Brazil Pt 2
James Stephens
Native Dishes
- Caruru - which consists of okra, onion, dried shrimp and toasted nuts (peanuts and/or cashews) cooked with palm oil
- Feijoada - a simmered bean-and-meat dish; tutu de feijão, a paste of beans and cassava flour
- Moqueca Capixaba - consisting of slow-cooked fish, tomato, onion and garlic topped with cilantro; and chouriço, a mildly spicy sausage
- Misto - simple ham and cheese sandwich in sliced bread, with or without butter
- Cocadas - Desserts made with eggs and coconut
Annatto
Brazilian spice has been exported to all parts of the world. It is used as a flavor as well as a dyeing agent in foods like butter, cheese, and smoked fish.
Paracress
Closer to the daisy family of flowers, paracress is known for its pungent flavor. Its use is mainly in aboriginal or tribal dishes and stews.
Tempero Baiano
This literally means “seasoning from Bahia,” because it originated in Brazil’s northeastern state of Bahia. This versatile spice is used in most of the Brazilian meals and chefs make sure that no two tempero mixtures are the same, such is variety of flavors offered in Tempero Baiano.
Bay Leaves
Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine.
Cayenne Pepper
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.