ABARÁ
12 units
40 minutes, plus time for hydrating
Difficult
• 3 TEACUPS BLACK-EYED PEAS, PEELED
• 3 LARGE ONIONS
• ½ TEACUP DRIED SHRIMPS, PEELED
• ½ TEACUP DENDÊ OIL
• SALT TO TASTE
• 6 BANANA LEAVES, FOR WRAPPING
Allow the peas to soak in cold water for at least 12 hours. Drain the peas and blend them in a food processor with the onion, dried shrimp, dendê, and salt, until obtaining a smooth paste. Cut the banana leaves in half and pass them through the stove's low flame, to make them more flexible. Hold out the leaf with your hand and, right at the center, arrange three spoonfuls of abará batter. Close carefully, making sure all the batter is wrapped, and steam for 5 minutes. When it is firm, remove the leaf and serve with vatapá, dried shrimp, vinaigrette, and pepper sauce.
IN DETAIL
Along with the first slaves, in the 16th century, arrived the custom of wrapping pasty foods in banana leaves, common in countries such as Nigeria and Dahomey - present day Benin. The abará, an yoruba term, is an example of this sort of wrapped delicacy, which only was made possible in Brazil thanks to the dendê oil. Differently from its "cousin", the acarajé, it is cooked in steam (and not fried).
ACARAJÉ
12 units
1 hour, plus time for soaking
Medium
• 3 TEACUPS BLACK-EYED PEAS, PEELED
• 4 LARGE ONIONS
• 1 CUP DRIED SHRIMP, OR TO TASTE
• SALT AND BLACK PEPPER TO TASTE
• DENDÊ OIL, FOR FRYING
GREEN TOMATO VINAIGRETTE
• 6 PEELED, DESEEDED GREEN TOMATOES, CHOPPED
• ½ ONION, CHOPPED
• ½ CUP EXTRA VIRGIN OLIVE OIL
• 2 TABLESPOONS APPLE VINEGAR OR LIME JUICE
• ½ BUNCH CORIANDER LEAVES, CHOPPED
• ¼ BUNCH CORIANDER STEMS, CHOPPED
• SALT AND BLACK PEPPER TO TASTE
Allow the peas to soak in cold water for at least 12 hours. Drain them and blend them in a food processor with the onions and salt, until obtaining a smooth batter. Drain it with a sieve, removing the excess liquid. Meanwhile, prepare the vinaigrette: mix the tomatos, onion, olive oil and vinegar. Season with salt and pepper and add the herbs. Heat up the dendê oil in a deep pot and fry spoonfuls of the batter. When it is golden, remove and fill with the dried shrimp, vatapá (hereafter), vinaigrette, and pepper sauce.
VATAPÁ
6 servings
1 hour
Easy/medium
• ½ KG STALE FRENCH ROLL OR SLICED BREAD
• ½ LITRE SHRIMP BROTH OR WATER
• ½ LITRE COCONUT MILK
• ¾ CUP DENDE OIL
• ½ ONION, CHOPPED
• 1 CLOVE GARLIC, CHOPPED
• 2 TABLESPOONS GINGER, CHOPPED
• 1 TOMATO, PEELED, SEEDED AND CHOPPED
• 1 RED HOT PEPPER, SEEDED AND CHOPPED
• 1 CUP DRIED SHRIMP, DESALTED
• 1 CUP ROASTED CASHEW NUTS
• SALT TO TASTE
Hydrate the bread with half the shrimp broth and half the coconut milk. Heat dende oil and stir-fry the onion, garlic, ginger, tomato and red hot pepper. Add dried shrimp, cashew nuts, softened bread and the remaining broth and coconut milk. Cook over low heat for 1 hour, or until pasty. Process in a blender and add some more milk to adjust texture, if necessary.
IN DETAIL
The quintessential sacred offering food, it's offered to the Xangô and Iansã orixas during Candomblé rituals. From West Africa, acarajé migrated to Brazil during the 16th century, where it was combined with black-eyed peas and dendê oil, arriving at the shape it now holds, being sold as street food by traditionally dressed women. In the first versions, the peas were grated with a stone. It is a perfect match with vatapá, which has African roots as well, and with caruru.
FRIED BALLYHOO HALFBEAK (Agulhinha frita)
2 servings
15 minutes
Easy
• 12 CLEANED BALLYHOO HALFBEAKS
• JUICE OF 2 LIMES
• SALT TO TASTE
• ALL-PURPOSE FLOUR, FOR COATING
• CORN OIL, FOR FRYING
Season the fish with lime and salt. Coat them in flour and fry in hot oil until golden on both sides. Drain on paper towel and serve immediately.
COOKED PEANUT (Amendoim cozido)
8 servings
2 hours
Easy
• 1 KG RAW PEANUTS, WITH THE SKIN
• SALT TO TASTE
Rinse carefully the peanuts and put on a large pot with 4 litres of water and salt. Cook for about 2 hours, or until tender – try one to check if it is properly cooked. Add more water, if necessary.
CHICKEN WINGS (Asa de frango)
4 servings
45 minutes
Easy
• 1 KG FRENCHED CHICKEN WINGS (TULIPINHAS)
• JUICE OF 1 LIME
• 2 CLOVES GARLIC, CRUSHED
• 1 TABLESPOON MUSTARD
• SALT AND GROUND PEPPER TO TASTE
• OLIVE OIL
Rub the chicken wings all over with lime juice, garlic, mustard, salt and pepper. Place them in a roasting tray and drizzle with olive oil. Cover with aluminium foil and put it in the oven at 180°C for 30 minutes. Remove foil and let it brown for 10 minutes. Serve immediately.
IN DETAIL
Chicken wings, which used to be considered kids food, are popular again in barbecues. Drummette (the fleshy part of the chicken wing) and tulipinha (literally "little tulip", drummettes and mid joints prepared using the technique of cutting and turning the meat inside out) are variations of this cut.
CORNMEAL BEEF CROQUETTE (Bolinho caipira)
20 small croquettes
1h20
Medium
DOUGH
• 1 TABLESPOON UNSALTED BUTTER
• 1 TEASPOON SALT
• 3 ¾ CUPS CORNMEAL, PLUS A LITTLE EXTRA FOR COATING
• ½ CUP SOUR MANIOC STARCH
• CORN OIL, FOR FRYING
FILLING
• 500 GROUND BEEF
• 2 TABLESPOONS OLIVE OIL
• ½ ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• ½ CUP BLACK OLIVES, CHOPPED
• SALT AND GROUND PEPPER TO TASTE
For the dough, heat 1 litre of water with butter and salt. When it starts boiling, add cornmeal gradually, stirring constantly to avoid lumps. Cook for 5-10 minutes and transfer the dough for a large bowl. Add manioc starch and knead until the dough gets smooth. If any lumps form, blend it with a hand blender to make it smooth. Roll out the dough with a rolling pin and cut it into circles – or divide it in small portions and make little balls with a hole in the middle for filling.
For the filling, season the ground beef with salt and pepper. Heat olive oil and stir-fry onion and garlic. Add meat and let it brown, until all the liquid is gone. Add olives, season to taste and fill the dough circles/balls. Coat the croquettes in the extra cornmeal, to get rid of any moisture, and fry them in hot oil until light golden brown.
IN DETAIL
Some say this cornmeal beef croquette (bolinho caipira, literally, peasant little cake) is an all-Brazilian answer to the Portuguese codfish cake. The original recipe comes from Vale do Paraíba, that rescues the Tupi-Guarani heritage of maize-based food, and it has always been present in many local festivals. Jacareí city includes this snack among its cultural heritage.
