| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Brazilian |
Sauce |
1 |
Servings |
INGREDIENTS
| 4 |
|
Malagueta peppers |
| 1/2 |
ts |
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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