Africa + Brazil: a food mix full of flavors
In some cases the ingredients came from Africa or the techniques or the hands that prepared them. The result are the dishes displayed here
Chicken In Blood Sauce (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Let's build it together
Food culture is constantly evolving. So is the investigation on its heritage. If Câmara Cascudo, Raul Lody and Manuel Querino are considered masters on the origins of Brazilian food and, therefore, the main source of this exhibition, new works are being produced and are welcome.*
Acaraje (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Acarajé (black eyed pea fritter)
From Iphan's dossier on the craft of Baianas: "Its original name is, in places in the Gulf of Benin, West Africa, acará, which, in Yoruba, means 'to eat fire' – acará (fire) + ajeum (to eat) – and comes from the way it was proclaimed in the streets: 'acará , acará ajé, acarajé'."
Green tomatoes vinaigrette
The Angolan Súmate is very similar to the Brazilian vinaigrette. It uses tomatoes, peppers, onions, vinegar, oil and salt to prepare a salad that accompanies meat, fish and pirão.
Learn how to prepare acaraje (2018-07) by Ana Luiza TrajanoInstituto Brasil a Gosto
What about preparing acaraje and vinaigrette?
Chef Ana Luiza Trajano demonstrates a version of this delicious recipe from Bahia
Hauçá Rice (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Hauçá Rice
"Câmara Cascudo registered the origins: ‘Haussás, muslim sudaneses from Nigeria, had left in Salvador a dish with rice which honors their name, hauçá rice, kept by baianos from the capital'. " from the book Basico: Enciclopédia de Receitas do Brasil, by chef Ana Luiza Trajano
Efo (2021) by Alexandre SchneiderInstituto Brasil a Gosto
Efó
It is prepared with the same technique as caruru. The difference: instead of the okra, the leaves known as cow tongue are used. It is a dish that is offered to Oxum in the religious rituals of Candomblé, usually served with angu made of rice flour.
Pigweed (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Caruru
From Africans and indigenous people came the recipe present in the religious rituals of Candomblé. From the Indians, the name caá-riru, which names a plant. It is therefore possible to make “caruru de carurus”, although okra is used more often, with cashew nuts and dried shrimp.
Amaranth (or, in Portuguese, caruru)
It is a green leafy vegetable with purplish veins, similar to African blue basil. Easy to cultivate anywhere in Brazil, this tropical herb is known by several names, both in Portuguese and in English − pigweed, Chinese spinach, red leaf amaranth, common tumbleweed.
Xinxim Chicken (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Xinxim
In the religious rituals of Candomblé, it is a recipe appreciated by Oxum, Xangô's second wife. When made for her, the xinxim is prepared in a special way, with eggs. In homes, the recipe can also take beef or offal.
Abará (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Abará
Manuel Querino explains: It is made with black-eyed peas and a little bit of fragrant oil. It is prepared stirring everything with a wooden spoon. Then, small amounts are wrapped in banana leaves, as it is done with acaçá, and then, cooked in a bain-marie.
Shrimp bobó (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Shrimp Bobó
The word “bobó” comes from the Fon language (spoken in Benin) and refers to the cream that initially was made with taro, manioc or breadfruit, without shrimp. Nowadays a staple of Bahia’s cuisine, it can be eaten as a single dish or as a side dish for meats and fishes
Brazilian Corn Couscous (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Brazilian Corn Couscous
“In Brazil, it was from corn flour that the Maghreb couscous was reinvented to enhance the value of this American cereal. This couscous also has its recipes expanded with the use of cassava pasta or puba pasta, which results in a delicious dish", from Raul Lody's book
Brazilian corn couscous (2021) by Max JaquesInstituto Brasil a Gosto
Brazilian corn couscous
Learn how to prepare it with a simple cloth
Goat’s Entrails (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Goat’s Entrails
Similar to the preparation of Brazilian buchada (goat entrails), in Cape Verde botchada, the goat's stomach is stuffed with bacon, peppers and curdled pork blood. Once cooked, the botchada is cut into slices and fried in oil.
Moqueca (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Fish moqueca from Bahia
There are two main styles of moqueca in Brazil. One, from Bahia, uses palm oil, coconut milk and peppers, and has its origin from the African culture . The other one, from Espirito Santo, uses annatto, a tradition from the indigenous people.
Fish Moqueca (2020-04) by Ana Luiza TrajanoInstituto Brasil a Gosto
How to prepare moqueca
Learn this delicious recipe with chef Ana Luiza Trajano
Egg Moqueca (2021) by Alexandre SchneiderInstituto Brasil a Gosto
Egg moqueca
Moqueca is such a a versatile preparation, it can be made with different ingredients. As vegetables and eggs
Vegetable Moqueca (2018-07) by Ana Luiza TrajanoInstituto Brasil a Gosto
What about a vegetable moqueca?
Chef Ana Luiza Trajano has a special vegetarian version of the moqueca
Moqueca Capixaba (2017) by Alexandre SchneiderInstituto Brasil a Gosto
Mush
Like the fish pirão from Bahia, Angolan kixiluanda uses palm oil, onions, tomatoes and pieces of boiled, roasted or fried fish to produce a broth that will be thickened and cooked with manioc flour. Among the few differences, in Angola fresh parsley is used in place of coriander
*Have a contribution? E-mail us: contato@brasilagosto.org
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