MANIOC AND CARNE-SECA CROQUETTE (Bolinho de aipim com carne-seca)
50 croquettes
1h20
Medium
DOUGH
• 1 ½ KG MANIOC, COOKED IN SALTED WATER
• 1 EGG
• 1 EGG YOLK
• ½ TABLESPOON BUTTER
• ½ TEASPOON SALT
• ¼ CUP PARSLEY, CHOPPED
• ½ CUP SCALLION, CHOPPED
• 1 PINCH GROUND PEPPER
• 2 SCANT TABLESPOONS ALL-PURPOSE FLOUR
• DRIED BREADCRUMBS, FOR COATING THE CROQUETTES
• CORN OIL, FOR FRYING AND GREASING HANDS
FILLING
• 1 TABLESPOON CLARIFIED BUTTER
• ½ TABLESPOON GARLIC, CHOPPED
• ¼ ONION, CHOPPED
• 250 G CARNE-SECA (SALTED AND DEHYDRATED BEEF), DESALTED, SHREDDED AND CUT INTO SHORT STRIPS
• 2 TABLESPOONS WHIPPING CREAM
For the dough, pass the manioc through a sieve or mash it very well with a fork. Add egg, egg yolk, butter, salt, parsley, scallion, ground pepper and all-purpose flour. Mix well until you obtain smooth dough. Set aside while preparing the filling. Heat the clarified butter, add garlic and onion and cook until golden. Add carne-seca and stir-fry for about 3 minutes. Add whipping cream and mix for 1 minute. Put 2 tablespoons of dough in the palm of your hand (grease hands with oil). Flatten it out into a circle and fill with ½ tablespoon of carne-seca. Roll it into a ball and coat in breadcrumbs. Repeat it with the remaining dough and filling. Fry in hot oil (170°C to 180°C) until golden. It’s also common serving these dough balls without any filling or stuffed with cheese.
FRIED RICE BALLS (Bolinho de arroz)
30 balls
20 minutes, plus cooling time
Easy
• 2 CUPS COOKED RICE
• ½ CUP MILK
• 2 EGGS
• 1 CUP ALL-PURPOSE FLOUR
• 4 TABLESPOONS GRATED PARMESAN CHEESE
• 1 CUP PARSLEY AND SCALLION, CHOPPED
• 1 TABLESPOON BAKING POWDER
• SALT TO TASTE
• CORN OIL, FOR FRYING
Combine all the ingredients, except the baking powder, and season with salt. Let it rest in the fridge for 30 minutes. Take it out and add the baking powder. Heat the oil. Spoon the mixture into the hot oil and fry until golden brown. Drain on paper towel and serve immediately.
IN DETAIL
Italians have "arancini", best known among Brazilians as "bolinho de risoto". Typical of Sicily, the recipe turns risotto leftovers into a delicious treat. Just like the Italian cousin, our fried rice ball is also an alternative to use up leftovers. It is worth saying that the technique of making fried snacks is also popular among Portuguese people – and other ingredients, such as greens and vegetables, can be used as "filling". Two examples are spinach and scarlet eggplant.
SPINACH FRITTERS (Bolinho de espinafre)
30 fritters
20 minutes
Easy
• 2 CUPS SPINACH, COOKED AND CHOPPED
• ½ CUP MILK
• 2 EGGS
• 1 CUP ALL-PURPOSE FLOUR
• 4 TABLESPOONS GRATED PARMESAN CHEESE
• 1 CUP PARSLEY AND SCALLION, CHOPPED
• 1 TABLESPOON BAKING POWDER
• CORN OIL, FOR FRYING
• SALT TO TASTE
Combine all ingredients, except baking powder. Let it rest in the fridge for 30 minutes. Take it out, add baking powder, heat the oil and spoon the mixture into it. Fry until golden and drain on paper towel. Serve immediately.
SCARLET EGGPLANT FRITTERS (Bolinho de jiló)
20 fritters
30 minutes
Easy
• 6 SCARLET EGGPLANTS, DICED SMALL
• ½ ONION, CHOPPED
• 2 EGGS
• ¼ CUP MILK
• 1 CLOVE GARLIC, CRUSHED
• 1 CUP ALL-PURPOSE FLOUR
• 1 PINCH BAKING SODA
• 2 TABLESPOONS GRATED PARMESAN CHEESE
• PARSLEY AND SCALLION TO TASTE
• CORN OIL, FOR FRYING
• SALT TO TASTE
Mix scarlet eggplant, onion, parsley and scallion. In a bowl, beat the eggs and add milk, salt, garlic, flour and baking soda, stirring very well. Finally, add grated cheese. Heat about 3 cm of oil in a frying pan and fry spoonfuls of the mixture until golden. Serve immediately.
FISH AND PLANTAIN CROQUETTE (Bolinho de peixe com banana-da-terra)
40 croquettes
40 minutes, plus hydrating time, if salt-cured paiche is used
Easy
• 800 G PAICHE (FRESH OR SALT-CURED)
• 3 TABLESPOONS OLIVE OIL
• 3 CLOVES GARLIC, CHOPPED
• 8 PLANTAINS, COOKED UNPEELED
• 600 G MANIOC, PEELED AND COOKED
• 1 BUNCH CORIANDER, CHOPPED
• GROUND PEPPER TO TASTE
• CORN OIL, FOR FRYING
• SALT TO TASTE
Season the fish (if using salt-cured paiche, hydrate and desalt it beforehand) and sauté it with the garlic in olive oil, stirring now and then to break it into flakes. Peel the plantain, remove the woody fiber in the center of manioc and pass both, still hot, through a sieve. Combine plantain and manioc purées, warm paiche and chopped coriander. Season with salt and pepper, roll the mixture into little balls and fry. Serve with hot pepper sauce and lime.
PIRACUÍ BALLS (Bolinho de piracuí)
20 little balls
40 minutes
Easy
• 2 CUPS PIRACUÍ FLOUR
• 1 LARGE POTATO, COOKED
• 1 EGG
• ½ LARGE ONION, DICED SMALL
• PIMENTA-DE-CHEIRO, CHOPPED, TO TASTE
• ½ CUP PARSLEY AND SCALLION, FINELY CHOPPED
• SALT TO TASTE
• CORN OIL, FOR FRYING
Clean carefully the piracuí flour, in order to remove possible fish bones that have remained in the product. Mash the potato to make a purée, add all other ingredients and mix until you have a smooth dough. Roll the dough into small balls and fry in hot oil until golden brown. Drain on paper towel and serve immediately.
IN DETAIL
The distinguishing mark of these little balls is the type of flour, produced in artisanal way from dried fish of the rivers of Amazon Basin. They are either cooked and sun-dried or baked, have the bones removed, and then toasted and sifted.
EGG BALL (Bolovo)
4 egg balls
40 minutes
Medium
• 4 EGGS
• 1 TABLESPOON APPLE CIDER VINEGAR
• 400 G GROUND BEEF (BEEF KNUCKLE OR INSIDE ROUND)
• ½ ONION, CHOPPED
• ½ CLOVE GARLIC
• 1 TABLESPOON YELLOW MUSTARD
• 250 G DRI ED BREADCRUMBS
• 1 BOTTLE CORN OIL
• SALT AND GROUND PEPPER TO TASTE
Cook the eggs for 6 minutes in a saucepan with water and vinegar. Soak in cold water, so the yolks remain runny. Set aside. Season the meat with onion, garlic, mustard, salt and ground pepper and mix well to combine all ingredients. Divide the mixture into quarters and wrap the eggs with them. Cover the entire egg, being careful not to crack the meat layer. Coat in breadcrumbs and fry in heated oil, medium-high temperature, until meat is cooked and golden brown outside. Serve it hot.
