R) from Fernandos.

After a five-hour drive, having left at 4am I was in no mood for an R&R, but the girls insisted. So there we were in the middle of a bar in Mozambique at 10am and I am rethinking my choices and ability to pick friends.

Then I get told to down my freshly poured R&R that has about half a bottle of rum in it because the taxi is about to leave. I down the drink and immediately regret it as I stand up to get back in to the car. At this moment, I am subliminally sending out applications for new friends into the universe.

That night we were adamant we would be having a fish braai. The question now was where do we get a braai? And where can we do this? Luckily we had made friends with Stefan, a Frenchman now living in Mozambique who happened to be the manager of Gamboozini B&B. He kindly offered us his kitchen and braai area.

We spent our day planning and sourcing fresh fish for our braai that evening. Now, I don’t know if it was the bumpy roads - bumpy is an understatement - or the sweltering heat, but we fell into a few beach bars along the way, looking for directions, of course.

What is it with South Africans that no matter where we are, a braai takes six days, five hours and added bags of coal for us to all agree that the fire is ready?

Now, I don’t know if it was the R&R or the fact that I hadn’t eaten much that day, but there’s a major possibility that this braai was the best thing I’ve ever had.

Don’t even get me started about the peri-peri sauce, everything was smothered in, I lost all sense of table manners. It took everything and a stern eye of reprimand for me, to refrain from bringing the plate up to my face and licking it clean.

Here is my take on the Mozambique peri-peri sauce.

Ingredients

60ml lemon juice

60ml white vinegar

30ml fresh garlic

5ml salt

10 red chillies

15ml paprika

125ml tomato puree

30ml sugar

60ml cooking oil

Method

• In a blender or food processor, blitz chillies with the garlic. Or you can use a grater and grate the chillies and garlic instead.

• In a small bowl, pour in tomato puree, lemon juice and vinegar, stir till combined.

• In a large sauce pan, heat oil and add garlic and chillies. Stir till combined and flavours have infused into the oil.

• Add paprika and pour in tomato puree mixture.

• Bring the heat up to a simmer then add in sugar and salt.

• Leave to simmer for 10 minutes then take off the heat.

• Taste for seasoning and add sugar and salt as desired.

• Leave to cool, then refrigerate.

 

 

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