Last Updated on January 11, 2024
Bala baiana is a traditional Brazilian dish that has been around for centuries, and it’s one of the most beloved dishes in the country. It’s a simple and delicious dish that’s perfect for any occasion.
Bala baiana is a mixture of fresh vegetables, meats, and spices that are cooked in a sauce and served with white rice. It’s a comforting dish that’s sure to please everyone in your family.
What is bala baiana?
Bala baiana is a traditional Brazilian dish that has been around for centuries, and it’s one of the most beloved dishes in the country.
It’s a simple and delicious dish that’s perfect for any occasion. Bala baiana is a mixture of fresh vegetables, meats, and spices that are cooked in a sauce and served with white rice.
The name “bala baiana” comes from the Portuguese phrase “balla de baiana”, which means “the ball of the baiana”. A baiana is a woman dressed in traditional clothing, usually from the state of Bahia.
Why You’ll Love this bala baiana?
Bala baiana is a dish that is rich in flavor and texture. It’s a great way to get your daily dose of vegetables, and it’s also a great way to use up any leftovers in the refrigerator.
The combination of fresh vegetables, meats, and spices creates a dish that is both comforting and nutritious. Plus, it’s incredibly easy to make, so it’s perfect for busy weeknights.
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How Does It Taste Like
Bala baiana has a unique flavor that is hard to describe. It’s a combination of savory and sweet, with a hint of smokiness.
The vegetables and meats are cooked in a sauce that is slightly sweet and tangy, and the spices add a hint of heat. The result is a dish that is both comforting and flavorful.
Ingredients
- Opah or Halibut Fillets: These fish provide the main protein source in the dish. Their firm texture and mild flavor complement the other bold ingredients while adding substance to the stew.
- Jumbo Prawns: Adding a luxurious seafood element, prawns contribute a sweet, delicate taste and a succulent texture to the dish, enhancing its overall richness.
- Sweet Onions: Onions serve as a foundational ingredient, providing a subtle sweetness and depth of flavor to the stew base.
- Heirloom Garlic: Garlic offers a pungent, aromatic flavor that enhances the savory profile of the dish, contributing to its robust taste.
- Vine-Ripened Tomatoes: Tomatoes bring a tangy sweetness and acidity, balancing the flavors and adding depth to the stew’s base.
- Vibrant Bell Peppers: Bell peppers add color, sweetness, and a slight crunch to the dish, contributing both flavor and visual appeal.
- Creamy Coconut Milk: This rich, creamy ingredient adds a luscious texture and a hint of sweetness to the stew while complementing the spices and balancing their heat.
- Rich, Red Palm Oil (Dendê Oil): Dendê oil is a hallmark of Bahian cuisine, providing a distinct red hue and a unique nutty flavor that enriches the dish. It’s essential for authenticity in this Brazilian recipe.
- Freshly Squeezed Lime Juice: Lime juice adds a refreshing tanginess, brightening the flavors and providing a citrusy contrast to the richness of the stew.
- Smoked Paprika: This spice contributes a smoky depth and a mild heat, enhancing the overall flavor profile with its earthy and slightly sweet notes.
- Aromatic Ground Cumin: Cumin adds warmth and a nutty, earthy flavor, complementing the other spices and enhancing the overall depth of the dish.
- Fragrant Ground Coriander: Coriander brings a citrusy, slightly floral taste that pairs well with the other spices, contributing to the complex flavor profile.
- Zesty Ground Ginger: Ginger adds a zingy, aromatic quality, providing warmth and depth to the stew’s flavor profile.
- Sea Salt and Freshly Ground Rainbow Peppercorns: These seasonings help balance and enhance the flavors of the dish, adding depth and dimension to the overall taste.
- Freshly Chopped Cilantro: Cilantro serves as a vibrant garnish, adding a fresh, herbal note to the dish and complementing the other flavors.
