Mozambican-style Kapamas

Ingredients

In this Mozambican adaptation of Kapamas, we incorporate the bold and fiery flavors of East Africa. The original Cypriot dish is traditionally cooked with cinnamon and bay leaves, while the Mozambican version uses peri-peri, paprika, garlic, and ginger to add a spicy kick. Additionally, the vegetables used in the Mozambican-style Kapamas include bell peppers and tomatoes, which are not typically found in the original recipe. We alse have the original recipe for Kapamas, so you can check it out.

• 500g (1.1 lb) chicken or beef, cut into bite-sized pieces 500g (1.1 lb) chicken or beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, sliced 2 bell peppers, sliced
• 3 tomatoes, diced 3 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 teaspoons peri-peri sauce 2 teaspoons peri-peri sauce
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chicken or beef to the pot and cook until browned on all sides.
5. 5.
   Stir in the peri-peri sauce, paprika, cumin, coriander, salt, and pepper. Mix well to coat the meat with the spices.
6. 6.
   Add the sliced bell peppers and diced tomatoes to the pot. Stir to combine.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the meat is tender and the flavors have melded together.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Mozambican-style Kapamas hot, garnished with fresh cilantro. Enjoy with steamed rice or Mozambican cornmeal porridge.

Treat your ingredients with care...

• Chicken or beef — Ensure that the meat is cut into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For an extra spicy kick, increase the amount of peri-peri sauce according to your preference.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste during the cooking process.
• Feel free to add other vegetables such as carrots or potatoes for added texture and flavor.
• Adjust the seasoning according to your taste preferences. Add more salt, pepper, or spices if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Mozambican-style Kapamas with a side of steamed rice or Mozambican cornmeal porridge. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Mozambican-style Kapamas in a large serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some fresh cilantro on top for an appealing garnish.