- Before You Begin
Brazilian cooking makes use of some ingredients that may be new to you. Sometimes special cookware is used too, although the recipes in this book can easily be prepared with ordinary utensils and pans.
The most important thing you need to know before you start is how to be a careful cook. On the following page, you’ll find a few rules that will make your cooking experience safe, fun, and easy.
Next, take a look at the “dictionary” of utensils, terms, and special ingredients. You may also want to read the list of tips on preparing healthy, low-fat meals.
When you’ve picked out a recipe to try, read through it from beginning to end.You are then ready to shop for ingredients and to organize the cookware you will need. Once you have assembled everything, you’re ready to begin cooking.
The Careful Cook
Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.
- Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides.
- Wash uncooked poultry, fish, and meat under cold water.
- Use a cutting board when cutting up vegetables and fruits.
- Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.
- Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
- Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
- Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.
- Lift the lid of a steaming pot with the opening away from you so that you will not get burned.
- If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.
- If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”
- food processor—An electric appliance used to chop, dice, grind, or purée food.
- pastry brush—A small brush used for coating food or cooking equipment with melted butter or other liquids.
- slotted spoon—A spoon with small openings in the bowl. It is often used to remove solid food from a liquid.
- strainer—A bowl-shaped mesh utensil used to drain liquid from a food, to separate fine pieces of food from larger pieces, or to sift dry ingredients such as flour and sugar.
- whisk—A small wire utensil used for beating foods by hand.
- wire rack—An open wire stand on which hot food is cooled.
- beat—To stir rapidly in a circular motion.
- boil—To heat a liquid over high heat until bubbles form and rise rapidly to the surface.
- brown—To cook food quickly over high heat so that the surface turns an even brown.
- drain—To remove liquid from a food.
- fold—To blend an ingredient with other ingredients by using a gentle overturning motion instead of by stirring or beating.
- garnish—To decorate a dish with a small piece of food such as parsley.
- grate—To cut into tiny pieces by rubbing food against a grater.
- pinch—A very small amount, usually what you can pick up between your thumb and first finger.
- preheat—To allow an oven to warm up to a certain temperature before putting food into it.
- sauté—To fry quickly over high heat in oil or fat, stirring or turning the food to prevent burning.
- seed—To remove seeds from a fruit or vegetable.
- shred—To cut or tear into thin strips by hand or with a cheese grater.
- simmer—To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.
- bay leaves—The dried leaves of the bay (also called laurel) tree.
- carne seca—Cured and salted beef that has been dried. Carne seca must be soaked for at least eight hours before being used.
- cilantro—An herb used fresh or dried as a flavoring and garnish.
- cinnamon—A spice made from the bark of a tree in the laurel family. Cinnamon is available ground or in sticks.
- coconut milk—A rich liquid made by simmering shredded coconut meat with milk or water.
- dendê oil—The strongly flavored oil from the dendê palm tree, native to Africa. Latin American, Caribbean, and African markets may carry dendê oil. If you can’t find dendê oil, you can substitute peanut, vegetable, olive, or another cooking oil, but the taste will not be quite the same.
- garlic—An herb that grows in bulbs and has a distinctive flavor that is used in many dishes. Each bulb can be broken into several sections called cloves. Most recipes use only one or two cloves. Before you chop a clove of garlic, remove its papery covering.
- gingerroot—A knobby, light brown root used to flavor food. To use fresh gingerroot, slice off the amount called for, peel off the skin with a vegetable peeler, and grate the flesh. Freeze the rest of the root for future use. Fresh ginger has a very intense taste, so use it sparingly. (Do not substitute dried ground ginger in a recipe calling for fresh ginger, as the taste is very different.)
- hearts of palm—The tender stems of certain palm trees. Hearts of palm are available in the canned food section of most grocery stores.
- malagueta—A chili, or hot pepper, favored by many Brazilian cooks.You may be able to find fresh or preserved malagueta at Latin American or Asian markets. If you have trouble finding it, you can substitute fresh poblano, Anaheim, jalapeño, or other hot peppers for this chili. If you do not eat spicy food very often, try a milder pepper, such as poblano or Anaheim, before moving on to hotter chilies.
