Flavours of Mozambique

Known for its seafood and peri-peri dishes, the cuisine of our east coast neighbour offers a feast of flavour

TOMATO AND CASHEW SEAFOOD PAN

Fry the various seafood separately to ensure maximum flavour.

SERVES 6 Preparation: 20 min Cooking: 40 min

100g cashew nuts 500g hake portions (leave the skin on if you like) salt and freshly ground

pepper olive oil for frying 6-8 prawns, deveined

and rinsed juice of 1 lemon 1 onion, chopped 4 garlic cloves, crushed 1 can (410g) chopped

tomatoes 125ml (½c) chicken

stock 1 each red and yellow pepper, deseeded and diced TO SERVE handful of fresh

coriander extra cashew nuts

1 Grind the nuts in a food processor and set aside. 2 Season the fish portions on all sides with salt and pepper. Heat a little oil in a large nonstick pan and fry the fish, skin side first if you’ve kept the skin on, until crispy. Turn and fry until done. Carefully remove from the pan and set aside. 3 Heat a little more oil in the same pan and fry the prawns in batches until bright pink and cooked through. Drizzle the lemon juice over and remove from the pan. 4 Pour a little more oil into the pan and stirfry the onion and garlic until soft. Add the tomatoes, nuts and stock and simmer for 10 minutes. 5 Add the peppers and seafood, stirring lightly. Cover with a lid and steam for another 5 minutes. Remove from the heat. 6 To serve Top with fresh coriander and extra nuts.