Not far to travel! (Week 47 - Mexico)

Last week Brazil, this week Mexico, that is how a random pick goes!

This was exciting food, I loved making the tortillas, and we had them not only with the Chimichangos, but also with fajitas too. Our son loved eating the food in his fingers and – to be honest – getting in a bit of a mess! The pork and pineapple was a twist on our classic gammon and pineapple. I scored a 10 for the Albondigas; which I must admit were pretty good. The eggs and tomato dish was lovely with a salad, although not enough for a main meal – good job we had Mexican bread and butter pudding for afters! I didn’t put in the cheese in (as I  have previously mentioned, I don’t eat it) but I did mas h up some banana that no one wanted to eat and chucked that it and it tasted a treat. I have been asked to re-do it with the cheese. 

Cooked with score (out of 100):

Flour Tortillas* Fahitas…………………………………………………………………83

Albondigas   (Spicy Meatballs with tomato sauce) *…………………….96

Pork with pineapple*……………………………………………………………………76

Chimichangos……………………………………………………………………………...82

Huevos Rancheros (Spicy Mexican eggs) Huevos Rancheros………..82

Capirotada (Mexican Bread Pudding)…………………………………………..86

Wanted to cook:

Scrambled Eggs with Chorizo (Breakfast)  

*Taken from the book: “The Illustrated Food and Cooking of the Caribbean, Central and South America” by Jenni Fleetwood and Marina Filippelli.

Capirotada (Mexican Bread Pudding)

http://allrecipes.com/recipe/15327/capirotada-mexican-bread-pudding/
This recipe is the same one I used from a book of Mexican Recipes and may be served warm or cold.
Ingredients
1 (1 pound) loaf white bread
2 tablespoons butter
1 cup raisins
1 cup pineapple chunks, drained
4 ounces Colby longhorn cheese
3/4 cup chopped walnuts
10 cinnamon sticks (I used ground cinnamon)
2 cups white sugar
2 cups water


Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
3. Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
4. Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.
   
   

Flour Tortillas

Makes about 14
Ingredients:
225g / 8oz plain flour
5ml / 1 tsp salt
15ml / 1 tbsp lard or vegetable fat
120ml / 4 fl oz / ½ cup water

1. Sift the flour and salt into a large mixing bowl. Gradually rub in the fat, using your fingertips until the mixture resembles coarse breadcrumbs.
2. Gradually add the water and mix into a soft dough. Knead lightly, form into a ball, cover with a cloth and leave to rest for 15 minutes.
3. Carefully divide the dough into about 14 portions and form those portions into small balls. One by one, roll out each ball of dough on a lightly floured wooden board to a round measuring about 15cm / 6 in. Trim the rounds, if necessary.
4. Heat an ungreased griddle or frying pan over a moderate heat. Cook the tortillas for about 1 ½ - 2 minutes on each side. Turn over with a palette knife or metal spatula when the bottom begins to brown. Wrap in foil and keep warm in the oven until ready to serve.
   NB: We had these with chicken and peppers, as fajitas.
   
   

Albondigas   (Spicy Meatballs with tomato sauce)

Serve 4
Ingredients
500g / 1 ¼ lb minced meat (beef and pork)
3 garlic cloves, crushed
1 small onion, finely chopped
50g 2oz fresh breadcrumbs
2.5ml / ½ tsp ground cumin
1 egg, beaten
50g / 2oz plain flour
60ml / 4tbsp olive oil
Salt
Cooked white rice to serve
Sauce:
30ml / 2 tbsp olive oil
1 small onion, finely chopped
2 red (bell) peppers, seeded and diced
2 fresh red chillies, seeded and chopped
2 garlic cloves, crushed
15ml / ¼ pint canned chopped tomatoes
400ml / 14 fl oz light beef stock
Ground black pepper

Method:

1. Place all the meatball ingredients, except flour and oil, in a large bowl. Using your hands, mix until thoroughly combined. Season with salt and shape the mixture into even sized balls. Wet your hands to prevent the mixture from sticking. Dust lightly with flour.
2. Heat the oil in a large frying pan and cook the meatballs in batches, for 6 -8 minutes, or until golden. When all the meatballs have been browned, wipe the pan clean with kitchen paper.
3. Pour the olive oil into the pan and cook the onion and peppers over a low heat for 10 minutes, until soft. Add the chillies and garlic and cook for a further 2 minutes. Pour in the tomatoes and stock and bring to the boil. Lower the heat, cover the pan and simmer for 15 minutes. Season to taste.
4. Add the meatballs to the pan and spoon the sauce over them. Bring back to the boil, then cover and simmer for 10 minutes. Serve with rice.
   
