#20 ANGOLA (Africa) Moqueca de Camarao (Angolan Shrimp Stew,) Lemon Salad, and Corn and Rice Bread

I LOVE going to ethnic markets.  They are always full of neat things that never occurs to me that people eat.  While shopping for Red Palm Oil for this week’s recipes at my local Asian Market, I ran into canned gluten in sauce and swan eggs.  Seriously fascinating stuff.  Go to your local Asian, Latin, or Middle Eastern market and walk around.  You’ll never know what exciting new things you’ll find!

Accept No Substitutes!  Or Do.

So many of the recipes I’ve found from all around the world include coconut in some form.  Now, that is not an issue for me as I love the soft sweetness of coconut but I know lots of people cannot abide it, whether due to an allergy or just an aversion to the taste.  So, I made two batches of shrimp stew, one with a common substitute for coconut milk; yogurt.  While the end product was missing some of the subtle sweetness of the coconut milk it was still creamy and tasted pretty good!  Below is a list of common food substitutions that may help that picky eater in your life!

1. Instead of Coconut Milk use an equal amount of Plain Yogurt – The end product will be a bit tangier and not as sweet/tropical but the texture/creaminess will be the same.
2. Instead of 1 Egg use Half a Banana mashed with 1/2 tsp Baking Powder – The banana provides the fat and the baking powder provides the leavening.
3. Instead of Oil (for baking) use an equal amount of Apple Sauce – This adds more nutrients and is just all around healthier.
4. Instead of Mayonnaise use an equal amount of Plain Yogurt – So much healthier! On a personal note, I like to use slices of fresh avocado on my sandwiches instead of mayo.  Its still rich and creamy without all the badness.
5. Instead of Wine use an equal amount of Fruit Juice plus 2 tsp of White Vinegar – If you must avoid alcohol for any reason, here is a way to get the flavor with none of the guilt!

  Moqueca de Camarao (Angolan Shrimp Stew)

• 1 lb fresh shrimp, peeled and deveined
• 1 onion, chopped
• 1 Tomato, finely chopped
• 2 Cloves Garlic
• 1 Lemon, Juiced
• 1/2 Cup Coconut Milk
• 1/3 Cup Red Palm Oil
• 1/4 Cup Fresh Cilantro, chopped
• Salt and Pepper
• 1 Cup Rice, prepared per package directions

Step 1:  In a large pan over medium heat, heat the palm oil.

Step 2:  Once the oil is hot, add the onion and garlic and cook, stirring frequently, for 3-4 minutes.

Step 3:  Add the shrimp, tomato, lemon, coconut milk, and salt and pepper (to taste.)  Bring the pot to a simmer and cook for 5-6 minutes, stirring occasionally.

Step 4:  Serve over cooked rice and garnish with the fresh cilantro.

Lemon Salad

• 4 Tbs Lemon Juice
• 4 tsp Olive Oil
• 2Tbs Water
• 1/2 tsp Salt
• 2 Fennel Bulbs, trimmed and sliced very thinly
• Handful of Fennel Fronds, chopped
• 4 Tbs Grated Parmesan Cheese

Step 1:  In a bowl, whisk together lemon juice, olive oil, water, fennel fronds and salt.

Step 2:  Add the thinly sliced fennel to the dressing and toss to coat.

Step 3:  Sprinkle the Parmesan Cheese on top and serve.

Corn and Rice Bread

• 3 1/3 Cups Ground White Cornmeal
• 1 1/2 Cups Whole Milk
• 3 Eggs
• 1 Cup Cooked Rice
• 2 Tbs Red Palm Oil
• 1 Tbs Baking Powder
• 1 tsp Salt

Step 1:  Preheat oven to 375 degrees

Step 2:  Sift together the cornmeal, baking powder, and salt.

Step 3:  In a separate bowl, beat the eggs and then mix in the palm oil, milk, and rice.   Add these wet ingredients to the dry ingredients and stir to combine thoroughly.

Step 4:  Pour the batter into a large, well greased baked pan.

Step 5:  Bake for 30 minutes.

Allow the bread to cool before serving.

Fun fact about Angola:  Angola is the home for the Giant Sable Antelope. It can’t be found anywhere else in the world and was thought to be extinct until scientists discovered it a few years ago.  Look at those awesome horns!