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Açaí is a national fruit of northern origin that has become popular throughout the country in its many sweet versions. But, in the Northeast, its consumption is also linked to a variety of savory dishes, such as fish, meat and salads. With that in mind, selected quick and tasty recipes to diversify the menu and make it even more nutritious.
fish with acai
Ingredients:
– 200g of hake fillet
– 500g of acai pulp
– 1 cup wheat flour
– 2 beaten eggs
– 1 cup of breadcrumbs (tea)
– Salt to taste
– Pepper to taste
– Frying oil
Method of preparation:
Cut the fish fillets and season them with salt and pepper. Coat each piece of fish in flour, eggs and breadcrumbs, in that order. Heat the oil and fry the selected fish until golden brown. Separately, beat the acai pulp in a blender until it forms a cream, pour over the fried fish and serve.
Salad with Acai Sauce
Ingredients:
– 4 iceberg lettuce leaves
– 5 bunches of watercress
– 5 arugula leaves
– 13 pieces of pink shrimp
– ¼ cup (tea) of butter
– 2 garlic cloves
– ½ red onion
– Salt to taste
Sauce:
– ½ cup (tea) olive oil
– ½ cup (tea) of organic açaí
– ¼ cup (tea) of sugar
– ½ lemon
– Salt to taste
– 1 pinch of cinnamon powder
Method of preparation:
Wash well and chop the leaves by hand. Book now at the pool you want to finish a salad. For the sauce, beat the açaí with the olive oil, sugar, lemon, salt and cinnamon and set aside. In a frying pan, sauté the garlic, onion and then the shrimp with salt in butter. Place the shrimp along the leaves and pour the sauce on top.
Pork medallion with açaí
Ingredients:
– 200g of pork loin
– 1 teaspoon grated ginger
– 1 pinch of allspice
– 1 pinch of nutmeg
– 1 ripe tomato, thinly sliced
– 1 medium onion, thinly sliced
– 2 tablespoons of chopped green chili powder
– Coriander powder with pepper to taste
– Oil
– pieces of twine
Sauce:
-150g of acai
– ¼ cup of honey
– ¼ cup of white wine
– ¼ cup (tea) of water
– 1 cinnamon stick
– 1 star anise
– 1 pinch of salt
– 1 tablespoon of rice flour
Method of preparation:
Season the pork with the ground coriander and pepper, ginger, nutmeg and pepper. Cut strips of string and tie the meat to make it round in the shape of a medallion, give it a little knot and leave it marinating for 20 minutes.
After the time has passed, take a frying pan, fry the medallions in olive oil, letting both sides brown well, then set aside. In the same frying pan, brown the onion, add the tomato and the green smell, sauté a little more and turn off the heat.
For the sauce, put all the ingredients except the rice flour and water in a pan. Let cook until reduced. When ready to soak, dissolve the rice flour in the water and add it to the pan and let it thicken. Sift if necessary. Finally mount the plate with the tomato and onion stew below and the medallion above and serve.
Recipes sent by Açaí da Barra, the first açaí self-service in the State of São Paulo
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