FOOD

Brazil TIpycals
Recip
It´s
An
d e

D.D.
C.
Feijoada. Way to prepare...
• leave the beans to soak
prepare the feijoada.
a day before of
ker
d it place in a pressure coo
• the next day, it drain an
with water enough.
is tender.
• boil to ½ fire until that it
meat and the
• In a frying pan, season the
alls.
pancetta it cuts in piece sm
pepper, too it chop
• Add the onion and the red
oregano and bay
up, and finally include the
leaf.
the seed and shake
• Peel the tomatoes, take
of cooking of the
with 10 spoonful of water
beans.
d in its casserole the
• Drain the beans and ad
during for 5 minuts
mixtere of tomatoe. Cook
more.
ce the fire 2 carrots
• In another container, pla
ts in slices, the half
Ingredients: grate and the other two cu
ces.
of zapallo cut in small pie
• 500 g. Of. beans bla oes and batatas
ck. • Later cut aside the patat
• 1 1/2 kg. Breast of ers of zapallo. Add
• 1/2 kg. roast of tira. pig. together with the that laftov
th beans and salty
• 300 g. Of. pancetta to the pressure cooker wi
• 1/2 kg. Of chopstick the taste.
or needle. e and continue
smoked. • Add the juice of 1 orang
• 2 Chorizos. tender.
• 1 orange cooking until that all it is
.
• 2 Soups spoon of lar • Acompany with rice withe
d of margarine. • 2 po
tatoes
• 1/2 Kg. Of. Tomatoe
s • 1 Onion
• 1 Red pepper Characteristics.
• 4 Carrots
• 1/2 kg. Of zapallo
• 3 boniatos or batata ♦ Salty. ♦ Greasy.
• salt, oregano and ba s ♦ Sp ic y.
y leaf the taste.
♦ Mushy. ♦ Sweet.
Q ui n d Way to prepare...
•Grate the coconut unwithdraw the
milk.
er with a
im •Add the sugar in a saucepan togeth
little of water and fews drops of
fire low until obtain a syrup thi
lime. put all to
ck. Withdraw
and wait to this it down off.
plastic and
•Pass the yolks for a strainer of
e do with the
put on the syrup cold. The sam
coconut grated and the lard.
ll all this
•After. Include the dye and stir we
using a spoon of wood.
all molds
•Then throw the preparation in sm
and put in
(previously spread with lard)
precalentado.
double boiler in oven moderate
they are cooked.
•Go looking until
with much
To serve, remove the molds
butter or add
Ingredients: carefully and decorate with
• 12 yolks cream for on.
• 450g of suga
r
• 1 spoonful o
f butter
• 1 coconut gra
ted Characteristics.
• drops of juic
e of lime
• artificial colo ♦ Sweet.
♦ Bland,
r yellow ♦ Crunchy.
♦ Mushy .
Moqueca
Bahiana. Way to prepare...

• Cut the onion, the tomatoe and

green pepper.
each one
Due of be the same quantity in
of the ingreients.
cy firm
• Cut the fish. Due it be of consisten
cooking.
to that it isn´t to take during the
in a
• We stand the fish and the gambas
e the
clay saucepan`s and We includ
We cover
onion, the tomatoe and pepper.
s coil to
with water and We leave that thi
Ingredients: fire slow about 20 minutes.
• 1 Onion big.
dendé
• 1 Green pepper. • Add the milk of coconut, the oil of
t the stck
• 2 or 3 tomatoes and coriander. Leave boil till tha
s pace
• 1kg Fish has good flavor. For quicken thi
• 200g gambas leave the saucepan take lid.
• 250ml milk of co
conut
• Coriander choppi • Eat with rice withe.
• 1 teaspoonful oil er
of dendé(oil of tree
palm)
• water Characteristics.
• Salt and pepper
♦ Salty ♦ Crunchy
♦ Spicy ♦ Greasy