500 g of black beans
6 medium banana leaves, cut into 10 x 20 cm pieces
2 large onions, cut into chunks
250 g of defumado seco, shell-free and tail-free shrimp
1 tablespoon of grated ginger
3/4 cup of dendê oil
For the sauce:
1 cup of defumado seco, shell-free and tail-free shrimp
1 large onion, chopped
3 tablespoons (sopa) of dendê oil
500 g of black beans
6 medium banana leaves, cut into 10 x 20 cm pieces
2 large onions, cut into chunks
250 g of defumado seco, shell-free and tail-free shrimp
1 tablespoon of grated ginger
3/4 cup of dendê oil
For the sauce:
1 cup of defumado seco, shell-free and tail-free shrimp
1 large onion, chopped
3 tablespoons (sopa) of dendê oil
Process or liquidize the black beans until well crushed
Soak in water for a day or overnight
Remove any skins that rise to the surface
Run under cold water and drain. Reserve
Steam the banana leaves for 4 minutes or until they start to brown
Blend the black beans, onion, shrimp, and ginger in a processor until smooth
Add dendê oil and mix well
Drain excess moisture from the banana leaves
Place one tablespoon of the prepared mixture on each leaf
Fold the leaves at both ends to form a point
Repeat with the other end
Cook the abará in steam for 30 minutes or until it increases in size
Prepare the filling: process the shrimp
Fry the onion in dendê oil until caramelized
Combine the cooked shrimp and fried onion, simmering for 10 minutes over low heat
If it dries out, add a little water
Serve the abará hot or cold on the banana leaf
Each person cuts their abará in half and adds some of the filling
Serves 30.
