Makes: Serves 5
Preparation Time: 40 minutes
- 1 KG OF GOLIATH CATFISH, SPOTTED SORUBIM, OR TAMBAQUI
- 1 TABLESPOON OF CHOPPED PEPPERS (A MIXTURE OF MURUPI, DE-CHEIRO, MALAGUETA, OLHO-DE-PEIXE, CARAIMÉ)
- ½ BUNCH OF CARIRU LEAVES
- 2 TABLESPOONS OF DARK TUCUPI
- MANIOC BEIJU, AS A SIDE DISH
- A DASH OF SALT
Cut the fish into large cubes. In a clay pot, heat 2 litres of water with the peppers and the cariru. When it boils, turn down the heat slightly and add the fish. As soon as it’s cooked through, put in the tucupi and turn off the heat. Serve in bowls, with manioc beiju.
In Roraima, the more traditional damorida is not offered in restaurants, but only in people’s homes. The ingredients – fishes and peppers – are as important as the clay pots that are used in this typically indigenous recipe. They are served in bowls, accompanied by beiju for dipping in the sauce.