Mild Mole with Cacao: Cacao Beyond the Cup
Cacao has been part of the gastronomy of the Americas for centuries, not only as a drink but also as an ingredient used in savoury dishes.
Mexican mole is one of the great examples of how cacao can add complexity to a recipe. There are many versions of mole, some involving lengthy processes and numerous ingredients, but today we want to approach this tradition with a simpler version adapted to everyday cooking.
This mild mole combines ceremonial cacao with spices and nuts to create a sauce with a deep, gently spiced and very versatile flavour.
It is perfect with roasted vegetables, rice, pulses or plant-based dishes.
Ingredients
- 15 g Sumay ceremonial cacao
- 1 large ripe tomato or 150 g natural crushed tomatoes
- ½ onion
- 1 garlic clove
- 20 g almonds or walnuts
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- A pinch of mild chilli or paprika (optional)
- 150 ml vegetable stock or water
- Extra virgin olive oil
- Salt to taste
Preparation
Heat a little olive oil in a frying pan and sauté the onion and garlic until soft.
Add the tomato and cook for a few minutes until the mixture has reduced slightly. Add the almonds, spices and vegetable stock.
Cook over a low heat for a few minutes to allow the flavours to come together.
Add the ceremonial cacao at the end and stir until it has completely melted into the sauce.
Blend everything until creamy and adjust the salt to taste.
How to Enjoy It
This mild mole is delicious served with roasted vegetables such as pumpkin, sweet potato or aubergine, as well as with rice, quinoa or pulses.
The cacao adds a deep, slightly roasted note that transforms a simple recipe into a dish with more layers of flavour.
Cooking with Cacao: A Tradition That Continues
From the Americas, cacao has travelled through generations as a food, a drink and a cultural element. Rediscovering its use in cooking is also a way of discovering new ways to connect with this ancestral ingredient. Sumay Cacao