- manioc—A tuber (root vegetable), similar to the potato. Also called cassava or yucca, manioc can be baked, mashed, or fried. It is also made into flours and starches that are staples of Brazilian cooking. Manioc flour, called farinha de mandioca in Portuguese, is a relatively coarse meal made by drying and grinding the entire tuber. Manioc starch, called polvilho, is a finer powder that is made by a different process. Manioc starch and manioc flour cannot be substituted for one another. Latin American, Caribbean, and Asian markets often carry both products.
- olive oil—An oil made by pressing olives. It is used in cooking and for dressing salads.
- rice flour—A flour made from ground rice and commonly used in desserts.
- salt cod—Codfish that has been salted and dried to be preserved for long periods of time. Salt cod must be soaked before using. It can usually be found in the seafood or specialty section of grocery stores or at Latin American markets.
Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of most dishes. Here are a few general tips for adapting the recipes in this book.Throughout the book, you’ll also find specific suggestions for individual recipes—and don’t worry, they’ll still taste delicious!
Many recipes call for oil to sauté ingredients. You can reduce the amount of oil you use or substitute a low-fat cooking spray for oil.
Sprinkling a little salt on vegetables brings out their natural juices, so less oil is needed. Use a small, nonstick frying pan if you decide to use less oil than the recipe calls for. When recipes call for deepfrying, you may want to experiment with baking the dish instead to reduce fat. Many Brazilian dishes call for coconut milk. This flavorful ingredient has a high fat content, but you can easily cut back on fat by substituting light coconut milk. Some Brazilian recipes call for dairy and egg products. An easy way to trim fat is to use skim milk in place of whole or 2 percent milk. In recipes that call for condensed milk, try substituting low-fat or nonfat condensed milk. When using cheese, look for reduced-fat or nonfat varieties. Eggs can be replaced with reduced-fat egg substitutes.
Brazilian cooking traditionally uses a lot of meat. Buying extra lean meats and trimming off as much fat as possible are two simple ways to keep meals healthy. Cutting meat out of a dish altogether is another simple solution. If you want to keep a source of protein in your dish, try using a vegetarian ingredient, such as tofu or mock duck. However, since these substitutions will change a dish’s flavor, you may need to experiment a little bit to decide if you like them.
There are many ways to prepare Brazilian meals that are good for you and still taste great. As you become a more experienced cook, experiment with recipes and substitutions to find the best methods.
A Brazilian Table
Whether set for a formal dinner or a simple family meal, a Brazilian table is always prepared with care. An elegant bouquet of fresh flowers often brightens a table. The diners themselves carefully observe table manners. Brazilians almost always use forks and knives, even when they eat pizza or sandwiches. And, no matter how good the meal is, good company and conversation are the real focus of a Brazilian meal.
Brazilian breakfasts are simple and light, often little more than café com leite (coffee with milk), bread, and a piece of fresh fruit. The leisurely midday meal, called almoço, is traditionally the largest meal of the day. Courses may include salad, rice, beans, or potatoes, and a main entrée of meat or fish. Diners love to linger at the table, chatting and sipping coffee, long after they have finished eating. Modern workdays and busy schedules have shortened the almoço in many homes. But a Brazilian meal remains a treasured time for people to take a break and catch up with friends and family. Jantar, the evening meal, is eaten late and is generally a smaller, simpler meal, sometimes made up of only soup and a dessert.
Staples
A Brazilian menu almost always includes a few basic staples. Farofa, a toasted manioc flour that has been popular since the time of Brazil’s first settlers, is a condiment that Brazilians sprinkle on many dishes, including feijoada and xinxim. Cooks sometimes dress up manioc flour with other ingredients to create flavorful farofas.
Rice, another ever-present dish on Brazilian menus, was introduced by Portuguese colonists and quickly became an important part of most meals. It is prepared in a variety of ways, such as lightly sweetened with coconut milk or flavored with onions and tomatoes, and is often combined with favorites such as black beans. Other standards are angú (a starchy dish made from cornmeal and butter) and rich vatapá, both African in origin. These dishes form the basis of Brazilian meals, complementing any meal’s entrée.
