Brazil

Brazil





Recipes

Brazil

1 GEOGRAPHIC SETTING AND ENVIRONMENT


Brazil is the largest country in South America, and the fourth-largest
country in the world. It lies on the East Coast of South America. Because
Brazil lies in the Southern Hemisphere, the seasons are reversed from
those in North America: the winter months are May through August, and the
warmest summer month is January. The mighty Amazon River, the
world's second-longest river after the Nile in Egypt, flows across
northern Brazil. The area around the Amazon River is known as one of the
world's largest rainforests. About one-fourth of all the
world's known plants are found in Brazil. In the latter part of the
1900s, logging and other commercial industries were damaging the
rainforest of Brazil. Dozens of animal and plant species became extinct in
Brazil during the 1900s. The destruction of the rainforest environment has
slowed a little, however. Brazil's soil is not fertile enough for
agriculture in most areas, but it does produce large quantities of cocoa
(it ranks third in cocoa production after Cote d'Ivoire and Ghana,
both in Africa). River water that flows near cities is polluted by
industrial waste.

2 HISTORY AND FOOD

Brazil is a large country that is made up of many different cultures. Each
region has a different food specialty. The Portuguese arrived in Brazil in
1500 and brought their tastes and styles of cooking with them. They
brought sugar, citrus fruits, and many sweets that are still used for
desserts and holidays. The Brazilian "sweet tooth" was
developed through the influence of the Europeans. Brazilians use many
eggs, fruits, spices (such as cinnamon and cloves), and sugar to make
sweet treats, such as ambrosia. They also use savory (not sweet)
seasonings such as parsley and garlic. Other nationalities that settled in
Brazil were Japanese, Arabs, and Germans. More than one million Italians
had migrated to Brazil by 1880. Each immigrant group brought along its own
style of cooking.

Long before the Europeans arrived, however, the Tupí-Guaraní and
other Indian groups lived in Brazil. They planted

manioc

(a root vegetable like a potato) from which Brazilians learned to make
tapioca and

farofa

, ground manioc, which is similar to fine breadcrumbs. It is toasted in
oil and butter and sprinkled over rice, beans, meat, and fish. As of 2001,


farofa

was still used as the Brazilians' basic "flour" to
make cookies, biscuits, and bread.

Ambrosia

Ingredients

  • 4 cups milk
  • 2 cups sugar
  • 9 large egg yolks
  • 1 Tablespoon lemon juice
  • 4 whole cloves

Procedure

  1. Place the milk in a large saucepan and bring to a boil over medium-high
    heat.
  2. Remove it from the heat, and add the sugar and the egg yolks, one at a
    time, mixing well with a wire whisk after each addition. Add the cloves
    and the lemon juice.
  3. Cook over medium heat for about an hour, stirring occasionally, until
    the mixture becomes golden and grainy.
  4. Chill and serve cold.

Serves 8.

3 FOODS OF THE BRAZILIANS

Rice, black beans, and manioc (a root vegetable like a potato) are the
main foods for many Brazilians. The national dish is

Brazil


feijoada

, a thick stew of black beans and pieces of pork and other meats. It is
usually served with orange salad, white rice,

farofa

(ground manioc), and

couve

(kale), a dark green leafy vegetable that is diced and cooked until
slightly crispy.

Feijoada (Meat Stew)

Ingredients

  • 3 strips of raw bacon
  • 2 onions
  • 3 cloves garlic (or 1 teaspoon garlic powder)
  • 1 pound smoked sausage
  • 1 pound boneless beef (any cut of meat)
  • 1 can (14-ounce) stewed tomatoes
  • 1 cup hot water
  • 1 Tablespoon yellow mustard
  • 4 cups canned black beans
  • Salt and pepper

Procedure

  1. Cut the bacon strips into big pieces. Fry them in a large pot over
    medium-high heat for about 3 minutes, stirring often.
  2. Turn the heat down to medium.
  3. Cut the onion in half. Peel off the skin and outer layer. Chop both
    halves into small pieces.
  4. Peel the cloves of garlic. Chop them into small pieces.
  5. Add the onions and garlic to the bacon in the pot. Stir until the onions
    are soft, about 3 minutes.
  6. Cut the sausage and beef into 1-inch pieces. Add them to the onions and
    garlic.
  7. Cook until the meat is brown on all sides.
  8. Add the stewed tomatoes (with juice), hot water, yellow mustard, and
    some salt and pepper. Turn the heat down to simmer. Cover the pot.
  9. Cook for about 45 minutes, stirring often. If it looks too thick, add
    more water, ¼ cup at a time. Add the black beans (with liquid).
  10. Cover the pot, and cook for 10 more minutes.

