The Angolan coastal waters abound with fish and shellfish. This dish uses a variety of shellfish, including lobster, langoustine, prawns, shrimp, crab, oysters, and clams. In this recipe the quality of the ingredients will make the difference in an excellent finished product. The secret for preparing these is in the cooking. If at all possible use sea water.
2 tablespoons lard, butter, or margarine
3 red hot peppers, minced or 3 tablespoons crushed red pepper flakes
4 lobsters or lobster tails
8 prawns or jumbo shrimp
8 oysters in their shells
8 clams in their shells
Heat a large pot with enough sea water or tap water with dried seaweed to cover the seafood (about 4 quarts). Bring to a boil and add the lard and red peppers. Return to a boil and add the seafood. Remove the shrimp, oyster, and clams after 10 minutes. Continue cooking the lobster for another 10 minutes. If the lobsters are very large cook for a total of 30 minutes.
Divide the seafood among 4 plates and serve with a bowl of hot sauce for dipping.
Cook’s Note: The crushed red peppers bring out the flavor and the lard makes the flesh tender and succulent.
Serves 4.
country : Angola
course : main course
source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton