Chef Amit Bhardwaraj of Alila Diwa Goa recommends

The açaí palm is a species of palm tree cultivated for their fruit and superior hearts of palm. Its name comes from the European adaptation of the Tupian word ïwasa'i, 'fruit that cries or expels water'.

Global demand for the fruit has expanded rapidly in recent years, and açaí is now cultivated for that purpose primarily. Eight species are native to Central and South America, from Belize southward to Brazil and Peru, growing mainly in swamps and floodplains. It is said that açaí provides increased energy levels, improved digestion, detoxification, high fibre content, improved skin appearance, improved heart health, improved sleep, and reduction of cholesterol levels.

Whatever the need…this excellent innovative recipe from Chef Amit Bhardwaraj of Alila Diwa Goa creates the local magic

Palm and Poppy Seed Steamed Prawns                      

Ingredients:

Fresh palm pulp 2 tbsp, rice flour 4 tbsp, tiny prawns 450 gms, poppy seeds 1 tbsp, onion  ½ medium size, chopped, garlic 1 tsp, ginger ½  tsp, green chilli ½ tsp, coriander leaf 1 tbsp, lemon juice 1 ½ tsp, sugar ¼ tsp, black salt I pinch, tomato ½ medium size, chopped, mustard oil 1 tbsp

Method:

Mix rice flour with palm pulp, add water to make a soft dough. Cook the shelled and de- veined prawns, onion, garlic, till slightly pink, add the poppy seed paste (soaked and boiled before hand). Add ginger, garlic and green chilli. Make coriander chutney with garlic, lime juice, black salt and tomato and pinch of sugar. Stuff the prawns in rice and palm dough and steam for 10 minutes. Serve hot with coriander chutney.