1 kg of cod
1 kg of sweet potato
1 onion
3 tomato slices
1 small can of cashew cream
2 small bottles of coconut milk
6 to 8 tablespoons of dendê oil
regular oil for watering the sweet potatoes
1 bell pepper
2 large onions
3 tomatoes
1 tablespoon of tomato paste
salt and pepper to taste
1 tablespoon of cornstarch
1 kg of cod
1 kg of sweet potato
1 onion
3 tomato slices
1 small can of cashew cream
2 small bottles of coconut milk
6 to 8 tablespoons of dendê oil
regular oil for watering the sweet potatoes
1 bell pepper
2 large onions
3 tomatoes
1 tablespoon of tomato paste
salt and pepper to taste
1 tablespoon of cornstarch
Soak the cod in brine for a day, then rinse, remove the skin and bones, and flake well
Cook the sweet potatoes cut into thick slices, blend the bell pepper, onion, tomatoes, and tomato paste
Sear the cod in this mixture, add the ground cashews, cornstarch dissolved in coconut milk, and dendê oil; stir over low heat, season to taste
When it thickens, place the ingredients in a refrigerator dish
Grease the dish with oil, layer with sweet potatoes, top with onion and tomatoes cut into slices, cover with the cod mixture, and bake at high heat for 15 minutes.
