For the aipim cream
1 kg of aipim (manioc or macaxeira)
6 large onions (900 g) chopped
8 medium tomatoes (960 g), ripe and firm, chopped
2 green peppers (230 g) chopped
1 tablespoon of ground cumin
2 tablespoons of olive oil (480 ml)
1 teaspoon of salt
3/4 cup of coconut milk (180 ml)
For the camerão refogado
1.5 kg of camerão, cleaned and rinsed
1 minced garlic clove
1/2 teaspoon of salt
1 tablespoon of ground cumin
3 medium tomatoes (360 g), ripe and firm, chopped
1 green pepper (115 g) chopped
1/3 cup of olive oil (80 ml)
1 cup of coconut milk (240 ml)
1 1/2 tablespoons of dendê oil
2 large camerão, with shell, cooked (200 g for garnish)
For the aipim cream
1 kg of aipim (manioc or macaxeira)
6 large onions (900 g) chopped
8 medium tomatoes (960 g), ripe and firm, chopped
2 green peppers (230 g) chopped
1 tablespoon of ground cumin
2 tablespoons of olive oil (480 ml)
1 teaspoon of salt
3/4 cup of coconut milk (180 ml)
For the camerão refogado
1.5 kg of camerão, cleaned and rinsed
1 minced garlic clove
1/2 teaspoon of salt
1 tablespoon of ground cumin
3 medium tomatoes (360 g), ripe and firm, chopped
1 green pepper (115 g) chopped
1/3 cup of olive oil (80 ml)
1 cup of coconut milk (240 ml)
1 1/2 tablespoons of dendê oil
2 large camerão, with shell, cooked (200 g for garnish)
Prepare the aipim cream: peel and grate the manioc fine
Put it in a large pan and add the onion, tomato, green pepper, cumin, olive oil, and salt
Cook at high heat, stirring constantly with a wooden spoon, and gradually adding coconut milk until it forms a smooth and creamy paste that slides off the bottom of the pan when stirred (approximately 13 minutes)
Remove from heat and reserve
Prepare the camerão refogado: in a large pan, put the camerão, garlic, salt, cumin, tomato, green pepper, and olive oil
Cook at medium heat, stirring constantly with a wooden spoon, and gradually adding coconut milk until it forms a smooth paste (approximately 5 minutes)
Add the reserved aipim cream and continue stirring until it forms a thick paste (approximately 5 minutes)
Add the dendê oil and mix well
Transfer to a bowl, garnish with large camerão, and serve immediately
838 calories per serving
Obs.: Serve with white rice.