Serves 10 to 12.

Orange Salad

Ingredients

  • 5 oranges
  • 1 teaspoon sugar
  • Salt and pepper

Procedure

  1. Peel the oranges and remove the inner core.
  2. Cut the oranges into thin slices. Arrange the slices on a plate.
  3. Sprinkle them with sugar, salt, and pepper.
  4. Serve, or cover with plastic wrap and refrigerate until ready to eat.

Brazil


This salad offers sweet, salty, spicy, and tart tastes in one dish.
The fresh orange slices are sprinkled with salt, pepper, and sugar.

EPD Photos

Almost every kind of fruit grows in Brazil, including apples, oranges,
peaches, strawberries, bananas, papayas, mangoes, and avocados. Fruits,
vegetables, meat, and flowers are sold at

feiras

(street markets). These outside markets are set up on streets, which are
closed to vehicle traffic. The markets are set up in a new location every
day.


Churrasco

, chunks of beef cooked on a metal skewer over hot coals, is another
favorite. Sometimes the beef is soaked in a mixture of vinegar, lemon
juice, and garlic before cooking. This "Brazilian barbecue"
is served with rice, potato salad,

polenta

(fried corn mush), or, occasionally, a fried banana.

Gaúchos

(cowboys) living in the region of Rio Grande do Sul especially

Brazil


Maté, an herbal tea-like beverage, is enjoyed in many parts of
South America. The cup, made from a hollowed-out gourd, and metal
bombilla (straw) are carried by gaúchos, hanging from their
belts.

EPD Photos

enjoy

churrasco

. After the gaúchos eat their meal, they drink

maté

(an herbal tea drunk in many parts of South America). The tea leaves are
placed inside a hollowed-out gourd, and then boiling water is poured over
them. Gaúchos slowly sip the

maté

through a metal straw, called a

bombilla,

with a strainer on the lower tip of it. The gourd and straw are carried,
hanging from the belt.

Another popular beverage is guaraná, made from a small red fruit that
is high in caffeine and grows in the Amazon River area. It is a refreshing
soft drink, unique to Brazil and with a taste some describe as similar to
creme soda. People in the Amazon River area also chew the guaraná
seeds, or make a drink by dissolving a powder made from the seeds in
water. Powdered guaraná is available in the United States in some
health food stores, or in markets specializing in foods from South
America.

Polenta (Fried Corn Mush)

Ingredients

  • 3¼ cup water
  • ¾ teaspoon salt
  • 1 cup cornmeal

Procedure

  1. Stir ingredients in a saucepan over medium-high heat until they come to
    a slow boil.
  2. Reduce heat to low, cover and cook for 15 minutes. Stir frequently.
  3. Spread the polenta in a bread pan.
  4. Wait until it is completely cool, then cut into 2-inch wide slices.
  5. Fry them in a skillet over medium heat in 2 Tablespoons of butter, 10
    minutes on each side until crunchy.

4 FOODS FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Although Brazil has no national religion, the Portuguese who arrived in
Brazil in 1500 brought their Roman Catholic religion with them. About 75
percent of Brazilians consider themselves Roman Catholic. Those who do not
follow the Roman Catholic religion still enjoy the world-renowned
Brazilian Carnival tradition. During Carnival, colorful parades are held
on the streets, and
children and adults dress in costumes, dancing and celebrating in the
streets all day and all night. People eat and drink continuously during
Carnival, enjoying spice dishes, such as pepper-scented rice and feijoada,
and sweets. Carnival is a week-long party that ends on Ash Wednesday, the
beginning of the 40-day religious period of Lent before the Christian
celebration of Easter. During Lent, it is a Roman Catholic tradition not
to eat meat.

