Separate the heads from <quantity>300<unit>g</unit></quantity> of dried shrimps

Remove the eyes of the heads

Place the heads in a food processor and blend until you obtain a powder. The shrimp powder is ready

Trim, peel, and chop <quantity>1</quantity> onion into large pieces

Blend the onion with <quantity>½<unit>cup</unit></quantity> of water to obtain a paste

Transfer the onion paste to a hot skillet over medium heat and cook for 3m to partialy evaporate the water

Add <quantity>¼<unit>cup</unit></quantity> of red palm oil and stir until all the water evaporates

Add <quantity>1<unit>cup</unit></quantity> of cassava flour and stir to combine

Add <quantity>2<unit>tbsp</unit></quantity> of the Shrimp Powder and stir to combine

Add salt to taste and stir. The centenary farofa is ready

Cover <quantity>1</quantity>kg</unit></quantity> of white fish steaks with fresh water. Squeeze <quantity>1</quantity> lime and leave to marinate for 10m

Remove the core and medium dice <quantity>½</quantity> red bell pepper

Remove the core and medium dice <quantity>½</quantity> yellow bell pepper

Remove the core and medium dice <quantity>½</quantity> green bell pepper

Peel and small dice <quantity>1</quantity> small onion

Chop <quantity>3</quantity> cloves of garlic and set aside

Finely chop <quantity>1<unit>bunch</unit></quantity> of coriander

Halve and squeeze <quantity>1</quantity> lime. Set aside

Trim, remove the seeds and ribs and slice <quantity>1</quantity> green bell pepper

Trim, remove the seeds and ribs and slice <quantity>1</quantity> red bell pepper

Trim, remove the seeds and ribs and slice <quantity>1</quantity> yellow bell pepper

Trim and slice <quantity>3</quantity> tomatoes

Trim, peel and slice <quantity>1</quantity> white onion

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a skillet over medium heat. Add <quantity>2<unit>tbsp</unit></quantity> of the bell peppers, onion, and garlic

Add <quantity>2<unit>cups</unit></quantity> of cooked white rice and stir to combine

Add <quantity>½<unit>cup</unit></quantity> of coconut milk and a little water to help release the starch from the rice. Stir until creamy

Add salt to taste and <quantity>½<unit>cup</unit></quantity> of coconut milk

Add chopped parsley and coriander to taste

Transfer to a serving bowl. Add chopped parsley and coriander to garnish. The coconut rice is ready

Place <quantity>50<unit>ml</unit></quantity> of red palm oil in a skillet over medium-high heat

Add a layer of half the onion, tomato and bell pepper slices

Add the chopped garlic

Drain the fish, season with salt and tempero baiano to taste

Squeeze <quantity>½</quantity> lime and mix to evenly season

Place the fish over the vegetables

Add another layer with the other half of the onion, tomato and bell pepper slices

Add <quantity>1<unit>cup</unit></quantity> of coconut milk

Add <quantity>75<unit>g</unit></quantity> of dried shrimp and chunks of red finger chilli to taste

Add <quantity>¼<unit>cup</unit></quantity> of water. Gently rearrange the fish with a spatula

Add the reserved lime juice and cover

Add half of the chopped coriander. Cover and simmer for 3m

Add <quantity>¼<unit>cup</unit></quantity> of water and simmer for 5m

Remove the lid, add <quantity>75<unit>g</unit></quantity> of dried shrimp and season with salt to taste

Add <quantity>3<unit>tbsp</unit></quantity> of the diced vegetables and the remaining coriander

Transfer <quantity>4</quantity> ladles of the sauce to another saucepan

Place over medium-low heat and add <quantity>1<unit>tbsp</unit></quantity> of red palm oil

Gradually add <quantity>4<unit>tbsp</unit></quantity> of cassava flour while stirring until thick

If the pirão is too thick, add a little more stock. It must have a thick but fluid texture

Plate the pirão and the Coconut Rice

Add the Fish Moqueca and the Centenary Farofa

Garnish with fresh coriander leaves. The moqueca, pirão & farofa is ready

Axé!