IN DETAIL
São Paulo’s bars contribution, egg ball (bolovo) exists in other places of the world with different versions. Two examples are the lamb ball (nargisi kofta), in India, and the pork version, in UK. It was in London, by the way, that this snack first came out in the 18th century, under the name of "scotch egg". Yolk’s texture varies according to the recipe.
BEAN BROTH (Caldo de feijão)
6 servings
1h30
Easy
• 1 CUP BACON, DICED
• ½ ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• 6 CUPS COOKED BEANS WITH PLENTY OF BROTH
• 300 G PORK BELLY WITH SKIN
• CORN OIL, FOR FRYING
• ¼ BUNCH PARSLEY AND SCALLION, CHOPPED
• SALT AND GROUND PEPPER TO TASTE
Fry the bacon in a heated pan. Add onion and garlic, stir-fry briefly and add the beans. Cook over low heat to intensify the flavours, for 40 minutes. Meanwhile, season pork belly with salt and ground pepper. Roast it in the oven at 180°C for 30 minutes, or until the skin is crispy. Blend beans in a food processor, pass them through a sieve and set aside. Cut pork belly into small cubes and fry in hot oil until it gets really crispy and crackling. Serve the soup with pork cracklings, sprinkled with chopped parsley and scallion.
IN DETAIL
"Caldinhos" (soups and broths served in small portions) are quite something in Brazil. Unlike meat, fish or vegetable stocks, made to enrich stew and casserole recipes, these appetizers served in mugs or bowls have a special place in the menu. Made from beans, beef feet, piranha or charru mussel, they are believed to promote virility, cure hangover and make ones "stronger".
BEEF FEET BROTH (Caldo de mocotó)
6 servings
2 hours
Easy
• 1 ½ KG BEEF FEET
• JUICE OF 3 LIMES
• 2 BAY LEAVES
• 2 TABLESPOONS ANNATTO SEEDS OIL
• 1 MEDIUM ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• 4 TOMATOES, PEELED AND SEEDED
• ¼ BUNCH SCALLION, CUT INTO FINE RINGS
• SALT AND GROUND PEPPER TO TASTE
Wash beef feet very well with lime juice. Cook it in a pressure cooker with bay leaves for about 50 minutes, counting down as soon as the cooker reaches pressure. Remove, set broth aside, and separate meat from bones and cartilage. Chop the meat. Heat annatto seeds oil and stir-fry the onion, garlic and tomato. Stir in two-thirds of the beef feet. Cover with half of the broth and let it cook for 30 minutes. Blend it in a blender until smooth. Return it to the pan with remaining meat and cook for a little longer. Season with salt, pepper and half of the scallion. Serve it sprinkled with remaining scallion.
PIRANHA BROTH (Caldo de piranha)
6 servings
2h30
Easy/medium
• 3 WHOLE PIRANHAS, CLEANED
• JUICE OF 3 LIMES
• 2 TABLESPOONS CORN OIL
• 1 ½ MEDIUM ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• ½ RED BELL PEPPER, PEELED AND CHOPPED
• 2 TOMATOES, PEELED AND SEEDED
• 1 RED HOT PEPPER, CHOPPED
• ½ BUNCH CORIANDER, CHOPPED
• SALT AND GROUND PEPPER TO TASTE
Season the piranhas with lime juice. Heat oil and stir-fry onion, garlic, bell pepper, tomato, red hot pepper and half of the coriander. Add the fish, cover with water and cook for 1h30-2 hours, until the flesh pulls easily away from the bones. Remove all bones and blend the meat and cooking broth in a food processor, until smooth. Season with salt and pepper and serve sprinkled with the remaining coriander.
CHARRU MUSSEL BROTH (Caldo de sururu)
6 servings
40 minutes
Easy
• 400 G CHARRU MUSSELS, SHELLS REMOVED AND CLEANED
• JUICE OF ½ LIME
• 1 ONION
• 2 CLOVES GARLIC
• 2 TOMATOES, PEELED AND SEEDED
• ¼ RED BELL PEPPER, PEELED
• 2 TABLESPOONS DENDE OIL
• 1 MEDIUM POTATO, COOKED
• 300 ML COCONUT MILK
• ½ BUNCH CORIANDER, CHOPPED
• HOT PEPPER SAUCE TO TASTE
• SALT TO TASTE
Wash the charru mussels under cool running water and season with lime juice. Cook for 5 minutes, with a pinch of salt. In a food processor, blitz onion, garlic, tomato and bell pepper, until you have an even mixture. Stir-fry it in dende oil, add two-thirds of charru mussels, cover with water and cook for 20 minutes. Meanwhile, blend the remaining mollusk, potato and coconut milk in a blender, until smooth. Put it in the broth and stir well. Add half of the chopped coriander and season with hot pepper sauce and salt to taste. Serve sprinkled with the remaining coriander.
SHRIMP WITH GARLIC AND OIL (Camarão ao alho e óleo)
6 servings
25 minutes
Easy
• 18 LARGE SHRIMPS, SHELLS AND HEADS LEFT ON
• JUICE OF 2 LIMES
• 2 TABLESPOONS OLIVE OIL
• 3 CLOVES GARLIC, SLICED
• ½ BUNCH PARSLEY, CHOPPED
• SALT AND PEPPER TO TASTE
Season the shrimps with lime juice and salt. Let it rest for 5 minutes. Fry in olive oil, add garlic and sauté until light golden brown. Finish with parsley and ground pepper.
STEAMED SHRIMP (Camarão ao bafo)
6 servings
15 minutes
Easy
• 1 KG ATLANTIC SEABOB SHRIMP, HEADS OFF
• 1 TABLESPOON OIL
• 2 TABLESPOONS WHITE WINE
• 1 TEASPOON SALT
Wash the shrimps very well. Put in a deep cooking pot, add oil, 1 tablespoon of water, wine and salt. Cover and cook over medium heat for 5 minutes. Serve immediately with mayonnaise, lime, hot pepper sauce or other of your choice. They must be eaten with the hands.
TOC TOC CRAB (Caranguejo toc-toc)
4 servings
10 minutes
Medium
• 4 FRESH CRABS
• SALT TO TASTE
Clean the crabs carefully, removing the sand and scrubbing the legs. Put them in salted boiling water and cook for 4-5 minutes, until they get a bright red color. Serve the whole crabs, with little hammers to break the shell.
IN DETAIL
Like the onomatopoeia, the name of this specialty popular throughout Brazilian coast has no date of birth. "Toc toc" comes from the sound of the hammer hitting the shell of a crab to open it.
BRAZILIAN STEAK TARTARE (Carne de onça)
2 servings
15 minutes
Easy
• 300 G GROUND MEAT (INSIDE ROUND)
• 1 CUP RED ONION, CHOPPED
• 1 TABLESPOON BROWN MUSTARD, PLUS EXTRA TO SERVE
• JUICE OF 1 LIME
• HOT PEPPER SAUCE
• 1 EGG YOLK
• OLIVE OIL
• 2 SLICES BROWN BREAD
• ½ CUP SCALLION
Combine meat, salt, half of the onion, mustard, lime juice, a few drops of hot pepper sauce, egg yolk and a drizzle of olive oil. Stir well until you get an even mixture. Heat the bread in the oven at 180°C for 2 minutes, until slices start getting crispy. Spread meat over the bread and sprinkle with the remaining onion and the scallion. Serve with brown mustard.
