By Barbara Sheen
Publication by way of Sheen, Barbara
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Additional info for Foods of Brazil (A Taste of Culture)
Farofa: Toasted cassava ﬂour. feijoada: A bean-and-pork stew, which is the national dish of Brazil. festa: A party or celebration. gauchos: Brazilian cowboys. manioc: A starchy root vegetable also known as cassava, mandioca, or yuca. 58 (c) 2011 Kidhaven Press. All Rights Reserved. moqueca: Seafood stew. pamonhas: Corn husks ﬁlled with a corn and coconut mixture. pampas: Brazilian plains. pastel: An empadinha that is fried rather than baked. refogado: A method of cooking in which ingredients such as meat, ﬁsh, or rice are lightly fried with garlic, onions, and tomatoes.
They are zesty bean fritters that originated in Africa. What makes them uniquely Brazilian is the dried shrimps that are added to the batter. In the past, Brazilians dried shrimp to keep them from spoiling. Today they dry shrimp because they like their crunchy taste. Just as in the past, shrimp are dried out in the sun. Christopher Idone describes the process: “In the scorching sun, hills of shrimp are tossed and raked over and over again, then at night covered with a tarp. ”14 For acarajes, the dried shrimp are ground into a powder that is mixed with mashed and skinned brown beans and chile flakes.
All Rights Reserved. com, 48 About the Author Barbara Sheen is the author of numerous works of fiction and nonfiction for young people, including more than a dozen books in the Taste of Culture series. She lives in New Mexico with her family. In her spare time, she likes to swim, walk, garden, and read. Of course, she loves to cook! 64 (c) 2011 Kidhaven Press. All Rights Reserved.
Foods of Brazil (A Taste of Culture) by Barbara Sheen