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The striking seasoning, lots of pepper and incredible flavors are what define Bahian cuisine! Bahia, like all of northeastern Brazil, has an absurdly rich culture, and its gastronomy is among those that most attract attention in our country. Like Bahia, its food has electricity, it has a presence and it is difficult to forget. I have been there twice and I was delighted with the cuisine of this place.

THIS VIDEO BY MARK WIENS BELOW IS VERY INTERESTING AND SHOWS THE DISHES CITED HERE:

MOQUECA

Ingredients

1kg of fish slices

500g squid in rings

500g of clean medium shrimp

1 lemon juice

3 tablespoons chopped green seasoning ( coriander, chives, parsley and rosemary )

2 crushed garlic cloves

4 tablespoons of olive oil

Sea salt

Red pepper sauce

1 sliced green pepper

1 sliced yellow pepper

1 sliced red pepper

2 sliced tomatoes

2 sliced onions

1 bottle of coconut milk (200 ml)

2 tablespoons of palm oil

5 tablespoons chopped coriander

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Preparation mode

Season the fish and seafood with the juice, the green seasoning ( coriander, chives, parsley and rosemary ) , the garlic, the olive oil, salt and pepper sauce. In a large clay pot, mix layers of fish and seafood with the vegetables sprinkled with salt. Drizzle everything with coconut milk and palm oil. Cover and cook over medium heat for 10 minutes after the boil starts. Turn it off and let it sit for 10 minutes. Sprinkle with cilantro and serve.

ACARAJE

Ingredients

1kg of black-eyed beans

3 large chopped onions

Sea salt

Palm oil for frying

Vatapá

2 glasses of coconut milk (400ml)

1/2 cup of tea

100g of roasted cashew nuts

100g of roasted peanuts

2 tablespoons chopped ginger

2 stale stale breads

1/2 cup (diced) palm oil

2 chopped garlic cloves

1 chopped onion

500g of clean shrimp

1/2 chopped seedless black pepper

1 cup (chopped) coriander

Salt

Preparation mode

Put the beans in a bowl, cover with water and soak for 12 hours. Rub the bean grains between your hands to remove the skin. Beat the beans in a blender together with the onion and salt until they form a homogeneous mass, if necessary add water to beat. Shape small balls with the dough, with the help of 2 large spoons and fry, little by little, in palm oil. Drain on paper towels and set aside. For vatapá, in a blender, beat coconut milk, milk, cashew nuts, peanuts, ginger and bread until well ground. Reserve. Heat a pan with the palm oil and fry the garlic and onion for 2 minutes. Add the shrimp, pepper and coriander and sauté for another 3 minutes. Add the blended contents of the blender, season with salt to taste and cook, stirring constantly until it thickens. Open the acarajés in half, fill with a portion of vatapá and serve.

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BOBO

Ingredients

1kg of manioc in pieces

1 onion cut into 4 parts

2 chopped garlic cloves

8 cups of tea

1 cube of fish stock

1.5kg medium shelled shrimp

Salt and black pepper to taste

4 tablespoons of olive oil

1 grated onion

1/2 tablespoon chopped garlic

3 ripe peeled and seedless tomatoes, chopped

2 tablespoons tomato paste

1 cup of tea

1 cup of coconut milk

1/2 tablespoon of palm oil

1 tablespoon chopped coriander

3 tablespoons chopped parsley

Preparation mode

In a pressure cooker, cook the cassava with the sliced ​​onion, garlic, water and fish stock over low heat for 30 minutes after starting the pressure.

Season the shrimp with salt and pepper and set aside. In a thick-bottomed pan, heat the oil over medium heat and fry the grated onion until tender and add the chopped garlic and tomato. Sauté for 5 minutes or until melted. Place the shrimp and sauté for another 5 minutes.

Add the tomato paste and water and set aside outside the heat. Beat the cassava with the water in a blender and pour the shrimp into the pan. Return to medium heat, mix the coconut milk and season with salt and pepper. Heat until it boils, turn off the heat and mix the palm oil. Sprinkle with cilantro and parsley before serving.

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