Featured Cookbook

ORDER/INFO

1. Shrimp Soup (Caldo de Camaroes)

2. Afro-Brazilian Okra Salad (Salada de Quiabo)

3. Grilled Steaks (Bisteca na Chapa)

4. Rum Cocktail (Caipirinha)

Book Description

BRAZIL: A Culinary Journey truly is a journey into the beautifully diverse cuisine of Brazil. Indigenous Brazilians incorporated native ingredients into their meals, including corn, cassava, and fish. The Portuguese settlers, brought techniques and ingredients native to them, introducing Portuguese staples such as sausages, olive oil, and wine. European immigration yielded pasta and German pastries. Culinary traditions were further fused when African slaves were brought to Brazil in the twentieth century, bringing with them ingredients such as palm oil and okra. More than a cookbook, BRAZIL: A Culinary Journey explains how Amerindian, European, and African influences have come together to form what is now known as modern Brazilian cookery.

... (more)

Brazil: A Culinary Journey

Authors: Cherie Hamilton

Date: June 2005

ISBN: 0781810809

Publisher: Hippocrene Books

Hardcover

ORDER/INFO

Okra is a very popular vegetable in the northeast of Brazil. It was brought by slaves from the west coast of Africa and is a principal ingredient in many of the dishes associated with the Afro-Brazilian religious sects (Condomblé and Macumba). The following dish is often served with grilled fish.

Makes 4 to 6 servings

• FOR THE SALAD:

• 2 1/2 pounds okra

• 1 teaspoon salt

• FOR THE VINAIGRETTE:

• 2 onions, finely chopped

• 6 garlic cloves, minced

• 3/4 cup olive oil

• 1/4 cup red wine vinegar

• 3/4 teaspoon salt

• Freshly ground black pepper

• 2 teaspoons Dijon mustard

1. Trim the ends of the okra and cut into 1/4-inch slices. Place the okra in a 4-quart pot with salted water to cover and bring to a boil. Cover, reduce the heat, and cook for 5 minutes. Drain the okra and place in a large bowl.

2. Mix the remaining ingredients in a blender until smooth and pour over the okra while it is still warm. Mix well and serve at room temperature.

More From This Book:

1. Shrimp Soup (Caldo de Camaroes)

2. Afro-Brazilian Okra Salad (Salada de Quiabo)

3. Grilled Steaks (Bisteca na Chapa)

4. Rum Cocktail (Caipirinha)

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