Paraíso Tropical is the name of Beto Pimentel’s restaurant in the baroque city of Salvador. A passionate advocate of the slow food movement, Beto’s innovative work has won him much acclaim over the years. Serves: 2 Preparation time: 15 minutes Cooking time: 15 minutes Ingredients • 300ml of coconut milk • 30ml (2tbsp) chopped tomato • 30ml (2tbsp) chopped onion • 30ml (2tbsp) chopped spring onion • 30ml (2tbsp) chopped red pepper • 30ml (2tbsp) freshly chopped parsley • ½ clove of crushed garlic • 5ml (1tsp) grated ginger • Pinch of grated nutmeg • Juice1 lime • 2 lime leaves, chopped • 1 stalk lemongrass, finely chopped • 30ml (2tbsp) freshly chopped coriander stalk and leaves. • 50g sweet corn kernels • 50g cooked fresh peas • 50g cooked cauliflower florets • 50g cooked fine green beans • 50g cooked sweet potatoes chunks • 50g cooked cassava or parsnip chunks • 1 x 400g can flageolet beans (feijão verde), drained and rinsed • 50g cooked, sliced carrots • 4 cooked, sliced okras • 15ml (1tbsp) extra-virgin olive oil • 15ml (1tbsp) palm oil
Method 1. Ideally in a clay pot, or heavy based pan, mix the coconut milk, tomato, onion, pepper, spring onion, parsley, garlic, ginger, nutmeg, lime juice,lime leaves and lemon grass. Gently bring to the boil, then reduce the heat and simmer for 2-3 minutes. 2. Increase the heat and then add the vegetables, greens and pulses into the pot. Cook for 10 minutes. Season to taste with salt and freshly ground black pepper. 3. Remove from the heat and stir in the olive oil and palm oil. Serve immediately. This recipe is from a free online recipe guide created by The Brazilian Ministry of Tourism and EMBRATUR, the Brazilian Tourist Board, to help bring Brazilian flavours to the UK.