Chikuanga & Camarão ao Alhinho de Benguela (Coastal Angolan Garlic-Chili Prawns) – Authentic Angola Recipe
From the southern coast of Benguela: sizzling prawns in fiery malagueta chili and garlic oil.
- Country of Origin
- 🇦🇴 Angola (Southern Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Wild coastal prawns, Roasted sweet potato wedges, Tomato salad, 6 cloves sliced garlic, Malagueta chili
Ingredients for Chikuanga & Camarão ao Alhinho de Benguela (Coastal Angolan Garlic-Chili Prawns) (4 Servings)
- 1.25 lbs (or 2.5 cups) wild coastal prawns, prepped into bite-sized pieces
- 1.5 cups roasted sweet potato wedges, washed and trimmed
- 1 cup tomato salad
- 1 medium onion and 3 cloves garlic, finely minced with 6 cloves sliced garlic
- 1.5 tbsp traditional Angola seasoning (malagueta chili, lemon juice, olive oil, parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and 6 cloves sliced garlic for 2–3 minutes until softened and fragrant.
- Add wild coastal prawns and roasted sweet potato wedges along with malagueta chili, lemon juice, olive oil, parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with tomato salad and serve straight from the skillet.