RICE
BIRO-BIRO RICE (Arroz biro-biro)
10 servings
10 minutes
Easy
• 250 G BACON, FINELY DICED
• 1 ONION, CHOPPED
• 4 EGGS
• 4 CUPS LONG-GRAIN RICE, COOKED
• 1 CUP SHOESTRING POTATO
• 2 TABLESPOONS PARSLEY, CHOPPED
Fry the bacon until it gets crispy; set aside. Discard half of the fat, reheat the remaining and sauté the onion. Add the eggs and stir, to get creamy. Add the cooked rice and mix together. Add potato sticks and mix tenderly. Bring together parsley and stir again. Serve it immediately.
IN DETAIL
This recipe was a collaborative creation in the 1980s, at Rodeio steakhouse in São Paulo, during a rendez-vous with adman Washington Olivetto and journalist Thomaz Souto Corrêa. The maître accepted the unusual order and voilà: the dish was created, named after a charismatic Corinthians’ midfielder of those times.
WHITE RICE (Arroz branco)
6 servings
30 minutes
Easy
• ½ ONION, CHOPPED
• 2 GARLIC CLOVES, CHOPPED
• 2 TABLESPOONS CORN OIL
• 2 CUPS LONG-GRAIN WHITE RICE
• SALT TO TASTE
Sauté the onion and garlic in oil, until soft. Add rice and fry, coating the grains with oil. Pour in 4 cups of hot water, season with salt and cook over medium-high heat, covered. When water reduces by half, lower the heat and wait it to drain. Turn off the heat and let stand for 5 minutes, still covered, before serving.
IN DETAIL
It’s known that Brazil had a wide variety of native rice, even before the Discovery. However, it was not appreciated. Cultivation and consumption only began in the 18th century, after it got popular in Portugal and among other European countries, thanks to the Arabs. In Tupian language, there is no specific name for rice, known as auati-i, or “water corn”, reports Câmara Cascudo. Most common varieties I’ve noticed at Brazilian tables, during my expeditions throughout the country, were long-grain, short-grain and red rice.
TURMERIC RICE (Arroz com açafrão-da-terra)
4 servings
20 minutes
Easy
• 1 TABLESPOON VEGETABLE OIL
• 1 GARLIC CLOVE, CHOPPED
• 1 CUP LONG-GRAIN RICE
• 1 TABLESPOON TURMERIC
• SALT TO TASTE
Heat the oil and stir-fry the garlic. Add rice and fry for 2 minutes. Add 2 ½ cups of water and turmeric, season with salt and cook until tender. Serve hot.
BROCCOLINI RICE (Arroz com brócolis)
10 servings
25 minutes
Easy
• BOUQUETS OF 1 BUNCH FRESH BROCCOLINI
• 1 TABLESPOON OLIVE OIL
• 1 TABLESPOON BUTTER
• 1 TABLESPOON GARLIC, CHOPPED
• 1¼ CUP LONG-GRAIN WHITE RICE, COOKED
• SALT TO TASTE
Steam broccolini for about 7 minutes, until cooked, but firm to the bite (al dente). Dice the bouquets. Heat olive oil and butter, and add garlic. Combine with the broccolini, stir altogether and add cooked rice. Season with salt and serve hot.
PEQUI RICE (Arroz com pequi)
6 servings
50 minutes
Easy
• 3 TABLESPOONS CORN OIL
• ½ ONION, CHOPPED
• 1½ CLOVE GARLIC, CHOPPED
• 18 PEQUIS (SOUARI NUTS)
• 2½ CUPS LONG-GRAIN RICE
• SALT TO TASTE
Heat the oil and stir in onion and garlic. Add pequi, stir a little and cover with water. Cook under low heat until there is just about 1,5 cm of liquid left. Combine with the rice, add 4 cups of hot water, season with salt and cook until tender. Serve hot.
IN DETAIL
Those who are not familiar to pequi – in Tupian, “skin full of thorns” – can end up with the mouth covered in thorns. A typical fruit of Cerrado, one of the richest Brazilian biomes, fresh pequi is responsible for the yellowish colour of this recipe, a traditional dish in Goiás and Mato Grosso, where pequi liqueur is also produced.
TUCUMÃ RICE (Arroz com tucumã)
6 servings
30 minutes
Easy
• 2 TABLESPOONS CORN OIL
• 3 GARLIC CLOVES, CRUSHED
• 2¾ CUPS LONG-GRAIN RICE
• 60 G TUCUMÃ, SLICED
• SCALLIONS, CHOPPED
• SALT TO TASTE
Heat the oil and stir-fry the garlic. Add rice, season with salt and pour in boiling water. Add tucumã and cook until tender. Mix with scallions and serve.
COCONUT RICE (Arroz de coco)
6 servings
30 minutes
Easy
• ½ ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• 2 TABLESPOONS CORN OIL
• 2 CUPS LONG-GRAIN WHITE RICE
• 2 CUPS COCONUT MILK
• COCONUT MEAT IN CHUNKS, TO TASTE
• SALT TO TASTE
Sauté onion and garlic, until tender. Add rice and fry, coating the grains with oil. Pour in 4 cups of hot water, season with salt and cook over medium-high heat, with the pan covered. When grains are cooked, add coconut milk and mix. Serve with chunks of fresh coconut meat.
CUXÁ RICE (Arroz de cuxá)
6 servings
2h10
Easy
• 2 BUNCHES ROSELLE
• 3 CUPS DRIED SHRIMP
• 2 TABLESPOONS CORN OIL
• ½ ONION, CHOPPED
• ½ YELLOW BELL PEPPER, CHOPPED
• 3 PIMENTAS-DE-CHEIRO (CAPSICUM CHINENSE), CHOPPED
• 2½ CUPS LONG-GRAIN WHITE RICE
Cook the roselles for 1h30, or until tender. Dice and set aside. Remove heads and legs of dried shrimps and desalt in three steps, pouring in hot water and discarding each time – keep the last amount of water for later. Heat the oil and sauté the onion, until tender. Add bell pepper, pimenta-de-cheiro and 2 cups of dried shrimps. Add rice to combine, stir-frying, and adding the last water from desalting (check if it’s not too salty). If necessary, complete with lukewarm water. Cook until tender and finish adding the remaining dried shrimp.
IN DETAIL
Also known as caruru-azedo (sour amaranth), quiabo-azedo (sour okra), azedinha (sorrel), rosélia or rosela, roselle is the soul of this dish. Endemic vegetable in Guinea, it gives colour and taste to rice “cuchá, cuxá, cuxã, Maranhão state proud”, as put by Câmara Cascudo.
