Home' Trinidad and Tobago Guardian : August 13th 2016 Contents • Twitter: @GuardianTT • Web: guardian.co.tt
SATURDAY, AUGUST 13, 2016
Rio de Janiero is on everyone s mind,
athletes abound, magnificence prevails and
tears of joy and disappointment are all part
of the Olympics. Brazil is a country rich
in history, spectacular landscapes, and of
course amazing indigenous food.
When thinking about Brazilian food it s
impossible not to think about chef Alex
Atala. Owner of the world famous DOM
restaurant in Rio, he has revolutionised
Brazilian cooking internationally and has
also changed the way Brazilians view their
foods at home.
When asked what was a must try dish
when in Brazil, he gave this suggestion: Gal-
inhada (a Brazilian chicken and stew), an
earthy braised chicken dish, marinated in
fresh mint, basil, parsley, cilantro, onion and
garlic, coloured with annatto (roucou), and
thickened with tapioca. Also not to be missed
are the delicious Acarajes or black eyed pea
fritters with shrimp, Pao de Queijo---cheesy
rolls made from tapioca flour, Kibbe, Cassava
chips, Bacalhau-salt cod bites, Brigadieros
de Escocia---chocolate truffles, and of course
the national dish of Brazil, Feijoada---a rich
hearty stew made with black beans, several
cuts of pork and various offals, definitely
not for the feint hearted!
BRAZILIAN CHICKEN STEW
For the Stew
1 3½ lb chicken cut into ten
1 cup chadon beni leaves, roughly chopped
1 cup parsley leaves, roughly chopped
1 cup basil leaves, roughly chopped
½ cup fresh mint leaves
6 tbsps ground annatto seeds or roucou
6 garlic cloves, roughly chopped
4 tinned plum tomatoes, roughly chopped
2 medium onions, roughly chopped
1/2 hot pepper, seeded and chopped
Salt and freshly ground black pepper, to taste
8 cups chicken stock
8 ozs okra, cut into one-inch pieces
¾ cup white vinegar
1G3 cup tapioca flour
For the rice
2 tbsp coconut oil
1 small onion, finely chopped
2 cups parboiled rice
4 cups water
Wash and season chicken with herbs, annatto, garlic,
tomatoes, onions and hot pepper. Marinate overnight.
The next day add the stock to a stockpot or Dutch oven,
add the marinated chicken and simmer for about one
hour until chicken is tender, and stock is reduced.
Meanwhile combine the okra with the vinegar, leave for
20 mins. Drain.
Make the rice, heat oil in a medium saucepan, add onion
and sauté until fragrant, add rice and water, bring to a
boil, cover and simmer for 20 minutes, Fluff.
Five minutes before stew is complete add okra to pot.
Now remove about one cup of stewing liquid mix this
with the tapioca flour. Add this back to the chicken, cook
Serve in bowl over rice.
Chef's note: Tapioca flour is the bleached and extracted
starch of the cassava root, Cassava flour is the root,
peeled, dried and ground. If you can't find Tapioca use
BLACK EYED PEA FRITTERS
1 lb black eyed peas, boiled and drained (about 20
4 clove garlic
1 hot pepper, seeded and chopped
1 small red onion, chopped
2 tbsp flour
1 tsp salt
1 tsp chili powder
1 tsp baking powder
Coconut oil for frying
1 small red onion, thinly sliced
1 tbsp ginger, chopped
2 cloves garlic, chopped
1 hot pepper, seeded and chopped
4 ozs shrimp, peeled and deveined
1 tbsp coconut oil
2 small tomatoes, chopped
1 tbsp chopped chadon beni
Juice of 1 lime
Hot pepper sauce, to serve
Make the filling by placing the onion, ginger, garlic, pepper,
and some salt into food processor. Purée until smooth.
Heat the oil in a frying pan and pour the purée into it. Fry
for five mins or until cooked through.
Add the shrimp, tomatoes and chadon beni. Squeeze in
the lime and add salt to taste.
Cook for three mins, or until the shrimps have cooked
Remove from heat.
Put peas into a food processor with the garlic and pepper.
Purée until smooth.
Scrape into a bowl and add the onion, flour, salt, chili
powder and baking powder. Mix and roll into 16 balls. Roll
balls in more flour.
Heat oil in a wok or non-stick frying pan. Add balls and
fry until golden and crisp, about four to five mins.
Drain and repeat until finished.
Slice the fritters open down the centre and spoon the
shrimp filling in.
Serve with hot sauce.
Chef's Note: Drain peas well to ensure they are not
sticky when pureed, try not to cook until too mushy this
will lead to the fritter being hard to handle.
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