Cupboard Surprise Cooking

Questions keep coming up as to what I'm eating here in Mozambique so I thought I would share a bit about my culinary experiences thus far.  Keep in mind I'm not a food critic, but if anything it is nice to tackle something lighter.  

The food in Beira is generally nutritious and savory.  Sure, you have to wash vegetables in a bleach solution and many are unfortunately imported from South Africa, but I can buy 2+ pounds each of potatoes, green beans, onions and tomatoes for under $10 USD.  Mango pits - sucked completely clean of their yellow-orange perfection - litter all of the streets.  We just bought 3 kilos (~6.6 pounds) of the biggest shrimp I've ever seen for $8 USD.  And the lulas (grilled squid) turned this calamari hater into a true believer.   And contrary to all stereotypes, estou a engordar (I'm gaining weight).  Fresh, warm bread is as readily available as a Starbuck's drive-thru in Washington state and I cannot resist this most basic staple of life.  

My only real complaints with the food in Beira are the lack of edible meats available outside of restaurants and my self-diagnosed Vitamin B deficiency.  Packaged beef patties are adulterated with corn.  Store-bought chicken usually smells rancid (the power has a tendency to go out here).  And even when you have the luxury of dining out on a succulent, quarter-Frango with fries at a restaurant you know it was feeding on trash just minutes before it was cooked (sorry Maker's Diet fans, chicken is a bottom feeder here).  So I've been searching my cupboards for some sense of truth or divine epicurean intervention. What is the perfect food?  

The answer came to me a few weeks ago when we saw a small bag of legumes at the vegetable market and decided we needed more variety in our diets.  In enters the green lentil. Little did I know that this little sprouted seed packs in a high amount of protein, fiber, Vitamin B and is low in fat.  The answer to my anaemic prayers.  

I've modified a few Turkish recipes to give the below a Mozambican kick.  Can't wait to come home and eat a cheeseburger - but in the meantime this is my hearty meal of choice.  

Spicy Lentil Stew

• 3 cups of water*
  
• 1 package of chicken or vegetable bouillon seasoning
  
• 1 cup of dried green lentils 
  
• 4 garlic cloves (2 finely chopped or minced, 2 whole)
  
• 1 small yellow onion, chopped
  
• 1 tbs of extra virgin olive oil
  
• 2 tbs tomato paste
  
• 3-4 roma tomatoes, peeled with juices/seeds retained (leave whole)
  
• 1 large yellow potato cut in 1/2 inch cubes
  
• 1 tsp red wine vinegar
  
• dash of salt and pepper to taste
  
• splash of Piri-Piri sauce 

(Piri-Piri is a spicy Portuguese pepper sauce very popular in Mozambique.)  It's easy to make (see below) but you could also substitute by squeezing in a quarter of a lemon, and adding a pinch of red pepper flakes or a finely chopped hot red pepper, and a tsp of oil and salt)

• Cover lentils with warm water and let sit for several hours in a warm place  (some recipes say 7, I just say do what you can).  You can skip this step but you may have a few crunchy lentils to contend with after you're done cooking.
• Rinse lentils.  Add 3 cups of water, stock, and 2 whole garlic cloves.  Bring water to a boil, reduce heat and let simmer for 30 minutes uncovered (or until the lentils are barely tender). 
• As water is coming to a boil, saute the chopped onions and remaining garlic.  Add to lentil mixture when browned.    
• After lentils are slightly tender, add remaining remaining ingredients and simmer for an additional 30-45 minutes.  Make sure to keep the ratio of water to lentils approximately 3 cups (you may add more water).
• Season with salt & pepper.  Serve hot.

Piri-Piri:

2-6 chili peppers depending on hot you like things
1 cup olive oil
1 tsp kosher salt
1/3 cup cider vinegar

1 tbs fresh lemon juice (optional)

• stem peppers and chop coarsely, retaining the seeds
• place in a shaker jar along with the remaining ingredients
• shake & serve
• it keeps for about a month, you should always store at room temperature