Cossa cossa

Ingredients

Prawns

• 12large river or tiger prawns
• shell on, heads on
• juice of 3 lemons
• 1 teaspoonsalt

Marinade

• 6garlic cloves, crushed
• 3cm ginger, grated
• 4 tablespoonsoil
• 2piri piri chillies, chopped
• 1stock cube, crumbled
• 1 teaspoonpaprika
• black pepper

Sauce

• 2onions, thinly sliced
• 2tomatoes, chopped
• juice of 2 lemons
• 1chilli, chopped
• 2 tablespoonsoil
• salt to taste

To serve

• lemon wedges
• piri piri sauce
• fried plantain
• or cassava

Directions

1. Rinse the prawns under cold running water. Cut through the shell with a sharp knife. Cut most of the way through the flesh. Do not cut it into two pieces. Pull it out with the point of a knife. It is gritty and slightly bitter if left in.
2. Rinse the prawn out afterwards. Marinating them does not take long. Squeeze lemon juice over the split prawns.
3. Rub the salt well into the flesh. Mix the garlic, ginger, oil and spices. Rub that paste into the cut surface. Work it right into the cut flesh. Let them sit for thirty minutes only.
4. Wait until the coals are covered in grey ash. Spread the coals into an even bed. Oil the grill bars before the prawns go on. Grilling them is fast and needs attention.
5. Lay the prawns cut side down first. Give them about three minutes. Baste them with the leftover marinade. Judging when they are done is straightforward.
6. Take them off the moment they turn white. Making the onion sauce is done alongside. Heat the oil in a wide heavy pan. Add all the thinly sliced onions. Cook them for about eight minutes until soft. Add the chopped tomatoes and chilli.
7. Cook them down for about five minutes. Squeeze in the juice of the lemons. Season the sauce well with salt. It should be sharp and loose rather than thick. Pile the prawns up onto a plate. Spoon the onion sauce over them. Put piri piri sauce on the table. They must be eaten hot and at once.

Technique

• Cossa cossa are large river and estuary prawns whose heads hold much of the flavour, which is why they are never removed before grilling.
• The prawns are split down the back and butterflied so they open flat, which lets the marinade reach the flesh and the heat cook it evenly.
• Stalls along the Pointe-Noire coast road grill them to order in front of the customer.

Substitutions

• Large tiger prawns are the usual substitute and grill the same way.
• Any large prawn with the head and shell on will work.

Variations

• Some stalls fry the prawns rather than grilling them.
• A version with more chilli is made for those who want heat.
• The same prawns are also cooked into stews with palm oil.

History

A Pointe-Noire speciality sold along the coast road, the prawns split and grilled whole in front of the customer.

Frequently asked questions

What is Cossa cossa?

Cossa cossa is a street food from Republic of the Congo: big river prawns grilled over charcoal and eaten with chilli and lemon. A Pointe-Noire speciality sold along the coast road, the prawns split and grilled whole in front of the customer.

How long does Cossa cossa take to make?

Cossa cossa takes 20 minutes plus marinating of preparation and 15 minutes of cooking. The recipe makes serves 4. It is rated easy to make.

What can I substitute in Cossa cossa?

Yes, within limits. Large tiger prawns are the usual substitute and grill the same way. Any large prawn with the head and shell on will work.

What is the most important thing to get right in Cossa cossa?

Rinse the prawns under cold running water. Cut through the shell with a sharp knife. Cut most of the way through the flesh. Do not cut it into two pieces. Pull it out with the point of a knife. It is gritty and slightly bitter if left in.