Namibian-style Spicy Seafood Salad

Ingredients

In this Namibian adaptation, we infuse the dish with the unique flavors and ingredients found in Namibian cuisine. We incorporate Namibian spices, such as kapana spice blend, which adds a smoky and aromatic element to the salad. Additionally, we use locally sourced seafood, including fresh Atlantic shrimp, calamari, and mussels, to capture the essence of the Namibian coast. The dressing is given a Namibian twist by incorporating a touch of Namibian chili paste, which adds a fiery kick to the salad. We alse have the original recipe for Locos con mayonesa, so you can check it out.

• 500g (1.1 lb) fresh Atlantic shrimp, peeled and deveined 500g (1.1 lb) fresh Atlantic shrimp, peeled and deveined
• 300g (10.6 oz) calamari rings 300g (10.6 oz) calamari rings
• 300g (10.6 oz) mussels, cleaned and debearded 300g (10.6 oz) mussels, cleaned and debearded
• 2 tablespoons Namibian kapana spice blend 2 tablespoons Namibian kapana spice blend
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup mayonnaise 1/4 cup mayonnaise
• 2 tablespoons Namibian chili paste 2 tablespoons Namibian chili paste
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 cucumber, diced 1 cucumber, diced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the shrimp, calamari rings, and mussels.
2. 2.
   In a small bowl, mix together the kapana spice blend, paprika, cumin, coriander, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. 3.
   Sprinkle the spice mixture over the seafood and toss until well coated. Let it marinate for 15 minutes.
4. 4.
   In a separate bowl, whisk together the mayonnaise, Namibian chili paste, and lemon juice to make the dressing.
5. 5.
   Heat a grill or skillet over medium-high heat. Cook the marinated seafood for 2-3 minutes per side until cooked through and slightly charred. Remove from heat and let it cool slightly.
6. 6.
   Cut the cooked seafood into bite-sized pieces and transfer to a large mixing bowl.
7. 7.
   Add the diced bell peppers, red onion, and cucumber to the bowl with the seafood.
8. 8.
   Pour the dressing over the seafood and vegetables. Toss gently to coat everything evenly.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve the Namibian-style Spicy Seafood Salad chilled or at room temperature.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is peeled and deveined before using. If using frozen shrimp, thaw them completely and pat dry with paper towels to remove excess moisture.
• Calamari — If using frozen calamari rings, thaw them according to the package instructions. For fresh calamari, clean and remove any innards before cooking.
• Mussels — Scrub the mussels under cold water to remove any dirt or debris. Discard any mussels with cracked shells or that do not close when tapped.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the salad just before serving.
• Adjust the amount of Namibian chili paste and cayenne pepper according to your spice preference.
• Serve the salad on a bed of fresh lettuce leaves for an added touch of freshness.
• Feel free to add other vegetables like cherry tomatoes or sliced radishes for additional crunch and color.
• This salad can be made ahead of time and refrigerated for a few hours to allow the flavors to meld together.

Serving advice

Serve the Namibian-style Spicy Seafood Salad as a refreshing main course for lunch or dinner. It pairs well with crusty bread or Namibian-style mielie pap (maize porridge) on the side.

Presentation advice

Present the salad in a large serving bowl, garnished with fresh cilantro leaves. The vibrant colors of the seafood and vegetables will make the dish visually appealing. Consider serving it on a wooden platter or a bed of lettuce leaves for an elegant touch.