"1 coconut"
"1 kg of fish cut into pieces"
"1 large bell pepper sliced"
"6 tomato slices"
"2 large onion slices"
"1 cinnamon molasses"
"4 Malagueta peppers, chopped"
"1 tablespoon of black pepper"
"juice from 2 lime fruits"
"small onion"
"1/2 cup of olive oil"
"1/2 cup of dendê oil"
"1 tablespoon of salt"
"garlic"
"1 coconut"
"1 kg of fish cut into pieces"
"1 large bell pepper sliced"
"6 tomato slices"
"2 large onion slices"
"1 cinnamon molasses"
"4 Malagueta peppers, chopped"
"1 tablespoon of black pepper"
"juice from 2 lime fruits"
"small onion"
"1/2 cup of olive oil"
"1/2 cup of dendê oil"
"1 tablespoon of salt"
"garlic"
Grate the coconut
Squeeze out the thick coconut milk. Reserve
Pour boiling water over the bagasse and squeeze again to remove the thin coconut milk
Place, then, in a large pot or frying pan the bell pepper, tomatoes, onions, cinnamon molasses, Malagueta peppers, black pepper, lime juice, green onion, olive oil, dendê oil, salt, and garlic
Add the thin coconut milk with salt and garlic and let it simmer until the fish is cooked without falling apart
After cooking, taste and adjust the seasoning by adding the thick coconut milk without letting it boil again
Serve with rice and farofa made with fish broth and cassava flour.
