'1 coconut'
'1 kg of fish cut into chunks'
'1 large bell pepper, sliced'
'6 tomato slices'
'2 large onions, sliced'
'Cilantro paste'
'4 malagueta peppers, chopped'
'1/2 teaspoon of thyme'
'Lime juice from 2 limes'
'Small onion'
'1/2 cup of olive oil'
'1/2 cup of dendê oil'
'1 spoonful of salt'
'Garlic'
'1 coconut'
'1 kg of fish cut into chunks'
'1 large bell pepper, sliced'
'6 tomato slices'
'2 large onions, sliced'
'Cilantro paste'
'4 malagueta peppers, chopped'
'1/2 teaspoon of thyme'
'Lime juice from 2 limes'
'Small onion'
'1/2 cup of olive oil'
'1/2 cup of dendê oil'
'1 spoonful of salt'
'Garlic'
'Grate the coconut'
'Squeeze the pulp to extract the thick cream'
'Reserve'
'Pour a boiling cup of water over the fish and squeeze again to extract the thin cream'
'Then, place in a large skillet or frying pan: the bell pepper, tomatoes, onions, cilantro paste, malagueta peppers, thyme, lime juice, small onion, coconut oil, olive oil, and dendê oil'
'Add the thin cream with salt and garlic and let simmer until the fish is cooked but still moist'
'After cooking, taste for salt and add the thick cream without letting it boil again'
'Serve with rice and farofa made with fish broth and cassava flour.'