IN DETAIL
This recipe comes from Curitiba, where it first came out at Embaixador restaurant, in the 1950s. It grew popular in botecos and became intangible heritage of the city. The name carne de onça (literally, jaguar meat) has no relation with the type of meat, it's a joke about "jaguar's breath", a Brazilian lingo for bad breath.
CRAB MEAT GRATIN IN A SHELL (Casquinha de caranguejo)
12 servings
30 minutes
Easy
• 5 TABLESPOONS OLIVE OIL
• 1 MEDIUM ONIUM, CHOPPED
• 4 TOMATOES, PEELED, SEEDED AND CHOPPED
• 1 TABLESPOON CORIANDER, CHOPPED
• 1 TABLESPOON PARSLEY, CHOPPED
• 500 G CRAB MEAT, COOKED AND SHREDDED
• 1 TABLESPOON LIME JUICE
• 1 TABLESPOON BUTTER
• 1 CUP MANIOC FLOUR
• ⅓ CUP GRATED PARMESAN CHEESE
• SALT AND GROUND PEPPER TO TASTE
• 12 SCALLOP SHELLS
In a large frying pan, heat olive oil and sauté the onion until soft. Add tomato and stir-fry for 2 minutes, stirring constantly. Add coriander, parsley, crab meat, lime juice, salt and ground pepper. Cook over medium heat for 5 minutes. Divide the mixture between the scallop shells. Preheat the oven to 200°C-220°C. In another frying pan, heat butter, add manioc flour, season with salt and stir for a few minutes over medium heat. Dust the crab meat mixture with the manioc flour and sprinkle with grated cheese. Take it to the oven for 10 minutes, or until golden brown.
BLUE CRAB GRATIN IN A SHELL (Casquinha de siri)
4 servings
40 minutes
Easy
• 1 TABLESPOON OLIVE OIL
• 2 TABLESPOONS DENDE OIL
• ½ ONION, CHOPPED
• 1 CLOVE GARLIC, CHOPPED
• 2 TOMATOES, PEELED AND SEEDED
• ¼ RED BELL PEPPER, PEELED AND CHOPPED
• 500 G BLUE CRAB MEAT, CLEANED
• 200 ML COCONUT MILK
• ¼ BUNCH CORIANDER, FINELY CHOPPED
• ¼ BUNCH SCALLION, CUT INTO FINE RINGS
• 1 CUP DRIED BREADCRUMBS
• SALT TO TASTE
• 12 SCALLOP SHELLS
Heat the olive oil and the dende oil. Stir-fry onion, garlic, tomato and bell pepper. Add blue crab meat, stir for a little while and add coconut milk. Cook over low heat for 5 minutes. Add coriander and scallion, season with salt. Remove from heat and divide the mixture between the shells. Dust with manioc flour and take it to the oven at 200°C for 5 minutes, until golden brown.
PLANTAIN CHIPS (Chips de banana-da-terra)
4 servings
30 minutes
Medium
• 6 PLANTAINS, GREEN AND FIRM
• CORN OIL, FOR FRYING
• SALT TO TASTE
Peel the plantains and cut them lengthwise, in 1-2 mm slices. Dry on paper towel carefully, so the slices don't get stuck on the paper, and fry in preheated oil, until light golden brown. Drain on paper towel, season with salt and serve.
POTATO OR SWEET POTATO CHIPS (Chips de batata)
5 servings
20 minutes
Easy
• 5 MEDIUM POTATOES
• CORN OIL, FOR FRYING
• SALT TO TASTE
Peel the potatoes, wash them well and dry with a dishcloth. Cut into thin slices with a sharp knife or a handheld slicer. Fry in very hot oil, until golden on both sides (pay attention, process is quite fast). Drain on paper towel, season with salt and serve.
SCARLET EGGPLANT CHIPS (Chips de jiló)
6 servings
40 minutes
Easy
• 1 KG SCARLET EGGPLANT
• SALT TO TASTE
• 3 CUPS ALL-PURPOSE FLOUR
• 1 LITRE CORN OIL
Wash the scarlet eggplants and cut them into very thin slices. Soak them in salted ice water and set aside for 20 minutes. Drain the slices and coat them on flour. Fry in heated oil (180°C) and drain on paper towel. Serve immediately.
MANIOC CHIPS (Chips de mandioca)
5 servings
20 minutes
Easy
• 2 MEDIUM MANIOCS, PEELED
• CORN OIL, FOR FRYING
• SALT TO TASTE
Cut the maniocs into thin vertical slices with a sharp knife or a handheld slicer. Soak them in ice water and set aside for 30 minutes. Drain and dry with a dishcloth. Fry in very hot oil, until golden on both sides (pay attention, process is quite fast). Drain on paper towel, season with salt and serve.
MARINATED NEW POTATOES (Conserva de batata-bolinha)
10 servings
40 minutes, plus marinating time
Easy
• 1 KG NEW POTATOES, COOKED UNPEELED
• 2 ONIONS
• 3 CLOVES GARLIC
• 2 GREEN BELL PEPPERS
• 4 GREEN TOMATOES, SEEDED
• 1 BUNCH PARSLEY
• 1 CUP OLIVE OIL
• ½ CUP VINEGAR
• SALT AND GROUND PEPPER TO TASTE
Pierce the potatoes, so seasoning can penetrate them, and place in a bowl. Pulse-process or coarsely chop onion, garlic, bell pepper, tomato and parsley. Add the mixture to the potatoes, along with olive oil, vinegar, salt, and ground pepper. Mix well. Let it rest in the fridge for 24 hours. Serve chilled (it can be stored for 5 days in the fridge).
PICKLED VEGETABLES (Conserva de legumes)
1 preserving jar
15 minutes, plus marinating time
Easy
• ½ BOTTLE APPLE CIDER VINEGAR
• 1 ½ CUP SUGAR
• ½ JAPANESE CUCUMBER, CUT INTO SLICES
• ½ CARROT, CUT INTO SLICES
• ½ DAIKON RADISH, CUT INTO SLICES
• 1 CUP CAULIFLOWER FLORETS
• 1 PINCH SALT
Heat the vinegar with 1½ cup of water and sugar. Bring to a boil and turn off the heat. Add the vegetables in this hot broth, season with salt and allow to cool. Transfer to a glass jar sterilized with boiling water and let it marinate for at least 48 hours before serving.
PICKLED QUAIL EGGS (Conserva de ovo de codorna)
10 servings
10 minutes
Fácil
• 30 QUAIL EGGS
• 100 ML WHITE VINEGAR
• 1 TEASPOON SALT
• 1 TEASPOON RED PEPPER FLAKES
• 1 TEASPOON DRIED OREGANO
• 1 DRIED BAY LEAF
• 1 PINCH GROUND WHITE PEPPER
Boil eggs for 6-7 minutes, until they are completely cooked. Unpeel and set aside in a bowl. Wash them in filtered water to remove any possible piece of shell left behind and drain on paper towel. Sterilize a preserving jar and fill half of it with vinegar. Complete with 100 ml of water. Add all seasoning, mix well and add little eggs. Close the lid and keep in the fridge until serving time.
