“Acaçá”, also known as white “pirão”, is a side dish as well as “pirão” and “arroz branco”, for fish stew like “vatapá” and “moqueca de peixe”. It tastes sweet and very special because it is prepared with coconut milk.
The “AKASSA” is a ceremonial dish of “Candomblé”, a religion brought by black slaves shipped from Africa to Brazil. The original recipe, made following a set of rigid rules, consists of small cornmeal mush made of white cornmeal or rice, wrapped in a banana leaf in the shape of a pyramid.
• 125 g rice flour
• 200 ml coconut milk
• 500 ml water, approximately
• 1 teaspoon salt
- Dissolve rice flour in coconut milk and cold water.
- Cook over moderate heat stirring until it resembles a creamy “polenta”; this takes about 10 minutes.
- Pour into a wet mold and unmold just before serving. If you prefer a soft “acaçá” add a little more water and spoon it out without unmolding.
Yield: 4 to 6 servings.
Posted on: 11 November 2011