Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 red peppers, crushed or 2 heaping tsp cayenne pepper
- ¼ tsp salt
- juice of 2 medium-size lemons
- 2 cloves garlic, crushed
- 6 sprigs parsley, chopped
- 1 cup butter or oil
Directions
For a marinade, combine all the ingredients except butter in a bowl with meat or seafood. Stir to coat each piece well. If you’ll be cooking within a couple of hours, let the mixture sit at room temperature; otherwise, cover and refrigerate. Marinating overnight allows all the flavors to blend nicely.
To make a sauce for basting, combine everything, including the butter. If you have made a marinade, you can use the liquid left in the bowl after the pieces of meat are removed, but it may be necessary to add a bit more of each ingrediënt in roughly the same proportions as before.
To make a table sauce for the cooked meat, prepare a fresh mixture of all the ingredients and heat it gently for five minutes before serving. As a variation for basting chicken, substitute 1 cup of Coconut milk for the lemon juice.
Category:Mozambican Recipes
Category:Mozambican Vegetarian