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Culinary Tour 2010 • Brazil

February 8, 2010 by Joan Nova in Culinary Tour Around the World, Events, Fish/Seafood | 15 Comments

Bom dia and welcome to Brazil, the largest country in South America. Much could be said about Brazil, but I will edit myself to a few facts before presenting a personal commentary and the meal I made for this stop.

In contrast to its neighbors who were conquered by the Spaniards, Brazil was a Portuguese  colony for several hundred years before declaring itself independent in 1822. Though there was a subsequent large influx of non-Portuguese Europeans, most residents descend from Portuguese settlers and African slaves. Geographically, because of its large size, Brazil shares a border with every country in South America except Ecuador and Chile.

Bacalhau quer alho. Cod fish wants garlic.

And I made some for you. Grab a caiphrina y venha comigo…

But, first, I wanted to tell you that the national dish of Brazil is feijoada (fesh wada), a black bean stew made with a variety of meats and served with collard greens, orange slices and farofa which is a breadcrumb-like topping made from toasted manioc flour and other ingredients, like bacon or herbs. It is sprinkled on top of the dish. Feijoda is generally only served in the afternoons…presumably so that you have the rest of the day to digest. I’m hoping we get a feijoada and the national cocktail, caiphrina, for the round-up.

In recent years, many Brazilian rodizios (all-you-can-eat barbecue places) have sprouted up all over the world and dishes like Bacalhau a Gomes de Sa are only found in authentic (non bbq) Brazilian eateries. I decided to make this dish because it was one of the first Brazilian food preparations I was introduced to years ago when I lived in NY. Not only was it delicious and easy to prepare, it took me back to a time when I worked in the Helmsley Building on Park Avenue (between 45-46 Streets). After work, we would walk west on 46th to “Little Brazil”, a block that had one Brazilian restaurant after another. We’d have caprinhas at the bar and then sit down to a dinner of frango (chicken) or Bacalhau a Gomes de Sa.

This dish has cod fish, boiled potatoes, and fried garlic + onions which are layered and baked in the oven to finish and then decorated with boiled egg, black olives and parsley.

[Sorry for poor photo.]

Recipe Source: Most recipes that I found online were exactly the same so I went with Emeril Lagasse’s. I deviated 2 ways. I used the ingredients stated but not the same measurements (no surprise there). Also I found the fish was not so easy to shred after it came from its soaking, so I boiled it lightly for about 10 minutes.

Finishing Touches: Besides the sliced egg, black olives and parsely, a drizzle of olive oil adds a silky finish and I highly recommend it.

Round-Up: February 10

Next Stop: Colombia February 15

Event Details

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

15 Comments

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  1. I am so enjoying your South & Central American culinary tour and was really hoping to at least participate in the Brazil portion. But I just didn’t get my act together on time. However, I’ll be sure to have a caipirinha on hand when I read the round-up!

  2. redkathy says:

    No doubt you altered Emeril’s measurements. He’s just a “tad”[wink wink] heavy handed I’d say. Salted cod, now that is a wonderful fish! I know it from grandma, served Italian style and from my ex, in a Puerto Rican fashion. It’s always so interesting to learn new things about familiar foods. I just love your tours!

  3. Erica says:

    I made brigadeiros for this stop!!! They were delicious….See you in my beautiful country Colombia :)

  4. Odete says:

    The bacalhau dish came out beautifully.
    Great post and very interesting event. I’m going to find out about the details.

  5. I ♥ Brazil…..there’s quite a unique connection with Nigeria!!!!!!! This looks great amd I’m always looking for ways to cook cod cause I find it a bit of a funny fish. Looks lovely!

  6. I missed Brazil too, hope to join you all in Colombia!

  7. sippitysup says:

    Enjoy. I shall follow along! GREG

  8. heidileon says:

    Muito bono Joan. I love cod, but I love even more caipirinhas :-D

    Now, both, at the same time?

    It’s Carnaval time!!

  9. RobinSue says:

    This post is so informative. Your writing is wonderful.

  10. Travelling through Brazil many years ago I had the pleasure of eating cod but can’t remember this dish..looks very filling Joan. I will probably “see” you in Colombia.

  11. peter says:

    Nice to see the Brazlians kept the cod affinity in their cuisine. I think this fish is screaming for an aioli.

  12. I have made feijoada before but apparently the recipe I found wasn’t anything close to the authentic version you’ve described here. The recipe was mostly beans and rice and nothing as grand as collards and oranges.

    Nothing to apologize for on the photo. It’s splendid and the eggs and cod look very appetizing.

    We have an old friend who recently retired in Brazil. Maybe we should visit after hearing about the wonderful food of Brazil. Great job Joan.
    Sam

  13. Maria says:

    Great dish Joan! Lovely trip through Brazil … a country I would definitely love to visit some day.

    I have seen feijoada on numerous television cooking programs that have featured Brazil and have always wanted to give it a go. I won’t be able to make it into the Culinary Tour but I will let you know how it turns out eventually.

  14. Lori Lynn says:

    Actually – I love that photo. It looks delicious!

    Your culinary tour is impressive!
    LL

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