[Sca-cooks] OOP - Portuguese/Brazilian cooking

[Ana Valdes]

I bought some books in Bahia when I was there some years ago and I tried now to translate à bit. Jorge Amado, the Brasilian writer, born himself in Bahia, wrote down many recipes collected from the popular culture. Brasil is still à society with à very low level of literacy and many of those recipes were not written by passed as oral heritage. Bahia became quick the biggest harbour for slavetrading for the whole South America and the slaves took from Africa many of their staple food and many of their cooking uses.
Things as farofa, mandioca flour, cassava, were unknown for the Portuguese, à fishing nation using cod and bacalao or sardins as base for their food.
The use of sugar was common both for Africans and Arabs, who had been ruling Portugal and Spain for centuries.
Until today the monasteries in Portugal and the Black people in Brazil make pastries and sweets with recipes from 13th century.
Cheers
Ana

Skickat från min iPhone

13 apr 2011 kl. 18:34 skrev Sam Wallace <guillaumedep at gmail.com>:

> Ana,
> 
> What is the source of the early Brazilian recipes you mention? I did a
> Portuguese feast a few years ago and have a couple of good sources
> that I will share as soon as I get home this evening. I do not recall
> seeing anything from Brazil when I looked, so finding something "new"
> in this region/culture would be really nice. It was interesting to me
> that some of the words for ingredients used in the Portuguese texts
> have changed in modern Portuguese from Portugal, but stayed the same
> in Brazil.
> 
> Thanks,
> 
> Guillaume
> ************
>> I am not sure about the borders of the period but Brazil is an old country and the Portuguese colonized it already in the 16th century, Bahia was the first capital from 1549 to 1763. I have some recipes from the time where Bahia was newbuild and the Brasilian ingredients and the Portuguese cooking started to mix. Par example: vatapa is made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. This food is very popular in the North and Northeast, but it is more typical in the northeastern state of Bahia where it is commonly eaten with acaraj?, although Vatap? is often eaten with white rice in other regions of Brazil.
> 
>> Ana
> ...
>>> Either!  This group isn't picky, and while I might be interested, they won't care.  And if I try to cook Brazilian, I'd be very surprised to find something period.
> 
>>> Sandra
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