Zibdiyit Gambari Recipe (Spicy Prawns and Tomato Stew Recipe)

Shell and devein the prawns if they're not already done so.
Finely chop the onions, dill and parsley. Set aside, separately.
Roughly chop the chillies, then grind them and the garlic, with 1 pinch of salt, with a pestle and mortar. No pestle and mortar? Use a food chopper or cut them up real small with a knife.

Heat 2 Tbsp of the oil on medium heat and fry the onions for 2 minutes, until soft.
If you're using a claypot, don't forget your diffuser. It will also take about 10 minutes for the oil to heat up if you're using a claypot, so be patient.
Tip in the dried spices and chilli dagga (paste) you prepared earlier and fry for 1 minute.
Add the tomatoes, tomato paste, dill, sugar and water, and stir. Bring to a simmer, then cook, uncovered, for 10 minutes on low heat.
If using a claypot, it will take a good 10 minutes or so for things to come to a simmer. When they do, cook for 15 minutes (only if using claypot).
Add the prawns and coat them with the tomato sauce. Bring back to a simmer (shouldn't take long at all), and cook for 5 minutes if using a regular saucepan and 10 minutes if using a claypot.
OPTIONAL STEP - heat the grill on max and place your pan under the grill for 3 minutes for the surface to crust slightly. If doing this, cut down your claypot cooking time by 3 minutes.
Take if off the heat, drizzle the olive oil all over and sprinkle the sesame seeds, parsley and chilli flakes. Serve immediately, but be careful, as it will be hot.