MILKY RICE (Arroz de leite)
6 servings
40 minutes
Easy
• 1 CUP LONG-GRAIN RICE
• 5 CUPS MILK
• ¾ CUP WHIPPING CREAM
• SALT TO TASTE
Combine rice with milk, 1 cup of water and salt to taste. Cook over medium heat for 25 minutes. When it is almost done, reduce the heat, add whipping cream and cook for 2 minutes more. Serve hot.
RICE COUSCOUS (Cuscuz de arroz)
4-6 servings
40 minutes
Easy
• 500 G FLAKED RICE FLOUR
• 1 TABLESPOON BUTTER
• 2 TABLESPOONS CORN OIL
• 1 COCONUT, GRATED
• 1 PINCH SALT
• 5 TABLESPOONS MILK
• 2 CUPS COCONUT MILK
Combine flaked rice flour, butter, oil, coconut and salt. Add milk gradually, until you have a very moist crumble mixture. Reserve for 30 minutes. Transfer to a cuscuzeira (a clay bowl with holes in the bottom) and steam the dough until cooked – insert a fork in the dough, it must come out clean. Pour coconut milk over it and serve.
BEANS
HOMEMADE BEANS (Feijão caseiro)
16 servings
2 hours
Easy
• 1 KG PINTO BEANS
• 1 LARGE ONION, CUT IN HALF
• 2 BAY LEAVES
• 4 GARLIC CLOVES
• 4 TABLESPOONS CORN OIL
• SALT TO TASTE
Measure two parts of water to cook all beans and cook over medium heat, with onion and bay leaves. When beans are ready and the liquid thickens, reduce the heat. Remove the onion and blend it with garlic on a blender, in order to get a paste. Heat the oil and stir the paste. Add the beans. Season with salt and, if you want a thicker sauce, let it simmer a little longer.
IN DETAIL
Maybe there is just one thing in common between all home-cooked beans recipes in the country: the ritual of sorting out the grains, practice that named a poem by João Cabral de Melo Neto. Apart from that, all is different, such as beans varieties. São Paulo has been using pinto beans for more than thirty years; Rio de Janeiro carries an old habit of eating black beans. Bay leaf, greens, bacon, carne-seca, and pork loin can also be added to the dish.
BEANS AND PEQUI (Feijão com pequi)
5 servings
30 minutes
Easy
• 1¼ CUP BEANS
• 3 TABLESPOONS LARD
• 2 GARLIC CLOVES, CHOPPED
• 100 G PEQUI, WITHOUT THE NUT
• SALT
Cook the beans seasoned with salt, in the pressure cooker. Using another pan, heat lard and sauté garlic. Add cooked beans and pequi; let it boil for 10 minutes, or until the fruit gets tender. Season if necessary and serve hot.
TROPEIRO BEANS (Feijão tropeiro)
16 servings
2 hours
Easy
• 1 KG PINTO BEANS OR ROXINHO BEANS
• 4 TABLESPOONS LARD
• 2 CUPS BACON, MINCED
• 2 FRESH SAUSAGES (REMOVE SKIN)
• 1 ONION, CHOPPED
• 3 GARLIC CLOVES, CHOPPED
• 4 CUPS FINE MANIOC FLOUR, TOASTED
• 8 EGGS, COOKED AND SLICED
• 1 BUNCH SCALLION, FINELY SLICED
• SALT TO TASTE
Cook the beans with a little bit of salt, until al dente; discard the water and set aside. Heat lard and fry bacon until brown; add sausages to cook and, finally, add onion and garlic to sauté. Add beans, manioc flour, combine all ingredients and let it brown slightly. Season if necessary and sprinkle cooked eggs and sliced scallion.
IN DETAIL
recipe’s name refers to the travelling merchants who crossed the country, specially between São Paulo, Minas Gerais and Goiás states, from the 17th century onwards. The dish is nothing but a complete meal, made with ingredients easily carried or found on the way.
BLACK BEANS WITH COCONUT MILK (Feijão-preto com leite de coco)
8 servings
50 minutes
Easy
• 1½ CUP BLACK BEANS
• 150 ML COCONUT MILK
• 1 TABLESPOON SUGAR
• SALT TO TASTE
Cook the beans until soft and pestle in a mortar with some liquid from the cooking, keeping a firm texture. Pass through a sieve and take it back to the heat with coconut milk. Bring it to a boil, add sugar and season with salt. Serve it right away.
RUBACÃO
8 servings
1 hour
Easy
• 750 G CARNE DE SOL, DESALTED AND CUT INTO CUBES
• 3 TABLESPOONS CORN OIL
• 2½ CUPS COWPEAS, COOKED
• 2½ CUPS LONG-GRAIN WHITE RICE, COOKED
• 2 ONIONS, CHOPPED
• 1 CUP CORIANDER, CHOPPED
• 1,5 LITRE MILK
• 200 G COALHO CHEESE, CUT INTO CUBES
• 3 TABLESPOONS NATA (DOUBLE CREAM)
Fry carne de sol in corn oil. Add cowpea, rice, onion and coriander. Mix carefully and pour in the milk. Combine all ingredients, bring it to a boil and add coalho cheese. When melted, add nata, mix, and serve.
IN DETAIL
This dish is very similar to baião de dois. The name derives from a bird that was part of the recipe in Paraíba and Ceará states: rubacão, or avoante, that can no longer be hunted following rules established by Ibama (Brazilian Institute of Environment and Renewable Natural Resources).
BLACK-EYED PEAS SALAD (Salada de feijão-fradinho)
12 servings
2 hours
Easy
• 1½ CUP BLACK-EYED PEAS
• 3 TOMATOES, DICED
• 1 RED ONION, DICED
• 2 CUPS PARSLEY, CHOPPED
• 2 TABLESPOONS LIME JUICE
• ½ CUP EXTRAVIRGIN OLIVE OIL
• SALT AND PEPPER
Bring 1 litre of water to a boil and let the beans soak for 30 minutes. Discard the liquid, cover with clean water and cook for 30 minutes until tender, but firm. Let aside for a while to cool. Combine all ingredients and add to the cooked beans. Season with salt and pepper and keep in the refrigerator for 1 hour at least before serving.
MANTEIGUINHA BEAN SALAD (Salada de feijão-manteiguinha)
10 servings
1h30
Easy
• 2½ CUPS MANTEIGUINHA BEANS
• 1 BAY LEAF
• 8 TOMATOES, PEELED, SEEDED AND DICED
• 1 ONION, DICED
• ¼ BUNCH CORIANDER, CHOPPED
• ¼ BUNCH SCALLION, FINELY SLICED
• ¼ BUNCH PARSLEY, CHOPPED
• ¾ CUP OLIVE OIL
• ¼ CUP LIME JUICE OR VINEGAR
• SALT AND PEPPER TO TASTE
Cook beans in plenty of water with bay leaf and salt to taste. When tender, drain and let cool. Combine beans, tomato, onion and chopped herbs. Season with olive oil, lime juice, salt, and pepper. Toss well and serve.
