1 kg of dried beef, cut into strips
Butter (for greasing)
2 1/2 cups of rice (500g)
9 cups of water (2.1 liters)
1 tablespoon of salt
4 cups of coconut milk (960ml)
3 medium-sized onions, chopped
3 tablespoons of olive oil
2 cups of defumado shrimp (280g), cleaned
2 tablespoons of toasted peanut butter
2 tablespoons of roasted cashew nut butter
1/4 cup of dendê oil (60ml)
For the sauce
1 medium-sized onion, chopped
1 tablespoon of malagueta pepper, crushed
1 cup of defumado shrimp (140g), cleaned
2 tablespoons of grated ginger
2 tablespoons of olive oil
4 tablespoons of dendê oil
1/2 cup of coconut milk (120ml)
For decoration
7 large defumado shrimp (350g)
8 malagueta peppers
1 kg of dried beef, cut into strips
Butter (for greasing)
2 1/2 cups of rice (500g)
9 cups of water (2.1 liters)
1 tablespoon of salt
4 cups of coconut milk (960ml)
3 medium-sized onions, chopped
3 tablespoons of olive oil
2 cups of defumado shrimp (280g), cleaned
2 tablespoons of toasted peanut butter
2 tablespoons of roasted cashew nut butter
1/4 cup of dendê oil (60ml)
For the sauce
1 medium-sized onion, chopped
1 tablespoon of malagueta pepper, crushed
1 cup of defumado shrimp (140g), cleaned
2 tablespoons of grated ginger
2 tablespoons of olive oil
4 tablespoons of dendê oil
1/2 cup of coconut milk (120ml)
For decoration
7 large defumado shrimp (350g)
8 malagueta peppers
In a large bowl or casserole, place the dried beef
Cover with cold water, cover with plastic wrap and refrigerate for 24 hours, changing the water at least four times to desalinate
Rinse in running water, drain and reserve
Grease a ring mold of 24cm diameter with butter and reserve
Wash the rice in running water and drain
Place it in a large saucepan, cover with 7 cups of water (1.7 liters) and season with salt
Bring to a medium heat and cook until the rice starts to dry (about 20 minutes)
Add the remaining coconut milk, mix well and bring to a simmer (about 5 minutes)
Stir in the defumado shrimp, peanut butter, and cashew nut butter
Cook until the sauce reduces (about 3 minutes)
Add the dendê oil, mix well and cook until the sauce thickens (about 3 minutes)
Check the seasoning and adjust to taste. Reserve
Prepare the sauce: in a blender, blend the onion and malagueta pepper with half of the defumado shrimp and ginger. Reserve
In a medium saucepan, heat the olive oil, dendê oil, remaining defumado shrimp, and blended mixture
Simmer until the sauce thickens (about 5 minutes)
Stir in the coconut milk and bring to a simmer (about 3 minutes)
Remove from heat
Press the rice into the reserved ring mold
Unmold onto a large round plate
Fill the center of the rice with a little of the beef mixture
Around the rice, spread more of the beef mixture
Place the remaining in a bowl to one side
Decorate the rice with the large defumado shrimp
Pour the reserved sauce over the pimentos and serve the rice with the beef and shrimp mixture and the pimenta sauce
818 calories per serving
