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Northern and coastal regions

Camarão com Coco: Origins, Food Culture & Recipe

Prawns in a silky coconut sauce with tomato, garlic and chilli are especially characteristic of Mozambique’s tropical coast.

RegionNorthern and coastal regions
DishPrawns in a silky coconut sauce with tomato, garlic and chilli are especially characteristic of Mozambique’s tropical coast.
Flavour profile

Culinary portrait

Prawns in a silky coconut sauce with tomato, garlic and chilli are especially characteristic of Mozambique’s tropical coast.

Origins and cultural meaning

Mozambican cuisine combines African food traditions with centuries of Indian Ocean exchange and Portuguese colonial influence.

Flavour and texture

Piri-piri, garlic and citrus meet coconut, groundnuts, cassava, maize and exceptionally fresh seafood, with regional African, Portuguese, Arab and South Asian influences.

Kitchen knowledge

Cook seafood only as long as necessary, simmer coconut milk gently and dose piri-piri carefully. Cassava leaves must be properly prepared and thoroughly cooked.

Cook it yourself

How to prepare Camarão com Coco

4–6 servings

Ingredients

  • 700 g prawns
  • 400 ml coconut milk
  • 3 tomatoes
  • 1 onion
  • 3 garlic cloves
  • 1 chilli
  • 1 lime
  • oil
  • salt

Preparation

  1. Soften onion and garlic in oil.
  2. Add tomatoes and chilli and reduce into a concentrated base.
  3. Pour in coconut milk and simmer gently.
  4. Add prawns and cook only until just done.
  5. Balance with lime juice and salt and serve immediately.
Good to know

Frequently asked questions

What is Camarão com Coco?

Prawns in a silky coconut sauce with tomato, garlic and chilli are especially characteristic of Mozambique’s tropical coast.

Is Camarão com Coco typical of Mozambique?

Yes. It reflects ingredients, techniques and cultural influences that are important in Mozambican cuisine.

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