| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Brazilian |
Sauce |
1 |
Servings |
INGREDIENTS
| 4 |
|
Malagueta peppers |
| 1/2 |
t |
Salt |
| 1/4 |
c |
Dried ground shrimp |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Okra, sliced |
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 NAGO (NAGO SAUCE): Served
with "cozidos", or stews. (The Nago were an African tribe from the
Yoruba region, taken to Brazil as slaves) Pound first 3 ingredients
or blend, then add lemon juice and okra. Usually served with a
Brazilian stew and can be diluted with some of the broth from the
stew. Sometimes a small amount of jilo, a small bitter eggplant, is
also used in this recipe. 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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