Môlho de Acaraj (Chile-Shrimp Sauce)
Wednesday, 11 November 2009
This Brazilian sauce is traditionally served over black-eyed pea
fritters (acaraj, called accra in the West Indies), but can also be
spread over other bland foods such as potatoes. It has an intense shrimp
flavor and high heat. It is traditionally made with dende, palm oil, but
I have substituted one with less saturated fat. Variation: Add 1
teaspoon minced cilantro and 1/2 teaspoon ground ginger to the paste.
At a glance
6 large shrimps, cooked, shelled, deveined, and mashed
1 onion, minced
5 fresh malagueta chiles, seeds and stems removed, minced, or substitute
tabascos, Thais, or piquins,
1/2 teaspoon salt
3 tablespoons vegetable oil, or more if needed
With a mortar and pestle, crush together the shrimps, onion, chiles, and
salt to make a paste.
Heat the oil and saute the paste for 10 minutes, stirring constantly.