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Arabu (prawn and coconut stew): recipe illustration
Fish & seafood

Arabu (prawn and coconut stew)

A Brazilian stew of prawns or salt cod in coconut milk and palm oil, thickened with cassava flour. This traditional Afro-Brazilian dish, typical of Bahia, is served with white rice.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

501 kcal per serving

Protein
30.7 g
Carbohydrates
43 g
Fat
21.6 g
of which saturated fat
9.8 g
Fiber
4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Put the prawns in a bowl with the lime juice, salt and pepper. Leave to marinate for 10 minutes.
  2. Heat the palm oil in a large saucepan over medium heat, then cook the sliced onion and chopped garlic for 5 minutes.
  3. Add the diced pepper and tomatoes, the ginger, the chilli and the cumin. Simmer for 8 minutes.
  4. Pour in the coconut milk and simmer gently for 5 minutes.
  5. Stir in the drained prawns and cook for 4 to 5 minutes, until they turn pink.
  6. Sprinkle in the cassava flour in a steady rain while stirring to thicken the sauce, until it has the texture of a soft purée.
  7. Adjust the seasoning, sprinkle with coriander and serve with white rice, adding the peanuts if you like.

Variations and tips

Salt cod version. Replace the prawns with flaked desalted salt cod, poaching it for 5 minutes in the sauce.

Using what you can find here. Palm oil can be replaced with neutral oil plus a pinch of turmeric for colour.

More ideas

Vatapá45 min · 4 serv.Caruru55 min · 4 serv.Bobó de camarão1 h · 4 serv.Barreado6 h 30 · 6 serv.Maniçoba (cassava leaf stew)9 h · 4 serv.Pato no tucupi (duck in cassava broth)2 h · 4 serv.Virado à paulista1 h · 4 serv.Arroz carreteiro1 h 20 · 4 serv.

Original Ecomely recipe.