Toasted Manioc Flour/Farofa
In many Brazilian homes and restaurants, a dish of farofa is always on the table, ready to be sprinkled on any dish. Cooks prepare a wide variety of farofas, which may be as simple as manioc flour toasted in dendê oil or may include other ingredients, such as olives, onions, nuts, or raisins.
2 tbsp. dende oil or butter
1 medium onion, thinly sliced
1 egg, lightly beaten
1\2 c. manioc meal
1 tsp. salt
1 tbsp. fresh parsley, chopped
6 to 8 green olives with pimentos, sliced
3 hard-boiled eggs, cubed
1. Place oil or butter in a heavy skillet over medium-high heat.
2. Add onion slices and saute, stirring constantly, for 5 minutes, or until onion softens.
3. Reduce heat to low and add beaten egg, still stirring constantly. Slowly stir in manioc meal and cook, stirring occasionally, for 8 minutes, or until flour is toasted to a golden brown.
4. Stir in salt and parsley.
5. Remove from heat, place in a small dish, and garnish with the olives and eggs.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 6 to 8
White Rice/ Arroz Branco
Rice is a part of neary every Brazilian meal. Local cooks often serve this simple dish, lightly flavored with onion and garlic, in place of plain white rice. Serve as an accompaniment to seafood dishes as moqueca de peixe (fish stew) or xinxim (chicken, shrimp, and peanut stew)
Ingredients
2 c. long-grain white rice
2 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, peeled and minced
4 c. water
1 tsp. Salt
Preparation
1. In a fine mesh strainer, wash rice in cold water until water draining through rice runs almost clear.
2. In a large saucepan, heat oil over medium-high heat. Add onion and garlic and saute 2 to 3 minutes, or until garlic is just beginning to brown.
3. Add rice to saucepan* and stir to coat grains with oil. Saute 3 to 5 minutes longer, stirring constantly.
4. Add water and salt and bring to a boil. Reduce heat to medium. Cover pan and simmer 15 to 20 minutes, or until all the water is absorbed and the rice is tender. If liquid is gone before rice is done, add more water as necessary.
5. Fluff with a fork and serve hot.
Preparation time: 15 minutes
Cooking time: 20 to 30 minutes
Cornmeal Mash / Angu
Like farofa, this starchy dish has a simple base and countless variations. Introduced to Brazilian cuisine by African slaves, angú remains a versatile Brazilian staple.
Ingredients
1 c. fine or stone-ground cornmeal
3 c. water
3 tbsp. butter
1 tsp. Salt
Preparation
1. In a small bowl, whisk together cornmeal and 1 c. of the water. Set aside.
2. Use about 1/2 tbsp. of butter to grease a 9-inch round pie plate. Set aside.
3. In a medium saucepan, bring remaining 2 c. water to a boil and add salt.
4. Add cornmeal mixture to the saucepan. Lower heat to medium and cook, stirring constantly, for 15 to 25 minutes, or until the mixture thickens and holds its shape. Stir in remaining 2 1/2 tbsp. butter.
5. Pour cornmeal batter into the prepared pie plate and let sit 10 to 15 minutes, or until slightly cooled. Turn pie plate upside down onto a platter to gently remove angu. Cut in wedges and serve.
Preparation time: 5 minutes
Cooking time: 25 to 35 minutes
(plus 10 to 15 minutes cooling time)
Serves 4
Shrimp and Peanut sauce / Vatapá
Vatapá is a must-have for Brazilian diners in Bahia, a state in eastern Brazil. Rich and heavily spiced, it is often served with white rice as an accompaniment to many dishes. Look for dried shrimp, one of the crucial ingredients, at Asian or Latin American markets. Serve with farofa and white rice.
