This mysterious
pasty mixture is really delicious but I struggle coming up with a good description for it so if you can think of a good word to describe it please let me know!
Add all the crust ingredients to a high speed blender or food processor, and process on high for 2 minutes until a crumbly /
pasty mixture forms.
Not exact matches
We need to combine all the ingredients and make a coarse
mixture, which is neither too chunky nor
pasty.
Churn the
mixture well, give pulses do not grind in one go.This will make sure that the
mixture is not
pasty but chunky!
At this point you might think it looks too liquidy to make a
pasty texture but trust the process, when you add the water the
mixture will thicken.
Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the
mixture turns
pasty.
Mixture will be thick and
pasty.
When — finally — the nuts are looking
pasty and you can bear the noise of the food processor no longer, stop the blade and once again, push the nut
mixture back down to the bottom of the bowl.
Check the jambalaya frequently, stirring only minimally, and add water a little at a time if the
mixture seems too clumpy or
pasty.
Blend the water and the ginger until the
mixture becomes thick and
pasty.
Other must - try Brazilian dishes include Moqueca de Peixe, a fish stew flavoured with coconut; Acarajé, a
mixture of shrimp, black - eyed peas and onions rolled into balls and fried; Empadinhas, small
pasties filled either with meat or vegetables such as palm hearts and Vatapá, a dish which features shrimps and cashew nuts.