You know what they say—Mexican food tends to steal the spotlight in the U.S. when it comes to Latin American cuisine. But hey, let me tell you, there's so much more out there waiting to be discovered! Brazilian food, for example, is a vibrant, hearty experience that’s all about sharing and connecting. "Growing up, my grandmother taught me that food is so much more than just fuel for the body. It’s an expression of who we are—our culture, our values, and most importantly, our emotions," says Olivia Mesquita, a Brazilian expat and the author of the brand-new cookbook Authentic Brazilian Home Cooking. This cookbook is packed with recipes that will not only satisfy your hunger but also bring warmth and joy to your loved ones. So why not give it a try tonight?
Vegetarian Moqueca: A Flavorful Journey
Serves 6
Let’s dive into the delicious world of Vegetarian Moqueca, a dish that's as comforting as it is flavorful. Here's what you'll need:
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- 2 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1 red chili pepper, cored, seeded, and finely chopped
- 2 large red onions, sliced
- 9 mini sweet red peppers, sliced
- 3 Roma tomatoes, sliced
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- 1 (14.8 oz.) can of hearts of palm, drained and sliced
- 1 (15.5 oz.) can of chickpeas, drained
- 2 cups of unsweetened coconut milk
- 1/4 cup of red palm oil
- 1/3 cup of chopped cilantro
Alright, here's how you do it:
1. First, heat the olive oil in a Dutch oven over medium-low heat. Add the minced garlic and chili pepper, and cook for about a minute until fragrant.
2. Now, let’s layer it up! Arrange half the onions in the pot, followed by half the sliced peppers, half the tomatoes, half the hearts of palm, and half the chickpeas. Season everything generously, then pour in half the coconut milk. Repeat the layers with the remaining ingredients, finishing it off with the rest of the coconut milk and red palm oil. Bring it to a boil, then reduce the heat and let it simmer for 10 to 15 minutes or until all the veggies are tender.
3. Once it’s done simmering, turn off the heat and stir in the chopped cilantro. Serve this delightful dish hot alongside some fluffy rice. Enjoy!
Per serving: 659 calories, 10g protein, 39g carbs, 10g fiber, 11g sugar, 53g fat
Brazilian Rice With Black-Eyed Peas: A Tasty Side Dish
Serves 6
Next up is a classic Brazilian side dish that pairs perfectly with just about anything—Brazilian Rice With Black-Eyed Peas. Let's get started with the ingredients:
- 4 tablespoons of ghee
- 1 yellow onion, finely chopped
- 8 cloves of garlic, minced
- 1 cup of long-grain white rice, rinsed
- 1 teaspoon of kosher salt
- 1/4 teaspoon of turmeric
- 1 3/4 cups of hot water
- 1 bay leaf
- 4 oz. of diced bacon
- 1 large red onion, finely chopped
- 1 cup of shredded carne seca or corned beef
- 1 (14 oz.) can of black-eyed peas, drained
- 1/2 cup of beef broth
- 5 oz. of Halloumi, sliced, fried, and cut into cubes
- 1/3 cup of chopped parsley
Here’s the step-by-step guide:
1. Heat 1 tablespoon of ghee in a saucepan over medium heat. Add the finely chopped yellow onion and cook for about 2 minutes. Toss in 4 cloves of minced garlic and cook for another minute. Add the rinsed rice and cook for 2 minutes, stirring constantly. Then, add the kosher salt, turmeric, hot water, and bay leaf. Bring it to a boil, cover, and let it simmer for 15 minutes. Once done, turn off the heat, crack the lid slightly, and let it rest for 20 minutes. Don’t forget to remove the bay leaf!
2. In a sauté pan, melt 2 tablespoons of ghee over medium heat. Add the diced bacon and cook for 2 minutes. Then, add the finely chopped red onion and cook for 3 minutes. Toss in the remaining 4 cloves of minced garlic and cook for 1 minute. Add the shredded carne seca or corned beef and cook for 5 minutes. Now, add the black-eyed peas, the rice mixture, and the beef broth. Cover and simmer for 5 minutes.
3. Stir in the fried Halloumi and chopped parsley. Serve this hearty dish hot!
Per serving: 547 calories, 26g protein, 41g carbs, 4g fiber, 3g sugar, 31g fat
Brazilian Chocolate Flan: A Sweet Ending
Serves 12
Finally, let’s wrap things up with a sweet treat that will leave your taste buds dancing—Brazilian Chocolate Flan. Gather your ingredients:
- 2 tablespoons of unsalted butter, softened, plus more for the pan
- Granulated sugar, for dusting
- 2 (14 oz.) cans of sweetened condensed milk
- 1 cup of heavy cream
- 6 tablespoons of cocoa powder
- 4 large eggs
- 2 egg yolks
- 1/4 teaspoon of kosher salt
- Chocolate sprinkles
Here’s how to make it:
1. Preheat your oven to 325°F and heat up a kettle or pot of water. Brush a 9 1/2" ring cake pan with butter and dust it generously with granulated sugar.
2. In a blender, combine all the ingredients except the chocolate sprinkles and blend until smooth. Pour the mixture into the prepared pan, cover it with foil, and place it in a roasting pan or baking dish. Pour the hot water into the roasting pan, making sure it reaches halfway up the sides of the ring pan. Bake for 50 to 75 minutes, or until the flan is set but still a little jiggly in the center.
3. Once it’s done, remove it from the oven and let it cool in the water bath. Remove the ring pan, wipe it dry, cover it with plastic wrap, and chill it in the fridge for at least 4 hours.
4. Before serving, gently run a thin sharp knife around the edges of the pan, invert it onto a serving platter, and decorate it with chocolate sprinkles. Serve it cold and enjoy!
Per serving: 386 calories, 9g protein, 51g carbs, 1g fiber, 49g sugar, 18g fat
