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This is a very unusual bread sauce that is incredibly popular in the northeast of Brazil. It is served with Xinxin de Galinha and you can make then in the same time, just remove a portion of roughly chopped nut and prawn mixture before you blend the ingredients into a paste.


  • 2 cups roasted caju nuts
  • 2 cups roasted peanuts
  • 1 cup dried prawns ( you get it from asian groceries stores, any size)
  • 1 medium onion cut in quarters
  • 3 cloves of garlic
  • 3 cm ginger
  • 1 tin of coconut cream
  • 1 small tin of chopped tomatoes
  • day old white bread of any type x 2 ( burger bun, small french baguette )
  • salt pepper chilli to taste
  • 1/2 cup palm oil ( you get it from african/portuguese shops)
  • coriander leaves to garnish


In a food processor blend caju nuts, peanuts, prawns, garlic, ginger until they resemble bread crumbs, add the bread in small pieces, tomato and coconut and whizz until a thick paste.

Pour this paste into a pan, add the palm oil and boil it for 5 minutes, the consistency would of a a thick sauce, add more water or coconut milk if too thick. This sauce will be a golden yellow colour. Sprinkle with coriander leaves serve with rice.

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Nov 17
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