What are some traditional Brazilian meals/recipes?!
(This is for school)
I am supposed to do some research on the cuisine of a particular Central or South American country (I chose Brazil), and am supposed to prepare a meal of traditional dishes!. Do you know of any good Brazilian recipes!? Vegetarian preferred, but doesn't matter!.Www@FoodAQ@Com
I am supposed to do some research on the cuisine of a particular Central or South American country (I chose Brazil), and am supposed to prepare a meal of traditional dishes!. Do you know of any good Brazilian recipes!? Vegetarian preferred, but doesn't matter!.Www@FoodAQ@Com
Answers:
Brazilian Black Bean Stew
INGREDIENTS
* 1 tablespoon canola oil
* 1/4 pound chorizo sausage, chopped
* 1/3 pound cooked ham, chopped
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 (1 pound) sweet potatoes, peeled and diced
* 1 large red bell pepper, diced
* 2 (14!.5 ounce) cans diced tomatoes with juice
* 1 small hot green chile pepper, diced
* 1 1/2 cups water
* 2 (16 ounce) cans black beans, rinsed and drained
* 1 mango - peeled, seeded and diced
* 1/4 cup chopped fresh cilantro
* 1/4 teaspoon salt
DIRECTIONS
1!. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes!. Place the onion in the pot, and cook until tender!. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water!. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender!.
2!. Stir the beans into the pot, and cook uncovered until heated through!. Mix in the mango and cilantro, and season with salt!.Www@FoodAQ@Com
INGREDIENTS
* 1 tablespoon canola oil
* 1/4 pound chorizo sausage, chopped
* 1/3 pound cooked ham, chopped
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 (1 pound) sweet potatoes, peeled and diced
* 1 large red bell pepper, diced
* 2 (14!.5 ounce) cans diced tomatoes with juice
* 1 small hot green chile pepper, diced
* 1 1/2 cups water
* 2 (16 ounce) cans black beans, rinsed and drained
* 1 mango - peeled, seeded and diced
* 1/4 cup chopped fresh cilantro
* 1/4 teaspoon salt
DIRECTIONS
1!. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes!. Place the onion in the pot, and cook until tender!. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water!. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender!.
2!. Stir the beans into the pot, and cook uncovered until heated through!. Mix in the mango and cilantro, and season with salt!.Www@FoodAQ@Com
Brocolis Com Alho
800 g broccoli
1 garlic bulb (diced)
some oil
some salt
Cook the broccoli in water with salt!.
Cut the garlic into small pieces!. Fry until brown the garlic starts browning!. Turn off heat and leave to brown in the hot oil a little more!.
Serve broccoli on a plate and sprinkle with the garlic!.
Molded Rice (Angu de Arroz)
INGREDIENTS:
2 cups short-grain rice 1 teaspoon salt 1 cup thin coconut milk
butter
1 Thoroughly rinse the rice until the water runs clear!. Put the rice into a saucepan with 4 cups water and leave it to soak overnight!. Stir in the salt, cover, bring to a boil, and cook over low heat for 20 minutes, or until the liquid has been absorbed and the rice is mushy!. Stir in the coconut milk and cook, mashing the rice with a wooden spoon, for 2 minutes!. Turn the rice into a buttered 1-1/2 quart mold and allow to cool!. Unmold the rice by covering with a platter and turning over quickly!. If it doesn't unmold readily, hit the bottom of the mold with the flat of your hand!. Serve at room temperature!.
Sweet-Potato Gumdrops (Gelatina de Batata Doce)
INGREDIENTS:
4 cups mashed sweet potatoes 4 cups sugar 1 cinnamon stick
6 whole cloves 1 envelope unflavored gelatin 1/2 cup cold water
crystallized sugar
1 Cook mashed sweet potatoes and sugar together, stirring constantly until the mixture stands away from the sides of the pan!. Add cinnamon, cloves, and gelatin, which has been soaked in the cold water!. Stir until gelatin is well dissolved!. Let stand for 24 hours, then make into any shape-balls, or rolls-and roll in crystallized sugar!.
For the second part of your question!.!.
http://66!.218!.69!.11/search/cache!?ei=UTF-!.!.!.Www@FoodAQ@Com
800 g broccoli
1 garlic bulb (diced)
some oil
some salt
Cook the broccoli in water with salt!.
