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Malagueta Sauces (Brazilian pepper sauces): Here are four sauces from the Brazilian cuisine based on the malagueta pepper. My reference (apart from personal experience) is "Brazilian Cookery, Traditional and Modern", by Margarette de Andrade, published in English in Rio by A Casa Do Livro Eldorado, originally published by The Charles E. Tuttle Company (Rutland, Vermont and Tokyo). See notes in recipe "MOLHO DE ACARAJE (ACARAJE SAUCE)". MOLHO DE AZEITE DE DENDE E VINAGRE (DENDE AND VINEGAR SAUCE): Served with fish and crabs. Pound first 4 ingredients or put through blender, then add oil and vinegar. John "Oh my God its 10:30" Moore, Melbourne, Australia firstname.lastname@example.org CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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