INGREDIENTS

INSTRUCTIONS

Malagueta Sauces (Brazilian pepper sauces): Here are four sauces from
the Brazilian cuisine based on the malagueta pepper. My reference
(apart from personal experience) is "Brazilian Cookery, Traditional
and Modern", by Margarette de Andrade, published in English in Rio by
A Casa Do Livro Eldorado, originally published by The Charles E.
Tuttle Company (Rutland, Vermont and Tokyo).  Note 1: DENDE is the oil
from the oil palm, elaesis guineensis. It  has an unusual and powerful
taste. Margarette Andrade says ".... it  should be pointed out that it
is necessary for the novice gourmet to  acquire a taste for it. Once
his palate has become used to this  exotic flavour, he may be willing
to go along with the Brazilian  poets and also sing the praises of
their vatapa', moqueca or other  famous dishes using dende^." It is
hard to find outside Brazil, where  it is known as palm oil or red palm
oil, except for some countries in  Africa and S.E. Asia where it is
produced and consumed also.  Note 2: Malagueta is a very hot c.
frutescens. I know piri-piri is a  good substitute, and tabasco may be
as well, but from memory  malagueta has a stronger, and maybe more
bitter taste than piri-piri.  Dende is reputedly available from a
Fijian shop in St Kilda  (Melbourne, Australia). It just never seems to
be in stock.  I have been told that in the US it can be found in shops
which  specialise in food products from Latin America, the Carribean or
Africa (especially Nigerian shops in New York City). Some addresses  in
the US are: Las Americas, a Latin American grocery in the Ritchie
Shopping Centre in Rockville, Maryland, a suburb of Washington DC.
Also Ratto's, a grocery store in downtown Oakland, California. (My US
informant was Dalcio Dacol, from the soc.culture.brazil newsgroup).
MOLHO DE ACARAJE (ACARAJE SAUCE): Served on Acaraje, patties of black
eye bean dough deep fried in dende (I will post a recipe).  Pound first
5 ingredients together and mix thoroughly or put through  blender. Heat
in the dende for about 10 minutes.  John "Oh my God it's 10:30" Moore,
Melbourne, Australia  moore@dstos3.dsto.defence.gov.au  CHILE-HEADS
ARCHIVES  From the Chile-Heads recipe list.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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