Pepper-Scented Rice

Ingredients

  • 1 Tablespoon vegetable oil
  • 1 small onion, finely diced
  • 1 garlic clove, minced
  • 1 cup long-grain rice
  • 1 chili pepper
  • 2 cups hot water
  • ½ teaspoon of salt

Procedure

  1. Pour the vegetable oil into a large saucepan and heat for a few seconds.
    Add the onion, garlic, and rice.
  2. Fry gently, stirring for about 4 minutes.
  3. Add the chili pepper, hot water, and salt. Stir well and bring to a
    boil.
  4. Simmer for 15 to 20 minutes, until the rice is soft and the water has
    been absorbed.
  5. Remove the chili pepper and serve.

Serves 4.


Festivas Juninas

(June Festivals) are held in honor of Roman Catholic saints—St.
Anthony, St. Peter, and St. John. Brazilians believe St. John protects the
corn and green bean harvests, giving them plenty of food in the upcoming
year. They celebrate St. John's Day with a harvest festival.
Brazilians like to eat corn, as corn-on-the-cob and popcorn, and
corn-based dishes such as corn puddings and corn cake, at all of the

Festivas Juninas.

Corn Cake

Ingredients

  • 1 can (11-ounce) corn, drained
  • 7 Tablespoons softened butter
  • 1 cup whole wheat flour
  • 3 eggs, beaten
  • 1 can (14-ounce) coconut milk
  • 1 Tablespoon baking powder
  • 2 cups granulated sugar

Procedure

  1. Preheat oven to 350°F.
  2. Place all of the dry ingredients into a bowl and mix; slowly add milk,
    eggs, butter, and corn; mix until smooth.
  3. Pour the mixture into a large greased loaf pan.
  4. Bake for about 50 minutes.
  5. To test if the cake is done, stick a toothpick into the center; the cake
    is done when the toothpick comes out clean.
  6. Remove the cake from the pan by turning it over onto a wire rack to
    cool.
  7. Slice and serve.

Serves 12.

Brazil is the world's largest producer of coffee, and Brazilians
use coffee in many unique ways in cooking. For example, on Christmas Day,
Brazilians prepare a turkey
basted with a rich dark coffee with cream and sugar. The traditional
stuffing contains

farofa

(ground manioc), pork sausage, onions, celery, and seasonings. Side
dishes for this meal are mashed white sweet potatoes,

banana frita

(fried bananas), and green beans. Dessert is an assortment of fruit

doces

(sweetened fruits, preserved through slow cooking), star fruit, and
strips of mango.

Banana Frita (Fried Bananas)

Ingredients

  • 6 small bananas, peeled
  • 1 large egg, beaten
  • 1 cup fine bread crumbs
  • ½ cup (1 stick) unsalted butter
  • Salt, to taste

Procedure

  1. In a mixing bowl, gently toss the bananas with egg to moisten, then
    lightly roll the bananas in the breadcrumbs.
  2. In a large skillet, melt the butter over medium heat.
  3. When the foam goes away, add the bananas and fry on all sides until
    golden.
  4. Season with salt and serve hot.

Serve 6.

5 MEALTIME CUSTOMS

Because Brazil is the world's largest producer of coffee, a typical


pequeno almoço

(breakfast) consists of a cup of

café come leite

(a hot milk and coffee mixture) and a piece of French bread. Many
Brazilian children also drink a coffee and milk mixture for breakfast.

Lunch, usually the biggest meal of the day, consists of rice, beans,
salad, meat, or other dishes, depending on where the family lives and what
they can afford to buy. Between lunch and supper some Brazilians have
midmorning and midafternoon

café

, which includes coffee, hot milk, and cookies.

Pastels

and

empadas

, little pastries filled with any combination of shrimp, meats, and
cheeses that are either fried or baked, are a favorite snack. These can be
purchased by street vendors (Brazilian "fast food") or made
at home.

In the late evening, many Brazilians eat a light supper. Children enjoy
desserts such as

pudim

or

churros

, fried dough rolled in sugar and filled with caramel, chocolate, or
sweetened condensed milk.

