For centuries, the channel of ocean running between Mozambique and Madagascar provided passage and port to ships during the height of the spice trade. The results were delicious, combining local seafood and coconut with rich spice blends for seafood curries.
We borrow from that tradition — inspired by a recipe in “In Bibi’s Kitchen” by Hawa Hassan — for this simple one-skillet recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals.
