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Moamba de Cacusso com Camarão
A rich and flavorful stew made with palm oil, dried fish (cacusso), shrimp, and vegetables, often served with funge.
ð§ ææ
- 300 g Cacusso (dried fish)(rinsed and soaked if very salty)
- 250 g Shrimp(peeled and deveined)
- 150 ml Palm oil (dendê)
- 1 large Onion(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 200 g Okra(sliced)
- 1 medium Bell pepper(chopped)
- 1 optional Chili pepper(finely chopped)
- 500 ml Water or fish broth
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
If using very salty dried fish, soak it in water for about 30 minutes to an hour, then rinse well. Cut into serving pieces.
- 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and chopped bell pepper (and chili pepper, if using) and cook for another 2-3 minutes until fragrant.
- 4
Stir in the crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Add the prepared cacusso pieces and the water or fish broth. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, allowing the flavors to meld.
- 6
Add the sliced okra to the pot. Cook for another 10-15 minutes, or until the okra is tender and has released its thickening properties.
- 7
Stir in the shrimp and cook for 3-5 minutes, or until they turn pink and are cooked through. Be careful not to overcook the shrimp.
- 8
Season with salt and black pepper to taste. Serve hot, traditionally with funge.
ð¡ ããã®ã³ã
- âEnsure the cacusso is well-rinsed if it's very salty.
- âDon't overcook the shrimp, as they can become tough.
- âAdjust the amount of chili pepper to your spice preference.
- âIf okra is not available, a little bit of finely chopped collard greens can be used as a substitute for texture.
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- Add other vegetables like carrots or sweet potatoes.
- Use different types of dried fish if cacusso is unavailable.
- A splash of lime juice can add brightness at the end.