Liberian Prawns

Serves 4
Time 45 minutes


4 tbsp extra virgin olive oil

1 onion, thinly sliced

5 cloves garlic, chopped

3cm piece ginger, chopped

½ red capsicum, chopped

½ green capsicum, chopped

2 red birdseye chillies, finely chopped

2 green birdseye chillies, finely chopped

1 long red chilli, finely chopped

1 long green chilli, finely chopped

1 tsp allspice

1 tsp ground ginger

½ tsp cayenne pepper (optional)

½ tsp mace or nutmeg

3 spring onions, chopped

½ bunch parsley, chopped

½ bunch basil, chopped

3 tomatoes, chopped

2 tbsp tomato paste

800ml chicken stock

500ml tomato passata

300g prawns, cleaned and deveined

½ cup green beans, chopped

Salt and pepper to taste

Steamed white rice, to serve


In a large sauté pan over medium heat, add the olive oil, onion, garlic, ginger and sweat off for 1-2 minutes. Add the capsicums, chillies, the allspice, ginger, cayenne pepper, mace or nutmeg and a generous pinch of salt and pepper. Stir to coat the vegetables in the oil and spices, then add the spring onions, basil, parsley, tomatoes and tomato paste. Stir and simmer for 3-5 minutes until softened.


Pour in the chicken stock and tomato passata then cover with a lid and simmer for 15 minutes. Stir through the green beans and prawns, cover with the lid and turn off the heat. Let sit for two minutes or so to ensure the prawns are opaque but not overcooked.


Serve with steamed white rice.