Ingredients
- 200 g day-old bread
- 150 g dried shrimp
- 80 g roasted peanuts
- 60 g cashews
- 400 ml coconut milk
- 1 onion
- 3 garlic cloves
- 3 tablespoons palm oil
- 300 ml broth
- Salt, pepper and cilantro
Step-by-step
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- Soak the bread in the broth. Blend the peanuts, cashews and dried shrimp 10 sec/speed 8. Set aside.
- Add the onion and garlic: chop 4 sec/speed 5. Add the palm oil and sauté 5 min/120°C/speed 1.
- Add the soaked bread, the nut paste and the coconut milk.
- Blend 30 sec/speed 6 into a smooth cream.
- Cook 20 min/90°C/reverse/speed 2, stirring, until thickened.
- Adjust the salt, add cilantro and serve with white rice.
Tips
- A classic accompaniment to acarajé and caruru.
- Stir during cooking so it doesn't stick to the bottom.
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