Recipes

Evangelical Church of the Lutheran Confession in Brazil

Brazilian cuisine is a wonderful experience. While many non-Brazilians know about feijoada, the simmered bean dish usually flavored with ham or pork that is considered by some to be the "national dish," there is a lot more to Brazilian cooking. The cultural traditions and foods of indigenous peoples combined with the traditions of West Africa, Portugal and other European countries have resulted in a rich and varied choice of foods and a celebration of food within various socio-economic groups. An excellent resource is Tasting Brazil: Regional Recipes and Reminiscences by Jessica B. Harris, Macmillan, 1992. The following 4 recipes are adapted from this book.

Pipoca Pipoca is thought to be an Amazonian Indian word that means "cracked skin"; the English word is POPCORN! Brazilians serve popcorn as an appetizer. Make some popcorn the old-fashioned way, heating 4 to 6 tablespoons of oil in a heavy lidded pot, and adding a cup popcorn kernels when the oil is hot enough to pop one test kernel of corn. Cook over high heat, shaking the pot constantly. Remove from heat and salt to taste. Makes about 4 servings.

Castanha-do-Pará (Brazil Nuts) You can buy brazil nuts in a can, shelled and salted, but see if you can find them in the shell. Shell enough nuts to yield about 1 pound of nut meats. Preheat broiler, and arrange nut meats on a cookie sheet and drizzle 2 tablespoons of olive oil over them, Place under broiler for 2 to 3 minutes until nuts are heated through. Remove from oven, pat nuts dry with paper towels, and put in a paper bag with salt. Shake the bag to coat with salt and serve warm.

Suco de Melancia Watermelon Juice Makes 4 servings Watermelon is popular, especially in northern Brazil. Brazilians eat slices of watermelon but also like to make a juice drink. To prepare, take meat from 1 pound watermelon, seeded and cut into pieces and 1 cup water. Place in blender or food processor and liquify. Chill for several hours and serve cold, garnished with fresh mint or small slices of watermelon.

Cocada Puxa (Dark cocada, or coconut sweet) Makes 8 servings A cocada is a traditional Brazilian dessert, usually served in small portions in clear glass bowls, often with fresh fruit. Orange sections go well with this version. Prepare a thin syrup by mixing 3 cups packed dark brown sugar, one 2-inch stick of cinnamon, 3 whole cloves and one cup water in a large saucepan, stirring over medium heat until the sugar dissolves and the mixture is thoroughly combined. Add 3 cups tightly packed freshly grated coconut (if you must substitute, use frozen rather than dried coconut) and let the mixture cook over low heat, stirring occasionally, until it thickens, about ten minutes. Pour into serving bowls and let it set, serving at room temperature.

Pumpkin Soup Quibebe de Abóbora (purée of pumpkin) Serves 4 Note: The Brazilian pumpkin is known in the U.S. as a calabaza or West Indian cooking pumpkin. If you cannot find this in the produce section, substitute Hubbard or Butternut squash rather than an American pumpkin as the flavor is closer. 1 pound pumpkin, peeled and cut into ½ inch chunks 1 onion, sliced 1-2 cloves garlic, crushed 1 tomato sliced 2 tablespoons flour 1-3/4 cups milk 1/4 teaspoon sugar (optional) 1/4 teaspoon chili powder 1 tablespoon margarine salt and pepper Put pumpkin pieces into a saucepan with a little water and bring to a boil. Simmer until the pumpkin is soft. In another large pan, melt margarine and fry the onion until it begins to turn golden. Add the garlic and fry for a few more moments. Then add tomato and cook a little longer. Shake in the flour, stirring well to distribute it evenly. Add the cooked pumpkin, and then gradually pour on the milk, stirring to mix all ingredients. Sprinkle on the sugar and chili powder. Season with salt and pepper to taste and simmer another 15-20 minutes.