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  • Serves: 1 Servings

Molho De Acaraje (Acaraje Sauce)

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Category: Sauces

 Ingredients List

  • 4 Dry Malagueta peppers
  • 1/4 c Dried ground shrimp
  • 1 sm Chopped onion
  • 1/2 ts Salt
  • 1/2 ts Ginger (optional)
  • 2 tb Dende


Malagueta Sauces (Brazilian pepper sauces): Here are four sauces from the
Brazilian cuisine based on the malagueta pepper. My reference (apart from
personal experience) is "Brazilian Cookery, Traditional and Modern", by
Margarette de Andrade, published in English in Rio by A Casa Do Livro
Eldorado, originally published by The Charles E. Tuttle Company (Rutland,
Vermont and Tokyo).

Note 1: DENDE is the oil from the oil palm, elaesis guineensis. It has an
unusual and powerful taste. Margarette Andrade says ".... it should be
pointed out that it is necessary for the novice gourmet to acquire a taste
for it. Once his palate has become used to this exotic flavour, he may be
willing to go along with the Brazilian poets and also sing the praises of
their vatapa', moqueca or other famous dishes using dende^." It is hard to
find outside Brazil, where it is known as palm oil or red palm oil, except
for some countries in Africa and S.E. Asia where it is produced and
consumed also.

Note 2: Malagueta is a very hot c. frutescens. I know piri-piri is a good
substitute, and tabasco may be as well, but from memory malagueta has a
stronger, and maybe more bitter taste than piri-piri.

Dende is reputedly available from a Fijian shop in St Kilda (Melbourne,
Australia). It just never seems to be in stock.

I have been told that in the US it can be found in shops which specialise
in food products from Latin America, the Carribean or Africa (especially
Nigerian shops in New York City). Some addresses in the US are: Las
Americas, a Latin American grocery in the Ritchie Shopping Centre in
Rockville, Maryland, a suburb of Washington DC. Also Ratto's, a grocery
store in downtown Oakland, California. (My US informant was Dalcio Dacol,
from the soc.culture.brazil newsgroup).

MOLHO DE ACARAJE (ACARAJE SAUCE): Served on Acaraje, patties of black eye
bean dough deep fried in dende (I will post a recipe).

Pound first 5 ingredients together and mix thoroughly or put through
blender. Heat in the dende for about 10 minutes.

John "Oh my God it's 10:30" Moore, Melbourne, Australia

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