138. Acaje y vatapa (principal legumbres)

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, 138. Acaje y vatapa (principal legumbres). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from 138. Acaje y vatapa (principal legumbres), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 138. Acaje y vatapa (principal legumbres) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make 138. Acaje y vatapa (principal legumbres) is 3 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 138. Acaje y vatapa (principal legumbres) using 19 ingredients and 4 steps. Here is how you cook it.

#triviumdecocina #yomequedoencasa #confinamientodia14. A nosotros nos encanta la comida brasileña. Aquí os pongo dos ejemplos. El acaje son como una especie de “bocatas” que venden por las calles. El relleno del acaje es variado. Uno de ellos es el vatapa. Que os guste😊

Ingredients and spices that need to be Take to make 138. Acaje y vatapa (principal legumbres):

1. Acaje
2. 250 gr alubias pintas cocidas
3. 1 cebolla
4. 2 cucharadas camarones
5. 1 taza caldo de camarones o pescado
6. 1 cucharadita sal
7. Aceite de oliva virgen extra
8. Vatapa
9. 2 tazas leche de coco
10. 2 cebollas
11. 2 pimientos
12. 1 tomate
13. Cilantro
14. 1 cucharada jengibre rallado
15. 1 barra pan
16. 50 gr maíz
17. 50 gr castañas
18. 100 gr camarones
19. al gusto Sal y pimienta blanca

Steps to make to make 138. Acaje y vatapa (principal legumbres)

1. Acaje: ponemos a remojar las judías en un tazón con agua, lo enjuagamos varias veces hasta que se les quite la piel bien. Los escurrimos y colocamos en el vaso de la batidora junto a la cebolla picada pequeña, los camarones y la sal. Lo trituramos todo junto hasta obtener una pasta homogénea.
2. A continuación vamos a poner a calentar el aceite. Ponemos la pasta que cubra la superficie. Los freímos durante varios minutos y en cuanto estén dorados por todos sus lados, los ponemos sobre papel absorbente.
   Y ya tenemos una parte.
3. Vatapa: Remojamos el pan en la leche de coco hasta que se deshaga. Batimos y lo ponemos en una cacerola y reservamos.
   Batimos los pimentones, la cebolla, el cilantro, el jengibre, el maíz y las castañas. Sazonamos con sal y pimienta al gusto, mezclamos con lo que está en la cacerola.
4. Incorporamos los camarones y cocinamos 20 minutos, removemos hasta que hierva y espese. Lo servimos junto el acaje. Servir caliente. Que aproveche!!!

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