Most of my family lived in Africa. This influenced significantly not only the way they prepared their meals, but also how I learned to appreciate different flavours from different parts of the world.

This recipe is from my stepmother originally and brings together a Mediterranean and African tastes.


250g of prawns (for easier way to get them right, you can buy them pre cooked);
3 garlic cloves chopped or crushed;
1 tablespoon of olive oil;
1 tablespoon of butter;
1 can of beer (0.5L of the plainest most common one of your local supermarket shelf);
1 tea spoon of coriander leaf (better if you use chopped fresh coriander)
Pinch of salt;
Peri peri (as much as you can cope with) (you can use tabasco sauce as alternative).


Place the olive oil and the garlic in a frying pan. Fry lightly the garlic without letting it burn.

(If using raw prawns, add them now to seal them for a couple of minutes maximum. Then remove the prawns from the frying pan).

Add the can of beer, coriander, peri peri and salt. (If using fresh coriander, add them when you add the prawns at the end).

Once the contents start boiling reduce to medium heat and let the liquid reduce to approximately half.

Add the prawns. If the prawns are pre cooked, they only needs to be in for a couple of minutes to warm up and absorb the flavours. If raw, they will need a few more minutes in (approximately 5 minutes). Be careful if the prawns cooks too much, as they will become chewy/rubbery.

And it is ready. Enjoy dipping some freshly baked bread in the flavourful sauce while you feast on the prawns.

Happy cooking.


Posted by Rod Frade (@apubwithnobeer)

Occupational Therapist by day. Food passion by night. Mac User. Rugby addict. All opinions here are my own.

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