BEAN MUSH WITH MANIOCA FLOUR (Tutu de feijão)
6 servings
30 minutes
Easy
• ½ CUP BACON, CHOPPED
• 2 TABLESPOONS LARD OR CLARIFIED BUTTER
• ½ ONION, CHOPPED
• 3 GARLIC CLOVES, CHOPPED
• 2½ CUPS COOKED BEANS WITH THE LIQUID
• ¾ CUP FINE MANIOC FLOUR
• ½ BUNCH SCALLION, FINELY SLICED
• CRACKLINGS, AS SIDE DISH
• SALT AND PEPPER TO TASTE
Fry bacon in lard, until brown. Add onion and garlic, and stir-fry. Add the beans with the liquid and heat. With a tablespoon, mash the grains – you may use a blender if you want, but the goal is to keep it rough. Season with salt and pepper and add manioc flour little by little, mixing constantly. Cook for a while and sprinkle scallions. Serve with chunks of cracklings on top.
IN DETAIL
Similar to beans served in virado à paulista – in this recipe, however, grains are mashed.
KITCHEN GARDEN
CARAMELISED ROAST KABOCHA PUMPKIN (Abóbora caramelada)
12 large slices
40 minutes
Easy
• 1 KABOCHA PUMPKIN
• 1 CUP SUGAR
• 2 TABLESPOONS MOLASSES
• SALT TO TASTE
Rinse kabocha carefully and roast in one piece in preheated oven at 180°C for 20 minutes, until tender – be sure it doesn’t overcook. Slice it lengthwise, discard the seeds and season with salt. Make a caramel with sugar, ½ cup of water and molasses. Combine the pumpkin and toss it in the caramel.
SAUTÉED COUSA SQUASH (Abobrinha refogada)
3 servings
10 minutes
Easy
• 1 TABLESPOON OLIVE OIL
• ½ ONION, CHOPPED
• 2 COUSA SQUASHES, CHOPPED IN MEDIUM-SIZED CUBES
• SALT TO TASTE
Heat the olive oil, add onion and sauté until transparent. Add the squash and cook. Season with salt, lower the heat, cover the pan and cook until tender, mixing now and then.
FRENCH FRIED POTATOES (Batata frita)
5 servings
30 minutes
Easy
• 1 KG RED POTATOES
• CORN OIL, FOR FRYING
• SALT TO TASTE
Cut the potatoes into sticks of same width and length, so they can fry evenly, and put them in a bowl with water, ice cubes and 1 tablespoon of salt (in order to get crunchy, potato must go cold to the pan). Drain and pat dry with a cloth. Fry in small batches in oil and medium heat, until brown. Drain on paper towel, season with salt and serve it right away.
IN DETAIL
Cut into sticks or into pieces and the fried, potato, manioc and polenta have got another thing in common: they are side dishes at meals and also appetizers.
POTATO AU GRATIN (Batata gratinada)
4 servings
2 hours
Easy
• 1 GARLIC CLOVE
• 6 POTATOES, PEELED AND SLICED
• 3½ CUPS WHIPPING CREAM
• 2 TABLESPOONS BUTTER
• SALT AND PEPPER TO TASTE
Rub the garlic inside a cake pan, smashing a little. Season the potatoes with salt and pepper. Place the slices in layers. Pour over the whipping cream and shake the pan gently to cover evenly. Spread butter on top and sprinkle more salt and pepper. Roast it in the oven for 1h30 in low heat (140°C). Potato will absorb the cream, which will get slightly toasted. To get a golden crisp on top, turn the oven up to 200°C on the last 5 minutes.
SHOESTRING POTATO (Batata palha)
5 servings
20 minutes
Easy
• 5 POTATOES
• CORN OIL, FOR FRYING
• SALT TO TASTE
Peel the potato, rinse well and pat dry with a dish cloth. Slice in finely, place one on top of the other and cut to get thin strips. Deep-fry in hot oil, browning on both sides. Drain on paper towel, season with salt and serve.
RUSTIC POTATO (Batata rústica)
4 servings
1 hour
Easy
• 4 POTATOES, CUT INTO CHUNKS
• 3 TABLESPOONS OLIVE OIL
• 3 GARLIC CLOVES, SKIN ON
• ROSEMARY, SAGE AND THYME TO TASTE
• SALT AND PEPPER TO TASTE
Cook the potato in salted water until al dente. Drain and drizzle olive oil. Season with herbs, salt and pepper. Add garlic and combine. Place all in a bake pan and roast in preheated oven at 200°C for about 40 minutes, or until brown, tossing occasionally.
SAUTÉED POTATO (Batata sautée)
4 servings
30 minutes
Easy
• 500 G POTATOES, QUARTERED AND PEELED
• 2 TABLESPOONS BUTTER
• PARSLEY, CHOPPED, TO TASTE
• SALT TO TASTE
Cook potatoes in water and salt, until tender; drain. Heat the butter, add potato and fry until brown. Sprinkle with parsley and salt to taste. Serve hot.
CARURU
Serves 10
1 hour and 30 minutes
Medium
• 2 KG OKRA
• 2 LARGE ONIONS
• 3 TEACUPS DRIED SHRIMP
• 1 TABLESPOON GRATED GINGER
• 2 TEACUPS CASHEW NUTS
• 2 TEACUPS PEANUTS
• 1 TEACUP DENDÊ OIL
Wash and dry the okras - you can tell if they are good by breaking off the ends of some of them; if they break easily, they are ripe enough. Quarter them lengthways, then slice them. Mix them in a blender with the onions and half of the dried shrimp. Braise this paste in dendê oil, add the okra and wait until it's tender. Add the whole shrimp and stir. Mix the cashew nuts and peanuts in a blender. Add to the pot and adjust the salt. Remove from the heat when the okra is cooked through and the caruru has thickened. Serve hot.
IN DETAIL
Caruru is the coming together of africans and natives. From the first ones comes the recipe of Candomblés religious rituals. From the natives, the name: caá-riru, an eatable plant. Therefore, it's possible to make a "caruru from caruru", although okra is the fruit most commonly combined with cashews and dried shrimps. Some other variations are: ground beef, chicken, fishes, and crustaceans.
SAUTÉED CHAYOTE (Chuchu refogado)
3 servings
10 minutes
Easy
• 1 TABLESPOON OLIVE OIL
• ½ ONION, CHOPPED
• 1 TABLESPOON GARLIC, CHOPPED
• 2 CHAYOTES, CORED, CHOPPED IN MEDIUM-SIZED CUBES
• 1 TABLESPOON PARSLEY, CHOPPED
• SALT TO TASTE
Heat the olive oil, add onion and garlic and sauté until transparent. Add the chayote and cook. Season with salt, lower the heat, cover the pan and cook until tender, mixing now and then. Add the parsley and serve.