   

Spicy Mexican eggs (huevos rancheros)

For the salsa
3 kale leaves, finely chopped
1 onion, finely chopped
1 green pepper finely chopped
1 red pepper, finely chopped
1 small bird's eye chilli, finely chopped
1 courgette, finely chopped
1 garlic clove, finely chopped
150ml/5fl oz tomato passata
1 tbsp olive oil
knob of butter
8 free-range eggs
salt and freshly ground black pepper
To serve
handful fresh coriander leaves
2 soft flour or corn tortillas, warmed in the oven
hot chilli sauce


Method

1. To make the salsa, put the kale, onion, peppers, chilli, courgette, garlic and passata into a bowl. Season with salt and pepper and mix well.
2. Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa. Stir to warm through, then make a hole in the middle of the salsa. Place the butter in the clear area in the middle of the pan, then break 2 eggs into this space.
3. Put the lid on the pan and cook for 3-4 minutes. The dish is ready when the eggs are cooked into the salsa and the whites are firm. Slide the eggs and salsa onto a large plate and keep warm as you repeat this process three more times.
4. To serve, sprinkle each dish with coriander leaves and serve the warm tortillas and chilli sauce alongside.

Scrambled Eggs with Chorizo (Breakfast) 

Serves 4
Ingredients
15ml / 1 tbsp olive oil
150g / 5oz dried chorizo, cut into 1cm/ ½ in slices
2.5ml / ½ tsp paprika
8 eggs, lightly beaten
Salt
Country bread and green salad to serve 

Method:

1. Heat the oil in a large frying pan over a medium heat and pan-fry the chorizo slices for 1-2 minutes, until golden brown (The chorizo will brown very quickly, so do not leave it to cook unattended, or it may burn)
2. Add the paprika, stir for 30 seconds, and then pour in the beaten eggs. Season lightly with salt, break them up with a fork.
3. Remove the pan from the heat when the mixture is still quite moist; it will continue cooking off the heat. Serve with the bread and green salad.
   
   

Pork with pineapple

Serves 6
Ingredients
30ml / 2 tbsp corn oil
900g / 2 lb boneless pork shoulder or loin, cut into 5cm / 2in cubes
1 onion, finely chopped
1 large red (bell) pepper, seeded and finely chopped
450g / 1 lb fresh pineapple chunks (can use canned, as long as it was in its own juice)
8 fresh mint leaves, chopped
250ml / 8 fl oz chicken stock
Salt and ground pepper
Fresh mint sprigs, to garnish
Boiled rice to serve

Method:

1. Heat the oil in a large frying pan and sauté the pork in batches until the cubes are lightly coloured. Transfer the meat to a plate. Sauté the onions, and pepper and then add the pork.
2. Add the stock, mint leaves and pineapple and cook until the meat is tender.
3. Serve with boiled rice, garnished with fresh mint.
    

Carnitas

A popular snack. The meat (pork) is cooked in lard with garlic and orange and served in burritos or tacos. Dried thyme is used as a dry rub to flavour the meat.

Chimichangos

These are tortilla’s with Picadillo in the middle and folded to look like square envelopes, then you dip them in beaten egg and fry them. Lovely.




A bit about the country....


Once a year the Mexicans remember those friends and family who have died on the “Day of the Dead”.  But it is probably more famous for its chillies, which make their food hot and spicy; they are also the world’s leading producers of silver. Chihuahuas, the world’s smallest dogs, are from Mexico too.  Mexico has a varied climate, with hot, dry deserts and snow-capped mountains. To the south are steamy jungles, which are home to jaguars, ocelots and boa constrictors. Music is very important, with the wandering Mariachi bands are world famous

CUISINE

Corn is the basis of the Mexican diet, as it has been for thousands of years. It can be found in almost every meal, usually in the form of the tortilla (flatbread). Corn can also be boiled to produce pozole , a hearty corn stew. Popular fruits and vegetables are tomatoes, tomatillos (green tomatoes), squash, sweet potato, avocado, mango, pineapple, papaya, and nopales (from the prickly pear cactus). Though beef is consumed, chicken and pork are more common. The variety of chilies includes the widely known jalapeño, as well as the poblano , serrano , and chipotle . Chilies give Mexican cooking a distinctive flavor, which is often enhanced with herbs, such as cilantro and thyme, and spices, including cumin, cinnamon, and cloves. Cheese and eggs round out the diet. Seafood is most common in coastal dishes.

