Basics by Ana Luiza Trajano

Author:Ana Luiza Trajano
Language: eng
Format: epub
Publisher: Editora Melhoramentos
Published: 2018-01-16T05:00:00+00:00

Serves 4

20 minutes

Easy

• 1 MURUPI PEPPER

• 2 DE-CHEIRO-DO-PARÁ PEPPERS

• 1 TEACUP FARINHA D´ÁGUA

• 1 GARLIC CLOVE, MINCED

• ½ MEDIUM ONION, FINELY DICED

• 2 TEASPOONS CHOPPED CORIANDER

• 2 TABLESPOONS CHOPPED PARSLEY

• 4 CILANTRO LEAVES, CHOPPED

• JUICE OF 1 RANGPUR OR PERSIAN LIME

• 1 PINCH SALT

Distribute the two types of pepper, crushed, into four bowls, along with the farinha d'água. Mix the garlic, onions, coriander, parsley, cilantro, lime juice and salt with 8 teacups of ice cold water. Stir the ingredients and distribute them among the bowls, with the farinha at the bottom. Wait for 5 minutes while it hydrates and serve.

EFÓ

Serves 6

1 hour

Medium

• 4 TEACUPS BITTER DOCK LEAVES (OR MUSTARD GREENS, SPINACH, MALABAR SPINACH, ARROWLEAF ELEPHANT EAR)

• 2 LARGE ONIONS, DICED

• 3 GARLIC CLOVES

• 1 TEACUP PEANUTS (OR CASHEW NUTS)

• 2 TABLESPOONS DENDÊ OIL

• 2 TEACUPS SMOKE DRIED SHRIMP, PEELED

• SALT AND DRIED MALAGUETA PEPPER TO TASTE

Chop the bitter dock, put it in water and boil it. In a blender, mix 1 teacup of water, onions, garlic, shrimps, and peanuts. Heat up the dendê oil and braise this paste along with the bitter dock. Season with salt and malagueta pepper and cook, stirring, until it dries out.

IN DETAIL

The efó is prepared with the same technique as the caruru. The difference is that the okra is replaced with leaves known as "bitter docks". It's a dish that is offered to Oxum in the Candomblé's religious rituals, normally with a side of angu made with rice flour.

MATURI FRITTATA (Frigideira de maturi)

Serves 8

20 minutes

Medium

• 1 KG UNRIPE CASHEW NUTS (OR CASHEW NUTS THAT HAVE BEEN SOAKED OVERNIGHT)

• 4 TABLESPOONS GROUND DRIED SHRIMP

• 1 ONION, DICED

• 1 TOMATO, CHOPPED

• 1 BELL PEPPER, CHOPPED

• ½ TEACUP COCONUT MILK

• 5 TABLESPOONS OLIVE OIL

• 5 EGGS

Chop the cashew nuts and mix with 1 coffee spoon of water and all the other ingredients, except the eggs. Boil it over heat, until it dries out; transfer to a baking dish. Beat the eggs and pour them over the other ingredients. Bake at 180°C for 10 minutes, until golden.

EGG MOQUECA (Moqueca de ovo)

Serves 5

30 minutes

Medium

• 1 ONION, DICED

• 1 GARLIC CLOVE, CRUSHED

• ¼ TEACUP DENDÊ OIL

• ½ DEDO-DE-MOÇA PEPPER, DESEEDED

• 1 PEELED AND DESEEDED TOMATO, CHOPPED

• 1 DESSERT SPOON CORIANDER

• JUICE OF ½ LIME

• 5 EGGS

• 1 DESSERT SPOON CHOPPED GREEN ONIONS

• SALT TO TASTE

Braise the onion and garlic in dendê oil, until soft. Add the pepper, tomato, coriander, and lime juice. Add 2½ teacups of water, season with salt and cook over low heat, until the tomato begins to fall apart. Add the whole eggs, close the lid and boil - the eggs should be cooked, but their yolks still soft. Sprinkle the green onions and serve immediately.

MANIOC GNOCCHI (Nhoque de mandioca)

Serves 4

40 minutes

Medium

• ½ KG COOKED MANIOC, CENTRAL FIBRE REMOVED

• 1 EGG

• 1 TEACUP ALL-PURPOSE FLOUR

• 1 DESSERT SPOON BUTTER

• ¼ TEACUP GRATED CHEESE

• SALT TO TASTE

Pass the manioc through a ricer and mix with the eggs, flour, butter, cheese, and salt until even.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.