This is a very popular Mozambican dish. It was prepared for me by Mrs. Nally Honwana on my first trip to Mozambique. This is her recipe.


1 pound small shrimp, shelled and deveined (reserve shells)

2 bunches collards

2 cans (14-ounces each) unsweetened coconut milk

1 pound raw peanuts

1 teaspoon salt


Place the shrimp shells in a pot of cold water and boil for 5 minutes. Strain the liquid and save.

Wash the collards; remove the tough stems and cut into small pieces. Process in a food processor or grind in a meat grinder. Cook the collards in 2 cups of shrimp water with 1 can coconut milk over medium heat for ½ hour. Place shrimp in a pot of boiling water and return to a boil. Remove the shrimp; strain and set aside. Grind the peanuts in the meat grinder or food processor until they resemble powder. Place the peanuts in a saucepan with 2 cups of water and 1 can coconut milk over medium heat. When it begins to boil, pour the mixture over the greens. Add the salt and shrimp; stir; reduce the heat and simmer for 1½ hours. Serve over rice.

Cook’s Note: The secret to preparing this dish is to pound the greens in a large mortar and pestle, about 2 feet high. Unfortunately, these are not available here. Cut the greens into pieces and place them in a food processor; buzz off and on until you get the desired consistency (a purée). You can also grind them in a meat grinder to get the same effect. This dish goes well with a roast pork loin and white rice.


Serves 4 - 6.


country : Mozambique

course : vegetable dish


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton