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For the cumari (wild brazilian pepper) "sambhal"

 
Mix all the ingredients together in a bowl; set aside 
 
For the cassava croquettes
 
Mix all the ingredients in a bowl until a paste is formed (a low-speed whisk can be used); shape into croquettes (approx. 40 g); set aside.
 
To serve:
Deep fry until golden; drain off...

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For the cumari (wild brazilian pepper) "sambhal"

 
Mix all the ingredients together in a bowl; set aside 
 
For the cassava croquettes
 
Mix all the ingredients in a bowl until a paste is formed (a low-speed whisk can be used); shape into croquettes (approx. 40 g); set aside.
 
To serve:
Deep fry until golden; drain off excess oil and serve with the Cumari "sambhal".

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Ingredients 4 persons
  • FOR THE CUMARI (WILD BRAZILIAN PEPPER) "SAMBHAL"
  • 50 g chopped red onion
  • 10 g chopped ginger
  • 10 g chopped garlic
  • 5 g chopped chives
  • 5 g chopped coriander leaves
  • 5 g chopped parsley leaves
  • 3 g kaffir lemon (in a fine julienne)
  • 1 chopped fresh/dehydrated chilli pepper
  • 15-20 chopped fresh Cumari pepper seeds
  • 100 ml virgin olive oil
  • 15 ml lemon juice
  • 10 ml rice vinegar
  • Salt & pepper to taste
  • FOR THE CASSAVA CROQUETTES
  • 400 g cooked
  • rinsed and puréed cassava
  • 200 g desalted dried meat cut into small cubes
  • browned in butter
  • 150 g cured Canastra cheese cut into small cubes
  • 20 g chopped red onion
  • 15 g chopped chives
  • 30 g diced roasted red pepper (without skin seeds or white fibre)
  • 15 g smoked paprika
  • 5 g powdered turmeric
  • Salt & pepper to taste.
Recipes. The Cook & Chef Institute