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Môlho de Acaraj (Chile-Shrimp Sauce)

Wednesday, 11 November 2009

Description

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.

Ingredients

At a glance
Cuisine
South American
Ingredient
Chile peppers
Cooking Method
No Cook
Difficulty
Moderate
Heat Level
4
Chile
Malagueta
Meal/Course
Sauce/Marinade/Rub
Makes
3/4 cup
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


Methods/steps

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.

 

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