50 g of Brazil nut, toasted and ground
50 g of almond
1.5 liters of milk
100 g of ripe papaya, mashed
50 ml of dendê oil
15 g of garlic
100 g of onion, chopped
1/2 green pepper, seeded and chopped
1/2 yellow pepper, seeded and chopped
1 kg of cleaned lobster
250 ml of coconut milk
to taste salt
50 g of Brazil nut, toasted and ground
50 g of almond
1.5 liters of milk
100 g of ripe papaya, mashed
50 ml of dendê oil
15 g of garlic
100 g of onion, chopped
1/2 green pepper, seeded and chopped
1/2 yellow pepper, seeded and chopped
1 kg of cleaned lobster
250 ml of coconut milk
to taste salt
Process the Brazil nut and almond in a blender until smooth
Transfer to a bowl and add milk and papaya. Reserve
In a pan, heat dendê oil and sauté garlic and onion
Add peppers and cook
Add reserved mixture, lobster, coconut milk, and let simmer
Taste for salt
Turn off heat
Let cool, then blend in the blender and reheat
Serve immediately.