SAUERKRAUT (Chucrute)
8-10 servings
1h30, plus fermentation time
Medium
• 1 WHITE CABBAGE
• SALT
Quarter the cabbage, remove the bottom of the stem and shred. Put it in a large bowl or pan. Sprinkle with enough salt and toss well, taking care not to oversalt – use 2 tablespoons of salt for each 1,5 kg of cabbage. Set aside for 1 hour; it will release plenty of liquid. Squeeze with your hands to let the brine submerge the slices (if necessary, add some water and a dash of salt). Place a weighted plate over the cabbage. Wrap in plastic wrap, to pack it down and protect. Let it ferment outside the refrigerator, in a cool place with no sunlight, for at least 10 days. In 4 weeks, sauerkraut is at its peak.
IN DETAIL
Preserved cabbage served alongside delicacies in German colonies of the South of Brazil, has older origins: China, by the times of the Great Walls construction. From China it travelled to Ancient Greece and Rome and, during Middle Ages, it had been seen as a medicine in many European countries. Portuguese name comes from the French “choucroute”.
CAULIFLOWER AU GRATIN (Couve-flor gratinada)
4-6 servings
40 minutes
Easy
• 2 HEADS CAULIFLOWER, IN FLORETS
• 3 CUPS MILK
• ½ ONION
• 1 BAY LEAF
• 2 CLOVES
• 2 TABLESPOONS UNSALTED BUTTER
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 1 PINCH NUTMEG
• 2 CUPS GRATED SEMI-CURED OR PARMESAN CHEESE
• SALT TO TASTE
Cook cauliflower in salted water until al dente; set aside. Heat the milk with onion, bay leaf and clove; when boiling, turn off the heat and set aside. Melt the butter and add the flour, stirring constantly. When it starts to smell like biscuit, pour in strained milk, little by little, whisking non-stop, in order to obtain a white sauce. Season with salt and nutmeg. Place the cauliflower on a baking dish, spread the sauce, add cheese on top and bake in the oven at 180°C for 15 to 20 minutes, or until the top is browned.
PIEROGI
4 servings
50 minutes
Medium
• 300 G ALL-PURPOSE FLOUR
• 3 EGGS, LIGHTLY BEATEN
• 500 G POTATOES, SKINNED
• 1 KG ONIONS, FINELY CHOPPED
• CORN OIL
• OLIVE OIL, TO DRIZZLE
• SALT AND PEPPER TO TASTE
Prepare the dough: make a well in the center of the flour, break the eggs into it and combine, kneading to obtain a smooth dough. Cover with plastic wrap and set aside for 30 minutes. Meanwhile, cook the potatoes until tender. Mash the potatoes in a masher and season with salt and pepper. Cook the onions in a hot skillet, without oil, for about 5 minutes. When brown, add some oil, lower the heat and stir constantly, until it gets dark. Divide the onions in half, set aside one half and combine the rest with potatoes. Mix well and season to taste. Roll the dough out thinly and cut into 6 cm rounds. Fill the rounds with a spoonful of the filling, moisten the edges with water and press to seal. Bring a large pot of lightly salted water to a boil, and cook the pierogies, one batch at a time. Remove with a slotted spoon, drizzle with olive oil and serve with the remaining sautéed onions.
IN DETAIL
This cooked dumpling came with Polish and Ucranian immigrants – still common in towns of Santa Catarina, Rio Grande do Sul, and Paraná. It can be easily found at street stalls in the streets of Curitiba.
COOKED PEACH PALM FRUIT (Pupunha cozida)
6-8 servings
1h10
Easy
• 1 KG FRESH PEACH PALM FRUIT
Wash clean the palm fruits, keeping the stems. Put in a pressure cooker, cover with water and, when the pressure starts, reduce the heat and cook for 1 hour. Drain and peel.
MASHED PUMPKIN (Purê de abóbora)
4 servings
40 minutes
Easy/Medium
• ¼ KABOCHA PUMPKIN, SKINNED AND CUBED
• 1 LARGE DISH BUTTERNUT SQUASH, PEELED AND CUBED
• 2 TABLESPOONS COLD BUTTER
• SALT AND PEPPER TO TASTE
Cook the pumpkin and the squash over medium heat, with two fingers of water (vegetables release liquid during cooking time). Drain, keep the liquid and blend them in a blender, or a mixer. Take it to the heat with some water, the butter, salt and pepper. Combine until the butter melts. Turn off the heat and serve.
MASHED POTATO (Purê de batata)
4 servings
40 minutes
Easy
• 6 LARGE POTATOES, PEELED
• 1 CUP MILK
• 2 TABLESPOONS UNSALTED COLD BUTTER
• SALT AND PEPPER TO TASTE
Cook the potatoes until tender. Drain, mash and add milk splash by splash, stirring with a wire whip. Take it to a low heat and cook until it starts to bubble. Turn off the heat, add butter and stir to combine. Season with salt and pepper. Serve hot.
MASHED WHITE SWEET POTATO (Purê de batata-doce)
15 servings
30 minutes
Easy
• 800 G WHITE SWEET POTATOES, PEELED AND CUBED
• 1 CUP MILK
• 1 ROUNDED TABLESPOON BUTTER
• SALT TO TASTE
Cook the sweet potatoes in a large, partially covered pot, filled with lightly salted water, until very tender. Drain, mash, discard the liquid and return to the heat. Add milk and butter. Season with salt and cook over low heat, until it starts to boil, stirring constantly. Serve hot.
MASHED CAULIFLOWER (Purê de couve-flor)
4 servings
25 minutes
Easy
• 1 CAULIFLOWER, CHOPPED (INCLUDING THE STEM)
• 1½ CUP MILK
• 1 BAY LEAF
• 1 TEASPOON SALT
Cook the cauliflower with 1 cup of water, milk, bay leaf and salt to taste, until tender. Turn off the heat and keep the liquid for later. Drain the cauliflower and blend, in order to get a smooth purée (if necessary, pour in part of the liquid). Season to taste and serve hot.
QUIBEBE
8 servings
40 minutes
Easy
• 1 ONION, CHOPPED
• 6 TABLESPOONS BUTTER
• 1 TABLESPOON SUGAR
• 1 KG BUTTERNUT SQUASH, PEELED AND CUBED
• ½ BUNCH SCALLION, CHOPPED
• SALT TO TASTE
Sauté the onion in the butter, until transparent. Add sugar, butternut squash, and stir. Pour in 1 cup of water and cook with the pot covered, without letting it stick into the pot. When tender, mash the squash with a spoon, season with salt, add scallions, and serve.
IN DETAIL
The name comes after kimbundu word kibebe, spoken in Angola. This recipe, with a texture that resembles one of a thick porridge, is made with butternut squash, known as jerimum in Northeastern Brazil. In Goiás, however, the word refers to cooked manioc.
