Shrimp moqueca rice bowl with dendê farofa

Method

1. Rinse the rice until the water runs clear and drain. Put it in a 16 cm pot with the water, the rice coconut milk and a little of the salt, and bring to the boil on high heat. Stir once, cover, turn down to low heat and cook for 13 min. Turn off the heat and let it steam, lid on, for 5 minutes.

   Add in this stepLong-grain rice 140 gWater (for the rice) 160 mlCoconut milk (for the rice) 100 mlSalt ¼ tsp

   high heat→low heat

2. Make the vinagrete: dice the tomatoes (seeds removed), red onion and pepper into 0.5 cm pieces. Put half of each in a bowl with half the lime juice, half the chopped coriander and a little salt, and mix. Keep the other half of the diced vegetables for the sauce.

   Add in this stepTomatoes 1Red onion ½Bell pepper ½Lime (juice) ½Fresh coriander (cilantro) 6 gSalt ⅛ tsp

3. Devein the shrimp, pat them dry and toss with the crushed garlic, the remaining lime juice and a little salt. Leave them while you make the farofa.

   Add in this stepPeeled raw shrimp (medium) 240 gGarlic cloves 2Lime (juice) ½Salt ⅛ tsp

4. Heat half the dendê oil in a 20 cm frying pan on medium-low heat, add the cassava flour and toast, stirring constantly, for 3 min, until sandy, light golden and nutty-smelling. Tip it onto a plate: this is your dendê farofa.

   Add in this stepDendê oil (red palm oil) 1 tbspCassava flour (farinha de mandioca) 40 g

   medium-low heat

5. Add the rest of the dendê oil to the same pan with the reserved onion, pepper and tomato and cook on medium heat for 4 min until soft. Pour in the sauce coconut milk and reduce for 3 min, until thick enough that a spoon leaves a trail.

   Add in this stepDendê oil (red palm oil) 1 tbspRed onion ½Bell pepper ½Tomatoes 1Coconut milk (for the sauce) 120 ml

   medium heat

6. Add the shrimp to the sauce and cook on medium heat for 3 min, turning them once. As soon as they are pink and curled into a C, turn off the heat.

   medium heat

7. Spoon the coconut rice into bowls and arrange the shrimp moqueca, vinagrete and sliced avocado side by side on top. Sprinkle with farofa and the remaining coriander just before eating; added early, the farofa goes soft.

   Add in this stepRipe avocado 1Fresh coriander (cilantro) 6 g