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| Creamy Red Medley (Brazilian) |
Introduction
The first time I tasted that creamy, dreamy mixture of tomatoes, peppers, and coconut on a sunlit veranda in Salvador, I thought, “Well, this cozy warmth is basically a hug in a bowl.” That snapshot is what inspired this Creamy Red Medley (Brazilian). It’s a bright comfort dish that started in fishing-village kitchens, where vibrant peppers mingle with sweet coconut, a sprinkle of spice, and generous love.
These pretty bowls eventually made their way from family dinners to lively market stalls, winning hearts from São Paulo to Lisbon and finally popping up in kitchens all across the U.S. and Europe.
If you crave a Creamy Red Medley (Brazilian) recipe that zeroes in on the original flavor and skips the fuss, this is your pick. It adds roasted red peppers, sun-kissed tomatoes, and a glide of coconut, then folds everything together in less time than it takes to binge an episode. Flip further for the no-stress recipe and top tips to sprinkle on your own genius.
Ingredients
-400 g (14 oz) ripe tomatoes, roughly chopped (or 1 can/14 oz diced tomatoes)
-2 large red bell peppers (about 300 g/10.5 oz), roasted, peeled, and roughly chopped
-1 small onion, diced
-2 garlic cloves, minced
-400 ml (14 oz) coconut milk (light or full-fat, your choice)
-1 tablespoon olive oil
-1 teaspoon cumin
-1 teaspoon smoked paprika
-¼ to ½ teaspoon crushed red pepper (adjust to how smoky you like it)
-Salt and pepper, to taste
-1 cup chopped fresh cilantro (or a sprinkle of parsley, if you prefer)
For Creamy Red Medley (Brazilian)
-1 medium onion, finely chopped (about 150 g / 5 oz)
-3 cloves garlic, minced
-2 tbsp (30 ml) extra-virgin olive oil (or for a richer taste, replace with 1 tbsp palm oil plus 1 tbsp olive oil)
-400 ml (13.5 fl oz) full-fat coconut milk
-1 tsp (5 g) smoked paprika
-1/2 tsp (2.5 g) ground cumin
-1/2 tsp (2.5 g) sea salt, plus more if needed
-1/4 tsp (1 g) freshly ground black pepper
-Juice of 1 lime (about 15 ml)
-Small bunch cilantro or flat-leaf parsley, chopped (about 15 g / 0.5 oz)
-Optional: 250–300 g (9–10.5 oz) cooked shrimp, flaked grilled fish, or roasted vegetables for added protein
Preparation steps
-Char the roasted red peppers. Set the peppers directly over a gas flame or under a broiler, turning them until the skins blacken all over. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes. After steaming, remove the peppers, peel the skins, seed them, and roughly chop.
Pour the olive oil and palm oil, if you chose to use it, into a large skillet. Set the skillet over medium heat until the oil shimmers.
-The next steps will build upon the skillet base, so prep the chopped onions and continue from there for a one-pan finish.
Add the chopped onion and cook in the skillet until soft and translucent, about 6 to 8 minutes.
-Sprinkle in minced garlic, smoky paprika, and cumin. Cook for 30 to 60 seconds, until the spices release their fragrance. Avoid burning the garlic.
-Stir in the chopped fresh tomatoes (or canned) and the roasted red peppers. Bring to a light simmer and let it cook for 8 to 10 minutes so all the flavors blend.
-Put the puréed sauce back in the skillet, then mix in the coconut milk and let it simmer gently for another 6 to 8 minutes. Season with salt, pepper, and a squeeze of lime juice. Test the flavor and adjust seasoning if needed.
-If you like, nestle cooked shrimp, chunks of grilled fish, or roasted vegetables into the sauce and let them heat through for the last 3 to 4 minutes. Top with chopped cilantro or parsley just before serving.
-Dish the creamy red sauce (a Brazilian favorite!) over a mound of steaming jasmine rice, slice up some crusty bread, or serve it with pão de queijo for a tasty, cheesy contrast.
Tips & Variations
-Shortcut: Grab a jar of roasted red peppers and skip the oven—your Easy Creamy Red Medley (Brazilian) goes from pantry to plate in no time.
-For a genuine taste, add a tablespoon of dendê (palm oil). A little goes a long way, so test the waters the first time.
-Beef it up with cooked black-eyed peas or chickpeas, or keep it lighter with a handful of grilled shrimp.
-Want a kick? Toss in a finely diced small chili or a dash of cayenne. For extra creaminess, swap half the coconut milk with coconut cream.
-Cool leftovers in an airtight container for up to 3 days. Reheat slowly to keep the sauce from separating.
Closing
This Traditional Creamy Red Medley (Brazilian) is the edible equivalent of a cozy blanket—bright, creamy, and so easy to change. Serve it as a show-stopping bowl with shrimp, a veggie-packed side, or the perfect sauce for dragging fresh bread through, and you’ll show off Brazilian-inspired flair without any fuss.
Fun fact: Coastal Brazilian cooking is like a beautiful three-way handshake among African, Indigenous, and Portuguese flavors! Think about coconut milk hugging a spicy dish in one hand and palm oil waving in the other. Ready to bring that tropical vibe to your kitchen? Whip this dish up, enjoy it with your family and friends, and then swing back here for even more tasty recipes from around the globe!