| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Brazilian |
Sauce |
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Salt |
| 4 |
|
Malagueta peppers |
| 1 |
|
Thinly sliced onion |
|
|
Green coriander |
| 1/4 |
c |
Dende |
| 1/2 |
c |
Vinegar |
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).
See notes in recipe "MOLHO DE ACARAJE (ACARAJE SAUCE)".
MOLHO DE AZEITE DE DENDE E VINAGRE (DENDE AND VINEGAR SAUCE): Served with
fish and crabs.
Pound first 4 ingredients or put through blender, then add oil and vinegar.
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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