Ingredients with Measurements:
- 1 cup of acaçá flour
- 1 can of coconut milk (13.5 oz)
- 2 cups of water
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 cup of chopped kale
- 1 cup of diced sweet potato
- 1 lime, sliced
- Cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
2. Add the acaçá flour, salt, black pepper, paprika, and cumin to the pot. Stir until the flour is coated in the spices and onion mixture.
3. Add the coconut milk and water to the pot and stir until the mixture is smooth.
4. Add the chopped kale and diced sweet potato to the pot and stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes, or until the sweet potatoes are tender.
6. Serve the stew hot, garnished with cilantro and lime slices.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 318
Fat: 22g
Carbohydrates: 27g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- Acaçá flour can be substituted for cornmeal or polenta.
- Kale can be substituted for spinach or collard greens.
- Sweet potato can be substituted for butternut squash or pumpkin.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Use vegetable broth instead of water for a richer flavor.
- Add diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Stir the stew occasionally to prevent the acaçá flour from sticking to the bottom of the pot.
- Adjust the seasoning to taste.
- Serve the stew with rice or bread for a more filling meal.
Storage instructions:
Refrigerate the stew in an airtight container for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with cilantro and lime slices.
Garnishes:
Cilantro and lime slices
Pairings:
- Serve with rice or bread for a more filling meal.
- Pair with a light salad for a refreshing contrast.
Suggested side dishes:
- Rice
- Bread
- Salad
Troubleshooting advice:
- If the stew is too thick, add more water or coconut milk to thin it out.
- If the stew is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure the sweet potatoes are cooked through before serving.
- Store the stew in an airtight container in the refrigerator.
Food history:
Acaçá is a traditional Brazilian dish made from cornmeal or cassava flour. It is often served as a breakfast or snack food. Coconut milk is a staple ingredient in many Brazilian dishes, particularly in the northern regions.
Flavor profiles:
The stew has a rich, creamy coconut flavor with a slightly spicy kick from the paprika and cumin. The sweet potatoes add a sweet, earthy flavor, while the kale adds a fresh, slightly bitter taste.
Serving suggestions:
Serve the stew hot, garnished with cilantro and lime slices. Pair with rice or bread for a more filling meal, or with a light salad for a refreshing contrast.
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Region: Brazilian