POTATO SALAD (Salada de batata)
6 servings
50 minutes
Easy
• 6 POTATOES, PEELED AND DICED
• 1 EGG YOLK
• 1 TABLESPOON YELLOW MUSTARD
• ½ BOTTLE CORN OIL
• JUICE OF ½ LIME
• ½ BUNCH PARSLEY CHOPPED
• ¼ ONION, SLICED
• SALT AND GROUND PEPPER TO TASTE
Cook potatoes in lightly salted water. Meanwhile, prepare mayonnaise: whisk the egg yolk with mustard and pour the oil in a steady stream, whisking continuously until thicken. Season with lime juice, parsley, salt and ground pepper. When potatoes are cold, mix with mayonnaise, chopped parsley and onion.
BEETROOT SALAD (Salada de beterraba)
5 servings
30 minutes
Easy
• 5 MEDIUM BEETROOTS
• 1 TABLESPOON SALT
• 3 TABLESPOONS SUGAR
• ½ TEASPOON GROUND PEPPER
• 40 ML CORN OIL
• 60 ML VINEGAR
Cook the whole beetroots in a pressure cooker, until soft. Peel and cut into large cubes. Season with remaining ingredients and serve cold or warm.
IN DETAIL
Salads were known in Portugal as comida de hortaliça (vegetable food) and were usually prepared with a single ingredient. By the 19th century, they became part of meals in Europe, especially in Paris, where they would be served as colourful and creative dishes. The habit of eating salads made with local ingredients only began to spread in Brazil with the arrival of the court of D. João VI, in 1808.
ESCAROLE SALAD (Salada de escarola)
6 servings
20 minutes
Easy
• 3 TABLESPOONS VINEGAR
• 3 TABLESPOONS OLIVE OIL
• 1 CLOVE GARLIC, FINELY CHOPPED
• 2 HEADS ESCAROLE, CUT INTO STRIPS
• 100 G PORK CRACKLINGS OR FRIED BACON
• SALT TO TASTE
Whisk vinegar, olive oil, garlic and salt to taste, until emulsified. Pour sauce over the escarole and top with pork cracklings. Toss the salad and serve.
TUNA AND PASTA SALAD (Salada de macarrão com atum)
6 servings
15 minutes
Easy
• 1 PACKET BOW-TIE PASTA (FARFALLE)
• 1 CAN TUNA PRESERVED IN WATER
• 10 TABLESPOONS MAYONNAISE
• 1 ONION, CUT INTO THIN STRIPS
• SCALLIONS AND PARSLEY TO TASTE
• SALT TO TASTE
Cook the pasta in salted water, drain, and put under running water for cooling. Mix in the tuna, mayonnaise, onion, parsley, and scallions. Serve cold.
MAYONNAISE SALAD (Salada de maionese)
12 servings
1 hour
Easy
• 4 POTATOES, MEDIUM DICED
• 3 CARROTS, MEDIUM DICED
• 3 CHAYOTES, MEDIUM DICED
• 1½ CUP FRESH PEAS
• 1 EGG YOLK
• 1 TABLESPOON YELLOW MUSTARD
• ½ BOTTLE CORN OIL
• JUICE OF ½ LIME
• PARSLEY, CHOPPED
• SALT AND GROUND PEPPER TO TASTE
Cook vegetables separately in lightly salted water until al dente; strain and transfer to a bowl with ice water to stop cooking process. While they chill, prepare mayonnaise: whisk the egg yolk with mustard and pour the oil in a steady stream, whisking continuously until thicken. Season with lime juice, parsley, salt, and ground pepper. Add vegetables and stir gently, taking care not to smash them. Serve cold or chilled.
IN DETAIL
This is one of the classic Christmas side dishes for accompanying turkey. Without mayonnaise, this mix of diced vegetables with peas is also known as seleta de legumes.
HEART OF PALM SALAD (Salada de palmito)
2 servings
10 minutes
Easy
• 2 MEDIUM-SIZED HEARTS OF PALM
• LIME JUICE
• OLIVE OIL
• SALT AND GROUND PEPPER TO TASTE
Cut the hearts of palm into slices and season with lime, olive oil, salt and pepper to taste. Keep in the fridge before serving, to make it more refreshing.
CUCUMBER SALAD (Salada de pepino)
2 servings
10 minutes
Easy
• 2 CUCUMBERS CUT INTO MATCHSTICKS
• LIME JUICE
• OLIVE OIL
• SALT AND GROUND PEPPER TO TASTE
Season the cucumber with lime juice, olive oil, salt and pepper to taste. Keep in the fridge before serving.
PEACH PALM FRUIT SALAD (Salada de pupunha)
8 servings
1 hour
Easy
• 1 KG PEACH PALM FRUIT
• OLIVE OIL
• SALT AND GROUND PEPPER TO TASTE
Wash peach palm fruits, keeping the stem intact. Cook them covered with water in a pressure cooker. When cooker reaches pressure, turn down the heat and cook for 1 hour. Strain, peel the fruits and season with olive oil, salt and ground pepper to taste.
IN DETAIL
Peach palm fruit comes from pupunheira, palm tree native to the Amazon, from which heart of palm is also extracted. When cooked, it can replace bread in several homes of the Northern region. Mashed pulp is used as an ingredient in cakes, cookies and mousses. The whole fruit, seeds removed, can be stuffed with cupuaçu paste or poached in syrup.
BACON AND RADICCHIO SALAD (Salada de radicchio com bacon)
10 servings
10 minutes
Easy
• 1 HEAD GREEN RADICCHIO
• ½ HEAD RADICCHIO
• 1½ CUP BACON, FINELY DICED
• 150 G QUEIJO COLONIAL (COLONIAL CHEESE) OR PARMESAN
• VINEGAR
Detach the leaves from both radicchio heads and soak them in water and vinegar for a few minutes. Meanwhile, fry the bacon in its own fat, until crispy. Drain on paper towel. Dry radicchio leaves, place in a serving dish and sprinkle on the crispy bacon. Grate cheese over the salad and serve
IN DETAIL
This salad is usually part of rodízios (all-you-can-eat restaurants, also known as sequências) specialized in poussin and pasta at Serra Gaúcha (Rio Grande do Sul state's area), thanks to the influence of Italian immigrants. It is also very common in Italian restaurants of South and Southeast regions.
