Abobora de Camarao (Prawn Abobora) is a traditional Angolan recipe for a classic accompaniment of baked squash puree boound with eggs and cheese that's topped with prawns before baking and serving. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Prawn Abobora (Abobora de Camarao).
Place the whole but peeled squash on a baking tray then set in an oven pre-heated to 180°C and bake for about 20 minutes, or until tender.
Fry the prawns until they turn colour and become pink then take off the heat.
De-seed and chop the squash flesh then pound to a paste in a mortar. Stir in the garlic then work in the chopped coriander leaves, flour, egg yolks and the cream.
Spread half of the aboboras mixture in the base of a gratin dish. Top with the prawns, add a few drop of the piri-piri sauce then spread the remaining aboboras mixture on top.
Scatter over the grated cheese and sprinkle some sesame seeds over the top.
Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the cheese has melted and the dish is piping hot all the way through.
Typically this is served as an accompaniment to cod fritters.
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