Though Mexican cuisine is a blend of indigenous (Indian) and Spanish influences, most Mexicans continue to eat more native foods, such as corn, beans, and peppers. Such foods are cheap and widely available. Bread and pastries are sold, but the tortilla, homemade or bought daily at the local tortillería (tortilla stand), is the basis of the typical meal. Flour tortillas are also eaten, especially in northern Mexico, but the corn variety is most popular.

Read more: http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Mexico.html#ixzz3tMRz9opi

Em-pan-ahh-DAHS! (Week 46 - Brazil)

OUR EXPERIENCE

Wow, not what I expected. The Feijoada, even though it was meatless was wonderful, the others didn’t quite agree, but they wanted seconds so it could not have been that bad! The fish dish was beautiful. My lot don’t eat prawns, so I did it with cubed fish instead, and I don’t think it would alter the dish too much this way (I eat prawns) The cake was a hit with all, as well. In particular when warm with some light cream! My son loved taking it to school in his packed lunch and telling everyone his cake was from Brazil! I didn’t make the empanada pastry correctly, but I made the filling and it tasted really good. Leftovers were soon requested for next day’s dinner. I did a side salad with it and that worked a treat. I have included the filling recipe I used. As well as a recipe for a real Brazilian style empanada! I have done the chicken with okra before, so didn’t do that on this occasion as we were not really sure about the okra. I nearly did the breakfast, but by just using toasted breadcrumbs instead but we had an early start at the weekend as my son was in a Gym competition and I didn’t fancy getting up even early!

Cooked with score (out of 100):

 (V) Feijoada…………………………………………………………….85

Bahia-style Moqueca prawn stew……………………………86

Casa de mura (apple cake)……………………………………….86

(V)Empanadas filled with Picadillo……………………………….85

Wanted to cook:

Toasted Cassava flour with egg and bacon

Chicken with okra

Green

 

Feijoada (Vegetarian)

Although this should be full of meat, I found a recipe that was suitable for vegetarians, and with a few simple alterations, vegans too. NB: I used a tin of beans, so I didn’t need to cook them first, however I did add all the water from the can into the dish.

Ingredients

Servings 6

5 1/2 cups dried black beans, rinsed and drained

1 tablespoon canola oil

1 large yellow onion, diced

2 medium red bell peppers or 2 medium green bell peppers, diced

1 large tomatoes, diced

4 garlic cloves, minced

1 canned chipotle pepper, chopped

2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)

2 teaspoons dried thyme leaves (or fresh)

2 teaspoons dried parsley

1 teaspoon salt

4 cups cooked rice (white or brown)

 

Directions

1. In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender. Drain and reserve 2 cups of the cooking liquid.
2. In a large saucepan, heat the oil. Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
3. Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally. Stir in the parsley and salt and cook for 5 to 10 minutes more.
4. Spoon the rice into bowls and ladle the feijoada over the top.
   http://www.food.com/recipe/brazilian-feijoada-vegetarian-455068
    
    

Bahia-style Moqueca prawn stew

A Brazilian-inspired seafood casserole with creamy coconut sauce, coriander garnish and plenty of sunshine spice. 

450g large, raw, peeled prawns (I used mixed fish cut in cubes)

75ml lime juice

3 garlic cloves, finely chopped

3 tbsp coconut oil

4 spring onions, chopped

1 onion, sliced into half moons

1 red pepper, thinly sliced

1 tsp chilli flakes

2 tsp paprika

3 plum tomatoes, deseeded and chopped

400ml coconut milk

2 tbsp chopped coriander

steamed rice, to serve

 

1. Place the prawns (fish) in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.
2. Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.
3. Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.
   http://www.bbcgoodfood.com/recipes
    

Picadillo

NB: I used this as my Empanadas filling.

