49. Cape Verde

Chamuças

ingredients (makes 18 to 24):

2 tbsp rapeseed oil (I used olive oil) + extra to coat the baking tray

1 large onion, very finely chopped

1 tbsp coriander seeds, crushed

1 fresh red chilli, finely chopped

500g chicken mince (or turkey mince)

1/2 tsp cumin seeds, crushed

1 tsp chilli powder

1 tsp garam masala

3cm ginger, peeled and grated

3 cloves of garlic, crushed

juice of 1/2 lemon

1 tsp salt (or to taste)

a medium bunch of fresh coriander (30g), finely chopped

1 1/2 x 270g packs of filo pastry

100g unsalted butter, melted

method:

Place a frying pan on a medium heat and when it's nice and hot, pour in the oil.

Fry the onion for 6 to 8 minutes, or until it's just softening but not brown.

Add the crushed coriander seeds, followed by the fresh red chilli and the chicken mince.

Cook, stirring every now and again for around 10 minutes, then add the rest of the spices (cumin, chilli powder and garam masala).

Stir and add the ginger, garlic, lemon juice and salt

Keep cooking until the mince is starting to brown, then take off the heat. Leave to cool until it is safe to handle, then add the fresh coriander.

Taste and adjust the seasoning if necessary, then set aside.

Preheat the oven to 200ºC.

Unroll one sheet of the pastry and place on a large chopping board.

Brush it lightly with melted butter and layer with another sheet of pastry.

Using a sharp knife, cut the sheets horizontally into three strips, around 10cm x 25cm.

Now, fold the pastry according to the video.

Place about 1 heaped tablespoon of the filling inside the cone and finish the folding process in order to enclose the filling and brush the ending part of the pastry with melted butter in order to seal it.

Repeat the process until the meat is finished.

Brush the samosas both sides with butter and place on a lightly oiled baking tray in the centre of the oven for 15 minutes.

1. Carne Gizado

   Country: Cape Verde
   Course: Main
   Makes: 4-6 servings 
   
   
   
   
   Ingredients:
   • 1-2 lbs cubed meat, pork or beef
   • 1/3 cup vinegar
   • 1 bay leaf
   • 1/2 tsp salt
   • 1/2 tsp pepper
   • 2 cloves garlic, minced
   • 1-2 white potatoes
   • 1 lb mandioca root (Tapioca ( Cassava Root))
   • 1 medium white yam
   • 1 green banana
   • 1 onion, chopped
   • 3 tbsp cooking oil
   • 1 tsp paprika
   • Salt and pepper to taste
   Directions:
1. Mix the vinegar with the salt, pepper, garlic and bay leaf. Trim the fat off the meat and marinade in the vinegar mixture overnight in the refrigerator.
2. Add the beef and marinade to a pot with the onions and the cooking oil. Cook over low heat until nearly done.
3. Meanwhile, peel the potatoes, yams, yuca and bananas. Add to the pot.
4. Add enough water to cover and cook on low until all the vegetables are tender (the yuca will take the longest).
5. Season to taste with salt, pepper, paprika and some extra garlic (if desired).

1. Shrimp Mozambique Recipe (Serves 4 hungry people when served over rice)
   Ingredients:
   1 medium or 1/2 a large sweet onion, finely chopped
   4 large cloves of garlic, minced
   3 Tablespoons fresh parsley, finely chopped
   2 packets of Goya Azafran
   1/4 cup olive oil
   1/2 stick of unsalted butter
   1 can of light beer
   1 pound of 31-40 shrimp; raw, peeled and cleaned or leave peeled
   salt and ground pepper to taste
   1-2 teaspoons dried or wet red pepper, optional
   Cooked brown rice
   Directions:
   1. Prepare the onion and place in a small bowl. Prepare the garlic, parsley, azafran (and red pepper if you want some more ‘heat’) and place all in a separate small bowl and set aside.
   2. Melt the butter and oil over medium to medium-high heat in a large pan or wok. Add the onion and cook for 4-5 minutes. Lower the heat to medium and add the ingredients from the second small bowl and cook for 3 minutes.
   3. If you wish to remove the shell from the shrimp.
   4. Pour the beer into the pan, cover and cook for 4-5 minutes. Add the shrimp, cover and cook for 3 minutes, flip them over/stir and cook another 3 minutes. Pour the contents into a bowl so that you do not overcook the shrimp. Taste and season if necessary.
   5. Serve over rice.
2. Grilled Chicken with Tomatoes

Ingredients

1.  1/2 cup finely chopped flat-leaf parsley

    1/4 cup finely chopped mint

    1 tablespoon lemon juice

    1 teaspoon lemon zest

    1/4 teaspoon ground allspice

    2/3 cup plus 2 tbsp. extra-virgin olive oil

    About 1/2 tsp. kosher salt

    About 1/4 tsp. freshly ground pepper

    8 boned, skinned chicken thighs (about 1 1/2 lbs. total)

    4 large firm-ripe heirloom tomatoes (about 2 lbs.), sliced 1/2 in. thick

How to Make It

1. Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450°).

   In a large bowl, whisk together parsley, mint, lemon juice and zest, allspice, 2/3 cup olive oil, and 1/4 tsp. salt. Reserve 1/2 cup herb oil and set aside. Whisk 1/4 tsp. salt and the pepper into herb oil in bowl; add chicken and turn to coat well.

   Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.

   Gently toss tomatoes with remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on grill pan. Turn chicken over. Cook tomatoes and chicken, covered, until tomatoes are softened with a bit of char and chicken is nicely browned and cooked through (cut to test), 4 to 6 minutes.

   Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.

Couscous with Honey and Cheese

INGREDIENTS

• 1-3/4 cups low sodium chicken or vegetable broth (or water)
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter

• 1 tablespoon extra-virgin olive oil
• 1-1/2 cups (10 oz) couscous
• Honey
• Caciocavallo or Provolone

INSTRUCTIONS

1. In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm, topped with honey and a side of cheese. 
2. Freezer-Friendly Instructions: The couscous can be frozen for up to 3 months. When ready to serve, reheat it in the microwave until hot.

1. Grogue
2. (Good Eats:  Better Than Grannie's Creamed Corn) 
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