Mozambican Prego no Pão (Mozambican Prego Rolls) is a traditional Mozambican version for the classic dish of garlic in a spicy marinated that are served in bread rolls topped with the reduced marinade. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Mozambican Prego Rolls (Mozambican Prego no Pão).
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This is a spicy Mozambican adaptation of Portuguese steak with prego sauce that is a common street food in the capital, Maputo.
Ingredients:
For the Steak Rolls:
600g fillet or rump steak
20 ml olive oil
20 g butter
1 bay leaf
4 Portuguese rolls, buttered
For the Marinade:
6 cloves garlic, chopped
salt to taste
100 ml white wine
2 tbsp lemon juice
2 tbsp water
2 tbsp soy sauce
1 tbsp tomato purée
2 fresh bay leaves, torn into pieces
4 peri-peri chillies, minced peri-peri sauce to taste (start slow)
pinch of ground cumin
Method:
Slice the meat thinly. Mix together all the ingredients for the marinade and place the meat in it. Rub the marinade well into the meat then set aside to marinate for 3 – 4 hours.
Once the steaks have marinated heat the oil, butter, and bay leaf in a pan over medium-high heat. Add the steaks to the pan and fry to taste (about 1-2 minutes per side). Remove the steaks and set aside to rest on a warmed plate.
Add the marinade to the pan and simmer until thick.
Cut open the Portuguese rolls and dip the inside of each roll into the gravy.
Place the steak in the roll and eat it at once. Or place the steak on the roll, spoon the gravy carefully over it and close the roll to absorb the gravy.
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