|Photo: © childsdesign|
A little while ago we brought you the taste of Peru and now we travel to the largest Latin American country, Brazil, for some sun, dance and vibrant culture. Perhaps not quite literally, but these words can certainly describe the flavours in Capsicana’s new Chilli & Coconut Brazilian Cook Sauce.
With its African, Portuguese and European roots, Brazilian culture and cuisine is understandably a rich melting pot of influences. The food takes its cues from these places, using native produce to create lush exciting flavours that dance a samba across the tongue.
It is worth mentioning here that we have been testing sample packs and whilst the product recipe has been finalised, the packing was still in its early development. Capsicana described this sauce as mild, but our test revealed it to be rather hot.
The packaging is being amended as we write.
We are lovers of spice and the heat level is enjoyable and still lets all the complex fruity jalapeño, tomato and coconut flavour come through. It is seriously gorgeous and very addictive.
We chose to make a prawn dish echoing the traditional Brazilian moqueca – a slow-cooked fish stew – and served it with Brazilian-Style Black Beans (recipe below) and plain rice.
This is how we cooked it:
Ingredients (serves 2)
1 tbs vegetable oil
½ onion, sliced
½ red bell pepper, cut into 2cm chunks
½ yellow bell pepper, cut into 2cm chunks
1 pack Capsicana Chilli & Coconut Brazilian Cook Sauce
225g cooked, peeled, king prawns (defrosted if frozen)
10 cherry tomatoes, cut in half
juice ½ lime
handful coriander leaves, chopped
lime wedges to serve
Heat the oil in frying pan over a medium-high heat and add the onion and peppers and cook for a minute or two, stirring occasionally.
Tip in the Chilli & Coconut Brazilian Cook Sauce, stir to mix and bring to a simmer.
Add the prawns and tomatoes stir for about 4 minutes until heated through.
Squeeze over some lime juice and stir in the coriander.
Serve immediately with the lime wedges.
Brazilian Style Black Beans
Black beans are very much a staple in Brazilian cuisine and we thought they would be the perfect accompaniment to our prawn dish using Capsicana’s Chilli & Coconut Brazilian Cook Sauce.
Traditionally, dried beans would be used which need a long soak and cook beforehand, so to speed things up we used the ready-cooked, canned ones which are just as good in our version.
Ingredients (serves 2–3)
1tsp olive oil
60g bacon lardon bits or streaky bacon on cut into small pieces
½ tsp cumin seeds
½ red onion, finely chopped
1 garlic clove finely chopped
1 bay leaf
pinch dried oregano
1 green chilli pepper, slit lengthways
1x 340g carton/can black beans, drained and rinsed
salt and pepper
squeeze of lime juice
Heat the olive oil in a frying pan over medium heat. Add the bacon and fry until slightly crispy.
Add the cumin seeds, onions, garlic, bay leaf and oregano and fry gently until the onions are soft and translucent.
Add the black beans and green chilli with a little water, stir to mix and simmer for 15 minutes.
Using a potato masher or fork crush about a quarter of the beans in the pan and stir to mix in to the whole beans making a thick sauce.
Season with a little salt and pepper to taste.
Finish with a good spritz of lime juice.
We are pleased to award Capsicana our 'Artisan Food Trail Approved' status for their Chilli & Coconut Brazilian Cook Sauce.
To find out more about Capsicana visit their page on The Artisan Food Trail here. You'll find links to their website where you can buy the sauces online.