Curry is not a typical Brazilian spice and it’s not commonly used; however, shrimp cooked in coconut sauce and seasoned with curry is very popular in the Brazilian kitchen. Brazilian shrimp curry is a fusion of Asian and Brazilian flavors and cooking styles. Some Brazilian shrimp curry recipes actually have no curry. They will use a blend of cumin, turmeric and coriander. I have a bag of a wonderful curry my youngest son brought me as a gift from his travels to Asia and I have been using this wonderful gift in my cooking whenever it’s called for. For this recipe, I used wild caught Argentinian shrimp, which has a mild and sweet flavor. It is my favorite. Brazilian curry can be served as a soup, but it is commonly served over white rice and a side of sautéed spinach on butter.
- 2 lb. raw shrimp
- 1 can coconut milk
- 4 cups vegetable broth
- olive oil
- 2 limes
- 1 shallot finely chopped
- 4 garlic cloves finely chopped
- 5 ripe Roma tomatoes chopped
- 2 cups butternut cut into small cubes
- 1 large potato cut into small cubes
- 2 large carrots thinly sliced
- 1 red bell pepper cut into small pieces
- 1 finely chopped piri piri pepper with the seeds removed. (piri piri is above average in heat and kind of hard to find, so you can use a chilli pepper)
- 1 cup frozen petit peas
- 1 tbsp. tomato paste
- 1 tbsp. ketchup
- 1 tbsp. curry
- bunch fresh basil chopped or sautéed spinach
- salt and black pepper to taste
- Cook shrimp in boiling water for 5 minutes until nice and pink. Drain. Set aside to cool for a few minutes, remove shell and devein. Then, squeeze lime juice, sprinkle salt/pepper and drizzle olive oil. Mix it all together for even flavor. Set aside.
- Put the sauté shallots, garlic, and tomatoes with a generous amount of olive oil, in a big pot. When the tomatoes start to burst add carrots, butternut, potatoes and peppers. Stir to coat all vegetables and add vegetable broth. Cover and let it cook until carrots, butternut and potato are softer.
- Add tomato paste and ketchup. Stir. Then, add coconut milk, curry and salt to taste. Bring to a boil and reduce heat to medium, letting it cook for about 10 minutes, stirring ocasionaly until the sauce has thickened a little. This happens when the cooked potato and butternut release their starch.
- Wash ice off the peas and add them to the curry.
- Add shrimp and let it cook for 5 minutes. Turn off the heat and garnish the shrimp with basil or add sauteed spinach on butter. Why not add both?
Make this wonderful cake to serve for breakfast on Thanksgiving day and over the Thanksgiving holiday weekend. A great companion for a cup of coffee or tea.
This wonderful moist cake combines the flavors of a traditional American pumpkin cake with exotic Brazilian caramel coconut sauce. Pumpkin and coconut are a very popular combination in Brazilian desserts and caramel coconut sauce is a Brazilian signature, so sweet and loved, its popularly known as “Baba de Moca”meaning literally ” young woman drool”. This recipe can also be vegan if you substitute the eggs for apple sauce and everyone is happy.
Ingredients for cake:
- 3 1/2 cups cake flour or 3 cups all purpose flour
- 1 1/2 cups of sugar
- 1 1/2 cups of dark brown sugar
- 3 eggs ( or 1 cup apple sauce if vegan)
- 3/4 cup coconut oil
- 3/4 cup natural apple sauce
- 2 cups mashed pie pumpkin or 2 cans of pumpkin filing
- 1 tbsp baking powder
- 1 tsp Cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 1 tsp all spice
- peel from one orange
- 1/2 tsp salt
Ingredients for sauce:
- 1 cup sugar
- 1 can coconut milk
- Pre-heat oven to 350F and grease a Bundt cake pan.
- In a large bowl beat sugars, oil and eggs until smooth.
- Add all dry ingredients, then apple sauce and mashed pumpkin,mix well ,if dough seems a bit dry add an extra 1/4 cup coconut or vegetable oil.
- Pour in Bundt cake pan and bake for 1 hour or until fork comes out clean. Let it stand for 15 min before removing from pan.
- While cake is baking, melt 1 cup sugar in a sauce until it starts to form a caramel sauce turn heat to low and slowly add coconut milk, stirring constantly until very bubbly and slightly thickened. remove from heat and pour in a glass bowl and let it cool. Sauce will thicken more as it cools. Drizzle sauce over cake and save some in bowl to drizzle over individual pieces. Enjoy!
Bobo de Camarão
This is a traditional Brazilian cuisine known as “Bobo de Camarão.” It has African roots and it is mainly typical of the State of Bahia where a large number of African slaves concentrated during colonial times but it is largely found all over the nation ,everyone has a version of this dish. It is basically a mash of yucca roots, coconut milk and shrimp. It can be served over white rice or just by itself like a savory soup. Here is my version, enjoy!