Cut the garlic into small pieces!. Fry until brown the garlic starts browning!. Turn off heat and leave to brown in the hot oil a little more!.
Serve broccoli on a plate and sprinkle with the garlic!.
Molded Rice (Angu de Arroz)
INGREDIENTS:
2 cups short-grain rice 1 teaspoon salt 1 cup thin coconut milk
butter
1 Thoroughly rinse the rice until the water runs clear!. Put the rice into a saucepan with 4 cups water and leave it to soak overnight!. Stir in the salt, cover, bring to a boil, and cook over low heat for 20 minutes, or until the liquid has been absorbed and the rice is mushy!. Stir in the coconut milk and cook, mashing the rice with a wooden spoon, for 2 minutes!. Turn the rice into a buttered 1-1/2 quart mold and allow to cool!. Unmold the rice by covering with a platter and turning over quickly!. If it doesn't unmold readily, hit the bottom of the mold with the flat of your hand!. Serve at room temperature!.
Sweet-Potato Gumdrops (Gelatina de Batata Doce)
INGREDIENTS:
4 cups mashed sweet potatoes 4 cups sugar 1 cinnamon stick
6 whole cloves 1 envelope unflavored gelatin 1/2 cup cold water
crystallized sugar
1 Cook mashed sweet potatoes and sugar together, stirring constantly until the mixture stands away from the sides of the pan!. Add cinnamon, cloves, and gelatin, which has been soaked in the cold water!. Stir until gelatin is well dissolved!. Let stand for 24 hours, then make into any shape-balls, or rolls-and roll in crystallized sugar!.
For the second part of your question!.!.
http://66!.218!.69!.11/search/cache!?ei=UTF-!.!.!.Www@FoodAQ@Com
Recipe of Brigadeiro or Negrinho
Chocolate fudge candy
INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 tablespoon margarine
3 tablespoon cocoa powder
PREPARATION
Cook over medium-low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder!.
Cook the mixture until it thickens enough to show the pan bottom during stirring!.
Pour the mixture in a greased dish and let it cool to room temperature!. Take small amounts of the mixture with a teaspoon and make 1 ? inch balls!.
Roll the balls over chocolate jimmies to decorate!.
Hint: Grease your hands with margarine to make the balls easily!.
If the balls don't hold the shape and flat down like coins, it means that you did not cook enough!. Cook additional five minutes, take a small sample and dip it in a glass with cold water!. If you cooked enough, this sample should hold the shape after cooling down in the water!.
The cheapest , low grade sweetened condensed milk is the best to make the brigadeiro because they have more starch on them, which helps the candy to hold the shape!.
In US, buy the sweet condensed milk from the Walmart brand "Great Value", cook this brand for 20 minutes in medium heat stirring continuously and your brigadeiro is with the right consistency!.
SERVE:
Place the balls in candy cups to serve!.
They are great for birthday parties!.
SERVING SIZE: 40 candies!.
Recipe of Acaraje
Black eyed peas deep fried dough
INGREDIENTS:
2 cups of black-eyed peas; soaked overnight
1 cup water
2 cloves of garlic
11/2 tablespoon ground pepper
1 teaspoon baking powder
1 teaspoon salt
PREPARATION
Rub the peel off the beans against a dishtowel!.
Combine all ingredients in a blender!. Beat for about 4 minutes or until you get a dough!.
Pour the mixture in a mixing bowl!.
Heat the oil to 350°F and deep-fry spoonfuls of dough for 8 minutes or until dark red!. Pat them dry in paper towel!.
Stir the mixture left in the bowl frequently to avoid watery stuff!.
Hint: to make the traditional acaraje, you have to combine the deep fryer oil with 3 tablespoons of palm oil!. But remember: this oil mixture cannot be used to fry other dishes because of the palm oil strong taste!.
SERVE:
Street vendors in Bahia (northeastern Brazil) split the acaraje and fill them with vatapa!.
SERVING SIZE: about 10 fried dough
The Brazilians were nearly enslaved by the Brits who owned the sugar plantations that most large cities in Brazil grew up around!. They were fed Manioc root, ground up, with a large helping of water on the side, for many meals!. The reason for this, was that manioc root would swell from the water, and fill their bellies, so they could work longer hours without real food!.
