🇹🇿 Tanzanian / Swahili · Fish & Seafood
🦐 Tanzanian Coconut Prawns
Kamba wa Nazi
Tanzanian Kamba wa Nazi — large prawns sautéed in foaming coconut oil and butter with garlic, cardamom, and fresh coriander. The simplest and most elegant Zanzibar prawn preparation — when the prawns are this fresh, nothing more is needed.
Kamba wa Nazi is simplicity elevated — large fresh prawns, coconut oil, garlic, and the lightest Zanzibar spice touch. This is the restaurant starter that makes visitors understand why Zanzibar seafood is world-class.
Ingredients
Equipment: Large wide pan, Tongs
- 500g large prawns — peeled, deveined, tails on
- 3 tbsp coconut oil
- 2 tbsp butter
- 4 garlic cloves — thinly sliced
- 2 cardamom pods — bruised
- 1 red chilli — sliced
- 2 tbsp fresh coriander
- 1 tbsp lemon juice
- 1 tsp salt
Method
- Pat prawns completely dry.
- Heat coconut oil and butter over very high heat until foaming.
- Add prawns in a single layer. Cook without touching 90 seconds.
- Add garlic, cardamom, and chilli. Flip prawns.
- Cook 60—90 seconds on the other side.
- Add lemon juice and coriander. Serve immediately.
Chef Tips
- Maximum heat.
- Single layer only.
- Entire cook under 4 minutes.
Common Mistakes to Avoid
- Crowding the pan.
- Wet prawns.
The Science
Coconut oil has a higher smoke point than olive oil — it achieves the rapid high-temperature sear needed for prawns without burning.
Nutrition (per serving)
Health Benefits
- Very lean protein.
- Coconut oil provides MCTs.
- Selenium.
Cultural Note
Kamba wa Nazi is Zanzibar hospitality at its purest — the best ingredient, the simplest treatment, the greatest result.
Storage & Serving
Storage: Must be eaten immediately.
Reheating: Not recommended.
Serve with: Chapati (TZA004), Wali wa Nazi (TZA002), Fresh Lime