Ingredients
1 large loaf Italian or French bread, dried in a paper bag at room temperature for three days
1\2 c. dried shrimp, shelled
1\2 c. mixed raw (not roasted), unsalted peanuts and cashews, roughly chopped
1 1\2-in. piece fresh gingerroot,peeled and coarsely chopped
1 onion, chopped
1\2 c. dende or peanut oil
1 c. coconut milk
1 tbsp. fresh cilantro
salt to taste
preserved malagueta pepper or hot pepper sauce to taste (optional)
Preparation
1. Tear bread into chunks and soak in water in a large bowl for at least an hour. Remove and squeeze dry.
2. Combine all ingredients in a food processor or blender and process until the mixture is pastelike.
3. Transfer mixture to a medium-sized saucepan and cook over medium-low heat, stirring constantly, for 10 to 15 minutes, or until smooth and creamy. If the mixture is too thick, stir in a little bit of water.
Preparation time: 10 to 15 minutes (plus 1 hour soaking time)
Cooking time: 10 to 15 minutes.
Serves 4 to 6
Starters and Side Dishes
Brazilian cooking is full of delicious appetizers, which are enjoyed as snacks throughout the day and served as side dishes to accompany entrées. Many of these tempting extras are starch based, with mild flavors that complement stronger tasting main dishes. Spicier treats such as black-eyed pea fritters, beef dumplings, or stuffed pastries are favorites too. Variations on rice and beans are very popular and provide diners with complete, healthy protein in one delicious and low-fat dish. Simple vegetable dishes made with local produce such as collard greens, squash, or yams add a fresh flavor to any meal.
Brazilian cooks often prepare these dishes to round out meals that focus on meat or seafood entrées. However, try serving several of these side dishes in larger portions. Add a simple green salad and a loaf of crusty bread to create a wonderful and satisfying vegetarian.
Mashed Beans/Tutu à Mineira
This bean dish is prepared “à Mineira,” or in the style of cooking from Minas Gerais, a southeastern state of Brazil. It is usually served with collard greens and pork chops.
Ingredients
3 c. canned beans
2 tbsp. olive oil
1 medium onion, chopped finely
2 cloves garlic, peeled and minced
1/2 c. manioc flour
salt and pepper to taste
Preparation
1. Drain beans over a bowl and reserve the liquid.
2. Place beans in a food processor or blender about 1/2 c. at a time, along with a little of their liquid. Process beans until smooth. Repeat with remaining beans.
3. In a wide, deep saucepan, heat oil over medium heat. Add onion and cook 5 minutes, or until onion is translucent (clear). Add garlic and cook 1 to 2 minutes longer.
4. Reduce heat to low and carefully add mashed beans to pan. Slowly add manioc flour, stirring constantly. Continue cooking over low heat for 10 to 15 minutes longer, adding a bit more bean liquid if the mixture is too thick. Add salt and pepper to taste and serve hot.
Preparation time: 10 minutes
Cooking time: 20 to 25 minutes
Serves 4 to 6
Collad Greens/Couve à Mineira
These simple, freshly cooked greens make a delicious vegetarian side dish.They may also be served as a garnish for feijoada. If you serve collard greens with feijoada, you may choose to omit the garlic and sauté the greens alone.
Ingredients
1 lb. fresh collard greens
5 tbsp. olive oil or butter
2 cloves garlic, peeled and minced
salt and pepper to taste
1. Wash greens thoroughly, removing any dirt or grit. Drain well. Use paper towels to pat dry.
2. Carefully use a sharp knife to remove hard stems from the greens. Slice greens into long strips.
3. In a heavy skillet, heat oil or butter over medium heat. Add garlic and saute for 2 to 3 minutes, or until it is just lightly browned.
4. Add greens, salt, and pepper. Stirring constantly, cook for about 4 minutes, or until greens just begin to wilt. (They will start to look droopy.) Serve immediately.
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 4
Cheese Rolls/ Pão de Queijo
These little rolls are a big favorite in Brazil.This recipe requires manioc starch rather than manioc flour. Look for manioc starch, also called polvilho, at Latin American or Asian markets. Manioc starch may also be labeled as tapioca flour.
Ingredients
4 c. manioc starch
1 c. vegetable oil
5 eggs, beaten
1 tsp. salt
3 c. grated cheese, such as Parmesan, mozzarella, mild cheddar, or a mixture.