- 2 pounds raw, peeled shrimp
- 1 lime
- 2 pounds yucca root
- 1/2 large onion finely chopped
- 4 cups vegetable or fish broth
- 4 large garlic cloves minced
- 4 ripped Roma tomatoes chopped
- 2 tbsp tomato paste
- 1 large red pepper finely chopped
- 1/2 cup olive oil
- 1 can coconut milk
- Bunch of chopped cilantro, parsley or basil
- Salt to taste
- 1 tsp crushed red pepper (optional)
- Place raw shrimp in a bowl with juice of 1 lime, set aside.
- Peel yucca root, chop in cubes and place them in a pot. Add broth and bring to a boil, reduce heat and let them cook until very tender. Remove from heat and mash them. Set aside.
- Heat olive oil in a big pot (an iron pot would be just perfect). Saute onions, tomatoes, peppers and garlic until soft. Add shrimp, when both sides turn pink add coconut milk, tomato paste and mashed yucca. Stir with a wood spoon.
- Add salt to taste, crushed red pepper and let it simmer over a medium heat until bubbly.
- Remove from heat and garnish with herbs.
YUM! Pumpkin Pie with a Brazilian twist!
Pumpkin and coconut combinations are very popular in Brazilian cuisine. It makes delicious fudges, cakes, ice creams and soups. It is a perfect pair ! Oh! and vegans, just omit the Chantilly cream or substitute it for vegan cream or gelatto from your local store.
- 2 cups of fresh mashed pie pumpkin .
- 1 cup brown sugar.
- 1 can coconut milk.
- 1 tsp cinnamon.
- 1 tsp nutmeg.
- 1 tsp ground cloves.
- 8 oz ginger snaps.
- 1/4 cup almond, sun flower or coconut oil.
- 1 pint whipping cream*.
- 3 tbsp sugar.*
- 1 tsp vanilla.*
*If Vegan, omit these ingredients.
- Pre heat oven to 350 F. Grease pie pan with oil.
- In a blender or food processor, grind the ginger snaps and place it in pie pan. Drizzle the oil over it and press the crumbles down. Place it in oven for 10mim.
- Meanwhile, in a blender or food processor mix the mashed pumpkin with coconut milk, brown sugar and the spices.
- Pour over the ginger crumbles pie crust and bake for 50 min. let it cool for 10 min before serving. Garnish with Chantilly cream or your favorite vegan cream. Sprinkle Cinnamon on top.
- to make Chantilly cream, simply beat whipping cream in a food processor or beaters until fluffy. Add the sugar and vanilla slowly folding with a fork. Place in refrigerator until ready to serve.
In Brazil this recipe is called “Bolo de Coco com Baba de Moca”*. It literally means, “Coconut Cake with Young Woman’s drool”. I know it is a strange name but maybe it has to do with the fact that a young woman is sweet? I don’t know for sure! Anyway, I always had trouble making cakes from scratch in the US it never seemed to work until I found the wonderful American cake mixes. It works perfectly every time and the combination of coconut and caramel makes all the difference. The flavors are great together, you would not guess it started from a box.
1 Pkg of your favorite brand of white cake mix.
1 Can of coconut milk ( shake well).
1 Cup of shredded coconut* optional.
1/2 Tsp coconut extract.
1 Cup of sugar.
1/3 cup hot water.
1) Heat oven to 350 F. Grease a flute cake pan or arrange cupcake molds, whatever you prefer.
2) Prepare cake according to package directions but substitute the water for coconut milk and save the remainder for the syrup. Add coconut extract and bake cake according to package directions.
3) While cake is baking, melt sugar in a sauce pan over medium heat stirring constantly until caramel color. Add hot water and reduce heat to low, keep stirring until there is no candy sugar formed. Then add the remainder of the coconut milk and keep stirring over low heat until forms a syrup. Pour in a glass container and set aside to cool.
4) When cake is ready, go over the sides with a knife to loosen if using flute pan and set aside to cool. If doing cupcakes just set them aside to cool. Meanwhile, place coconut caramel syrup in refrigerator for 30 minutes. the syrup has a tendency to separate so mix it again with a spoon as needed.
5) When cake is cooled, flip it over with a help of a plate, swirl the coconut caramel syrup on top saving some to add to the slices on a plate.
* I would like to apologize to the Portuguese speaker since I could not find a way to correctly spell ” Bolo de Coco com Baba de Moca”. I don’t have the Portuguese language characters in my computer and there are a few accentuation missing that can change the meaning of words.