Camarão grelhado com molho is a simple grilled prawns with sauce dish from the nation of Angola, which is located on the southwestern Atlantic coast of Africa between Congo and Namibia. Camarão grelhado com molho cru is a grilled prawn or shrimp dish with a delicious marinade sauce of green onions, garlic, cumin, white wine vinegar, and salt. It is a popular food along the seaside coast of Angola and is commonly cooked in outside hearths and fires.
Camarão grelhado com molho is very typical of Angolan cuisine, which is rich in seafood along the coast and also includes staples such as rice, bean, pork, chicken and spices. Angola was a Portuguese colony for centuries and its cuisine has similar techniques as its former ruler Portugal and other Portuguese-speaking countries like Brazil.
Angola is known for its rich and flavorful food, which is heavy on spices and sauces using ingredients like garlic, cumin, chili pepper, green onions, peanuts and lemons. The sauce used in camarão grelhado com molho is very typical of Angola, with high flavor vegetables like green onions and garlic mixed together with spices like cumin to create a marinade for cooking fresh seafood on an open grill.
Camarão grelhado com molho translates literally to English as “grilled shrimp with sauce” and there are many variations of sauces used in the dish in Angola. At times, the dish is also named camarão grelhado com molho cru, or grilled shrimp with “raw” sauce, because of the uncooked green onions and garlic that give a strong and pungent taste to the grilled prawns. Another similar dish, camarão grelhado com molho mariscos, is an Angolan recipe of prawns cooked in a seafood sauce with white wine. Both recipes are very similar, however the “raw” sauces are typically used when grilling outdoors. The cooked or stewed sauces are also popular dishes throughout the country.
One popular variation of the recipe is camarão grelhado com molho de manteiga, limão e coentros, or grilled shrimp with a butter, lemon, and cilantro sauce for marinating and dipping. Other variations includes camarão grelhado com molho de manteiga (grilled shrimp with butter), camarão grelhado com molho de alho (grilled shrimp with garlic), and camarão grelhado com molho de whisky (grilled shrimp with whisky).
Speaking of grilled shrimp with whisky, another popular twist on Angolan grilled shrimp with sauce is camarões grelhados com molho diabo, which translates literally to “grilled shrimp with devil sauce”. The word diabo in Portuguese translates to “devil” and generally is used to describe a dish that is spicy and very strong. This variation includes a sauce of garlic, chilis, parsley, oregano, and whisky. A dish from the devil, indeed!
Camarão grelhado com molho is eaten throughout the country of Angola but is most commonly consumed through the coastal towns of Luanda, Benguela, and Namibe. While camarão (or prawn) is a popular choice in Angola, seafood in general is common along the coastal border. Other similar dishes include calulu ao peixe, a seafood stew of fresh fish filet with a “mohlo” or sauce of garlic, chilis, onion, tomatoes and okra and moqueca de camarao, a fish stew cooked with coconut milk, garlic, and cilantro and served with rice, both from the same family of recipes as the traditional moqueca de peixe that is very popular in Brazil.
Camarão grelhado com molho is a simple and easy recipe that will allow you to enjoy the flavors of Angola in as little as fifteen minutes. Pair the dish with rice and vegetables popular in Angola like tomatoes, okra, and onion and finish off the meal with Angolan cocoda amarela, a sweet dessert of coconut and egg yolks. It’s sure to a be a delicious trip through the flavors of Angola!
- 1 lb prawns
- 2 cloves garlic , crushed
- ½ cup green onions , chopped
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 4 tablespoons wine vinegar
- 4 tablespoons water
- Make the sauce by combining all the ingredients and grinding them into a paste.
- Put the prawns on the skewers and brush with sauce.
- Grill until done (they should lose their translucent color), about 3-4 minutes on each side.
- Serve with extra sauce on the side.