Abará

INGREDIENTS

• 3 TEACUPS OF BLACK-EYED PEAS, PEELED
• 3 LARGE ONIONS
• ½ TEACUP OF DRIED SHRIMPS, PEELED
• ½ TEACUP OF DENDÊ OIL
• SALT TO TASTE
• 6 BANANA LEAVES, FOR WRAPPING

PREPARATION

Allow the peas to soak in cold water for at least 12 hours. Drain the peas and blend them in a food processor with the onion, dried shrimp, dendê, and salt, until obtaining a smooth paste. Cut the banana leaves in half and pass them through the stove’s low flame, to make them more flexible. Hold out the leaf with your hand and, right at the center, arrange three spoonfuls of abará batter. Close carefully, making sure all the batter is wrapped, and steam for 5 minutes. When it is firm, remove the leaf and serve with vatapá, dried shrimp, vinaigrette, and pepper sauce.