Brasil brasileiro

Since this post is aimed mostly at my Brazilian friends, it will be in Portuguese:

Coisas que eu gosto de fazer quando estou no Brasil:

comer arroz, feijão, angu, couve e alguma carne no almoço [faço essas coisas MUITO raramente por aqui]

ir à casa de sucos quantas vezes for possível e passar meia hora escolhendo entre as centenas de frutas disponíveis

tomar caipirinha e comer petiscos nos barzinhos da vida batendo papo sem gastar uma fortuna

comprar blusinhas na Taco e na Hering (nessa última eu gosto de comprar modelitos diferentes das camisetas da campanha do câncer de mama)

comprar havaianas (que estão ficando caras mesmo no Brasil!)

rodízio de sushi

tomar milkshake de ovomaltine do Bob’s

assistir filmes e vídeos de rock com meu irmão

tentar não brigar com a minha mãe

bater papo com minha cunhada

ir à praia ou à montanha (dessa vez fiquei mais em casa mesmo e não fizemos nada)

comer pão de queijo

e por aí vai….

Antigamente eu sentia saudade de certas coisas, certas comidas principalmente. Eu geralmente ia ao Brasil de 6 em 6 meses no mínimo mas por causa dos meus estudos e a mudança para a Espanha ano passado, dessa vez passei quase dois anos sem ir. E não sei se foi essa diferença ou o fato de já estar fora há mais de 8 anos, mas notei que algumas coisas mudaram. Já não gosto tanto de comer feijão com arroz todo santo dia. Acho o feijão – apesar de adorar – pesado para a digestão. O excesso de carne também me deixa bem “estufada” e com as gengivas doendo depois de uma semana. Já não me sinto mais segura por lá. Fico chocada com a política e a falta de esperanças de que as coisas melhorem. Senti um choque cultural que me incomodou um pouco – por isso o post mais abaixo em ingles.

Mas fazer o que… é a vida…

Advertisements

Jabuticaba

People often ask me if I miss Brazil. I don’t really miss places but I do miss family and friends, and also the food. Particularly the fruits. I miss having my papaya at breakfast (I tried it in Canada and Spain and it tastes like crap in both places) and some of the more exotic fruits like acerola and jabuticaba. Jabu-what? You heard it right – jabuticaba. It sort of looks like a grape – same principle, seed in the middle wrapped by this succulent flesh – but the skin is a little tougher and it can be much sweeter. It also grows differently. Instead of coming in a bunch that hangs off a plant, jabuticabas grew right from the bark and when it’s season it can cover the whole tree. My grandmother has two trees in her backyard and every year the family has a few weeks of jabuticaba-picking bonanza. My brother sent the recent pictures of this year’s events:

Picking jabuticaba

Jabuticaba

International feast

Friday night we were invited to our friends Sebastian’s & Jaquie’s house for an amazing party. It was a dinner party with a twist. Each of us had to bring the ingredients and cook something from our country of origin. I made bobó de camarão, my favourite brazilian dish, and Alan made tarte au sucre, a Quebec specialty. You can read about the feast at Alan’s blog.

Anyways, a lot of people asked me for the recipe for my bobó so here it goes:

Ingredients:

1 kg yuca (or mandioc, manioc…)

1 1/2 kg of shelled shrimp, the larger the better (if you buy them with shells, by about twice as much)

8 tomatoes

1 green pepper

1 large onion

1 litre chicken stock (you can use chicken cubes as well)

3 tbsp olive oil

3 tbsp dendê oil (palm oil) – you can buy it at latin american food stores; it must be brazilian since the african variety won’t work.

2 cups coconut milk
some parsley & shallots

Instructions

Clean and shell the shrimps. Season to taste – I add lime juice, black pepper and salt. Reserve.

Peel and cut the manioc and put in a pot with the chicken stock. Boil it until tender, drain and reserve both the cooking stock and the manioc. Mash the manioc coarsely with a fork or potato masher, adding some of the liquid to help in the process. Once the manioc is mashed, add the coconut milk and mix through.

While the manioc cooks, blend the tomatoes, peppers and onion in a blender. Heat the oils in a large heavy-bottomed casserole and add the tomato mixture. Let it simmer until it is well cooked, about 30 mins.

When the manioc pure is ready the tomato sauce should be done, so add the shrimp to the tomato sauce. Let it cook for about 10 mins, that is until the shrimps are thoroughly cooked. Add in the manioc pure and mix well. If it’s too thick, add some of stock used for cooking the manioc. Keep mixing until it boils – the manioc is heavy and will stick to the bottom and burn unless it is stirred. Add some parsley & shallots (optional) and serve over white rice.

Note: this is a very forgiving dish, so don’t worry too much about being perfectly exact on measurements. I added way too much liquid and didn’t have enough time to boil it off and yet, everybody loved it.