Camarâes à Guineense (Guinean Prawns) is a traditional Guinean recipe (from Guinea-Bissau) for a classic stew of prawns (shrimp) cooked in an onion, cucumber, groundnut oil, chicken stock and hot chilli powder base. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Guinean Prawns (Camarâes à Guineense).
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Ingredients:
1 onion, chopped
1kg whole prawns (shrimps)
1/2 cucumber, peeled, de-seeded and julienned
salt, to taste
hot chilli powder, or pounded fresh chillies, to taste
100ml groundnut oil
1 lemon
100ml chicken stock
Method:
Heat the groundnut oil in a pot, add the onion and cook for about 4 minutes, or until soft but not coloured. Add the prawns and the julienned cucumber and fry gently for a few minutes.
Season to taste with salt, lemon juice and chilli powder (or fresh chilli paste). Finally, add the chicken stock and bring to a boil and cook for about 5 minutes, or until the prawns are just pink.
Take off the heat and turn out onto a warmed serving dish. Serve hot, accompanied by rice.
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