By Jenna Holst from Cooking with Spices For Dummies

Picadillo (pee-kah-DEE-yoh) is popular in many Latin American and Caribbean countries. You can serve picadillo with rice or use it as a filling for tortillas or tacos. This recipe calls for beef, but picadillo can be made with any ground meat, such as pork, turkey, and chicken. This recipe freezes well.

4 to 6 servings

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, minced

1 jalapeno pepper, seeded and minced, or 3/4 to 1 teaspoon ground jalapeno chilli pepper powder

1-1/2 pounds lean ground beef

1-1/4 cups chopped canned tomatoes with juices

1 tablespoon white wine or cider vinegar

1/4 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon ground cloves

1/4 teaspoon freshly ground black pepper

1/2 cup chopped pitted black or pitted green olives

1/3 cup raisins

Salt to taste, about 1/4 to 1/2 teaspoon

 

1. In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the garlic and jalapeno and cook, stirring constantly, for 1 minute. If you’re using ground jalapeno chile pepper powder, add it in Step 3 along with the other spices.
3. Add the ground beef and cook, stirring occasionally to prevent lumps, until the beef is browned thoroughly, about 7 minutes.
4. Add the tomatoes, vinegar, oregano, cinnamon, cumin, cloves, black pepper, olives, and raisins. Stir. Reduce the heat to medium-low.
5. Cover partially and simmer for 25 to 30 minutes. If the picadillo becomes too dry, add a little water. Taste for salt and add if necessary.
    

Empadinhas

Brazilians have their own version of the empanada called empadas or empadinhas (little empadas). Empadinhas are more likely to have a round shape, like mini pies, and exotic fillings such as shrimp or salted codfish. These empadinhas are filled with hearts of palm (a very common ingredient in Brazilian cooking), sautéed onions, and black olives.

Ingredients

5 tablespoons butter

3 tablespoons vegetable shortening

2 1/2 cups flour

1 teaspoon salt

3 egg yolks

1/4 cup buttermilk

For the Filling:

2 tablespoons butter

1 tablespoon olive oil

4 pieces bacon, chopped fine (optional)

1 large onion, chopped fine

1 tablespoon sugar

1 can hearts of palm, drained and chopped

1 tablespoon flour

1 cup whole milk

12 black olives, roughly chopped

1/2 cup small cubes of farmer's cheese or feta (optional)

Preparation

1. Melt the butter with the shortening, and let cool.
2. In a large bowl, stir together the flour and salt. Stir in the cooled butter and shortening with a fork.
3. Stir in the egg yolks, and mix well. Add the buttermilk gradually until mixture starts to come together. Knead briefly until dough is smooth.
4. Wrap dough in saran wrap and let rest on the counter for 30 minutes to an hour.
5. Melt butter and oil in a skillet on medium heat. Sauté optional bacon pieces until crispy then remove to paper towels. Add the onions and sugar to the skillet and sauté until golden and translucent.
6. Add the hearts of palm and sauté a few minutes more.
7. Stir in the flour, then add the milk and lower heat slightly. Cook, stirring, until mixture thickens.
8. Remove from heat and stir in the olives. Stir in the farmer's cheese and bacon bits, if using. Set aside to cool.
9. Preheat the oven to 350 degress. Divide dough into 12 pieces. Roll out 10 of the pieces into circles large enough to line the bottom and sides of a standard muffin tin. It may help to roll the dough, then let it rest for a few minutes, then roll it out the rest of the way. The rest lets the elasticity in the dough relax, and helps it to maintain its shape.
10. Line 10 muffin tins with dough circles, pressing them into the bottom and sides of the pan.
11. Divide the filling between the 10 lined muffin tins.
12. Roll out the remaining two portions of dough and cut circles to match the diameter of the muffin tins. Place the circles on top of the filling, and pinch around the edges to seal them with the dough lining the tin. Seal them well so that the filling doesn't leak out during baking.
13. Bake pastries for 25-30 minutes, or until golden brown.
    Makes 10 empandinhas.
    Source By Marian Blazes
     

Casa de mura (apple cake)