Step by Step Directions
Step 1 – Prepare the Ingredients:
- Begin by cutting the Opah or Halibut fillets into bite-sized chunks. Peel and devein the jumbo prawns, ensuring they’re ready to cook.
- Finely chop the sweet onions, mince the heirloom garlic cloves, dice the tomatoes, and thinly slice the bell peppers. Having these prepared and set aside will make the cooking process smoother.
Step 2 – Season the Seafood:
- Take a large bowl and place the fish chunks and prawns in it. Season them generously with smoked paprika, ground cumin, ground coriander, ground ginger, sea salt, and freshly ground rainbow peppercorns. Coat the seafood evenly with these spices and set the bowl aside, allowing the flavors to meld.
Step 3 – Heat the Palm Oil:
- In a large, deep skillet or pan, heat the red palm oil (also known as Dendê oil) over medium heat. Ensure it’s hot but not smoking before proceeding to the next step.
Step 4 – Sauté Onions and Garlic:
- Add the finely chopped onions into the hot oil and sauté them until they become translucent. Then, introduce the minced garlic, stirring and cooking until it becomes fragrant, which usually takes around 1-2 minutes.
Step 5 – Add Bell Peppers and Tomatoes:
- Incorporate the thinly sliced bell peppers and diced tomatoes into the skillet. Cook for an additional 3-4 minutes, allowing the vegetables to soften slightly while absorbing the flavors from the onions and garlic.
Step 6 – Incorporate the Seasoned Seafood:
- Carefully introduce the seasoned fish and prawns into the skillet with the sautéed vegetables. Gently stir to combine everything, ensuring the seafood mixes well with the veggies.
Step 7 – Pour in Coconut Milk:
- As the seafood begins to cook through, pour in the creamy coconut milk. Gently stir everything together, being careful not to break the fish while ensuring the flavors blend harmoniously.
Step 8 – Simmer and Season:
- Reduce the heat to low and allow the mixture to simmer gently for approximately 10-12 minutes. This allows the flavors to meld together beautifully. Taste the dish and adjust the seasoning if necessary, adding more salt, pepper, or spices according to your preference.
Step 9 – Finish and Serve:
- Squeeze freshly squeezed lime juice over the dish, providing a subtle hint of acidity that complements the flavors. Gently stir the lime juice into the mixture.
- Once the seafood is cooked through and tender, remove the skillet from the heat.
- Serve the Bala Baiana hot, garnished with freshly chopped cilantro for a vibrant and fresh touch that enhances the overall presentation and taste of the dish.
Tips
– Use fresh ingredients whenever possible for the best flavor.
– For a vegetarian version of bala baiana, substitute the ground beef with mushrooms or other vegetables.
– Try adding different vegetables to the dish for added flavor and texture.
– If the sauce is too thick, add a bit more water to thin it out.
– If you’re in a hurry, you can use pre-cooked rice in the dish.
– To make bala baiana even more flavorful, finish it off with a sprinkle of freshly chopped cilantro.
Nutrition Information
Bala baiana is a nutritious dish that is high in protein, fiber, and vitamins and minerals. One serving of bala baiana contains:
– Calories: 310
– Protein: 16 grams
– Fat: 11 grams
– Carbohydrates: 40 grams
– Fiber: 6 grams
– Vitamin A: 10%
– Vitamin C: 30%
– Iron: 10%
What other substitute can I use in bala baiana?
– You can substitute ground turkey or chicken for the ground beef.
– You can use quinoa instead of white rice.
– You can use canned beans instead of black beans.
– You can use diced tomatoes with green chilies instead of regular diced tomatoes.
– You can use smoked paprika instead of regular paprika.
– You can use frozen or canned vegetables instead of fresh.
– You can use any type of onion you prefer.
