For the abará
500g of black bean
6 medium banana leaves cut into 10cm x 20cm pieces
2 large onions, chopped
250g of dried and smoked shrimps, without head or tail
1 teaspoon of grated ginger
3/4 cup of dendê oil
For the filling
1 cup of dried and smoked shrimps, without head or tail
1 large onion, finely chopped
3 tablespoons of dendê oil
For the abará
500g of black bean
6 medium banana leaves cut into 10cm x 20cm pieces
2 large onions, chopped
250g of dried and smoked shrimps, without head or tail
1 teaspoon of grated ginger
3/4 cup of dendê oil
For the filling
1 cup of dried and smoked shrimps, without head or tail
1 large onion, finely chopped
3 tablespoons of dendê oil
Prepare the abará: blend the black bean in a processor or blender until it's well broken down
Cook the abará in water for 2 days
Remove the bean skins that rise to the surface
Blend the bean with water and drain. Reserve
Steam the banana leaves for 4 minutes, or until they turn brownish
Blend the black bean, onion, shrimps, and ginger in a processor until it forms a homogeneous mass
Add dendê oil and mix well
Wipe the banana leaves dry, and on each one place a spoonful of the prepared filling
On one end, place one half of the leaf over the other
Fold the sides towards the center like an arrowhead
Fold down
Repeat the process with the other end
Cook the abará in steam for 30 minutes or until they grow larger
Prepare the filling: blend the shrimps in a processor
Fry the onion in dendê oil until it's brownish
Add the shrimps and simmer for 10 minutes, on low heat
If it dries out, add a little water
Serve the abará hot or cold in their own banana leaves
Each person cuts the abará in half and places some of the filling, served apart on a plate.
