When I heard that the theme of this edition of BBMag was “Urban Brazil”, the first thing that sprung to mind was street food In the busiest urban centres street food continues to thrive in so many ways, from street vendors selling soups out of thermos flasks to makeshift eateries set up on street corners. I always say that to truly uncover the cuisine and customs of a city or region, you first need to take a look at its street food. Every Brazilian city has its own specialty. In Pará, for example, tacacá (a soup made from the cassava…
In keeping with this edition’s feature article about Brazilian cuisine, here is a super simple Brazilian recipe that’s easy to prepare. The tapioca crackers take a bit of patience, but they are well worth the wait. It’s also worth noting that I didn’t have to buy these ingredients in a specialist Brazilian retailer. These days it is increasingly easy to find foodstuffs from other cuisines, just hotfoot it down to any Asian or African markets or food halls and you’ll find it all. “Chuchu”, for example, is called “chow-chow” in Asian stores. The French call it chayote, and this is…
Want to please a Brazilian? Cook shrimp. Want to please an Englishman? Cook meat. That’s what I’ve learned after 13 years of living in England. I am not a huge fan of filet mignon normally. It might be the most tender of cuts, but it lacks flavour. I personally prefer meat that’s off the bone and has a little fat. Bone, by the way, has actually become very popular. The most revered restaurants in the world now serve marrow as a delicacy. With champagne, oysters and scallops. Let’s get back a time when the only mouths hankering after marrow belonged…
Ingredients 6 lychees 2 tablespoons of sugar 1 serving of cachaça Seven Up Crushed ice Method: Peel and remove the stones of 6 lychees. Add the sugar and muddle well. Add the cachaça. Top the glass up with 7-Up and lots of ice.
Ingredients 3 strawberries 50g of blackberry pulp 3 tablespoons sugar (or 10 drops of sweetener) Ice 2 shots of cachaça Method: Mix everything in the shaker and serve.
Ingredients ½ teacup of grapes, pitted and cut in halves Sugar or sweetener to taste 1 spoon (coffee) of pink pepper 50 ml of cachaça Crushed ice Method: In a glass, place the grapes, the pepper and the sugar or sweetener, and muddle everything with a pestle. Add the cachaça and the ice and mix well.
Ingredients 2 kiwis 1 tablespoon of sugar 30 ml of cachaça 40 ml of chilled water Crushed ice Method: Blend the kiwi, sugar and chilled water. Strain. In the glass which is to be used to serve the caipirinha, muddle the other kiwi, together with the strained kiwi mix, the cachaça and the crushed ice.
Ingredients 50 ml of cachaça 4 strawberries ½ large lime (or 1 small lime) 2 tablespoons of sugar Ice Method: Chop the strawberries and lime and place in the shaker along with the sugar, ice and cachaça. Shake well and serve.
Ingredients Deseeded Watermelon cubes (to the top of the glass) 1 lemon cut into cubes (remove the pith) Sugar to taste 1 serving of cachaça Enough ice to fill the glass Method: Fill the glass with the watermelon and muddle until you release enough juice. Add the lime and sugar and continue muddling. Add the cachaça and mix with a spoon. Fill the glass with ice.
Ingredients 1/2 large pomegranate 60 ml of cachaça 2 dessert spoons of sugar 1 lime Method: Peel the lemon (leave a little of the rind) and cut into 4 parts (remove the pith). Place the lemon wedges with the pulp facing up, add the pomegranate and sugar. Muddle well along with sugar. Add the ice and the cachaça. Garnish with pomegranate seeds on the ice.