Ingredients

For the Batter

2 cups all-purpose flour, sifted

3/4cup white sugar

2 teaspoons baking powder

salt

1 tablespoon shortening, melted

3 tablespoons unsalted butter, melted

1 large egg, at room temperature

1 cup heavy cream

1 tablespoon pure vanilla extract

3 medium tart baking apples, peeled, cored, and sliced

For the Topping

¼ cup all-purpose flour

2 tablespoons sugar

½ teaspoon ground cinnamon

1 ½ tablespoons cold unsalted butter, cut into pieces

½ tablespoon heavy whipping cream

1 teaspoon pure vanilla extract

 

Directions

1. Preheat oven to 350°F (about 177° C). Grease bottom and side of a 8 x 8-inch baking pan. Set aside.
2. First, make the streusel topping. Combine flour, sugar, and cinnamon in a small bowl; cut in butter with a fork until obtaining fine crumbs. Add heavy cream and vanilla, mixing well with a fork until crumbs form (the cream will add moisture to the streusel). Set aside at room temperature so that the vanilla will infuse the streusel with flavor.
3. In a medium bowl, combine together the sifted flour, sugar, baking powder, and salt. Pour in and then mix both the melted shortening and butter with a fork until obtaining fine crumbs.
4. In a separate bowl, whisk together egg, cream, and vanilla. Add to crumb mixture, tossing gently with a fork or by hand until mixture forms a ball. Press dough in an even layer into the prepared baking pan. Arrange apple slices on top of crust and then sprinkle the reserved streusel evenly over apple slices.
5. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool on a rack and slice into squares. Serve apple crumb cake plain (the traditional manner) or warm and drizzled with either caramel sauce or dulce de leche sauce and accompanied by a scoop of ice cream.
   http://thelatinkitchen.com
    
    
   Breakfast variation:

Toasted Cassava flour with egg and bacon

Source: (FCCCS)

Farofa is flavoured toasted cassava flour, and resembles dried breadcrumbs. It is sometimes called cassava meal or will be labelled as farinha de mandioca.

Serves 6

15g / ½ oz butter

90g / 3 ½ oz streaky (fatty) bacon in one piece

2 eggs, lightly beaten

15ml / 1 tbsp water

225g / 8 oz / 2 cups toasted cassava flour

15ml / 1 tbsp chopped fresh parsley

 

1. Melt the butter in a pan over a low heat. Dice the bacon and add to the pan. Saute for 5 minutes, until golden.
2. Mix the eggs with the water in cup. Tip the mixture into the pan and stir until it starts to set. The eggs should have the consistency of soft scrambled eggs, do not overcook/
3. Add the cassava flour and stir vigorously over the heat for 1 minutes, until thoroughly combined. Remove from the heat and stir in the chopped parsley. Season to taste with salt and transfer to a bowl to serve.
    

Chicken with Okra

Source: (FCCCS)

Serves 4

15ml / 1 tbsp olive oil

4 chicken thighs

1 large onion, finely chopped

2 garlic cloves, finely crushed

2 fresh chillies, seeded and finely chopped

120ml / 4 fl oz cup water

350g / 12oz okra

2 large tomatoes, finely chopped

Salt

Boiled rive or polenta, to serve

Hot chilli oil (optional)

Tip: As okra cooks, the pods release a sticky juice, which coats and flavours the chicken. If you don’t like this sticky texture, however, cook the pods whole, simply trimming off the tops but not cutting into the pods themselves.

1. Heat the oil in a wide pan over a low heat. Season the chicken thighs with salt and add them to the pan, skin side down. Cook until golden brown, turn them over and add the chopped onions.
2. Saute for 5 minutes, until the onion has softened; then add the garlic and chopped chillies. Cook for a further 2 minutes, Add half the water to the pan and bring to the boil. Lower the heat, cover and cook for 30 minutes.
3. Trim the okra and slice into think rounds. Add to the pan with the tomatoes, Season with salt and pour in the remaining water. Cover and simmer gently for about 10 – 15 minutes, or until the chicken pieces are tender and fully cooked. The chicken is ready when the flesh can be pulled off the bone easily.
4. Serve immediately with boiled white rice or polenta and offer some hot chilli oil on the side.
    

Greens

Source: (FCCCS)

These are very popular in Brazil, eaten with meat and are the traditional accompaniment to Feijoda.