Pudim (Thick Custard)

Ingredients

  • 1 pound sugar
  • ½ tablespoon butter or margarine
  • ½ cup water
  • 6 egg yolks, beaten
  • 1 cup shredded coconut

Procedure

  1. Preheat oven to 350°F.
  2. Grease the cups of a 10 to 12 muffin tin and sprinkle with a bit of
    sugar.
  3. In a saucepan, combine sugar and water. Bring to a boil, stirring until
    mixture forms a thin syrup.
  4. Add butter and remove from heat and allow to cool.
  5. When syrup is cool, add the egg yolks and coconut and mix well.
  6. Pour mixture into sections of muffin tin.
  7. Place tin in a larger pan filled with 1 inch of hot water.
  8. Bake for 30 to 40 minutes.
  9. To test if they are done, stick a toothpick into the center—it
    should come out clean.
  10. When the custards are cool, turn the tin over onto a large platter.

Serve in bowls. Serves 12.

The Portuguese brought oranges and other citrus fruits to Brazil in 1500,
and they are used in several dishes and juices. Students may enjoy a
fruity drink, such as pineapple-orange drink, as an after-school snack.

Pineapple-Orange Drink

Ingredients

  • 2 Tablespoons crushed ice
  • 2 Tablespoons sparkling water or seltzer water
  • ½ cup orange juice
  • ½ cup pineapple juice

Procedure

  1. Pour the crushed ice and water into a large drinking glass.
  2. Add the orange juice and the pineapple juice. Stir and drink.

This drink can also be made quickly in a blender. Serves 1 or 2.

Children may take

quejadinhas

(coconut and cheese snacks) to school as part of their lunch. These
treats do not need to be heated and, if stored correctly, they stay fresh
for several days.

Brazil


Drop the coconut-cheese mixture by spoonful into baking cups.

EPD Photos

Quejadinhas (Coconut and Cheese Snacks)

Ingredients

  • 1 cup tightly packed fresh grated coconut
  • 1 can (8-ounce) sweetened condensed milk
  • 2 Tablespoons freshly grated Parmesan cheese
  • 2 large egg yolks

Procedure

  1. Preheat the oven to 450°F.
  2. Place all of the ingredients in a medium-size bowl and mix well.
  3. Place paper cups into the cups of a muffin tin. Drop the mixture by the
    spoonful into the paper cups.
  4. Place the muffin tin in a larger pan that has been filled with about 1
    inch of water and cook for about 35 minutes.
  5. These will keep well if they are stored in a tightly closed cookie tin.

Brazil


Quejadinhas (coconut-cheese snacks) and orange-pineapple drink
combine to make a delicious snack anytime.

EPD Photos

6 POLITICS, ECONOMICS, AND NUTRITION

About 10 percent of the population of Brazil is classified as
undernourished by the World Bank. This means they do not receive adequate
nutrition in their diet. Of children under the age of five, about 6
percent are underweight, and over 10 percent are stunted (short for their
age).

According to the Brazilian government, child poverty is one of the
country's most serious concerns. About one-third of the children in
Brazil live in poverty. Thousands of children spend their days on the
streets of Brazil's cities; many abuse drugs and resort to crime
and prostitution to get money to live. Many shopkeepers consider these
street children a nuisance and ask police to keep the children away from
their stores. International observers consider the child poverty in Brazil
to be a human-rights issue, but many Brazilians see the children as a
threat to security in the cities.

7 FURTHER STUDY

Books


Brazil

. Boston, MA: APA Publications, 1996.

Carpenter, Mark L.

Brazil, An Awakening Giant

. Parsippany, NJ: Dillon Press, 1998.

Ferro, Jennifer.

Brazilian Foods and Culture

. Vero Beach, FL: Rourke, 1999.

Harris, Jessica B.

Tasting Brazil: Regional Recipes and Reminiscences

. New York: Macmillan, 1992.

Idone, Christopher.

Brazil: A Cook's Tour

. New York: Clarkson N. Potter, 1995.

Serra, Mariana.

Brazil

. Austin, TX: Raintree Steck-Vaughn, 2000.

Web Sites

LIMIAR. [Online] Available

http://www.limiar.org/brazil/recipes

(accessed February 22, 2001).

Recipe Xchange. [Online] Available

http://www.recipexchange.com/recipexchange_cfmfiles/recipes.cfm/2660

(accessed February 26, 2001).

SOAR: Searchable Online Archive of Recipes. [Online] Available

http://soar.berkeley.edu/recipes

(accessed February 28, 2001).




Leave A Comment

Your email address will not be published. Required fields are marked *

Call to action banner image
x

Lost Password