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Sacala de Camarão
A flavorful and aromatic shrimp stew, often made with tomatoes, onions, peppers, and a touch of palm oil, served with rice or funge.
ð§ ææ
- 500 g Shrimp(peeled and deveined)
- 4 tbsp Palm oil (Dendê)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 medium Bell pepper(chopped (any color))
- 400 g Tomatoes(crushed or diced)
- 200 ml Chicken or vegetable broth
- 0.5 cup Cilantro(chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 small Optional: Piri-piri pepper(finely chopped, for heat)
ðšâð³ äœãæ¹
- 1
Heat the palm oil in a large pot or Dutch oven over medium heat.
ð¡ ããã®ã³ã: Ensure good ventilation as palm oil can have a strong aroma. - 2
Add the chopped onion and cook until softened, about 5-7 minutes.
â±ïž 7 minutes - 3
Add the minced garlic and chopped bell pepper (and piri-piri, if using) and cook for another 2-3 minutes until fragrant.
â±ïž 3 minutes - 4
Stir in the crushed tomatoes and cook for 5 minutes, allowing the flavors to meld.
â±ïž 5 minutes - 5
Pour in the broth, season with salt and pepper, and bring to a simmer.
ð¡ ããã®ã³ã: Taste and adjust seasoning as needed. - 6
Add the shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
â±ïž 5 minutesð¡ ããã®ã³ã: Do not overcook the shrimp, as they can become tough. - 7
Stir in most of the chopped cilantro, reserving some for garnish. Serve hot with rice or funge.
ð¡ ããã®ã³ã
- âIf palm oil is unavailable, a mix of vegetable oil and a small amount of annatto oil can be a substitute, though the flavor will differ.
- âAdjust the heat by adding more or less piri-piri pepper.
- âThis dish pairs well with a side of plain white rice or traditional Angolan funge.
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- Add other vegetables like okra or spinach.
- Include a splash of lime juice at the end for brightness.