Blue eye cod is marinated in lime juice before wet frying in spices and tomatoes. This mouth-watering, tangy and spicy meal is great for both dinner and lunch.
The flavours of this family favourite remind me of childhood summer holidays in Mozambique. Serve the chicken hot on rice or couscous, or cold with salad in pita bread, wraps or on a breadroll. If you don't have a slow cooker, you can marinate the chicken in a casserole for a few hours, then cook (covered) in a pre-heated oven at 180 degrees C for 40 minutes or until done.
This curry recipe is from Mozambique, Africa and can be made with chicken or prawns. It goes well with tomato or spicy onion chutney.
This is a great recipe combination of flavours including onion, capsicum, garlic and tomato; but the real surprise comes from the peanut butter that creates this unique but tasty soup.