Tempero Baiano
Tempero Baiano is a versatile Brazilian spice blend known for its bold, savory flavor. It is widely used in Bahian cuisine. It is perfect for seasoning chicken, fish, vegetables, broths, soups, and stews
Ingredients: Cumin, Black Pepper, Coriander, Bay Leaves, Oregano, Saffron
Tempero Baiano is a versatile Brazilian spice blend known for its bold, savory flavor. It is widely used in Bahian cuisine. It is perfect for seasoning chicken, fish, vegetables, broths, soups, and stews
Ingredients: Cumin, Black Pepper, Coriander, Bay Leaves, Oregano, Saffron
Tempero Baiano is a versatile Brazilian spice blend known for its bold, savory flavor. It is widely used in Bahian cuisine. It is perfect for seasoning chicken, fish, vegetables, broths, soups, and stews
Ingredients: Cumin, Black Pepper, Coriander, Bay Leaves, Oregano, Saffron
Moqueca de Peixe
Ingredientes:
3 libras de postas de peixe
2 colheres de sopa de Tempero Baiano
Suco de 1 limão
3 dentes de alho picados
1 fio de azeite
1 lata de leite de coco
1 colher de chá de azeite de dendê
1 tomate picado
1 pimenta biquinho ou malagueta picada
Salsinha e cebolinha finamente picadas a gosto
Modo de Preparo:
Em uma vasilha, coloque as postas de peixe e tempere com o tempero baiano, suco de limão e alho. Deixe marinar por 1 hora.
Em uma panela, aqueça um fio de azeite até ficar bem quente e adicione as postas de peixe.
Despeje por cima o leite de coco, abaixe o fogo e acrescente o azeite de dendê.
Adicione o tomate picado e a pimenta biquinho ou malagueta.
Finalize com salsinha e cebolinha picadas.
Cozinhe por aproximadamente 20 a 25 minutos, até que o peixe esteja bem cozido e os sabores estejam incorporados.
Fish Moqueca
Ingredients:
3 pounds of Snapper fillets
2 tablespoons of Tempero Baiano
Juice of 1 lemon
3 cloves of garlic, chopped
A drizzle of olive oil
1 can of coconut milk
1 teaspoon of dendê oil (palm oil)
1 tomato, chopped
1 biquinho or malagueta pepper, chopped
Finely chopped parsley and green onions to taste
Directions:
In a bowl, place the Snapper fillets and season with Tempero Baiano, lemon juice, and garlic. Let it marinate for 1 hour.
In a pan, heat a drizzle of olive oil until hot and add the fish steaks.
Pour the coconut milk over the fish, reduce the heat, and add the dendê oil.
Add the chopped tomato and the biquinho or malagueta pepper.
Finish with chopped parsley and green onions.
Cook for approximately 20 to 25 minutes, until the fish is fully cooked and the flavors are well incorporated.