A selection of savoury and sweet recipes with Afrikaçaí.

RECIPES
SAVOURY
FILLET WITH AÇAÍ SAUCE AND SWEET POTATO PUREE
INGREDIENTS
2 beef fillets of 180g each
200g frozen Afrikaçaí
60g milk cream
1 teaspoon sugar
2 medium sweet potatoes
1 leek
Salt and pepper to taste
Nutmeg
50g butter
1 egg
Extra virgin olive oil
PREPARATION
Fillet
Season the beef fillets with salt and pepper.
In a frying pan, seal the steaks and set aside.
Place the steaks in the preheated oven at 180 ° C for ten minutes.
Açaí Sauce
In a frying pan, place the Afrikaçaí pulp and let it break apart completely.
Season with two pinches of salt and sugar.
Mix in the cream and finish with 20g of butter.
FILLET WITH AÇAÍ SAUCE AND SWEET POTATO PUREE
Mashed Garlic and Sweet Potatoes
Cook the peeled potatoes and set aside.
Cut the leek in half and then chop into thin half-moons.
In a skillet, place the extra-virgin olive oil and a little butter, add the leeks.
Sauté the leeks for five minutes.
Mash the potatoes, add the leek, egg, butter, and season with salt to taste and nutmeg.
Mix until obtaining mashed potato consistency.
SALMON WITH AÇAÍ SAUCE
INGREDIENTS
Salmon
1 salmon fillet
Parsley, garlic and onion to sprinkle
Salt
2 tablespoons extra virgin olive oil
Açaí Sauce
100 g of Afrikaçaí pulp
5 cashew nuts
1 Brazil nut
3 walnuts
1 large banana
1 tablespoon honey
PREPARATION
Place the salmon in an ovenproof dish with all the spices.
Cover with aluminum foil and bake for 20 minutes in
a preheated, medium heat oven.
Let the Afrikaçaí pulp thaw, place in the blender,
add all other ingredients and beat until all the nuts are mashed.
Remove the salmon from the oven,
place in the dish and pour the açaí sauce over the salmon.
MEAT AND SHRIMP PAELLA WITH AÇAÍ
INGREDIENTS
Broth
600ml chicken broth
400ml of Afrikaçaí pulp
Salt
Chili
Paella
2 tablespoons olive oil
3 tablespoons diced onion
2 cloves garlic, minced
1 green pepper diced
3 tomatoes without skin in cubes
½ a red chilli
150g cooked ´Pupunha´ palm heart
Chopped parsley
2 cubed VG prawns
100g smoked bacon in cubes
150g Spanish sausage
150g chicken breast in large cubes
150g lamb fillet in cubes
300g of rice
80g cooked petit-pois
Salt
Chili
Finishing
2 whole cooked VG prawns with heads
2 duck thighs confit
Laurel
Rosemary
MEAT AND SHRIMP PAELLA WITH AÇAÍ
Chicken broth
1kg chicken bones with foot and head.
(You can use a whole chicken)
1 onion
½ celery stalk
1 leek
½ head of garlic
1 bouquet garni
PREPARATION
Broth
Boil the ingredients together.
Paella
Sweat the bacon and the sausage.
Add onion, garlic and green pepper.
Add the chicken, the lamb and seasoning.
Add the shrimp and the palm hearts.
Add tomatoes, pepper, parsley and rice.
Sweat a little more.
Gradually stir in the broth.
Cook for 15 minutes, stirring continuously.
Then include the petit-pois.
Finally, let it cook for another five minutes.
Finishing
Garnish with shrimp and duck confit, and finish with herbs.
Chicken broth
Add all the ingredients in a pan.
Cover with cold water.
Boil and remove the fat and foam that rises.
Keep the boil constant for 35 minutes.
Sieve by pressing well with a ladle.
Reduce by a ¼ and sift once more through a fine sieve.
GRILLED CHICKEN WITH AÇAÍ SAUCE
INGREDIENTS
600g boneless chicken breast fillet
Salt to taste
Black pepper and other condiments to taste
1 teaspoon cornstarch
1 cup white wine
4 tablespoons açaí
Thyme to taste
4 tablespoons soy cream
PREPARATION
Season the chicken with salt and pepper.
Heat a non-stick frying pan and grill the fillets.
Remove the fillets and set aside.
Mix the wine and the cornstarch and add to the frying pan.
Add the açaí pulp and wait until it begins to thicken.
Then add the sour cream and turn off the heat.
Stir and serve with reserved chicken fillets.
NUT CRUSTED SALMON WITH AÇAÍ POLENTA
INGREDIENTS
450g salmon fillet
80g Brazil nuts crushed
80g cashew nuts crushed
120g açaí pulp
120g cornmeal
10ml whole milk
1 egg
Olive oil
Salt and white pepper to taste
PREPARATION
Salmon
Season the salmon with salt and pepper and pass through the egg with the nuts.
Cook
Polenta
Moisten the cornmeal with milk.
Reduce the açaí pulp, add to the cornmeal and cook.
Seasonings.
Serve hot.
AÇAÍ BREAD
INGREDIENTS
260ml Açaí
1,5 tablespoon margarine
1.5 teaspoon salt
4 tablespoons brown sugar
4 tablespoons powdered milk
1.5 teaspoon ground cinnamon
2 teaspoons dry yeast
720g wheat flour
PREPARATION
Separate the ingredients in the order arranged above.
Mix the açaí with the margarine, salt, brown sugar,
powdered milk and the dry biological yeast.
