When we travelled to the west of Pará (north of Brazil), we met up with a local hero and renowned chef, Saulo Jennings who runs the famous riverside restaurant, Casa do Saulo on the Tapajós River (Amazon).
Saulo grew up on the river and enjoyed eating açai the traditional way - a savoury side dish with a lunch of fried river fish and rice. Açai is a daily staple and almost never goes amiss with any meal!
So it was no surprise when we asked Saulo to create something special for our Sweet vs. Savoury Challenge, that he came up with something incredible… he açai mousseline!
Ingredients
300g açai - thawed at room temperature
300g / 2 medium-large purple sweet potatoes, peeled and sliced
2 tbsp extra virgin olive oil
1 tsp garlic paste
½ fresh lime (juice)
1 tbsp local honey
Method
- Boil the sweet potato until soft. Drain and mash in a pan. Set aside.
- Heat olive oil in a frying pan. Add the garlic paste and finally the açai
- Cook on low temperature for 5 mins
- Add the lime juice and honey
- Mix in the sauce over the mashed potatoes
- Season with salt and pepper
Serve with shrimp and/or white fish: cooked simply with olive oil, salt and garlic.