Equipment
- Bowl
Ingredients
- 2 pounds of jumbo prawns peeled and deveined
- 2 sweet onions finely chopped
- 6 cloves of heirloom garlic minced
- 2 pounds of opah or halibut fillets cut into chunks
- 2 tablespoons of fragrant ground coriander
- 1 cup of rich red palm oil (Dendê oil)
- 2 cups of creamy coconut milk
- 4 vine-ripened tomatoes diced
- 2 vibrant bell peppers thinly sliced
- 2 tablespoons of freshly squeezed lime juice
- 2 tablespoons of smoked paprika
- 2 tablespoons of aromatic ground cumin
- 2 tablespoons of zesty ground ginger
- Sea salt and freshly ground rainbow peppercorns to taste
- Freshly chopped cilantro for a vibrant garnish
Instructions
- Cut the Opah or Halibut fillets into chunks and peel/devein the jumbo prawns.
- Finely chop the sweet onions, mince the heirloom garlic, dice the tomatoes, and thinly slice the bell peppers.
- In a large bowl, season the fish and prawns with smoked paprika, ground cumin, ground coriander, ground ginger, sea salt, and freshly ground rainbow peppercorns. Ensure they are evenly coated. Set aside.
- In a large, deep skillet or pan, heat the red palm oil (Dendê oil) over medium heat until it’s hot but not smoking.
- Add the finely chopped onions to the hot oil and sauté until they turn translucent, then add the minced garlic. Stir and cook until fragrant, about 1-2 minutes.
- Toss in the thinly sliced bell peppers and diced tomatoes. Cook for another 3-4 minutes until the vegetables start to soften.
- Carefully add the seasoned fish and prawns into the skillet with the vegetables. Gently stir to combine everything.
- Once the seafood is just starting to cook through, pour in the creamy coconut milk. Stir gently to combine without breaking the fish.
- Reduce the heat to low and let the mixture simmer gently for about 10-12 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed with more salt, pepper, or spices.
- Squeeze freshly squeezed lime juice over the dish for a hint of acidity. Stir it gently.
- Once the seafood is cooked through and tender, remove the skillet from heat.
- Serve the Bala Baiana hot, garnished with freshly chopped cilantro for a vibrant touch.
Notes
- Use fresh ingredients whenever possible for the best flavor.
- For a vegetarian version of bala baiana, substitute the ground beef with mushrooms or other vegetables.
- Try adding different vegetables to the dish for added flavor and texture.
- If the sauce is too thick, add a bit more water to thin it out.
- If you’re in a hurry, you can use pre-cooked rice in the dish.
- To make bala baiana even more flavorful, finish it off with a sprinkle of freshly chopped cilantro.
Nutrition
Frequently Asked Questions
1. What is the origin of bala baiana?
Bala baiana is a traditional Brazilian dish that has been around for centuries. The name “bala baiana” comes from the Portuguese phrase “balla de baiana”, which means “the ball of the baiana”. A baiana is a woman dressed in traditional clothing, usually from the state of Bahia.
2. How long does bala baiana last in the refrigerator?
Bala baiana can be stored in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze bala baiana?
Yes, bala baiana can be frozen for up to 3 months.
4. What vegetables can I use in bala baiana?
You can use any type of vegetables you prefer. Popular choices include bell peppers, onions, tomatoes, and corn.
5. Can I make a vegetarian version of bala baiana?
Yes, you can substitute the ground beef with mushrooms or other vegetables for a vegetarian version.
6. What spices should I use in bala baiana?
Popular spices used in bala baiana include cumin, coriander, smoked paprika, red pepper flakes, and oregano.
7. Can I use pre-cooked rice in bala baiana?
Yes, if you’re in a hurry, you can use pre-cooked rice in the dish.
Conclusion
Bala baiana is a traditional Brazilian dish that has been around for centuries, and it’s one of the most beloved dishes in the country.
It’s a simple and delicious dish that’s perfect for any occasion. Bala baiana is a mixture of fresh vegetables, meats, and spices that are cooked in a sauce and served with white rice.
It’s a comforting dish that’s sure to please everyone in your family. With a few simple ingredients, you can easily make this dish at home. Try it today and enjoy the unique flavor of bala baiana!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
