Peanut Curry (Mozambique)
Peanut curry, or Caril de Amendoim, is a beloved dish in Mozambique that highlights the country’s rich culinary mix of African, Portuguese, and Indian influences. Peanuts are a key ingredient in Mozambican cooking, appreciated for their nutrition and versatility. They grow well in the region’s warm, fertile soil and play a central role in many traditional recipes. A big thank you to Bruna R. B. Monteiro for your help with this recipe! I’ve encountered several variations of peanut curry in my national dishes, and this one feels quite reminiscent of Ghana’s national dish. I’m excited to learn more about Mozambican cuisine!
Ingredients
- 1 medium chicken
- 500g shelled peanuts
- 6 medium ripe tomatoes
- 2 medium onions
- 2 garlic cloves
- 30g grated coconut
- 2 liters Water
- black pepper
- Piri piri Chillies
- Salt
- Chopped coriander
Step 1
Place the peanuts in a blender with 250 ml of cold water and blend until they form a smooth paste.
Step 2
Transfer the paste to a bowl, add 2 litres of water, and stir well. Strain the mixture to obtain a liquid with a milk-like consistency and set it aside.
Step 3
Heat a drizzle of olive oil in a pan, then add the chopped onions and garlic.
Step 4
Sauté for 3 minutes, then add the chopped tomato and cook for an additional 3 minutes.
Step 5
Add the chicken pieces to the pan, seasoning with salt and pepper. Pour in the peanut milk and grated coconut.
Step 6
Bring to a boil, stirring occasionally, and let it simmer for about 45 minutes.
Step 7
Add the Mozambique chilli (or your preferred chilli) and cook for an additional 15 minutes.
Step 8
Finish by stirring in chopped coriander. Serve with white rice for a complete meal.