Year: 2010

Watch Brazil’s Food Safari

Take a Brazilian Food Safari and learn about many popular ingredients and foods including feijoada:

Brazilians “Heart” Cow Tongue (with poll and video)

Honeybees fight cavities? Brazilian honeybees make a sticky substance called propolis to patch up their hives. This mixture of beeswax and local tree secretions has the potential to reduce cavities in humans up to 60%. A sweet invention… The sweet, seedless navel orange was first recorded in the mid-1800’s on a sour orange tree in a Brazilian monastery (according to National Geographic). This happy accident was then developed and bred into the sweet navel orange we enjoy today. The “navel” on the orange is actually a second, underdeveloped orange (pictured bottom right). World-class diversity Brazil claims the greatest diversity of primates, amphibians and plants in the world. Additionally, Brazil is in the top five in the world for birds and reptile species. Incredible biodiversity of plants means great things for the juice and wine world. Road side juice bars are bursting with all sorts of fresh squeezed tropical fruit such as pineapple, guava, soursop, papaya, passionfruit, mango, and cupuaçu. In the south, wine is the “next big thing.” According to the New York Times, 300 days …

Brazilian Black Bean Feijoada with pork

Feijoada is Brazil’s stew of choice for lazy Saturdays and potluck Sundays. At it’s absolute best, Feijoada is a massive pool of black beans piled high with a glorious assortment of meat. One plateful will provide enough slow-burning energy for a marathon, although you won’t be able to run after eating it! This is definitely a meal for elastic pants. Originally, Feijoada was made with pig ears, tails, and feet. Today, this hearty dish is typically made with dried beef (carne seca) and pork meats – usually sausages, like paio, and ribs. According to my Brazilian classmate from high school, “cow tongue is also super popular (and yummy).” Like chili in the USA or Beef Bourguignon in France, there are as many recipes as there are mammas (and papas) cooking. Serve Feijoada with farofa (manioc flour pan-toasted in butter), sweet orange slices, and white rice. Sauteed kale is a popular side dish too. Although this green is bitter, you’ll be glad you made it because feijoada sends diners begging for veggies to balance out the beans …

Menu: Brazil

Brazilians are a beautiful, proud, and fun-loving people who would rather have sand beneath their feet than snow any day of the week. Our first two Global Table dishes capture the spirit of Brazil – wholesome and strong. The second two dishes reflect the heart of Brazil – sweet and smooth. Make one of these dishes, shut your eyes, and pretend you’re in the Brazilian sunshine! Black Beans with Assorted Meats (feijoada completa) [Recipe] Black beans simmered slowly with tender ribs, tangy chorizo, and smoked pork shank. Variations on feijoada abound and, in this recipe, we make several suggestions for authentic versions. Sauteed Red Kale [Recipe] Bitter kale cooked in a little olive oil, with a splash of vinegar. Brazilian Iced Mocha-Cola [Recipe] Cool down with a jolt of chocolate milk, double-strength coffee, and cola. Romeo and Juliet (Romeu e Julieta) [Recipe] Slices of sweet guava paste layered with soft, creamy white cheese – hauntingly romantic.

About Brazilian Food

From the towering rain forest, to the coastal plains, we could spend a lifetime sampling food in Brazil. Almost as big as the U.S.A, to say that Brazil brings a lot to our Global Table is quite the understatement. I’m willing to bet you’ve had some of the local specialties. Take Brazil nuts, for example. These giants are always the biggest nut in a tin of mixed nuts. Grown wild, high in the canopies of the Amazon, locals stir them into all manner of tasty cakes and sinful confections. Until about five years ago I always avoided the Brazil nut. The flavor seemed so unusual – so earthy – and the texture could be… squeaky. It’s true. But, through the years, I’ve made friends with the Brazil nut (as I have with other strange tasting items, like blue cheese and brie). Give ’em a try! Coffee is another local specialty. Brazil produces more coffee than any other country in the world. If you’ve ever used coffee to lift the cottony fog of sleep from your brain, …

Monday Meal Review: Botswana

With a few simple steps, our Botswana Global Table Adventure transformed minimal ingredients into a tasty feast. Although I struggled to get Keith to eat the spinach (spoiler: I won), the general consensus was that this was a great meal, worthy of any weeknight menu. Stewed Beef (Seswaa) [Recipe] What I liked most about this dish: I made Seswaa with a beautiful, fatty piece of chuck. As the marbling broke down, the stew’s flavor grew deeper and richer. I was amazed at how much meaty deliciousness came through this simple dish. I found myself smacking my lips and wanting more. Looking around, seemed like the family was in agreement. Since making Seswaa, I’ve been dreaming of ladling the meaty gravy over freshly baked biscuits. Oh man, that would be good. What I liked least about this dish: I know Seswaa isn’t much to look at, but the stew is just so tasty. Since there are few ingredients, Seswaa’s flavor depends on the cut of meat you get. Ideally, choose a fresh piece of well-marbled meat. …