Preparation
1. Combine all ingredients except cheese in a food processor or blender and process until smooth.
2. Transfer mixture to a mixing bowl and add cheese. Stir well.
3. Preheat oven to 350˚F. Divide cheese dough into about 30 pieces.
Rub a little bit of oil on your hands and shape the dough into balls.
Place balls on a baking sheet or in the compartments of a muffin tin.
Bake 15 to 20 minutes, or until rolls are very lightly browned on top.
Serve warm.
Preparation time: 30 minutes
Baking time: 15 to 20 minutes
Makes about 30 rolls.
Chicken and Potato Salad / Salpicão
When making this creamy salad, most Brazilian cooks include hearts of palm, which come from the stems of certain palm trees. Hearts of palm are available canned in most grocery stores, but if you have trouble finding them, the salad is just as tasty without them.Also, to save time you may want to use a cup or two of packaged shoestring potatoes instead of frying your own.
Ingredients
1 lb. boneless, skinless chicken breasts
2 tbsp. olive oil
1 tsp. salt
1\2 tsp. pepper
4 slices of lean cooked ham, cut into thin strips (deli-liced ham works well)
1\2 c. fresh or frozen and thawed green peas
2 large carrots, coarsely grated or cut into short, thin sticks
1 green apple, cut into bite-sized pieces
1 c. canned hearts of palm, drained and chopped into 1\2 inch pieces
1\2 c. regular or reduced-fat mayonnaise
3 medium potatoes
vegetable oil for frying
Preparation
1. Wash chicken under cool running water and pat dry. Cut into 1/2-inch cubes.
2. In a heavy saucepan or skillet, heat oil over medium-high heat. Add chicken, salt, and pepper and cook 10 to 15 minutes, or until chicken is lightly browned and cooked all the way through. Remove from heat.
3. In a large bowl, combine the chicken, ham, peas, carrots, apple, and hearts of palm. Add mayonnaise and mix well.
4. Wash and peel potatoes. Grate or cut potatoes into long, thin strips. Pour about an inch of vegetable oil into a large frying pan or stockpot and heat to 350˚F, or until a drop of water flicked into the pan jumps out.
5. Carefully place potatoes in oil with a slotted spoon. (If they don’t all fit, you can fry them in two or three batches.) Fry 10 to 12 minutes, stirring gently. When potatoes are golden brown, remove from oil with a slotted spoon and place on paper towels to drain.
6. Just before serving, stir most of the potatoes into the salad and sprinkle a few on top.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 6
Black-Eyed Pea Fritters/Acarajé
Served warm and crispy, these delicious appetizers are popular all over Brazil.
16 oz. canned black-eyed peas
1 large onion, chopped
salt and pepper to taste
1/2 tsp. cayenne pepper (optional)
dende or vegetable oil for frying
malagueta pepper sauce or other
hot sauce (optional)
Preparation
1. Place peas in a fine mesh strainer and rinse well with cold water.
2. Place peas, onion, salt, pepper, and cayenne in a food processor or blender and process until smooth.
3. Pour 2 to 3 inches of oil into a deep skillet or stockpot. Heat to 350˚F, or until a drop of water flicked into the pan jumps out.
4. Scoop up about 1 tbsp. of the pea mixture and use your hands to shape it into a small, oval patty. Set aside on a plate. Once you’ve made 4 or 5 patties, use a slotted spoon to carefully place them, one by one, into the oil. Fry for about 5 minutes, turning once to brown evenly on both sides. Carefully remove from oil and drain on paper
towels. Repeat until pea mixture is gone. Serve warm with malagueta pepper sauce, if desired.
Preparation time: 15 minutes
Cooking time: 20 to 30 minutes total
Makes about 20 acarajé
Main Dishes
Traditionally, most Brazilian entrées include fish or meat. In the northern part of the country, where the great Amazon River and the many miles of coastline offer an abundance of delicious fresh fish and seafood, diners enjoy these foods with most meals. Northern cooks are famous for their moqueca de peixe and other delicious seafood stews.
