Broth sururu

Photo of the Broth sururu – recipe of Broth sururu on DeliRec

Broth sururu

🇧🇷Brazil

•

View in original language

(Português)

90 min(s)

10 servings

Lili Almeida

@cheflilialmeida

Ingredients
Recipe

Clean Sururu500 g
Ripe tomato without skin and seeds1 to taste
Chopped Onion1 to taste
Garlic2 to taste
Green pepper1 to taste
Roasted skinless peanuts50 g
Roasted cashews50 g
Cooked Aipim400 g
Coriander to taste
Coconut milk500 ml
Ginger Juice2 tablespoon
Olive oil3 tablespoon
Salt and Black Pepper to taste
lime1 unit(s)
Smoked dried shrimp50 g

Wash the sururu in plenty of running water, removing all sand and other solids you find.
In a pan, heat the olive oil and sauté garlic, onion, chestnut, crushed peanuts and smoked shrimp, peppers and tomatoes in that order. Add a little water if needed
Add the sururu and saute for three minutes. Reserve half of this stew
Now, in the blender, beat all the ingredients except the reserved sururu and then return everything to the pan adding the rest of the sautéed and cooking for another 3 minutes at the boil.
Finish with a drizzle of olive oil, chopped green smell to taste and lemon drops

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Sururu broth recipe by Chef Lili Almeida

This recipe for how to make sururu broth, here at DeliRec, is not only delicious and easy to prepare, but it was also authored by Chef Lili Almeida, another talented chef on our platform. On her page, you can find many other tasty recipes that include shrimp and other seafood prepared by her, which will surely make your mouth water, just like the sururu broth recipe. Divine desserts are also her specialty! You will be enchanted by her fresh coconut mousse and many others. If you enjoy cooking and want to learn new things, be inspired by the chef and make a splash in the kitchen.

Discover the Origin of Sururu Broth

Did you know the history of the origin of sururu broth, the delicious dish you just learned how to make? Sururu is a type of mollusk that gets its name from indigenous culture, but the sururu broth recipe has that "Bahian flavor," with its preparation by coastal peoples involving cassava (also known as aipim in this region), dendê oil, and coriander.

Did you know that in some regions, sururu is called mussel?

Sururu broth is a combination of various peoples from the Americas, Europe, and, like many other dishes and meals in Brazil, this recipe also has traces of its origin from Africa. One of the beliefs surrounding this recipe is its great healing power, and many see it as a dish that has the "power to raise even the dead," using a well-known popular saying.

This is because sururu is a food that is rich in its composition, with vitamins A, B, and E being some of the nutrients it possesses. Sururu broth also provides essential minerals to our body, such as calcium, iodine, magnesium, potassium, and iron, as well as sodium and omega-3 (beneficial unsaturated fat). And it's not over yet! Sururu, or mussel, is a source of fiber and protein.

The recipe for sururu broth is linked to the ancient people known as sambaquieiros, groups of sedentary fishing collectors who made the coast their place of residence for longer periods of time. It is also said that sururu is a food with ancestral roots in the state of Alagoas and that people from that state still have the habit of consuming raw sururu, seasoned only with lemon.