📝 About This Recipe
Travel to the heart of the Amazon with this authentic savory preparation of açaí, a staple dish in Northern Brazil that defies the sweet international trend. This recipe features the deep, earthy creaminess of pure açaí pulp served at room temperature, paired with the intense umami of crispy dried fish and the essential crunch of yellow manioc flour. It is a sophisticated balance of textures and temperatures that represents the true spirit of Pará and the riverside communities of the North.
🥗 Ingredients
The Açaí Base
- 1 liter Pure Unsweetened Açaí Pulp (high-quality, thick 'special' or 'popular' grade, thawed but cool)
- 1/4 cup Water (only if needed to adjust consistency)
The Protein (The 'Mistura')
- 500 grams Dried Salted Pirarucu or Cod (desalted and shredded into medium flakes)
- 200 grams Dried Salted Shrimp (cleaned, heads removed if preferred)
- 3 tablespoons Vegetable Oil (for frying)
- 3 cloves Garlic (minced)
- 1 Small Onion (finely diced)
The Essential Crunch
- 2 cups Farinha de Mandioca D’água (Yellow Manioc Flour) (coarse, crunchy Amazonian style)
- 1 cup Farinha de Tapioca (the puffed, crunchy pearls (not the starch))
Garnish and Seasoning
- 1/4 cup Cilantro or Chicória do Pará (freshly chopped)
- 2-3 pieces Pimenta de Cheiro (finely chopped, aromatic but mild heat)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the dried fish by soaking it in cold water for at least 4 hours (or overnight), changing the water 3-4 times to remove excess salt while retaining flavor.
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2
Drain the fish thoroughly and pat dry with paper towels. Shred the fish into bite-sized flakes, ensuring all bones are removed.
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3
In a large heavy-bottomed skillet, heat the vegetable oil over medium-high heat until shimmering.
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4
Add the shredded fish to the skillet. Fry for 5-7 minutes, stirring occasionally, until the edges become golden brown and crispy.
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5
Add the diced onions and minced garlic to the fish. Sauté for another 3 minutes until the aromatics are soft and fragrant.
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6
Toss in the dried shrimp and the pimenta de cheiro. Cook for an additional 2-3 minutes; the shrimp should become slightly toasted and the oils should turn a light orange hue.
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7
Remove the fish and shrimp mixture from the heat, stir in the chopped cilantro (or chicória), and set aside. This is traditionally served warm alongside the cool açaí.
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8
Prepare the açaí pulp. It should be thick and creamy. If using frozen blocks, let them thaw partially and blend briefly without sugar until smooth but still very thick.
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9
Pour the pure açaí pulp into four deep ceramic bowls. The consistency should be like a thick soup or heavy cream.
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10
Place the Farinha de Mandioca and Farinha de Tapioca in separate small side bowls for guests to add themselves.
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11
To serve, place the warm fried fish and shrimp either directly on top of the açaí or in a separate side plate according to local preference.
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12
Instruct your guests to sprinkle a generous handful of the manioc flour over the açaí before each spoonful to ensure maximum crunch.
💡 Chef's Tips
Always use unsweetened, pure açaí pulp; the sweetened 'smoothie' packs sold in most supermarkets will ruin the savory profile. If you cannot find Pirarucu, high-quality salt cod (bacalhau) is the best substitute for that authentic briny flavor. Do not over-blend the açaí; it should be served slightly cool or at room temperature, never as a frozen slushy. The 'Farinha d'água' is crucial for the texture—if unavailable, look for the coarsest toasted manioc flour you can find at a Brazilian market. Adjust the salt in the fish carefully; remember the shrimp also adds salinity to the dish.
🍽️ Serving Suggestions
Serve with a side of extra-hot malagueta pepper oil for those who enjoy a spicy kick. Pair with a glass of ice-cold Cashew (Caju) juice or a refreshing Cupuaçu juice to complement the earthy tones. Provide extra lime wedges to brighten the richness of the fried fish. Serve as a traditional lunch, which is how it is most commonly consumed in Belém and Manaus. Always provide a bowl of white rice on the side for a truly filling, traditional Amazonian meal.