PICKLED PEPPERS IN CACHAÇA, OLIVE OIL AND VINEGAR (Conserva de pimenta na cachaça, no azeite e no vinagre)
10 servings (each)
20 minutes (each), plus preparation one day before
Easy
CACHAÇA
• 500 G VARIED PEPPERS
• 4 CUPS CACHAÇA
• 1 TABLESPOON SALT
• 4 CLOVES GARLIC, SMASHED
OLIVE OIL
• 500 G MIXED PEPPERS
• 4 CUPS EXTRAVIRGIN OLIVE OIL
• 4 CLOVES GARLIC, SMASHED
VINEGAR
• 500 G HOT PEPPERS (DE-CHEIRO, MALAGUETA AND DEDO-DE-MOÇA)
• 1 CUP, PLUS 2 TEASPOONS SALT
• 750 ML VINEGAR
• 2 TABLESPOONS SUGAR
• 1 SPRIG THYME
• 4 CLOVES GARLIC, SMASHED
For pickled peppers in cachaça or olive oil, the recipe is quite the same. Wash and pat dry the pepper. Remove stems and set aside overnight on paper towel, to dry completely. Put all ingredients in a sterilized jar, leaving 1,5 cm of headspace. Wipe the top with a paper towel, screw on the jar lid and keep in the refrigerator for at least 30 days before consumption.
For vinegar pickled peppers, put the pepper on a brine solution made with 1 litre of water and 1 cup of salt; cover with a clean dish cloth and let aside for 8 hours. Drain, rinse under running water and pat dry with a dish cloth. Poke a bunch of holes with a fork and transfer to a sterilized jar. Heat the vinegar, 250 ml of water, 2 tablespoons salt, sugar, garlic and thyme for 5 minutes, over a medium heat. Pour in the liquid and leave 1 cm of headspace. Allow to cool, screw on the jar lid and store it in room temperature, away from light exposure, in a cool, dry place, for 3 months, at most.
SHRIMP COCKTAIL (Coquetel de camarão)
6 servings
40 minutes
Fácil
• 1 EGG YOLK
• 1 TABLESPOON MUSTARD
• ½ BOTTLE CORN OIL
• JUICE OF 1 LIME
• 1 TABLESPOON HOMEMADE KETCHUP
• 20 ML COGNAC
• ½ CUP WHITE WINE
• 1 CELERY STALK
• ½ ONION
• ½ CARROT
• 1 BAY LEAF
• 600 G MEDIUM-SIZED SHRIMPS, CLEANED
• ½ BUNCH PARSLEY, FINELY CHOPPED
• SALT AND GROUND PEPPER TO TASTE
For the sauce, combine yolk and mustard. Pour the oil in a steady stream, whisking with a wire whip, until you have a mayonnaise. Add lime juice, ketchup and cognac. Stir well, season with salt and ground pepper and set aside. Heat ½ litre of water. At the boiling point, add wine, vegetables, bay leaf, and salt to taste. Cook the shrimp in this broth for 2 minutes. Serve the sauce with the shrimp and garnish with parsley.
BRAZILIAN CHICKEN CROQUETTE (Coxinha de galinha)
20 coxinhas
2 hours
Medium/difficult
• 150 G BUTTER
• 1 TABLESPOON SALT
• 3⅓ CUP ALL-PURPOSE FLOUR
• 4 TABLESPOONS OLIVE OIL
• ½ ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• 500 G CHICKEN BREAST, COOKED AND SHREDDED
• 1 TEASPOON TOMATO PASTE
• ½ BUNCH PARSLEY, CHOPPED
• 4 EGGS
• 4 CUPS DRIED BREADCRUMBS
• CORN OIL, FOR FRYING
Heat 1 litre of water with butter and salt. At boiling point, pour the flour all at once, stirring constantly, until dough starts to pull away from the bottom. Remove from heat and set aside. Heat the olive oil and sauté onion and garlic. Add the chicken and tomato paste, stir well and salt to taste. Add the parsley and remove from heat. Roll the dough into little balls and flatten into discs with your fingertips. Add the chicken filling, bring the edges together and shape the coxinhas (they must look like little pears). Dip them in the beaten egg, then coat in breadcrumbs. Fry in hot oil until golden. You can also add creamy requeijão (Brazilian cheese spread) to the filling, if you like.
IN DETAIL
Although French people have been preparing "croquette de poulet" since the 19th century, this beloved Brazilian appetizer made with shredded and seasoned chicken was born in São Paulo in the 1920s, near factories’ gates. People from Minas Gerais state incorporated requeijão into the filling.
BEEF CROQUETTE (Croquete de carne)
20 croquettes
1h20
Fácil
• ⅓ ONION, CHOPPED
• 1 CLOVE GARLIC
• 2 TABLESPOONS OLIVE OIL
• 2 CUPS BRAISED BEEF, SHREDDED
• 3 TABLESPOONS BUTTER
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 1 CUP MILK
• 2 TABLESPOONS PARSLEY, CHOPPED
• SALT TO TASTE
FOR COATING
• 1 CUP ALL-PURPOSE FLOUR
• 2 EGGS
• 1 CUP DRIED BREADCRUMBS
• 1 BOTTLE CORN OIL, FOR FRYING
Sauté onion and garlic in olive oil, until golden. Stir in the beef and set aside. In the same pan, melt the butter and add 3 tablespoons of all-purpose flour, stirring constantly to avoid lumps. Mix well and cook for about 4-5 minutes, until it starts to smell like cookie. Add milk, parsley, the reserved meat and salt to taste. Cook over low heat until thickens and let stand. Shape the dough into little cakes, coat in all-purpose flour, then dip them in beaten eggs and, finally, coat in breadcrumbs. Fry in hot oil.
IN DETAIL
Croquettes’ origins are European. They were brought to Brazil by Portugal, where it can be eaten as a main dish, sided by rice and potatoes. In Brazil, it has found its place at parties and display counters of bars and bakeries.
SHRIMP, CHICKEN AND HEART OF PALM 'EMPADINHAS' (Empadinhas de camarão, frango e palmito)
12 units (of each)
50 minutes
Medium
FOR THE DOUGH:
• 500 G ALL-PURPOSE FLOUR
• 300 G BUTTER
• 1 EGG AND 2 YOLKS
• A DASH SALT
For the dough, mix the flour, butter, and salt, until it becomes crumbly. Add the egg and, while mixing, slowly put in 143 ml of water, until the dough is soft and no longer sticks to your hands. Allow it to rest for 1 hour at room temperature while you prepare the filling. Roll out the dough with a rolling pin, creating the base and the top of the crust for the empadas. Put the bases in small pastry cups, put in the filling and cover with the top. Brush with the yolk and bake for 15 minutes at 180°C, or until golden.
SHRIMP FILLING
• 500 G MEDIUM SHRIMPS, CHOPPED
• JUICE OF 1 LIME
• ½ ONION, DICED
• 2 GARLIC CLOVES
• 2 TOMATOES, CHOPPED
• 2 TABLESPOONS OLIVE OIL
• 1 TEACUP SHRIMP STOCK (MADE WITH THE SHRIMP'S SHELLS)
• ½ TEACUP CHOPPED GREEN OLIVES
• ¼ BUNCH PARSLEY, CHOPPED
• SALT AND BLACK PEPPER TO TASTE
Season the shrimp with the lime juice, salt, and black pepper. Braise the onion, garlic, and tomatoes in olive oil. Add the shrimps and the stock; cook until it reduces to about half and is creamier. Add the olives and parsley and put the filling into the empadas.
