MasterChef UK ™
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Amazonian Prawns & Tucupi Rice
Roasted prawns served with basmati rice in tucupi (fermented cassava) sauce, fried plantain, and farofa made from toasted cassava flour.
Jeane: "My cooking with Anna and Grace. Tasting my food from the Amazon forest. You know, it's like I dream."
Jeane: "Rice on tucupi sauce. The tucupi is a juice from the cassava plant. I also have saute prawns with crisp plantain, farofa on the side which is made of cassava flour. The inspiration is to bring to England a taste of the Amazon forest. I am from the Amazon forest. Boy, I've been swimming in the Amazon river, playing with crocodiles."
Jeane: "I've got my chef hat. This is what the Amazon people wear in the middle of the forest. They put it on the head like this."
Jeane: "I'm feeling very happy to show them that Amazonian food. I'm feeling very emotional for that."
Grace (during cook): "Jeane has come armed with a bottle of tucupi sauce. It's a bright orange cassava base, slightly bitter but also sharp liquid. Really interested to see how all this is going to hang together. The prawns, the rice, the sweet plantain."
Anna (during cook): "Jeane is also going to serve farofa on the side of her rice and prawn dish. This is made with cassava flour and she's going to toast it in a pan and hopefully ignite that kind of nutty crunch to the dish."
Grace (tasting): "I like your prawn ... nicely cooked. This is my first time eating tucupi. I like the herby sweetness of it. I love what it adds to the rice. The cassava flour powder brings a crunch. Very much like it."
Anna (tasting): "The plantain crisps are really elegant. This is my first experience of Amazonian food and I'm excited to see more."
RESULT: Jeane was awarded one of the two Signature aprons.
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