Chanfana Ou Lampantana Food

MOZAMBIQUE PRAWNS

Steps:

• Prepare Hot Spice Blend. In a small bowl mix together the ingredients. If not using immediately, store the blend in a small spice jar away from light and heat. NOTE: Use pure chili powder, not Mexican chili powder used to season chili con carne; the ingredients will lend the wrong flavor to the blend.
• Prepare Sauce. In a medium saucepan, combine the prawn shells, tomato juice, coconut milk and peanut butter. Bring the mixture to a boil, stirring often. Season with some hot spice blend to taste. Bring the mixture back to a boil and then pass it through a sieve; discard the shells.
• Prepare Rice. In a large 2-quart saucepan, bring the rice, coconut milk and water to a boil. Reduce the heat and simmer, covered, for 25 minutes. Take an occasional peek to make sure the rice isn't sticking to the bottom of the pan.
• Prepare Plantains. Season the plantains with salt and white pepper. In a large skillet heat the oil over medium-high heat and sautéthe plantains on both sides until brown and soft, about 3 to 4 minutes.
• Prepare Prawns. Season the prawns with some hot spice blend and cook them on an oiled grill or grill pan until heated through, about 7 to 10 minutes.
• To serve, mound the rice in the middle of six warm plates and ladle the sauce around. Lay the shrimp against the rice mounds, place a plantain in between each shrimp and garnish with the peanuts and cilantro.

CHANFANA OU LAMPANTANA

Steps:

• Preheat oven to 200 degrees C. Place the meat and bacon in a pot and add the oil and lard. Add the onions, spices, herbs and seasonings. Cover completely with the wine. Cover the pot and place it in a very hot oven (200 degrees C) for 1 hour.
• Remove the lit and stir. Add more wine if necessary.
• Cover the pot again and reduce the oven temperature of 100 degrees C.
• Continue cooking, preferably overnight or until the meat is tender.
• (The time taken will depend on the age of the lamb or goat.) Serve with potatoes boiled in their Jackets.

CHANFANA LAMB -

Steps:

• In a large heavy pot or casseole dish place some onion & 1/4 garlic & a layer of lamb pieces.
• sprinkle with rock salt, white pepper, torn bay leaf & sweet paprika.
• repeat until lamb is all used.
• Pour over red wine to cover lamb.
• Cover pot & marinate for at least 4 hours.
• DO NOT REFRIGERATE.
• When ready to cook you may need to top up wine as the meat will soak up some during the process.
• pour over the olice oil & place the bunch of parcely on top.
• cover with a tight lid or foil.
• Pre heat oven to 200c.
• Cook for 45 minutes( or until you can smell the aroma).
• Then reduce to 180c & cook for 2.25hrs.