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Recipes from Brazil
Brazilian cuisine
is a wonderful experience. While many non-Brazilians know about feijoada,
the simmered bean dish usually flavored with ham or pork that is considered by
some to be the "national dish," there is a lot more to Brazilian
cooking. The cultural traditions and foods of indigenous peoples combined with
the traditions of West Africa, Portugal and other European countries have
resulted in a rich and varied choice of foods and a celebration of food within
various socio-economic groups. An excellent resource is Tasting Brazil:
Regional Recipes and Reminiscences by Jessica B. Harris, Macmillan, 1992.
The following 4 recipes are adapted from this book.
Pipoca
Pipoca is thought to be an Amazonian Indian word that means "cracked
skin"; the English word is POPCORN! Brazilians serve popcorn as an
appetizer. Make some popcorn the old-fashioned way, heating 4 to 6 tablespoons
of oil in a heavy lidded pot, and adding a cup popcorn kernels when the oil is
hot enough to pop one test kernel of corn. Cook over high heat, shaking the pot
constantly. Remove from heat and salt to taste. Makes about 4 servings.
Castanha-do-Pará
(Brazil Nuts)
You can buy brazil nuts in a can, shelled and salted, but see if you can find
them in the shell. Shell enough nuts to yield about 1 pound of nut meats.
Preheat broiler, and arrange nut meats on a cookie sheet and drizzle 2
tablespoons of olive oil over them, Place under broiler for 2 to 3 minutes until
nuts are heated through. Remove from oven, pat nuts dry with paper towels, and
put in a paper bag with salt. Shake the bag to coat with salt and serve warm.
Suco de Melancia
(Watermelon Juice) Makes 4 servings
Watermelon is popular, especially in northern Brazil. Brazilians eat slices of
watermelon but also like to make a juice drink. To prepare, take meat from 1
pound watermelon, seeded and cut into pieces and 1 cup water. Place in
blender or food processor and liquify. Chill for several hours and serve cold,
garnished with fresh mint or small slices of watermelon.
Cocada Puxa
(Dark cocada, or coconut sweet) Makes 8 servings
A cocada is a traditional Brazilian dessert, usually served in small
portions in clear glass bowls, often with fresh fruit. Orange sections go well
with this version.
Prepare a thin syrup by mixing 3 cups packed
dark brown sugar, one 2-inch stick of cinnamon, 3 whole cloves and one cup water
in a large saucepan, stirring over medium heat until the sugar dissolves and the
mixture is thoroughly combined. Add 3 cups tightly packed freshly grated
coconut (if you must substitute, use frozen rather than dried coconut) and
let the mixture cook over low heat, stirring occasionally, until it thickens,
about ten minutes. Pour into serving bowls and let it set, serving at room
temperature.
Pumpkin Soup Serve
4
Quibebe de Abóbora (purée of pumpkin)
Note: The Brazilian pumpkin is known in
the U.S. as a calabaza or West Indian cooking pumpkin. If you
cannot find this in the produce section, substitute Hubbard or Butternut
squash rather than an American pumpkin as the flavor is closer.
1
pound pumpkin, peeled and cut into ½ inch chunks
1 onion, sliced
1-2 cloves garlic, crushed
1 tomato sliced
2 tablespoons flour |
1¾
cups milk
¼ teaspoon sugar (optional)
¼ teaspoon chili powder
1 tablespoon margarine
salt and pepper |
Put pumpkin pieces into a saucepan with a
little water and bring to a boil. Simmer until the pumpkin is soft.
In another large pan, melt margarine and
fry the onion until it begins to turn golden. Add the garlic and fry for a
few more moments. Then add tomato and cook a little longer.
Shake in the flour, stirring well to
distribute it evenly. Add the cooked pumpkin, and then gradually pour on
the milk, stirring to mix all ingredients.
Sprinkle on the sugar and chili powder.
Season with salt and pepper to taste and simmer another 15-20 minutes. |
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