In central and southern Brazil, broad plains provide plenty of grazing ground for beef cattle. Farmers also raise pigs and chickens.
Meat is the preferred entrée in these regions and is usually included with the midday meal. Residents of Rio de Janeiro especially love churrasco—barbecued beef, pork, chicken, or sausage.
Brazilian diners also have a great variety of vegetarian options. Many main courses can be made with meat substitutes, with starchy ingredients such as potatoes, beans, or rice, or with vegetables alone, such as squash, tomatoes, leafy greens, or eggplant. In addition, the simple but rich flavors of garlic, coconut, lemon, and hot peppers combine to make dishes with or without meat equally tasty.
Fish Stew/Moqueca de Peixe
White fish varieties, such as snapper, cod, sole, haddock, or flounder, work well for this stew.This dish, which originates in the northeastern coastal state of Bahia, is very popular throughout Brazil
Ingredients
2 lb. skinless white fish fillets
1 clove garlic, peeled and minced
1 fresh hot pepper, minced, or 1 tsp. cayenne pepper
4 tbsp. fresh cilantro, chopped
1\2 tsp. salt
1\2 tsp. black pepper
juice of 1 large lemon
1 14.5-oz. can diced tomatoes, drained
1 medium onion, chopped
2 tbsp. dende or olive oil
1\2 c. coconut milk
Preparation
1. Rinse fish under cool running water and pat dry. Cut into roughly 2- inch-square pieces and place in a large mixing bowl or baking dish.
2. In a food processor or blender, combine garlic, hot pepper (if using), cilantro, salt, black pepper, lemon juice, and half of the tomatoes and onion. Process until smooth.
3. Pour the tomato mixture over the fish. Cover with plastic wrap and refrigerate for 1 hour.
4. Heat dende or olive oil in a heavy saucepan over medium heat. Add fish, processed tomato mixture, remaining tomato and onion, and half the coconut milk.
5. Bring to a boil. Reduce heat and add remaining coconut milk. Cover and simmer 10 to 15 minutes, or until fish is cooked through. Serve hot with rice.
Preparation time: 20 minutes
(plus 1 hour marinating time)
Cooking time: 25 to 30 minutes
Serves 4 to 6.
Brazilian Pork Chops/ Costeletas de Porco
Serve hot with white rice, mashed beans, and collard greens.
Ingredients
4 to 6 lean pork chops (about 1 lb.)
2 tbsp. olive oil
juice of 1 lemon
1 to 2 cloves garlic, peeled and minced
1 tsp. salt
1 tsp. black pepper
1 minced hot pepper (optional)*
Preparation
1. Wash pork chops under cool running water and pat dry with a paper towel. Trim off any visible fat.
2. In a wide baking dish or bowl, combine all ingredients except pork chops and mix well. Add pork chops, stir well to coat, and cover dish with plastic wrap. Place in the refrigerator for at least 1 hour.
3. In a large skillet over medium-high heat, cook 3 pork chops for 5 to 7 minutes on each side. If you have 2 skillets and someone to help you, you can cook all the pork chops at once. Otherwise, carefully place the first batch on an ovenproof plate in a warm oven (about 200˚F) while you cook the second batch.
Preparation time: 10 minutes
(plus 1 hour marinating time)
Cooking time: 15 to 30 minutes
Serves 4 to 6
Chicken, Shrimp, and Peanut Stew/Xinxim
The dendê oil, roasted nuts, and coconut milk in xinxim are flavors that were originally brought to Brazil from Africa.This rich stew is often prepared for candomblé ceremonies.
Ingredients
juice of 1 large lemon
2 cloves garlic, peeled and crushed
2 tsp. salt
1 tsp. pepper
4 to 6 boneless, skinless chicken breasts
2 tbsp. dende or peanut oil
1 medium onion, chopped
1 c. chicken stock or water
1\2 c. roasted peanuts, very finely chopped
1/2 c. coconut milk
1 fresh hot pepper or 2 preserved hot peppers, minced
1 lb. fresh shrimp, peeled and deveined, or 1 lb. frozen
shrimp, thawed
Preparation
1. In a large bowl or baking dish, combine lemon juice, garlic, salt, and pepper to make marinade.
2. Wash chicken under cool running water. Pat dry and cut into 1-inch chunks. Place chicken in marinade, cover dish with plastic wrap, and refrigerate for 30 minutes.