HEART OF PALM FILLING
• 750 G PEACH PALM
• 1 TABLESPOON OLIVE OIL
• 2 TABLESPOONS BUTTER
• ¼ ONION, DICED
• 1 GARLIC CLOVE
• 2 PEELED AND DESEEDED TOMATOES, CHOPPED
• 1 TABLESPOON ALL-PURPOSE FLOUR
• 1 TEACUP MILK
• ¼ BUNCH PARSLEY, CHOPPED
• SALT AND BLACK PEPPER TO TASTE
Season the heart of palm with olive oil, salt, and black pepper. Wrap in aluminium foil and bake at 180°C for 30 minutes, or until tender. Dice and set aside. Heat up the butter and braise the onion with the garlic and tomato, until they whiter. Add the all-purpose flour and cook for a bit, stirring constantly to prevent lumps. Add the milk, cook until it's creamy, then add the diced heart of palm. Adjust the seasoning, sprinkle with parsley and remove from the heat.
• CHICKEN FILLING
• 500 G BONELESS CHICKEN BREAST
• JUICE OF 1 LIME
• 3 TABLESPOONS OLIVE OIL
• ½ ONION, DICED
• 2 GARLIC CLOVES, MINCED
• 2 TOMATOES, CHOPPED
• ½ BUNCH PARSLEY, CHOPPED
• 1 TABLESPOON BUTTER
• 1½ TABLESPOON ALL-PURPOSE FLOUR
• 1½ TEACUP MILK
• SALT AND BLACK PEPPER TO TASTE
Season the chicken with the lime juice, salt, and black pepper. Fry in olive oil until lightly golden. Remove the chicken; braise the onion, garlic, and tomato in the same pot. Bring back the chicken, cover with water and cook until tender (add more water if necessary). Shred the meat and season with parsley. In another pot, melt the butter and braise the shredded chicken with the seasoning. Add the flour and stir. Add the milk and stir thoroughly; cook until creamy. Cook over low heat for another 5 minutes, then remove from the heat, allow to cool down, and fill the empadas.
IN DETAIL
What's the origin of the empadinha? Could it be that the pie shrunk so it would fit into the trays of parties? Or did the appetizer grow to become a pie? In any case, empadinha became the official savoury snack of Brazilian parties, and it's a mandatory staple of joints and bars in São Paulo.
STEAK BITES (Filé aperitivo)
6 servings
30 minutes
Fácil
• 500 G BEEF TENDERLOIN (OR TOP SIRLOIN BUTT, TRI-TIP OR STRIP LOIN), CUT INTO STRIPS
• 1 TABLESPOON OLIVE OIL
• 3 CLOVES GARLIC
• 1 TEASPOON VINEGAR
• 1 ONION, FINELY SLICED
• 1 TABLESPOON WORCESTERSHIRE SAUCE (OPTIONAL)
• CORN OIL
• SALT AND GROUND PEPPER TO TASTE
Season the meat with olive oil, garlic, vinegar, salt and ground pepper. Heat the oil in a griddle or a large skillet and fry the steak bites, without stirring, for 2 minutes. Then stir-fry for 2 more minutes. Add onion and sauté, stirring constantly, until golden. To finish, add Worcestershire sauce, heat for about 1 minute and turn off the heat. Serve with French rolls and vinagrete (fresh tomato and onion salsa).
DEEP-FRIED CHICKEN BITES (Frango à passarinho)
4 servings
40 minutes
Fácil
• 1 WHOLE CHICKEN, CUT INTO 22 PIECES OF THE SAME SIZE
• JUICE OF 2 LIMES
• 6 CLOVES GARLIC
• CORN OIL, FOR FRYING
• ½ CUP PARSLEY, CHOPPED
• SALT AND PEPPER TO TASTE
Season the chicken with lime juice, 2 crushed garlic cloves, salt and ground pepper; marinate for 15 minutes. Meanwhile, chop the remaining cloves of garlic into little cubes and fry over low heat in 1 tablespoon of oil, be careful not to burn it; set aside. Heat the oil to 150-160°C (medium heat) and fry the chicken pieces for 10 minutes, until light golden. Remove and drain on paper towel. Heat the oil a little more and fry the chicken again, now until it gets a golden brown crispy skin. Remove, drain and combine with fried garlic and chopped parsley.
IN DETAIL
A literal translation of “pollo all’uccelletto”, this hand-held snack became popular in Brazil in the 1950s, especially in Italian restaurants. At Triângulo Mineiro (Minas Gerais’ state area, between Grande and Parnaíba rivers), it is boned and served with cheese. In Salvador (Bahia state's capital), it is called "frango à passarinha", named after "passarinha", a snack made with beef spleen fried in dende oil.
BROADBAND ANCHOVY WITH TAPIOCA (Ginga com tapioca)
4 servings
40 minutes
Fácil
• 500 G TAPIOCA GOMA (HYDRATED TAPIOCA STARCH)
• ½ FRESHLY GRATED COCONUT
• 16 BROADBAND ANCHOVIES
• 1½ MANIOC FLOUR, FOR COATING
• 4 TABLESPOONS DENDE OIL
• SALT TO TASTE
Combine goma and coconut. Pass the mixture through a sieve, so the tapioca dough is very soft. Heat a non-stick frying pan over low heat, add some dough and spread it with the back of a spoon, to cover the bottom evenly. Fry for 2-4 minutes, or until you get a sort of a pancake, with edges pulling away from the pan. Flip it and fry for 1 more minute. Season the broadband anchovies with salt and skewer the fish using wooden skewers broken in half. Coat in manioc flour and fry in very hot dende oil. When fish is golden, remove and stuff the tapioca pancake with it, leaving the tip of the skewer out.
FISH BITES WITH TARTAR SAUCE (Isca de peixe com molho tártaro)
4 servings
20 minutes
Easy
• 500 G GROUPER OR ACOUPA WEAKFISH
• JUICE OF 1½ LIME
• 1 EGG YOLK
• 1 TABLESPOON MUSTARD
• ½ BOTTLE CORN OIL
• ¼ BUNCH PARSLEY, CHOPPED
• ¾ CUP PICKLED VEGETABLES
• 1 CUP ALL-PURPOSE FLOUR
• 1 BEATEN EGG
• 2 CUPS CORNMEAL
• CORN OIL, FOR FRYING
• SALT AND GROUND PEPPER TO TASTE
Cut the fish into strips and season with the juice of 1 lime, salt and ground pepper. Meanwhile, prepare the tartar sauce: whisk the egg yolk with the mustard and pour the oil in a steady stream, whisking non-stop with a wire whip, until you get a mayonnaise. Season with the juice of ½ lime, salt and ground pepper. Add parsley and pickled vegetables finely chopped. Coat the fish in all-purpose flour, dip in beaten egg and coat in cornmeal. Fry in preheated oil and serve with the sauce.
FRIED LAMBARI (Lambari frito)
4 servings
40 minutes
Medium
• 500 G LAMBARI (SMALL FRESHWATER FISH)
• 150 G CORNMEAL, FOR COATING
• 2 LITRES CORN OIL, FOR FRYING
• LIME TO TASTE
• SALT TO TASTE
Clean the lambari and make 10 to 12 slits in the fish skin. Salt to taste. Coat in cornmeal and toss them in a sieve to remove the excess coating. In a deep pot (10 cm high x 24 cm diameter) or medium pan, heat the oil to 180°C and fry the lambari for 10 minutes, or until it gets firm and dry; golden, but not brown. Drain on paper towel and serve with lime to taste.
