Oysters Mombassa is a traditional Kenyan recipe for a dish of oysters baked with a sauce of white wine, African hot sauce, coriander and garlic. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Oysters Mombassa.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
It's most likely that Oysters Mombassa as a dish originated with British Colonial expatriates in Kenya, but it has now assumed the status of a national dish.
Ingredients:
36 fresh oysters, cleaned, shucked and on the half-shell
120ml white wine African hot sauce to taste
salt and freshly-ground black pepper and chilli flakes, to taste
1 small bunch coriander, chopped
3 garlic cloves, finely minced
125g butter
Method:
Melt the butter in a saucepan then add the garlic and coriander. Fry for a few minutes before adding the wine, hot sauce and seasoning. Remove from the heat.
Arrange the oysters on a baking tray and drizzle a tablespoon of sauce over each one. Place in an oven pre-heated to 170°C (150°C fan/325°F/Gas Mark 3) and bake for between six and eight minutes. Serve immediately, garnished with lemon wedges and with any remaining sauce and hot sauce on the side.
Click on the image, above to submit to Pinterest.