This is a traditional Brazilian dish. And this is a very tasty and special recipe. It is really creamy - and dairy free!
Lactose free, vegan and gluten free.
Serves: 4 persons
Time: about 40 minutes
3/4 cup of cooked corn (corn cob)
1 small onion, chopped
1 pinch of asafoetida (optional) (for gluten free, check the ingredients)
1 pinch of black pepper
1/3 cup raw cashews
Salt to taste
Soak the cashew nuts in warm water for about 20 minutes;
Cook the corn cobs for 10 minutes in a pressure cooker counting from the start of its noise;
Put the corn cob in cold water and with a knife remove the corn from the cob;
Drain the cashew water and blend it with enough water to make a homogeneous cream;
Add to the blender 1/2 cup corn (reserving the rest) and water until you have the desired consistency;
In a saucepan, saute onion and when it's soft, add the asafoetida and black pepper;
Put the cream into the pan with the reserved corn;
Turn off after boiling. It's ready!
Use the corn cob because it is much healthier than canned corn. And preferably organic;
The asafoetida has the function of preventing the formation of flatus. Use a small quantity, because it is very strong (size of a grain of been);
The cashew nut is responsible for the creaminess of the recipe. So I do not advise you to replace this nut for another one.
Ideal for cold season.
The reproduction is permitted only if maintened the integrity of the information and if the source and the author are mentioned: www.vitanutrire.com.