Entree: Mozambique – Southern Culinary Region – Choco à Moda de Moçambique (A Mozambican-style cuttlefish stew braised in tomatoes, coconut milk, and piri‑piri chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) palm oil or neutral vegetable oil
- 1 large onion, sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (9 g)
- 1–2 small piri‑piri or bird’s eye chilies, finely chopped (5–10 g) or 1 tsp (5 ml) piri‑piri paste
- 1 lb (450 g) cuttlefish (choco), cleaned and cut into rings and bite-size pieces
- 1 cup (240 ml) canned diced tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) full-fat coconut milk
- 1 tbsp (15 ml) lime juice
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 2 tbsp (6 g) chopped fresh cilantro
- Salt
- Black pepper
- Cooked white rice, for serving
- Lime wedges, for serving

Instructions

1. Heat the palm or vegetable oil in a wide skillet or saucepan over medium heat. Add the sliced onion and cook until soft and beginning to brown, about 8–10 minutes. Add the garlic and chopped piri‑piri and cook 1 minute more.
2. Add the cuttlefish pieces and sauté for 2–3 minutes until they start to firm but are not fully cooked.
3. Pour in the white wine to deglaze and let it reduce by half, about 2 minutes. Stir in the diced tomatoes, ground coriander, and smoked paprika. Bring to a gentle simmer.
4. Add the coconut milk, lower the heat, and simmer gently until the cuttlefish is tender and the sauce has thickened slightly, 12–18 minutes depending on the size of the pieces. Avoid high heat to prevent rubbery cuttlefish.
5. Stir in the lime juice and chopped cilantro, and season with salt and black pepper to taste.
6. Serve hot over cooked white rice with lime wedges on the side.