Serves 6

450g / 1 lb spring (collard) greens (or curly kale, or savoy)

15ml / 1 tbsp vegetable oil

150g / 5oz smoked streaky (fatty) bacon, in one piece (or pancetta)

2 garlic gloves, crushed

1.5ml / ¼ tsp crushed dried chillies

Salt

 

1. Cut off the hard stalks from the spring greens. Lay the leaves flat on the top of each other and roll into a tight cigar-shape. Slice very thinly, using a sharp knife.
2. Heat the oil in a large frying pan over a low heat. Cut the bacon into small cubes and sauté in the oil for 5 minutes, or until golden brown. Lift the cubes out of the pan with a slotted spoon and drain on kitchen paper.
3. Increase the heat, add the crushed garlic and dried chillies to the oil remaining in the pan, and stir-fry for about 30 seconds.
4. Add the shredded spring green and toss over the heat until just tender. Season to taste with salt, stir in the cooked bacon and serve immediately.

 About the country.....

• Brazil is the world’s fifth largest country by population (approximately 201 million and geographical area (3,287,597 square miles). It borders every other South American nation, barring Ecuador and Chile, and makes up 47 per cent of the continent.
• The country’s motto is “Ordem e Progresso”, meaning "order and progress".
• São Vicente, near Sao Paulo, is the oldest city in Brazil and was Portugal’s first permanent settlement in the Americas.
• Brazil’s highest mountain is the Pico da Neblina (Mist Peak), on the border with Venezuela, at 2,994 metres (9,823 feet) above sea level. Due to it being almost permanently shrouded in cloud, it was not discovered until the 1950s, and was first ascended in 1965 (12 years after Everest).
• Brazil has been the world’s largest exporter of coffee for 150 years. It supplied around 80 per cent of the world’s coffee in the 1920s; that figure has fallen to around a third.
• The Amazon River is the world’s largest by volume of water discharged. Around 209,00 cubic metres per second flow into the Atlantic Ocean – more than the next seven largest rivers combined and enough to fill Lake Baikal – the world’s deepest lake – in less than four years. During the wet season the river is up to 30 miles wide.
• The statue of Christ the Redeemer in Rio de Janeiro weighs 635 tonnes, is 38 metres high including its pedestal and was named one of the “New Seven Wonders of the World” in 2007. It was damaged by a lightning strike earlier this year, and reports have suggested that repairs could make it darker, due to a shortage of replacement stone.
• Brazil has more than 4,000 airports – more than any other country other than the US.
• According to a 2007 report, there are at least 70 uncontacted tribes in the Brazilian Amazon.
• Some 1.5 million-2.5 million Brazilians are of Japanese descent. Many immigrants brought with them seedlings of cherry trees and cherry blossoms can be viewed outside homes in Sao Paulo, and in public parks in Curitiba.
• Brazil is one of the world’s most biodiverse countries, with a total of four million plant and animal species, according to estimates. It has more species of monkey than any other nation.
  http://www.telegraph.co.uk
    
  CUISINE
   
  Brazilian food seems to have influences from Africa to Germany! In fact, it was thought that African slaves introduced the malagueta chilli to Brazil, but it transpired the chilli was returning to Brazil as it was taken to the northern hemisphere by the Spanish and then brought back in the baggage of the slaves of Africa. Hearty beans, dried salted meats, fish, plenty of rice all followed by exotic fruits.
   
  Jaguars are the third largest cat, after lions and tigers and they mainly live in the rain forests of Brazil. It’s the fifth largest country in the world and covers half of the south American continent. It also has the largest area of rain forest and produces the largest amount of coffee in the world as well as cocoa beans, used to make chocolate.
   
  The mixed meat and black bean stew is indisputably the national dish of Brazil and is traditionally served for Saturday lunch. It is said, it is impossible to make a good Feijoada for fewer than 10 people, since there are so many different types of meat involved. The meat can vary; however, the beans have to be small and black. The meat along comprises of: Pigs tongue, beef jerky, salted pork ribs, smoked streaky (fatty) bacon, smoked pork ribs, pork sausages and smoked chorizo. Other dishes mentioned: Tutu, lombo park filet, acarajes and moqueca
   
  Taken from the book: “The Illustrated Food and Cooking of the Caribbean, Central and South America” by Jenni Fleetwood and Marina Filippelli. As are the recipes marked (FCCCS)