For ➍1 lemon
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tbs white vinegar*
½ ts salt
500 g fresh prawns, shelled & deveined**
1 ts fresh coriander, chopped
2 tbs tomato paste*****
black pepper to taste
40 cl coconut milk***
2 to 3 tbs dende oil****
Squeeze the lemon. Make a marinade with lemon juice, onion, garlic, vinegar and salt.
Marinate the prawns for 30 m.
Put mixture into a sauce pan. Add coriander, tomato paste****** and black pepper.
Add coconut milk and cook over low heat until the prawns are cooked. Add the dende oil****. Continue cooking for another 5 m.
Serve with rice.
*Use white balsamico instead.
**Use firm white fish instead for a moqueca de pixei. Chop into chunks. Or use a mix of fish and seafood.
***Use a can of coconut milk.
****Dende oil is palm oil. Use peanut oil instead. Or you can forget about the oil, it will stil taste good.
*****Otherwise, make a marinade of fresh tomatoes, fresh onions, sweet chili powder, coconut milk and olive oil. Put in the cleaned fish or prawns. Let marinate for 3 h. Put on low heat and bring to cook. When cooking, add palm oil and simmer for another 5 m.
This stew from Salvador in the Bahia province of Brazil combines black African influences, such as the dende, and the Portuguese heritage of the Arab cuisine.
