Brazilian Fuss of Bahia

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  • Mussels: 1 kg
  • Cassava aimpim (cooked): 1 kg
  • Large onion, minced 4
  • Ripe tomato without peel, chopped: 8
  • Garlic: 10 cloves minced
  • Stud: 5
  • Laurel: 4 sheets
  • Hot pepper: 4
  • Pepper chilli: 2
  • Coconut milk: 1 lt
  • Extra virgin olive oil: 1/2 cup
  • Olive dende: 3 tablespoons
  • Broth cod: 2
  • Cilantro: the taste
  • Water: 1 lt
  • Cac


Cook the mussels in 1 litre of water and 1 broth cod in 20 minutes, take the half of the mussels from the broth and set aside. The other half blend and add the mussels reserved. In another container, place the olive oil, 2 onions, chopped, 5 chopped garlic, cloves, pepper, bay leaves, the rum, the other broth cod coriander and salt to taste. Leave on a high heat for about 10 minutes. Meanwhile, in another container, place the olive dende, the rest of the onion, tomato and cilantro and leave for 5 minutes on high heat, stirring constantly. In a recipinte fund, combine all ingredients, including the coconut milk and the cassava that was liquidificada, stir and simmer for 20 minutes, stirring once while.

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