CHICKEN SALAD (Salpicão de frango)
8 servings
1h30
Easy
• 1 CHICKEN BREAST (500 G)
• 1 LARGE CARROT, GRATED
• 1 TEACUP FRESH, BOILED PEAS
• 2 GREEN APPLES, DICED (PUT THEM IN WATER WITH LEMON, SO THEY WON'T DARKEN)
• 2 CELERY STALKS, DICED
• ¾ TEACUP RAISINS
• 1 YOLK
• 1 TABLESPOON YELLOW MUSTARD
• ½ BOTTLE CORN OIL
• JUICE OF ½ LEMON
• PARSLEY TO TASTE, CHOPPED
• SALT AND BLACK PEPPER TO TASTE
Season the chicken breast with salt and black pepper; cook until tender, shred, and allow to cool. Mix the chicken with the carrot, peas, apple, celery, and raisins. Prepare the mayonnaise: mix the yolk with the mustard; add a steady stream of oil while constantly whisking with a wire whip. When the oil is finished, the mayonnaise should be solid. Season with lemon juice, salt, and black pepper. Mix with the chicken, add the parsley and serve.
COUSA SQUASH SOUFFLÉ (Suflê de abobrinha)
6 servings
30 minutes
Medium
• 2 LARGE COUSA SQUASH, FINELY DICED
• 1 TABLESPOON OLIVE OIL
• 100 G BUTTER, PLUS EXTRA FOR GREASING
• 1 ONION, CHOPPED
• 2 CLOVES GARLIC, CRUSHED
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 2 CUPS MILK
• 3 EGG YOLKS
• 1 CUP GRATED PARMESAN CHEESE
• 4 EGG WHITES BEATEN UNTIL STIFF
• SALT AND GROUND PEPPER TO TASTE
Sauté cousa squash in olive oil until golden, season with salt and set aside. Melt the butter and stir-fry onion and garlic. Dissolve flour in milk and add to the pan. Always mixing, add egg yolks, cousa squash, salt and ground pepper; cook until creamy. Remove from fire and allow to cool. Add grated cheese and gently fold in the egg yolks. Grease 6 individual ramekins with butter and distribute the mixture among them. Bake in preheated oven at 180°C for about 25 minutes, or until golden brown.
IN DETAIL
The word soufflé means "blown", in French – and it was precisely in France that this preparation was invented more than 200 years ago. Over there, the cheese version is one of the most traditional. In Brazil, variations with mild vegetables, such as chayote and cousa squash, have become popular.
CARROT SOUFFLÉ (Suflê de cenoura)
6 servings
30 minutes
Medium
• 100 G BUTTER, PLUS EXTRA FOR GREASING
• 1 ONION, CHOPPED
• 2 CLOVES GARLIC, CRUSHED
• 2 CUPS MILK
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 3 EGG YOLKS
• 2 LARGE CARROTS, GRATED
• 1 CUP GRATED CHEESE
• 4 EGG WHITES BEATEN UNTIL STIFF
• SALT AND GROUND PEPPER TO TASTE
Melt the butter and sauté onion and garlic. Dissolve flour in milk and add to the pan. Always mixing, add egg yolks, carrot, salt and ground pepper; cook until creamy. Remove from heat and allow to cool. Add grated cheese and gently fold in the egg whites. Grease 6 individual ramekins with butter and distribute the mixture among them. Bake in preheated oven at 180°C for around 25 minutes, or until golden brown.
CHAYOTE SOUFFLÉ (Suflê de chuchu)
4 servings
1 hour
Medium
• 3 CHAYOTES, PEELED AND MEDIUM DICED
• 2 TABLESPOONS BUTTER, PLUS EXTRA FOR GREASING
• 2 TABLESPOONS ALL-PURPOSE FLOUR
• 1½ CUP MILK
• 4 EGGS, WHITES AND YOLKS SEPARATED
• SALT AND GROUND PEPPER TO TASTE
Cook chayote in salted water until al dente; set aside. Melt butter and add flour, stirring constantly to avoid lumps. When it starts smelling like cookie, add milk gradually, mixing non-stop, to make a béchamel sauce. Season with salt and ground pepper. Allow to cool a little, then stir in the egg yolks. Add chayote, adjust seasoning and gently fold in the egg whites beaten until stiff. Transfer to a greased ovenproof dish and bake in preheated oven at 160°C for 30-35 minutes, until soufflé is puffed and golden brown. Do not open the oven door while baking or soufflé may deflate.
SPINACH SOUFFLÉ (Suflê de espinafre)
6 servings
30 minutes
Medium
• 150 G SPINACH
• 2 TABLESPOONS BUTTER, PLUS EXTRA FOR GREASING
• 2 TABLESPOONS ALL-PURPOSE FLOUR
• 1½ CUP MILK
• 3 EGG YOLKS
• ½ CUP GRATED PARMESAN CHEESE
• 5 EGG WHITES
• FRESHLY GROUND NUTMEG
• SALT AND GROUND PEPPER TO TASTE
Soak spinach leaves for 2 minutes in boiling water; strain and cool under running water. Squeeze out the excess liquid and chop the spinach. Melt the butter and add the flour, stirring constantly to avoid lumps. When it starts smelling like cookie, add milk gradually, mixing non-stop, to make a béchamel sauce. Season with nutmeg, salt, and ground pepper. Add spinach and cook over medium heat for about 10 minutes. Allow to cool and add egg yolks and grated cheese. Gently fold in the egg whites beaten until stiff. Transfer to an ovenproof dish greased with butter and take it to preaheated oven at a 180°C for about 30 minutes, until golden. Serve immediately.
MANIOC
CLASSIC FAROFA, SEASONED MANIOC FLOUR (Farofa clássica)
6 servings
10 minutes
Easy
• 5 TABLESPOONS UNSALTED BUTTER
• 1 ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• 2 CUPS FINE MANIOC FLOUR
• SALT AND GROUND PEPPER TO TASTE
Melt the butter and stir-fry onion and garlic, until soft and lightly golden. Add manioc flour and stir well. Season with salt and ground pepper.
IN DETAIL
The origin of this typically Brazilian side dish is controversial. Brazilian philologist Antônio Houaiss admits that there is a connection with the word falofa, term used in Angola for the mixture of flour, oil or water. Scalding or roasting manioc flour or corn meal in fat is a practice that dates back to the colonial period. Farofa can be enriched with other ingredients (egg, beef, sausage, bacon) and served with or to stuff meats, poultry and fish.
BANANA FAROFA (Farofa de banana)
6 servings
15 minutes
Easy
• 150 G UNSALTED BUTTER
• ¼ ONION, CHOPPED
• 1 CLOVE GARLIC, CHOPPED
• 2 PLANTAINS, DICED
• 2 CUPS CRUZEIRO MANIOC FLOUR (FLAKED MANIOC FLOUR, TOASTED AND CRISPY, WITH SLIGHTLY SWEET FLAVOR AND GRAINY TEXTURE, PRODUCED IN CITIES OF RIO BRANCO STATE)
• SALT TO TASTE
Melt the butter and stir-fry onion and garlic, until translucent. Add plantain and sauté until soft, but not mushy. Add manioc flour, mix, season with salt and serve immediately.