Today, most Brazilian restaurants still serve granules of manioc root as a side dish, which is sprinkled on top of most dishes, as a condiment!. There is little to no food value in the manioc root, and it causes distress to the digestive system, but it has been served for so long that it is part of the culture!.
Most travel in Brazil is done by way of water, The RioNegro, and the Amazon being the waterways traveled most!. For this reason, Brazilian foods consist of lots of fish!. Bananas, Oranjes, melons, limes, passion fruit, coconut, and almost all grains and vegetables grow easily in the tropical jungles alongside the rivers!.
Locals on the RioNegro grow one or two types of melons, and sell them at market in the city, towing them on small barges behind motorized boats to get them there!. Whole families live and work on small boats, capturing turtles to sell at market!. Beef is abundant, and lays on counters in the open air market, alongside huge fish, with no refrigeration!. Pork is popular, and is featured in almost as many recipes as chicken, but the mainstay is fish!.Www@FoodAQ@Com
Chocolate fudge candy
INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 tablespoon margarine
3 tablespoon cocoa powder
PREPARATION
Cook over medium-low heat, stir vigorously the sweetened condensed milk, margarine and cocoa powder!.
Cook the mixture until it thickens enough to show the pan bottom during stirring!.
Pour the mixture in a greased dish and let it cool to room temperature!. Take small amounts of the mixture with a teaspoon and make 1 ? inch balls!.
Roll the balls over chocolate jimmies to decorate!.
Hint: Grease your hands with margarine to make the balls easily!.
If the balls don't hold the shape and flat down like coins, it means that you did not cook enough!. Cook additional five minutes, take a small sample and dip it in a glass with cold water!. If you cooked enough, this sample should hold the shape after cooling down in the water!.
The cheapest , low grade sweetened condensed milk is the best to make the brigadeiro because they have more starch on them, which helps the candy to hold the shape!.
In US, buy the sweet condensed milk from the Walmart brand "Great Value", cook this brand for 20 minutes in medium heat stirring continuously and your brigadeiro is with the right consistency!.
SERVE:
Place the balls in candy cups to serve!.
They are great for birthday parties!.
SERVING SIZE: 40 candies!.
Recipe of Acaraje
Black eyed peas deep fried dough
INGREDIENTS:
2 cups of black-eyed peas; soaked overnight
1 cup water
2 cloves of garlic
11/2 tablespoon ground pepper
1 teaspoon baking powder
1 teaspoon salt
PREPARATION
Rub the peel off the beans against a dishtowel!.
Combine all ingredients in a blender!. Beat for about 4 minutes or until you get a dough!.
Pour the mixture in a mixing bowl!.
Heat the oil to 350°F and deep-fry spoonfuls of dough for 8 minutes or until dark red!. Pat them dry in paper towel!.
Stir the mixture left in the bowl frequently to avoid watery stuff!.
Hint: to make the traditional acaraje, you have to combine the deep fryer oil with 3 tablespoons of palm oil!. But remember: this oil mixture cannot be used to fry other dishes because of the palm oil strong taste!.
SERVE:
Street vendors in Bahia (northeastern Brazil) split the acaraje and fill them with vatapa!.
SERVING SIZE: about 10 fried dough
The Brazilians were nearly enslaved by the Brits who owned the sugar plantations that most large cities in Brazil grew up around!. They were fed Manioc root, ground up, with a large helping of water on the side, for many meals!. The reason for this, was that manioc root would swell from the water, and fill their bellies, so they could work longer hours without real food!.
Today, most Brazilian restaurants still serve granules of manioc root as a side dish, which is sprinkled on top of most dishes, as a condiment!. There is little to no food value in the manioc root, and it causes distress to the digestive system, but it has been served for so long that it is part of the culture!.
Most travel in Brazil is done by way of water, The RioNegro, and the Amazon being the waterways traveled most!. For this reason, Brazilian foods consist of lots of fish!. Bananas, Oranjes, melons, limes, passion fruit, coconut, and almost all grains and vegetables grow easily in the tropical jungles alongside the rivers!.
Locals on the RioNegro grow one or two types of melons, and sell them at market in the city, towing them on small barges behind motorized boats to get them there!. Whole families live and work on small boats, capturing turtles to sell at market!. Beef is abundant, and lays on counters in the open air market, alongside huge fish, with no refrigeration!. Pork is popular, and is featured in almost as many recipes as chicken, but the mainstay is fish!.Www@FoodAQ@Com