Few Traditional Brazilian Foods You Need To Eat Right Now. 1. Coxinha are a Brazilian treat - delicious balls of chicken salad that have been shaped into a drumstick, battered and fried. I didnt quite what to make of them the first time I tried them, but they really are an ingenious street food. Theyre easy to eat on the go, theyre a meal unto themselves, they have a unique appearance (simulated drumstick), and most importantly, they are deep fried and delicious! Coxinha are fun to make too, and economical. They are best if you start them the day before you fry them. If youre lucky enough to find Brazilian catupiry cheese, use it in place of the cream cheese. 2. Farofa is a delicious accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada. Farofa is made with manioc flour (harina de mandioca), which is toasted in a skillet with butter, onions and palm oil. The root of the manioc (cassava) plant is commonly sold as a very fine starch (almidón), often called tapioca flour in the US. But to make farofa, you need manioc flour that is coarsely ground, with a texture like farina cereal. You can find manioc flour in Brazilian markets or online. 3. Soak the dried shrimp in warm water to cover for 15 minutes. Drain, then puree in a blender or food processor. Set aside. Heat a Dutch oven or large pot over medium-high heat and add the olive oil. Saute the onions, stirring often, until soft, 4 to 5 minutes. Add the pureed shrimp and cook for 2 minutes. Add the nuts, garlic, ginger and peppers and cook, stirring often, for 1 minute. Add the stock, coconut milk and lime juice and cook until reduced by 1/2, about 20 minutes. Reduce the heat to medium. Add the fish and simmer until the fish is almost cooked through, 5 to 6 minutes. Add the shrimp and simmer until cooked through, 3 to 4 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in 1/4 cup cilantro and remove from the heat. Arrange a scoop of rice in the center of 6 large plates or soup bowls. Ladle the stew over the rice and garnish with the remaining 1/4 cup chopped cilantro. Place 1 lime wedge on each plate and serve immediately.
Posted on: Mon, 25 Aug 2014 10:45:58 +0000
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