Brazilian Food by Thiago Castanho & Luciana Bianchi

Author:Thiago Castanho & Luciana Bianchi
Language: eng
Format: azw3, mobi, epub
Publisher: Octopus
Published: 2014-05-05T03:00:00+00:00

Tips from Thiago:

Dendê oil and dried salt shrimps are sold in Brazilian and African stores. Substitute a good-quality shop-bought coconut milk for the coconut cream recipe if you can’t find young (green) coconut meat to make it fresh.

SEU CHICÃO

My father learned how to cook as a child and this ‘survival tool’ came in very handy when he found himself without a job and had to find money to feed us. He first sold takeaway pizzas, but later his customers (mostly neighbours) asked him to cook classic dishes (see A Family Story).

Seu Chicão (his nickname) was raised in the countryside near Belém and learned most of his recipes from his parents. As he gained in experience, he started to improve the traditional dishes, adding his own touches, until eventually he began to create new and original dishes. Moqueca Paraense is one of his iconic specialities. He is not just my personal food hero, but also an important figure in the history of Brazilian cuisine.

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