COLLARD GREENS FAROFA (Farofa de couve)
6 servings
20 minutes
Easy
• 200 G COLLARD GREENS
• 4 TABLESPOONS BUTTER
• 500 G RAW MANIOC FLOUR
• SALT AND GROUND PEPPER TO TASTE
Soak the collard greens for 30 seconds in hot water. Strain and cool under running water, then squeeze out the liquid. Melt the butter and roast the manioc flour until crunchy. Allow to cool and blend with the collard greens in a blender or food processor.
PALM OIL FAROFA (Farofa de dendê)
6 servings
10 minutes
Easy
• 4 TABLESPOONS DENDE OIL
• ½ ONION, CHOPPED
• 1 CLOVE GARLIC, CHOPPED
• 2 CUPS FINE MANIOC FLOUR
• SALT TO TASTE
Heat the dende oil and stir-fry onion and garlic, until soft. Add the manioc flour and mix very well. Season with salt and serve.
IÇÁ ANT FAROFA (Farofa de içá)
3 servings
15 minutes
Easy
• 1 CUP IÇÁ ANT
• ½ CORN OIL
• ½ MANIOC FLOUR
• SALT TO TASTE
Discard head, wings and legs and use only ant's abdomen and bottom. Heat the oil and fry the içás until they pop and get crunchy. Add the manioc flour gradually, stirring well, and season with salt.
IN DETAIL
This delicacy, made with the tummy of tanajura (female leaf-cutter ant), has indigenous roots and it has conquered fans since the colonial period. Capixabas (people from Espírito Santo state) were even known by the name of papa-tanajura (tanajura eaters). "Roasted içá is what they would call ambrosia in the Greek Olympus", wrote Brazilian writer Monteiro Lobato.
CHICKEN OFFAL FAROFA (Farofa de miúdos de galinha)
10 servings
50 minutes
Easy
• 400 G CHICKEN GIZZARD, CHOPPED
• 200 G CHICKEN LIVER, CHOPPED
• 3 TABLESPOONS BUTTER
• 1 MEDIUM ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• ½ CUP OLIVES, CHOPPED
• 2 CUPS MANIOC FLOUR
• ½ CUP FLAKED CORN MEAL
• ¼ BUNCH PARSLEY, CHOPPED
• SALT AND GROUND PEPPER TO TASTE
Season the chicken gizzard and liver with salt and pepper. Heat 1 tablespoon of butter and sauté onion and garlic. Stir in the chicken gizzard and cover with water. When it is cooked, let the liquid reduce, add 1 tablespoon of butter and sauté the chicken liver. When it is done, add olives, remaining butter and the two types of flour. Mix, season with salt and pepper, add parsley and serve.
EGG FAROFA (Farofa de ovo)
4-6 servings
15 minutes
Easy
• 4 HEAPED TABLESPOONS UNSALTED BUTTER
• ½ ONION, CHOPPED
• 2 CLOVES GARLIC
• 6 EGGS
• 2 CUPS ROASTED MANIOC FLOUR
• ½ CUP PARSLEY, CHOPPED
• SALT AND GROUND PEPPER TO TASTE
Heat the butter and stir-fry onion and garlic, until soft. Over low heat, add eggs, season with salt and pepper and mix until eggs have just set in soft curds. Add manioc flour, stir well and roast it for a while. Add chopped parsley and serve immediately.
PARANÁ PINE NUT FAROFA (Farofa de pinhão)
4 servings
40 minutes
Easy
• 1½ CUP PARANÁ PINE NUTS, COOKED AND PEELED
• 1 ONION, CHOPPED
• 2 TABLESPOONS BUTTER
• 1 CUP MANIOC FLOUR
• SALT TO TASTE
Cut the Paraná pine nuts into small pieces. Sauté the onion in melted butter until golden. Add pine nuts and manioc flour, mix well and roast it for a while. Season with salt and serve immediately.
FRIED MANIOC (Mandioca frita)
4-6 servings
40 minutes
Easy
• 1 KG MANIOC
• 1 TABLESPOON BUTTER
• CORN OIL, FOR FRYING
• SALT TO TASTE
Cut the manioc in half, lengthwise, and remove the central woody fibre. Cook in water with a little bit of salt and butter until soft. Remove and strain it. Fry in hot oil until lightly golden. Drain on paper towel and sprinkle more salt, if desired.
IN DETAIL
Just like French fries and fried polenta, fried manioc can be served as a side dish or as an appetizer.
FRIED SUN-DRIED MEAT POUNDED WITH MANIOC FLOUR (Paçoca de carne de sol)
6 servings
30 minutes
Easy
• 300 G SUN-DRIED MEAT, DESALTED
• 5 TABLESPOONS ONION, CHOPPED
• 1 TEASPOON GARLIC, CHOPPED
• 2 TABLESPOONS CLARIFIED BUTTER
• ½ TEASPOON ANNATTO SEEDS
• 1 CUP MANIOC FLOUR
• ½ CUP FLAKED CORN MEAL
• PARSLEY TO TASTE, CHOPPED
• SALT AND GROUND PEPPER TO TASTE
Cut the carne de sol into long strips. Sauté onion and garlic in clarified butter with annatto seeds. Add meat and let it brown a little. Add the two types of flour, season with salt and ground pepper and remove from heat. Transfer in batches to a mortar and pound it until meat is shredded and combined to the flour.
IN DETAIL
Pestle and mortar are used to grind roasted or sun-dried meat (cured or not in seasonings or salt), until they are reduced to small pieces, and then combined to flour. It is a traditional staple in semi-arid regions of Brazil's Northeast.
BEEF PIRÃO, MANIOC FLOUR PORRIDGE (Pirão de carne)
6 servings
10 minutes
Easy
• 10 CUPS BEEF STOCK
• 3 CUPS MANIOC FLOUR
• SALT TO TASTE
Reserve ¼ cup of the meat broth and heat the rest over low heat. Add manioc flour stirring non-stop. Add the remaining broth and stir a little longer, until it reaches a nice porridge texture. Pirão stiffens when cold. To avoid this from happening, make it softer and serve immediately.
FISH PIRÃO, MANIOC FLOUR PORRIDGE (Pirão de peixe)
4 servings
30 minutes
Easy
• ½ ONION, CHOPPED
• 2 CLOVES GARLIC, CHOPPED
• 2 TABLESPOONS OLIVE OIL
• 3 CUPS FISH BROTH
• ¾ CUP MANIOC FLOUR
• SALT TO TASTE
Sauté onion and garlic in olive oil. Add fish broth and bring to a boil. Season with salt and add the manioc flour gradually, stirring constantly to avoid lumps. Cook for a few minutes and serve.