IN DETAIL
This appetizer comes from the tradition of coating and frying freshwater fish, in order to soften the strong taste from small dams. According to their size, you can put the whole fish in the pan – fish bones and all.
THICK LUCINE CLAM (Lambreta)
6 servings
30 minutes
Easy
• ¼ CUP OLIVE OIL
• 1 ONION, CHOPPED
• 2 TOMATOES, CHOPPED
• JUICE OF 2 LIMES
• ¼ CUP CORIANDER, CHOPPED
• 3 KG THICK LUCINE CLAMS
• SALT TO TASTE
In a large pan, pour olive oil and add onion, tomato, salt and lime juice. Stir-fry for 5 minutes, mixing constantly. Add coriander, 4 cups of water and the thick lucine clams. Cover and cook until all clams open up (discard any clams that have not opened, they may be unfit for consumption). Remove the clams with a skimming ladle and serve with the broth, hot or cold, separately.
CACHAÇA SAUSAGE (Linguiça na cachaça)
4 servings
25 minutes
Easy
• 500 G ARTISAN SAUSAGE
• 3 TABLESPOONS OLIVE OIL
• 1 ONION, SLICED
• 1 TABLESPOON VINEGAR
• 40 ML ARTISANAL CACHAÇA (BRAZILIAN SPIRIT MADE WITH SUGAR CANE)
• ½ BUNCH PARSLEY, CHOPPED
• 1 PINCH SALT AND ANOTHER OF GROUND PEPPER
Brown all sides of the sausage in hot olive oil. Remove from the pan, cut into slices and return to the frying pan to brown a little more and cook inside. Set aside. Using the same pan, stir-fry onion over low heat, until soft. Season with salt, ground pepper, and vinegar. Stir in the sausage and add cachaça. Let some of the liquid evaporate, add chopped parsley and serve.
FRIED CALAMARI (Lula à dorée)
4 servings
20 minutes
Easy
• 12 MEDIUM-SIZED SQUIDS, WITHOUT TENTACLES
• JUICE OF 2 LANGPUR LIMES
• 1 CUP ALL-PURPOSE FLOUR
• CORN OIL, FOR FRYING
• SALT AND PEPPER TO TASTE
Clean and wash very well the squid bodies. Cut into rings, season with lime juice, salt and ground pepper. Put the flour inside a plastic bag and add calamari rings. Close it tightly and shake to coat the squid completely in the flour. Heat the oil and fry the rings quickly, around 1 minute. Drain on paper towel and serve with tartar sauce.
FRIED BROADBAND ANCHOVY (Manjubinha frita)
6 servings
10 minutes
Easy
• 1 KG FRIED BROADBAND ANCHOVIES, CLEANED AND EVISCERATED
• JUICE OF 2 LIMES
• 3 CUPS ALL-PURPOSE FLOUR
• CORN OIL, FOR FRYING
• SALT AND PEPPER TO TASTE
Season the fish with lemon juice, salt and ground pepper. Coat in flour and fry in hot oil until golden (another option is to coat them in fubá mimoso, fine maze flour). Serve immediately with tartar sauce or homemade mayonnaise.
CHICKEN GIZZARD (Moela na cerveja escura)
4 servings
4 hours
Easy
• 1 KG CHICKEN GIZZARD
• 3 RED HOT PEPPERS
• 3 TINS DARK BEER
• ½ ONION, CHOPPED
• 3 CLOVES GARLIC
• 2 TABLESPOONS CORN OIL
• ½ BUNCH CORIANDER, CHOPPED
• SALT TO TASTE
Clean the chicken gizzard very carefully and wash under running water. Chop the red hot peppers, combine the meat and cover with beer; let marinate for 1h30. Remove the chicken gizzard and reserve the brine. Sauté onion and garlic in oil, add chicken gizzard and brown on all sides. Pour in the reserved brine and cook over medium heat, covered, until meat is tender. Uncover and cook until the sauce has reduced by half. Season with salt and finish with the coriander. Serve with bread or plain rice.
OYSTER AU GRATIN (Ostra gratinada)
4 servings
1 hour
Easy
• 3 CUPS MILK
• ½ ONION
• 1 BAY LEAF
• 2 CLOVES
• 2 TABLESPOONS UNSALTED BUTTER
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 1 PINCH GROUND NUTMEG
• 16 FRESH OYSTERS
• 1 CUP GRATED PARMESAN CHEESE
• SALT TO TASTE
Prepare the béchamel sauce: boil the milk with onion, bay leaf and cloves. Melt the butter, add all-purpose flour and stir until it smells like cookie. Add the boiled milk gradually, stirring constantly to avoid lumps. Season with salt and ground pepper; set aside. Open the oysters carefully and season with a pinch of salt. Cover with béchamel sauce, sprinkle Parmesan cheese and take it to the oven for 6-7 minutes, until cheese is melted and golden. Serve immediately.
COLOURED EGG (Ovo colorido)
12 eggs
30 minutes
Easy
• 12 WHITE EGGS
• 1½ TABLESPOON VINEGAR
• 2 TABLESPOONS GROUND TURMERIC
• 1 CUP BEETROOT, GRATED
• 1 CUP SPINACH, FINELY CHOPPED
Divide eggs between 3 bowls; cover with water and add ½ tablespoon of vinegar in each bowl. In one bowl, add ground turmeric. In the other one, add beetroot and, in the last one, put the chopped spinach. Keep in the fridge for 30 minutes. Transfer the content of each bowl to separated saucepans. Cook for 12 minutes, drain and place the eggs in a glass container, unpeeled. Serve them peeled or unpeeled.
IN DETAIL
There is a recurrent discussion in the counter of botecos: how coloured eggs were created? And everybody seems to have an explanation for it – usually connected with jokes. In fact, the first coloured eggs came from the practice of boiling the ingredients along with pre-cooked sausages. And then with onions. And beetroot. And...
BRAZILIAN HAND PIE (Pastel assado)
20 servings
40 minutes
Easy
• 2½ CUPS ALL-PURPOSE FLOUR
• 1 TEASPOON BAKING POWDER
• 3 EGGS
• 1 TABLESPOON BUTTER
• 1 TABLESPOON CORN OIL
• 4 TABLESPOONS MILK
• 1 TEASPOON CACHAÇA
• 400 G MEAT OR CHICKEN FILLING
• 2 EGGS, FOR BRUSHING THE DOUGH
• SALT
Sieve flour and baking powder. Make a well in the center and add eggs, butter, oil, milk and salt. Mix very well and add cachaça. Knead the mixture until you have a smooth dough. Roll out the dough on a clean flour-dusted surface and cut circles using a 10 cm pastry cutter. Place 1 tablespoon of filling in the middle of each circle, fold over like a half moon and pinch edges to seal. Brush the pies with beaten eggs and bake in preheated oven at 180°C for 20 minutes, until golden.