Place the mixture over the wheat flour that has already arranged
on top of a stone table in the shape of a volcano.
Turning the wheat flour from the outside in with your fingertips,
mix until you get a smooth dough.
Cover the dough with a cloth and allow to rest for about
60 minutes or until it has doubled in volume.
Line a baking sheet with parchment paper.
Add the molded bread and make two diagonal cuts.
Bake for 30 40 minutes
SWEET
TRADITIONAL AÇAÍ IN A BOWL
INGREDIENTS
300g Afrikaçaí
1 chopped banana
45ml water
PREPARATION
Blend the ingredients together to form a creamy consistency.
Serve in a bowl topped with fresh fruit and muesli.
AÇAÍ POWER SMOOTHIE
INGREDIENTS
1 ripe banana
1/3 of a cup of blueberries (60g)
1/3 of a cup of strawberries (50g)
1/2 a cup of kale leaves (remove the hard parts of the stalks) (40g)
1/4 of a cup of almond milk or water (60ml)
1 tablespoon of ground flax seed
1 tablespoon of hemp powder
1 tablespoon of chia seeds
1 tablespoon of acai
1 teaspoon of cinnamon
PREPARATION
Blend all of the ingredients together.
Add more water if desired.
Makes 1 large glass
There are endless varieties of açaí smoothies!
AÇAÍ PROTEIN PANCAKE
INGREDIENTS
1 egg
2 egg whites
2 tablespoons vanilla flavoured whey or rice protein
1 tablespoon of oatmeal
2 tablespoons of frozen Afrikaçaí
1 flat coffee spoon baking soda
1 teaspoon of coconut oil
1 tablespoon granola
1/2 sliced banana
PREPARATION
Beat all the ingredients in a blender,
leaving out only the granola and the banana.
Pour coconut oil into frying pan and bring to medium heat,
spreading to all the sides.
Once it is well greased, add the dough and turn on both sides to cook.
Remove from heat and serve with granola and banana in slices.
AÇAÍ MACARON
INGREDIENTS
Meringue
110g egg whites
330g sugar
100g water
1g purple food colouring
Batter
300g almond flour
300g icing sugar
110g egg whites
PREPARATION
Beat 110g of egg whites with 30 grams of sugar to medium point
and then with the mixer on add the water and the rest of the sugar,
previously heated to 110 ° C.
Beat until almost completely cool and a meringue has been obtained.
Add the food colouring until the colour is uniform.
Sift the almond flour and the icing sugar together and
mix in the remainder of the egg whites until it forms a homogeneous batter.
Add the meringue and place in a pastry bag.
Make the macarons on plates or silicone rugs and
bake at 140 ° C for 15 to 16 minutes in a semi-open oven.
AÇAÍ MACARON
INGREDIENTS
Açaí Cream
140g Afrikaçaí pulp
160g egg yolks
200g eggs
220g sugar
150g butter
6g vegetable gelatin powder
25g cocoa butter cut into small cubes
PREPARATION
Heat the Afrikaçaí pulp and set aside.
Add the eggs, egg yolks and sugar,
add some of the hot pulp and mix well.
Add the rest of the pulp, return to the heat.
Add the hydrated gelatin and beat with a mixer or blender.
When the temperature reaches 35 ° C to 40 ° C,
add the cocoa butter and beat again.
Refrigerate at 16 ° C for one night to crystallize.
Fill the macarons with the mixture.
AÇAÍ PIE
INGREDIENTS
50g butter
112g unleavened wheat flour
50g Brazil nuts, crushed
180ml Afrikaçaí pulp
118g condensed milk
100ml milk cream
20g tapioca flour
1 envelope of unflavored vegetable gelatin
20g Brazil nuts to decorate
PREPARATION
Batter
In a bowl, add the butter and slowly add the wheat flour,
mixing until it comes loose of the bowl.
Add the crushed Brazil nuts and mix until they disappear in the dough.
Pour into a loose bottom pie dish and form the pie base.
Bake at 180º for 30 minutes.
Açaí Cream
In a blender beat the milk cream, condensed milk,
Afrikaçaí and the already-hydrated gelatin with two tablespoons of cold water.
Then add the tapioca and beat again.
Put the cream on top of the already-roasted dough
and refrigerate for an hour.
Garnish with the nuts and serve.
FUNCTIONAL AÇAÍ TRUFFLES
INGREDIENTS
225g bitter chocolate tablet (from 55%)
1/3 cup coconut oil (75 grams)
1/3 cup Afrikaçaí
½ cup Brazil nuts (55 grams) crushed
¼ teaspoon vanilla essence
2 tablespoons (28 ml) Port wine
To Cover
150 grams of bitter chocolate (from 55%)
To Decorate
½ cup condensed oat milk
1 teaspoon agar-agar
1 teaspoon açaí powder
PREPARATION
Double boil the chocolate and the coconut oil until melted, stirring constantly.
Add the açaí pulp, the crushed Brazil nuts, the vanilla and Port wine and mix well.
Pour this mixture into ice molds (or silicon truffle molds).
Refrigerate and allow to cool completely for about 3 hours.
Remove the mixture from the mold gently with a spoon.
Melt the other piece of chocolate and dip each truffle into the melted chocolate.
Put the truffles separately on buttered paper and refrigerate for another 2 hours.
Remove from the refrigerator and decorate as desired,
such as with shavings made with condensed oat milk with xanthan gum and acai powder.