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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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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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