3. In a heavy saucepan or skillet, heat oil over medium-high heat. Add onion and chicken pieces and cook 10 minutes, or until chicken is lightly browned.
4. Add chicken stock or water, peanuts, coconut milk, and hot pepper (if using). Reduce heat to medium. Simmer, stirring occasionally, for 15 to 20 minutes, or until chicken is fully cooked and sauce has thickened. Add shrimp and cook 8 to 10 minutes more, or until shrimp are pink. If you have dende oil, drizzle lightly over all before serving.
Preparation time: 10 minutes
(plus 30 minutes marinating time)
Cooking time: 35 to 40 minutes
Serves 4 to 6
Desserts and Drinks
Ever since the arrival of the Portuguese, Brazilians have loved sweets.
The colonists’ fondness for eggs and milk, along with the local crop of sugarcane, made for delicious rich desserts. African influence made coconut another favorite ingredient, and regional delicacies such as avocado also found their way into local dessert recipes. Corn, long a mainstay of Brazilian cooking, plays a role in desserts such as cornstarch cookies and creamy corn cake. Children enjoy a variety of candies. Favorites include olho de sogra (coconut-stuffed prunes) and brigadeiro, a rich chocolate fudge treat.
Sweet drinks, such as lemonade—which, in Brazil, is actually made with limes—and other cool, refreshing fruit beverages are popular on hot summer days. Brazilians enjoy thick fruit shakes and drinks when attending Carnaval festivities.
Holiday and Festival Food
Brazil’s diverse calendar of holidays and festivals gives the country’s cooks many opportunities to prepare special dishes for special occasions.
Like the occasions themselves, these dishes reflect a variety of influences and traditions. Carnaval revelers enjoy pastéis, the popular Spanish and Portuguese turnovers brought to Brazil by colonial settlers. These delicious pastries are often stuffed with chicken, beef, or other meats. Creative cooks use ingredients ranging from spicy shrimp to cinnamon-flavored pumpkin. Feijoada remains another beloved holiday favorite.
While many of the recipes in this section are associated with particular celebrations, Brazilians also enjoy them throughout the year.
Prepare these dishes anytime to turn an ordinary meal with friends or family into a festive event and to celebrate the Brazilian way.
Turnovers/Pastéis
Street vendors in Rio de Janeiro and other Brazilian cities serve hot, savory pastéis during Carnaval and other celebrations.This recipe is for chicken pastéis, which are among the most common in Brazil. However, beef and shrimp are also used, and delicious vegetarian pastéis are made with potatoes or even with sweet fillings such as fruit.
Filling:
1 tbsp. olive oil
1 small onion, chopped
1 clove garlic, peeled and minced
3 boneless, skinless chicken breasts—rinsed and patted dry
1 bay leaf
3 tbsp. tomato paste salt and black pepper to taste
3 tbsp. all-purpose flour
8 pitted green olives, chopped
pinch cayenne pepper
Pastry:
4 c. all-purpose flour
1 c. vegetable shortening, softened
1 tbsp. butter, softened
1 tsp. salt
2 eggs
1\2 c. water
Glaze:
1 egg
pinch salt
Preparation
1. To prepare the filling, heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes.
2. Add chicken breasts, bay leaf, tomato paste, salt, black pepper, and just enough water to cover all. Stir to combine and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until chicken is white all the way
through. Remove chicken. Carefully pour remaining broth through a strainer into another pan, and reserve.
3. Using a fork and knife or your fingers, shred chicken finely. In a large mixing bowl, combine chicken, flour, olives, cayenne, and 3 to 4 tbsp. of the reserved broth. The filling should be moist, but not runny.
