Banana salad

For ➋
2 bananas, ripe and firm
150 g seedless grapes, halved
35 cl whipping cream
½ ts cardamom powder
100 g halved roasted peanuts
¼ tbs lemon juice

Chill bananas 1 h before chopping.
Chop bananas. Sprinkle lemon juice over bananas and toss to coat evenly.
Beat cream till stiff peaks form. Gently toss in bananas and other ingredients.
Serve chilled.

Moqueca de camarao (Brazilian shrimp stew)

For ➍
1 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.

Bahia clericot

For ➍
1 bottle dry white wine
1 diced apple
1 peeled orange, sliced
2 peeled peaches, diced
½ pineapple, peeled & diced
a few cut strawberries
a few seedless grapes
1-3 tbs of sugar

Put all the fruit in a pitcher. Add sugar and enough white wine to cover the fruit. Let the fruit absorb the alcohol for a couple of hours in the fridge.

When ready to serve, add the remaining wine and a lot of ice.

*Essential is the combination of white wine and fruit, most fruit is suitable.

This classic Brazil summer breeze drink was invented in colonial Punjab in the 19th century. Let's call it Indian and English as well.
For a stronger version, see another clericot.

Another Bahia clericot

For ➍
1 bottle dry white or pink wine
1 orange, thinly sliced
1 pear, peeled & cubed
2 peaches, peeled & cubed
12 ice cubes
1 glass maraschino
1 glass Grand Marnier
soda water

Put the orange slices in a jar. Add the maraschino and the Grand Marnier.

Let rest for 30 m.

Add the pear and peaches.

Pour the wine on the fruit.

Add the ice and a little soda water.

*Essential is the combination of white wine and fruit, most fruit is suitable.
For a softer, less alcoholic version, see Bahia clericot.