Arroz De Coco E Papaia Angola Recipes

ARROZ DE COCO E PAPAIA (ANGOLA)

Steps:

• Thin the coconut milk with the water.
• Add the rice, salt and cinnamon.
• Bring to a boil, then cover and reduce heat. Simmer for 20 minutes or until the rice is done.
• Fluff the rice with a fork and let stand covered for 10 minutes.
• Meanwhile, cut and seed the papaya, then finely dice it. Mash half of the dice and keep the other half as-is.
• Put both the mashed papaya and the diced papaya into the rice and mix, warming over the stove.

LEMON SALAD (ANGOLA)

Steps:

• Trim the fennel bulbs, reserving about two tablespoons of the fronds. Finely chop the fronds and whisk them together with the first three ingredients.
• Thinly slice the fennel bulbs and toss with the dressing. Sprinkle with parmesan cheese and serve.

COCONUT BREAD

Steps:

• Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly.
• Set aside until mixture is swollen and bubbly, about 15 minutes.
• Mix flour and salt together in a large bowl.
• Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined.
• Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes.
• Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl.
• Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours.
• Divide dough into 8 pieces and roll each into a ball.
• Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart.
• Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes.
• Preheat oven to 350°F
• Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.

ARROZ DE COCO

Steps:

• In a heavy bottomed large saucepan heat the oil over medium heat; drop the onions and green pepper in it and cook, stirring frequently, for about five minutes or until they are soft but not browned.
• Add the rice and stir for two to three minutes more, until the rice is evenly coated; then stir in the coconut milk, tomatoes and salt and bring to a simmer over medium heat.
• Cover the pan tightly, reduce the heat to low and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender but not mushy.
• Remove the pan from the heat, stir in the chilis and taste for seasoning adding salt if needed; cover again and let rest for 10 minutes before serving; fluff before serving.