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Pemba (Mozambique)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
570kcal
35gProtein
25gCarbs
38gFat
3gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🦐 Shellfish
Also served in
Prawn Curry
How to order / say it
Say it
Mchuzi wa Kamba — [muh-CHOO-zee wah KAM-bah]
Order
I'd like the Mchuzi wa Kamba, please.
Locally
Nataka mchuzi wa kamba, tafadhali.
Say locally
A rich prawn curry steeped in spices and coconut milk.
Why try it?
The dish is a classic example of Zanzibari coastal cuisine, combining the island's prized seafood with its famous spice blends and demonstrating the fusion of local and foreign influences.
How it tastes
Mchuzi wa Kamba is rich and fragrant, featuring prawns bathed in a luscious, earthy coconut sauce with a complex bouquet of spices like coriander, turmeric, and cumin. It's spicy, aromatic, and utterly satisfying.
Origin & History — first documented: 1870
Introduced by Indian traders, curry dishes took root in Zanzibar in the 19th century. This particular prawn variation reflects the island's access to fresh seafood and enduring spice trade connections.
Recipe
Ingredients
- 🦐 400 g Prawns
- 🥛 400 ml Coconut milk
- 🧄 100 g Onion
- 🧄 15 g Garlic
- 🧂 15 g Ginger
- 🧂 1 tsp Coriander powder
- 🧂 1 tsp Turmeric
- 🧂 1 tsp Cumin
Method
- 1 Sauté onions, garlic, and ginger in oil until golden.
- 2 Add spices (coriander, cumin, turmeric) and cook for a minute.
- 3 Stir in coconut milk and bring to a simmer.
- 4 Add prawns, cooking until they turn pink and are fully cooked.
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