Fish and other seafood are some of the delights Mozambique has to offer. Most Mozambicans enjoy them grilled over charcoal and served with a simple sauce made with lemon juice, chilli peppers, and salt. This recipe for a salad combines local seafood with vegetables for a delicious treat.



1 pound fresh shrimp, peeled

1 tablespoon lemon juice

½ pound squid sacks

½ pound white fish fillets

½ small cabbage

½ pound string beans, ends removed

1 medium onion, thinly sliced

1 tablespoon olive oil



6 tablespoons olive oil

5 tablespoons vinegar

2 garlic cloves, minced

1 teaspoon salt

¼ teaspoon pepper


Cook all but 4 shrimp in boiling water with the lemon juice. Grill the squid sacks over coals until golden on both sides. Remove and slice into rings. Grill the fish fillets over coals, about 2 minutes each side, and flake into bite-size pieces. Blanch the cabbage in boiling water for 3 minutes; drain, and slice like for coleslaw. Cook the green beans in boiling salted water for 8 to 10 minutes, depending on their size.

In a large salad bowl, mix together the cooked shrimp, squid, fish, cabbage, green beans, and onions. In a small bowl, mix together the dressing ingredients. Pour over the salad and refrigerate. Fry the remaining 4 shrimp, still in their shells, in 1 tablespoon olive oil and set aside.

When ready to serve place the fried shrimp pinwheel fashion on top of the salad.


Serves 4.


country : Mozambique

course : salad


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