Prawns are plentiful in the Cape Verde Islands and a favorite any time of day for the locals. This dish is usually served with plenty of local beer. Prawns with hot sauce are also very popular in Mozambique, Angola, and Guinea-Bissau.


1 teaspoon salt

3 pounds prawns or jumbo shrimp

½ cup melted butter

1 tablespoon ground red pepper


Bring 2 quarts of water to boiling with 1 teaspoon salt. Drop prawns into boiling water. When the water returns to a boil remove prawns and plunge into ice water. When prawns have cooled, drain, peel, and sauté in the butter mixed with red pepper. Serve with Mozambican hot sauce.

Cook’s note: Prawns can also be grilled and serve as a main dish.


Serves 4.


country : Cape Verde

course : appetizer


source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton


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