Mufete de Camarão com Pirão de Milho
A flavorful dish featuring grilled prawns served with pirão, a traditional Angolan cornmeal porridge, often accompanied by a fresh tomato and onion relish.
🧂 Ingredients
- 500 g Large prawns(peeled and deveined)
- 4 tbsp Olive oil
- 3 cloves Garlic(minced)
- 2 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 200 g Coarse cornmeal
- 800 ml Water
- 2 medium Tomatoes(diced)
- 1 medium Onion(finely chopped)
- 0.25 cup Cilantro(chopped)
👨🍳 Instructions
- 1
In a bowl, toss the prawns with olive oil, minced garlic, lemon juice, salt, and pepper. Let marinate for at least 15 minutes.
- 2
Prepare the pirão: In a saucepan, bring the water to a boil. Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring constantly, until thick and smooth, about 15-20 minutes.
- 3
While the pirão is cooking, grill or pan-sear the marinated prawns over medium-high heat for 2-3 minutes per side, until pink and cooked through.
- 4
In a small bowl, combine the diced tomatoes, chopped onion, and cilantro. Season with a pinch of salt and pepper.
- 5
Serve the grilled prawns alongside the hot pirão, topped with the fresh tomato and onion relish.
💡 Pro Tips
- ✓Ensure the pirão is stirred constantly to achieve a smooth consistency.
- ✓Do not overcook the prawns, as they can become tough.
- ✓Adjust the seasoning of the relish to your preference.
🔄 Variations
- Add a pinch of chili flakes to the prawn marinade for a spicy kick.
- Serve with a side of fried plantains.