Cornmeal Pap

Serves 2-4 In Botswana, Cornmeal Pap is eaten with the fingers, dipped into stews to pick up additional flavor. Like soft polenta, Cornmeal Pap goes well with any stewed meat or vegetable. The mixture stiffens up quickly, however, so serve immediately after cooking. NOTE: Please use white cornmeal for authentic pap. (I had to substitute yellow) Ingredients: 1 cup cornmeal (fine or medium grind is best) 1 quart broth (vegetable, chicken, or beef) salt pepper Method: 1. In a medium pot, bring stock to a boil. 2. Stream in cornmeal slowly. Whisk continually to keep mixture from lumping. 3. As mixture thickens, you may need to switch to a wooden spoon. Allow to simmer gently until cooked to desired consistency, about 20 minutes. Season with salt and pepper. Serve immediately (Pap stiffens up considerably as it cools). Cornmeal Pap Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe In Botswana, Cornmeal Pap is eaten with the fingers, dipped into stews to pick up additional flavor. Like soft polenta, Cornmeal Pap goes well with any stewed …

Stewed Beef | Seswaa

Serves 2-4 Seswaa is traditionally highly salted. In fact, the simplest renditions of this yummy dish are made with nothing more than beef, salt, and water. Our version includes onion and minimal salt, since I was serving it to my daughter. The thickened juices become rich from long, slow simmering. Something between gravy and pulled pork in texture, this dish would be wonderful poured over biscuits. Ingredients: 1 1/2 lbs beef, cubed (I used chuck) 1 large onion, chopped water 2-4 Tbsp flour salt pepper Method: 1. Place all ingredients in a medium pot, except flour. The water should just cover the top of the beef. Bring to a simmer and cook uncovered for 2 hours. NOTE: Skim the fat every 20 minutes or so for a lighter flavor. 2. Using an immersion blender (or a mallet) break up some of the meat into small pieces. 3. Make a flour slurry (mix a little water with flour until it forms a glue-like consistency). Add to stew. Cook a few additional minutes, until the flour thickens …

Bostwanan Stewed Spinach Greens

Serves 2-4 I love this easy, no-nonsense, super healthy side dish from Botswana. Simply steam spinach in its own juices until all the vegetables are soft. If you’d like to leave the tomatoes a little firmer, add them half way through cooking. Ingredients: 1 lb baby spinach 1 large onion, sliced thinly 2 tomatoes, chopped 1 green pepper, sliced thinly oil salt pepper Method: 1. Add all ingredients to a large skillet or wok. Cover and heat over medium-low, stirring occasionally. Cook for about 30 minutes, or until all vegetables are soft. Serve hot. The thinner the onion, the quicker it will cook and become tender. Look how pretty – you can see the knife through the onion! 🙂 ‘ Bostwanan Stewed Spinach Greens Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe I love this easy, no-nonsense, super healthy side dish from Botswana. Simply steam spinach in its own juices until all the vegetables are soft. If you’d like to leave the tomatoes a little firmer, add them half way through cooking. CourseSides …

Race through Bostwana with Top Gear

Today I thought I’d share a PBS clip and then one from the funny British car show, “Top Gear,” in Botswana. There are seven parts to this video out on youtube, and I would highly recommend them, if you enjoy this first segment. They go over the salt flats, through the kalahari, and then the Okavango Delta.

Botswana: Land of the Loofah (with poll)

Aren’t Friday’s are just … the best? A day of completion – the week’s end – on the eve of renewal! I hope your Friday is wonderful. For a little entertainment, check out these factoids about Botswana… On the dry side… Two thirds of Botswana is covered by the sands of the Kalahari desert. In these parched areas, a variety of wild melon supply water and nutrition to inhabitants. Vegetables are often salted and dried for preservation. The marama bean, encased in a hard shell and high in protein and oil, is one of the most important sources of nutrition in the Kalahari. When roasted the rich, soft, nutty flavor is a cross between cashew and chestnut. On the wet side… Botswana is home to the sprawling Okavango Delta (also nicknamed the Okavango Swamp), the largest inland delta in the world (17,000 square miles). This area is a critical supplier of water to Botswana and neighboring countries. Okavango is home to big game safaris, where visitors can observe zebras, buffalo, giraffe, lions, and wildebeest. I love …

How to prepare and eat Loofah

Yes, you read that right… loofah. I had no idea that when I began eating food from all around the world, I would end up running across loofah. Turns out, in Botswana, as well as many, many other countries, Loofah is common eats. The more I read about it, the more I realize that Loofah is not so “exotic” as I originally thought. Whoa, now. Before you run off to your bathroom to slice and dice and cook up your loofah, let me explain. When I say loofah is common eats, I don’t mean the dry, hay colored, scratchy, back and callous scrubber… like the one you have next to your bathtub: I don’t think any amount of steaming, boiling, frying, or beating could make those loofahs tender. They come from the old, crusty loofah plant, the one that’s toughened up with age. What they actually eat is the tender, young loofah. When picked fresh, the green loofah plant is slightly softer than a cucumber and slightly crispier than a zucchini. When cooked, the flavor is mild …