March 2018

Pão de queijo – Brazilian Cheese Bread

I come from Minas Gerais, a state in the centre of Brazil which has a great culinary tradition. To us, the kitchen is the heart of the house. When you arrive at a Mineiro’s home, you are invited to the kitchen for a cup of freshly brewed coffee and some quitanda (baked goods). One of ours favourite treats to offer is pão de queijo. This is a tapioca cheese roll with a crispy

Cassava cake

Cassava cake

Have you ever eaten Cassava? If you haven’t,  here’s some information for you: Cassava is a long starchy root, native to Brazil and the tropical areas of the Americas. The root has a brown fibrous skin with a white fleshy interior. It is a staple for so many native peoples that there are lots of other names for it, like yuca, manioc, mandioca, aipim and macaxeira. It is the third


Moqueca – Brazilian fish stew

Moqueca is a Brazilian fish stew recipe commonly found on the coast. It is a fragrant and flavourful dish, usually prepared with white fish, tomatoes, coriander, garlic and onions, with some variations. The Moqueca Capixaba is from the state of Espírito Santo and influenced by Native Brazilian and Portuguese cuisine. They use olive oil and natural urucum pigment powder, and it is always cooked in a traditional clay pan. Moqueca

Feijoada – Brazilian bean stew

Considered the national dish of Brazil and becoming popular worldwide, Feijoada is a comforting, warm, intense and flavourful black bean and pork stew. It is served with rice, sauteed collard greens or kale, orange slices and farofa (toasted cassava flour). The main ingredients are black beans, salted cured pork cuts like ears, trotters, and tail, and smoked cuts like ribs, loin, sausages and bacon. Living in Brazil, it is common to