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Some cooks take Ginga even further by tossing in a dash of annatto (urucum) for deeper color, or stirring in a spoon of coconut cream for richness. In fact, this dish is sometimes marinated overnight in garlic and chili to intensify flavor, especially for celebrations. The lively name suggests cooking with a “swing” — a rhythm that matches the dish’s bold taste. In Luandan slang, “ginga” even means confidence or flair, reflecting the spirited nature of this preparation.
Ginga, often called “Prawns à Luanda,” is a fiery Angolan seafood dish that captures the vibrant flavors of the capital city. Large prawns (camarões) are quickly sautéed in red palm oil with plenty of garlic and hot malagueta chilies. The palm oil turns the prawns a deep orange-red and imparts a subtle earthy flavor, while the garlic and chilies fill the kitchen with an irresistible aroma. Despite having only a handful of ingredients, Ginga delivers a punch — each bite is spicy, garlicky, and bright.
What makes Ginga special is its simplicity and high heat. The prawns are cooked so quickly (just a few minutes) that they remain tender and succulent, absorbing the spicy oil. A final squeeze of lime juice and a sprinkle of parsley add citrus and color, cutting through the heat. Imagine a sizzling skillet placed at the center of the table so everyone can help themselves — this communal presentation, with crusty bread ready for dipping, is part of what makes Ginga a favorite at gatherings and street food stalls.
Like other Angolan dishes, Ginga reflects a blend of local and Portuguese influences. Garlic and lime hint at Portuguese flavors, while palm oil and malagueta pepper speak to Africa. In Luanda’s markets, fresh prawns are plentiful, and dishes like this are everyday cooking. The name itself, “ginga,” means a jaunty sway, suggesting that this dish embodies Angola’s lively spirit. Each batch of Ginga captures the bold swagger of Luandan street food, bringing warmth and spice to the table.
Prepare to bring coastal Angola to your kitchen with this vibrant recipe. The most important part is timing: the prawns cook quickly, so have everything prepped and ready. In just 15 minutes, a few simple steps will yield a sizzling plate of Ginga that tastes authentically Angolan. As the aroma fills the air, you’ll see why Angolans savor each bite of this garlic-chili shrimp creation.
4
servings10
minutes8
minutes185
kcalGinga is a Luanda-style spicy shrimp dish where large prawns are sautéed with garlic and fiery malagueta chilies in red palm oil. The high-heat cooking in the oil gives the shrimp a crispy exterior and juicy interior in minutes. A splash of lime juice at the end adds a refreshing tang. Quick and bold, Ginga is best served immediately as an appetizer or main course, often accompanied by crusty bread or rice to sop up the garlicky oil. The simplicity of this recipe highlights the natural sweetness of the prawns and the bright heat of the chili — a true taste of Angolan street food.
Large prawns (camarões): 500 g (about 1 lb), peeled and deveined. Use fresh or thawed frozen jumbo shrimp. Pat them dry with paper towels.
Red palm oil: 2 tbsp. Imparts a rich color and earthy flavor. (Substitute: vegetable oil plus a pinch of smoked paprika for color.)
Garlic: 5 cloves, thinly sliced or minced. Essential for savory aroma.
Malagueta chilies: 2 fresh, finely chopped (remove seeds to reduce heat if desired). These small red chilies pack intense spice. Alternatively, use 1 tsp crushed red pepper.
Lime juice: from ½ lime. Adds a zesty finish and cools the heat slightly.
Salt and black pepper: to taste. Season lightly; the prawns and oil provide much of the flavor.
Fresh parsley or cilantro: a small bunch, chopped, for garnish.
Optional: 1 small onion, sliced, or 1 diced tomato (adds sweetness); a splash of white wine for deglazing.
Prep the shrimp: Place prawns in a bowl and season lightly with salt and pepper. If using, have any onion or tomato sliced and ready.
Heat the oil: In a large skillet, warm the palm oil over medium-high heat until shimmering hot.
Sauté the aromatics: Add the garlic (and onion, if using) to the hot oil. Sauté about 30 seconds, stirring constantly, just until fragrant and slightly golden. Be careful not to burn it.
Add chili: Immediately toss in the chopped malagueta chilies and stir for about 15 seconds to release their heat.
Cook the prawns: Add the seasoned prawns in a single layer. Sauté for about 2 minutes on one side until they start to turn pink, then flip and cook another 1–2 minutes until the shrimp are fully opaque and just firm (they should curl into a loose “C”). Do not overcook, or they will become rubbery.
Finish with lime: Squeeze the lime juice over the prawns and stir briefly to coat. The citrus adds brightness and balances the spice. Remove from heat immediately.
Serve: Transfer the hot prawns and any pan juices to a serving dish. Sprinkle with chopped parsley or cilantro. Serve right away with crusty bread or rice to soak up the flavorful oil, and enjoy the bold taste of Luanda’s favorite shrimp dish.
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