4. To make pastry, place flour in a large mixing bowl. Make a hole in the middle of flour. In a second bowl, combine shortening, butter, salt, eggs, and 1 c. water. Pour this mixture into the hole in flour.
5. Use your hands to combine the ingredients, squeezing them into a paste. If dough is too stiff or hard, add a little more water. When dough has a smooth, slightly sticky texture, set aside at room temperature for 30 minutes.
6. Preheat oven to 350˚F. Form dough into balls about 1 1/2 inches in diameter. On a lightly floured countertop or other surface, roll the dough out into thin rounds 3 or 4 inches in diameter. Place about 1 tbsp. of filling into the center of each piece of dough. Fold dough over and press edges together firmly. Wet your fingers with some water to tightly seal pastry edges. Place on a greased cookie sheet about 1 inch apart.
8. To make glaze, beat egg yolk with salt in a small bowl. Use a pastry brush to lightly glaze pasteis. Bake 30 minutes, or until golden brown. Serve warm.
Preparation time: 45 to 50 minutes
(plus 30 minutes standing time)
Cooking time: 60 minutes
Makes about 45 pastéis
Pumpkin Soup/Quibebe
Served with crusty Italian bread, this hearty soup makes a delicious vegetarian meal. Or try serving quibebe with angú.
Ingredients
3 tbsp. olive oil or butter
1 onion, chopped
1 garlic clove, peeled and minced pepper (if using).
8 oz. (1 c.) canned diced tomatoes, drained
1 fresh hot pepper, seeded and minced (optional)
2 lb. Brazilian pumpkin or squash, cut into chunks
4 c. water or vegetable broth
1/2 tsp. sugar
salt to taste and parsley if desired.
black pepper to taste
Parmesan cheese, grated (optional)
fresh parsley, chopped (optional)
Preparation
1. In a medium stockpot, heat oil or butter over medium heat. Add onions, garlic, tomato and hot pepper (if using). Cook 15 minutes, or until mixture begins to thicken.
2. Add pumpkin and water or broth an bring to a boil. Reduce heat. Add sugar, salt, and pepper and cover. simmer 20 to 25 minutes, or until pumpkim becomes very soft and begins to break apart. Use a whisk or a potato masher to break up any remaining large chunks.
3. Serve hot, garnished with cheese and parsley if desired.
Preparation time: 30 minutes
Cooking time: 35 to 40 minutes
Serves 4 to 6
Black Bean Stew/Feijoada
This dish, served in honor of the Orixá Ogun during candomblé festivals, is also considered the national dish of Brazil. Common side dishes include white rice and collard greens.
Ingredients
1 to 2 lb. assorted meats, such as mild smoked pork sausage, pork
tenderloin, bacon, or carne seca (dried and salted beef)
2 tbsp. vegetable oil
1 small onion, chopped
1 to 2 cloves garlic, peeled and minced
1/2 tsp. salt
2 16-oz. cans black beans
5 c. water
2 bay leaves
2 oranges, cut into wedges
Preparation
1. If using carne seca or salted meats, place in a large dish, cover with cold water, and soak overnight.
2. Drain and rinse salted meats. Place all meats in a large kettle or stockpot with enough water to cover. Place over medium heat, cover, and simmer, stirring occasionally, 1 to 11/2 hours or until meat is tender. Add water as needed to keep meat covered.
3. In a second large kettle or stockpot, heat oil over medium heat. Add onion, garlic, and salt. Sauté 2 to 3 minutes, or until garlic begins to turn golden brown.
4. Add beans and mash slightly with a fork. Add 6 c. water and bring to a boil.
5. Add bay leaves and cooked meat. Simmer 20 to 30 minutes more.
Serve feijoada hot. Garnish with orange wedges.
Preparation time: 20 minutes
(plus overnight soaking time for salted meat)
Cooking time: 1¥ to 2 hours
Serves 6
By Alison Behnke In the book ‘Cooking the Brazilian Way’, Lerner Publication Company (a division of Lerner Publishing Group), Minnealopolis, U.S.A, 2004 (edited/adapted by Leopoldo Costa to be posted)- All pictures taken from the book
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