"Moqueca de Peixe" Brazilian Style Curry, Afro Brazilian Dish

Show # 03.06
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Ingredients:

Serving Size: 4  

• 1  4 fish steaks
• 3  garlic cloves, diced fine
• 3  tomatoes, sliced
• 2  onions, sliced
• 1  green bell pepper, sliced
• 2  cans coconut milk
• 1/2  bunch cilantro, chopped
• 1  juice from whole lime
• 1/2  ginger root, peeled and diced
• 4  tablespoons of olive oil
• 2  tablespoons of dende oil
• salt and pepper to taste

Instructions:

1. Season fish with salt pepper, garlic, cilantro and lime juice. Heat the olive oil on a deep dish fry/sauté pan and add the onions, sauté for about 3 minutes and add garlic and ginger, Sauté until aromatic.
2. Add the fish, then layer on top 1/2 of the tomatoes and 1/2 of the bell peppers cover pan and bring to a simmer.
3. Add the remaining tomatoes and bell peppers. Let it simmer for about 10 minutes.
4. Add the dende oil and the cilantro and let it simmer for another 2 minutes
5. Adjust seasoning and serve over white rice.

Scallop Ceviche w/ Mango & Coconut Milk

Ingredients:

Serving Size: 1

• 1/4  pound  Scallops -- 100 count
• 1/2  tomato, diced small
• 1/4  red onion, diced small
• 1/8  cucumber, peeled & diced small
• 1/2  inch of ginger, grated
• 1/4  cup of coconut milk
• 1  pinch red pepper flakes
• 1/8  cup of cilantro, chopped
• 1/4  cup of mango, diced
• Lime juice as needed

Directions:

1. Add enough lime juice just to cover scallops and set aside.
2. Dice tomatoes, red onions, cucumber and grind the ginger.
3. Mix diced vegetables and scallops, add ginger, and pepper flakes then add coconut milk.
4. Serve on an individual bowl, garnish with the diced cilantro
5. Eat with Banana Chips or Popcorn

Frederico Cox
Community Cook