MASHED MANIOC (Purê de aipim)
15 servings
40 minutes
Easy
• 800 G MANIOC, PEELED AND CUT INTO MEDIUM PIECES
• 1 CUP MILK
• 1 HEAPED TABLESPOON BUTTER
• SALT TO TASTE
Cook the manioc in plenty of water with a pinch of salt, until soft. Strain and discard liquid. Cut in half and remove the central woody fibre. Mash the manioc still hot with a fork or a potato ricer. Return it to the pan and add milk and butter. Season with salt to taste, and heat over low heat until starts boiling, stirring constantly to avoid it from sticking to the bottom. Serve immediately.
CORN
FRESH CORN ANGU (Angu de milho-verde)
6 servings
1 hour
Easy
• 10 EARS FRESH CORN
• 2 CUPS MILK
• 1 TABLESPOON UNSALTED BUTTER
• SALT TO TASTE
Blend the corn kernels in a blender, until it is completely puréed. Pass it through a sieve and discard solids. Cook over low heat with milk and butter, stirring constantly, until thick and creamy. Season with salt to taste and serve hot.
IN DETAIL
In the beginning, the Portuguese used to grow corn only to feed horses, chickens, goats and pigs. One century after colonization, though, the ingredient would appear in various forms at Brazilian tables. The angu, a kind of thick porridge, has African influences.
FRESH CORN CREAM (Creme de milho-verde)
6 servings
30 minutes
Easy
• 6 EARS FRESH CORN
• 3 CUPS MILK
• ½ ONION
• 1 BAY LEAF
• 2 CLOVES
• 2 TABLESPOONS UNSALTED BUTTER
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 1 PINCH GROUND NUTMEG
Cook the ears of corn. Meanwhile, heat the milk with onion, bay leaf and cloves. At boiling point, take off the heat and set aside (keep solids inside). Melt the butter and add flour, stirring constantly to avoid lumps. When it smells like cookie, add the strained broth, mixing non-stop, until you have a béchamel sauce. Season with salt and ground nutmeg. Cut corn off the cob and blend half of the kernels in a blender, along with béchamel sauce. Add remaining kernels, mix and serve.
BRAZILIAN CORN COUSCOUS (Cuscuz de milho)
4 servings
40 minutes
Easy
• 3 CUPS FLAKED QUICK GRITS
• 1 CUP WATER
• 1 TEASPOON SALT
Combine all ingredients and let hydrating for 25 minutes, covered with a cloth. Transfer to a cuscuzeira and steam the dough. When steam starts to escape from the top of cuscuzeira, take off the heat and serve.
IN DETAIL
The couscous made in Brazil since the Portuguese colonization is very different from the original Arabic dish: the type of flour has changed considerably the recipe's characteristics. There is even a special pan for preparing it: the cuscuzeira, a clay bowl with holes in the bottom.
MODERN CUSCUZ PAULISTA (Cuscuz paulista moderno)
6-8 servings
50 minutes
Easy
• 2 TABLESPOONS CORN OIL
• ½ ONION, CHOPPED
• 1 CLOVE OR GARLIC, CHOPPED
• 1 CUP TOMATO SAUCE
• 1 TABLESPOON TOMATO PURÉE
• 2 CUPS SHRIMP BROTH
• 1 CUP FRESH PEAS
• 1 CUP GREEN OLIVES, CHOPPED
• 10 PINK SHRIMPS
• 2 TABLESPOONS OLIVE OIL
• 3½ CUPS FLAKED CORN MEAL
• 2 BOILED EGGS
• 1 TOMATO, PEELED AND SEEDED
• PARSLEY, CHOPPED
• SALT AND GROUND PEPPER TO TASTE
Heat the oil and stir-fry onion and garlic. Add tomato sauce, tomato purée and shrimp broth. Mix well and cook the peas. Add olives (reserve some peas and olives to garnish). Cut 6 shrimps into small cubes, fry in oil and add them to the broth. Grill the 4 remaining shrimps and set aside. Add flaked corn meal and stir well, to combine the ingredients (add more broth if necessary). Season with salt and ground pepper and add parsley. Check if the corn meal is cooked, remove from heat and allow to cool. Place peas, olives, the reserved shrimp, eggs and tomato (cut into slices) on the bottom and sides of a bundt pan. Fill it up with the corn meal mixture and take it to the fridge. After unmolding, garnish with more egg, tomato and shrimp.
IN DETAIL
One of the most representatives dishes of Sao Paulo state, cuscuz paulista is served in homes and restaurants. It is said that the recipe has its origin in the pack lunch of bandeirantes (Brazilian pathfinders from the 16th and 17th centuries), who used to keep their food provisions wrapped up in a piece of cloth. During the journey, they would open it and eat the content, possibly the first cuscuz paulista.
CHARCOAL-GRILLED CORN ON THE COB (Milho-verde na brasa)
6 servings
40 minutes
Easy
• 6 EARS FRESH CORN
• 4 TABLESPOONS BUTTER
• SALT TO TASTE
Remove husk and silk from ears of corn and cook them in lightly salted water. Meanwhile, light the charcoal grill or brazier. When corn is cooked, strain and place the cobs on the grill. Let it golden on all sites, remove from grill and finish with butter.
SAVOURY COOKED HOMINY (Mungunzá salgado)
6 servings
50 minutes, plus preparations on the day before
Easy
• 300 G YELLOW HOMINY
• 120 G BACON
• 1 PIG'S FOOT
• 2 BAY LEAVES
• 2 TABLESPOONS CLARIFIED BUTTER
• ½ CHOPPED ONION
• 1 CLOVE GARLIC, CHOPPED
• 1 PAIO SAUSAGE, CUT INTO SMALL DICES
• 1 TOMATO, CUT INTO SMALL DICES
• 1 RED HOT PEPPER
• 1 PIMENTA-DE-CHEIRO (CAPSICUM CHINENSE)
• CORIANDER TO TASTE
• SALT TO TASTE
Soak the yellow hominy in water the day before. In this same water, cook the bacon, pig's foot and bay leaves for about 30 minutes. Heat the clarified butter and sauté the onion and garlic until golden. Stir in the paio sausage, tomatoes and peppers. Add the hominy cooked along with pork meat. Season with coriander and salt to taste. Serve hot.
FRIED POLENTA (Fried polenta)
4 servings
2 hours
Easy
• 3 TABLESPOONS BUTTER
• 3 CLOVES GARLIC, FINELY CHOPPED
• 2½ CUPS CORNMEAL
• CORN OIL, FOR FRYING
• SALT TO TASTE
Heat the butter and sauté the garlic until soft. Add 5 cups of water, season with salt and bring to a boil. Add cornmeal gradually, whisking constantly with a wire whip to avoid lumps. Cook for 10 minutes, mixing non-stop. Transfer to a serving dish and take it to the fridge. When it gets firm, cut into large rectangles. Fry in hot oil until crispy on outside end lightly golden. Sprinkle more salt and serve.