BRAZILIAN FRIED TURNOVERS (Pastel de camarão, carne e palmito)
10 fried turnovers (of each filling)
1h20
Medium/difficult
DOUGH
• 4 CUPS ALL-PURPOSE FLOUR
• 1 TABLESPOON SALT
• 1 TABLESPOON CORN OIL
• 40 ML CACHAÇA
• 1 BOTTLE CORN OIL, FOR FRYING
Mix 3 cups of flour with the salt. Make a well in the centre and gradually pour in 400 ml of water, incorporating the ingredients with the hands. Add the oil and mix until smooth. Combine the cachaça. Dust the remaining flour over a clean surface and knead the mixture until you have an elastic and not sticky dough. Cover with a cloth and set aside for 30 minutes. Roll out the dough with a cylinder or rolling pin and cut into desired size. Add the filling and fry in oil at 180°C.
SHRIMP FILLING
• 500 G MEDIUM-SIZED SHRIMP, CLEANED AND CHOPPED
• JUICE OF 1 LIME
• ½ ONION, CHOPPED
• 2 CLOVES GARLIC
• 2 TOMATOES, CHOPPED
• 2 TABLESPOONS OLIVE OIL
• SHRIMP BROTH (MADE WITH SHRIMP SHELLS)
• ½ CUP GREEN OLIVES, CHOPPED
• ¼ BUNCH PARSLEY, CHOPPED
• 1 RECIPE DOUGH FOR PASTEL
• SALT AND PEPPER TO TASTE
Season shrimp with lime juice, salt and ground pepper. Set aside. Stir-fry onion, garlic and tomato in olive oil. Add the shrimp and broth (1 cup). Let it reduce by half, until gets creamier. Add olives and parsley. Stuff the dough with it and fry the pastéis.
• MEAT FILLING
• 500 G GROUND BEEF KNUCKLE
• 3 TABLESPOONS CORN OIL
• ½ ONION
• 3 CLOVES GARLIC
• ½ CUP BLACK OLIVES, CHOPPED
• 4 EGGS, BOILED AND CHOPPED
• ½ BUNCH PARSLEY, CHOPPED
• 1 RECIPE DOUGH FOR PASTEL
• SALT AND GROUND PEPPER TO TASTE
Season meat with salt and ground pepper and stir-fry in oil, until golden brown. Stir in onion and garlic. Add olives, eggs and parsley. Mix gently, taking care not to smash the eggs. Take off the heat, stuff the dough with it and fry the pastéis.
HEARTS OF PALM FILLING
• 750 G FRESH PEACH PALM HEARTS
• 1 TABLESPOON OLIVE OIL
• 2 TABLESPOONS BUTTER
• ¼ ONION, CHOPPED
• 1 CLOVE GARLIC
• 2 TOMATOES, PEELED, SEEDED AND CHOPPED
• 1 TABLESPOON ALL-PURPOSE FLOUR
• 1 CUP MILK
• ¼ BUNCH PARSLEY, CHOPPED
• 1 RECIPE DOUGH FOR PASTEL
• SALT AND PEPPER TO TASTE
Season the palm hearts with olive oil, salt and ground pepper. Wrap in aluminium foil and take it to the oven at 180°C for 30 minutes, or until tender. Chop it and set aside. Melt the butter and sauté the onion, garlic and tomato until soft. Add flour and let it cook for a while, stirring constantly to avoid lumps. Stir in the milk and cook until creamy; add the palm hearts. Adjust seasoning, sprinkle parsley and take off the heat. Stuff the dough with it and fry pastéis.
COOKED PARANÁ PINE NUT (Pinhão cozido)
8 servings
2 hours
Easy
• 1 KG PARANÁ PINE NUTS
• 1 TABLESPOON SALT
Wash clean the pine nuts in running water and cook in salted water for about 2 hours – or 30 minutes in a pressure cooker.
MANIOC KIBBEH (Quibe de mandioca)
20 kibbehs
45 minutes
Medium
• 1 KG MANIOC, CENTRAL WOODY FIBER REMOVED
• 1 CUP BULGUR WHEAT
• 3 TABLESPOONS CORN OIL
• ½ ONION, CHOPPED
• 3 CLOVES GARLIC
• 500 G GROUND MEAT (BEEF KNUCKLE)
• ½ BUNCH MINT, CHOPPED
• 1 TABLESPOON BUTTER
• 4 TABLESPOONS RICE FLOUR
• 3 EGGS, BEATEN
• 2 CUPS FINE MANIOC FLOUR, TOASTED
• CORN OIL, FOR FRYING
• SALT AND PEPPER TO TASTE
Cook manioc in a small amount of salted water, until it gets pretty dry. For the filling, hydrate de bulgur wheat and set aside. Heat the oil and sauté onion and garlic. Add meat, let the liquid evaporates and season with salt, ground pepper and mint. Combine the bulgur wheat and set aside. Mash the manioc until you get a nice firm dough. Add butter and rice flour, mixing until smooth. Roll the dough into same-sized little balls, make a cavity and stuff them with the meat filling. Shape the kibbehs like rugby balls, dip them in the beaten eggs and coat in manioc flour. Fry in heated oil until lightly golden.
MEAT RISSOLE (Rissole de carne)
20 rissoles
2 hours
Medium
• 150 G BUTTER
• 1 TABLESPOON SALT
• 3⅓ CUPS ALL-PURPOSE FLOUR
• 700 G GROUND BEEF KNUCKLE
• 3 TABLESPOONS CORN OIL
• 3 CLOVES GARLIC
• ½ ONION, CHOPPED
• ½ CUP BLACK OLIVES, CHOPPED
• ¼ BUNCH PARSLEY, CHOPPED
• 4 EGGS, BEATEN
• 2 CUPS DRIED BREADCRUMBS
• CORN OIL, FOR FRYING
• SALT AND GROUND PEPPER TO TASTE
Heat 1 litre of salted water with the butter. At boiling point, pour the flour all at once in the pan, stirring constantly, until the dough starts to pull away from the bottom. Remove and set aside. Season meat with salt and ground pepper; stir-fry in corn oil until golden brown. Stir in the garlic and onion. Add the olives and parsley, stir a little bit and take off the heat. Roll out the dough to 0,5 cm thick and cut with a round pastry cutter. Add the filling and fold over like a half moon. Dip the rissoles in the beaten egg, coat in dried breadcrumbs and fry in preheated oil, until lightly golden.
FRIED SARDINE (Sardinha frita)
10 servings
30 minutes
Easy
• 10 OPENED AND CLEANED SARDINES
• 2 CLOVES GARLIC, CHOPPED
• ½ CUP ALL-PURPOSE FLOUR
• CORN OIL, FOR FRYING
• 2 LIMES
• SALT AND GROUND PEPPER TO TASTE
Run sardines under cold water to wash them and season with garlic, salt and pepper. Coat them in flour, shake gently to remove the excess flour, and fry them in hot oil. Drain the sardines on paper towel and serve with lime slices.
PORK CRACKLING – CHICHARRÓN (Torresmo)
4 servings
5 hours, plus time for draining
Medium
• 1 PORK BELLY (2 KG)
• SALT AND GROUND PEPPER TO TASTE
• CORN OIL OR LARD, FOR FRYING
Make parallel diagonal lines across the skin side of the pork, and season with salt and pepper, rubbing. Place it over a baking rack, with the skin upside down, and let it drain overnight inside the fridge. On the next day, take it to the oven at 180°C for 1h30, until golden and dry. Cut it into large dices and let stand. Heat the oil and fry the pork pieces until golden and crispy.
IN DETAIL
With feijoada, pork cracklings are served in dry, small chunks. As a robust appetizer, it is better if the pork belly is prepared in strips, with crunchy skin and juicy meat.