Sunday, May 31, 2015

* Eating 52 Countries In 52 Weeks - Week 4 - MOZAMBIQUE

One of the best ways to learn about a country is through their kitchen. In preparation for our visit to the Mozambique Steak House in Laguna Beach this week, we learned that Mozambique's cuisine as well as its entire culture is heavily influenced by the Portuguese . Thanks to Vasco da Gama, even the official language of this eastern African country is Portuguese!

We were lucky to be seated at the rooftop with a beautiful view of the ocean. The short lunch menu displayed the Portuguese influence we've learned about earlier as well as traces of Indian and Muslim Arab flavors. We ordered the Chicken Curry and Peri Peri Chicken as the entrĂ©es and the sampler plate as the appetizer.

Sampler plate was a true representation of all influences on this coastal African country. The two very large prawns were accompanied by sausage and a chicken skewer that was perched on top a slice of grilled pineapple drenched in peri peri sauce.

What made my grilled chicken dish very exciting was the generous side of peri peri sauce and saffron colored Mozambique rice. The steamed vegetables balanced the rest of the platter nicely and convinced me that I was having a very healthy meal. Peri peri (aka piri piri) sauce is made from a kind of African bird's eye chili and is very zesty despite being quite spicy. I must admit the vegetables definitely helped to put out the fire.

The verdict on the chicken curry was that it was more like Indian curry rather than the far eastern Asian cuisines. Again very pleasing to the eye and the palate, especially with the side of apricot chutney and tzatziki sauces, and Moroccan rice.

Dessert menu was as interesting as the lunch menu. Our eyes landed on the Portuguese Hot Butter Pudding that was served with whipped cream and fresh berries,

and Ripieno - real fruit sorbet served in real fruit shell.

 Having tried yet another cuisine from the other side of the globe, we left through the garden where colorful exotic birds were displayed, making a wish to return and enjoy more of the food in the future.

See you at our next pan-cuisinal adventure in a week.

Bom apetite!

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