This classic Mozambican dish is usually made with clams, peanuts and pumpkin leaves. The recipe from Safaris & Spices by Nico Verster has been adapted to add prawns and spinach leaves, as they are easier to come by.


2 tablespoons sunflower oil
1 white onion, finely chopped
½ teaspoon chilli flakes
1 kg medium prawns, peeled and deveined
1 cup toasted unsalted peanuts, finely chopped
1 teaspoon salt
1 teaspoon black pepper
½ cup coconut milk
1 kg baby spinach, washed and chopped


  1. Heat the sunflower oil in a large saucepan, then fry the onions and chilli flakes until just softened.
  2. Add the prawns, peanuts, salt, pepper and coconut milk. Allow it to simmer for 8–10 minutes, then add the baby spinach.
  3. Cook for another 2 minutes until the spinach is wilted and the prawns are cooked through.

Extracted with kind permission from Safari & Spices by Nico Verster, published by Jacana Media. Image credits to Joe Dreyer.

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