Bahian Shrimp Bobó

Bahian Shrimp Bobó

By  chef Maria Pia Peter The Brazilian Shrimp Stew (Bobó de Camarão) is a classic seafood from the state of Bahia and one of the cornerstones of the Afro-Bahian tradition of cooking. It contains most of the fundamental ingredients in the Bahian cook’s larder...
Magret of Duck with Acai Sauce

Magret of Duck with Acai Sauce

Let’s associate the duck meat with a red wine sauce along with the açaí in this innovative recipe that brings us a wonderful result! The Duck   Ingredients: 4 duck (or chicken, optional) breasts salt and black pepper to taste. Preparation: Season with salt and...
Brazilian Soul Flavor

Brazilian Soul Flavor

By Lindenberg Junior | English edition/review by Ann Fain The Brazilian cuisine has been strongly influenced by Portuguese colonization, the African roots brought by the slaves during the eighteen century, as well the Italian, German, Syrian and Lebanese immigrants,...
Churrascarias: a Brazilian Success

Churrascarias: a Brazilian Success

By Lindenberg Junior | English Edition: Jennifer Parker The primitive barbecue has been important in the concept of what, today, we call community. Since then, the barbecue has crossed boundaries and reached the world. But only sixty years ago, initially with the name...
Lime and Mint Caipirinha

Lime and Mint Caipirinha

What is Caipirinha? Who knows a bit of Brazil, for sure, knows what it is and inclusive, we guess, have drunk it. Brazil’s national drink and it’s distinctive flavor comes from cachaça (a distilled spirit made from fermented sugar cane juice) and lime. The...
From the Amazon to the World

From the Amazon to the World

By Lindenberg Junior | *English Edition: Ann Fain The North of Brazil, which includes the states of Para, Amazon, Acre, Roraima and Rondonia, is most known for its Indian influence. They have a diet rich in fish, root vegetables like yams or yucca and powerful and...
Trout with Passion-Fruit Sauce

Trout with Passion-Fruit Sauce

By Lindenberg Junior This recipe has incorporated tropical ingredients in Contemporary Cuisine. Actually, this was the first culinary/recipe article we have published on Soul Brasil magazine. The intention: reach your soul, go beyond the limitations of paper and offer...
Tapioca com Gosto de Pernambuco

Tapioca com Gosto de Pernambuco

Por Lindenberg Junior   Em uma de minhas últimas viagens ao Brasil, já sendo residente dos Estados Unidos há anos, estive em minha cidade natal, Recife, acompanhado de meu filho Giovanni – na época com 17 anos. No dia seguinte de nossa chegada, junto com...
“Churrasco”, The Brazilian Barbecue

“Churrasco”, The Brazilian Barbecue

By Livia Caroline Neves / Translation: Una P. Cavalcante The primitive barbecue have been important in the concept of what, today, we call community. Since then, the barbecue crossed boundaries and reached the world. BBQ to Americans, Parrillada to Argentineans or...
Recipe: Bahian Coconut Shrimp

Recipe: Bahian Coconut Shrimp

By Lindenberg Junior Many types of fish, shellfish and chicken can be made into moquecas. It’s native from the state of Bahia, in the northeast of Brazil, where cooking with creamy coconut milk is a part of daily life. Other common ingredients used in this State...
Recipe: Brazilian Bouillabaisse

Recipe: Brazilian Bouillabaisse

By Lindenberg Junior One day during the winter here in California, I closed my eyes and transported myself to some of my favorite fishing places in Brazil for a great seafood. I imagined myself in Porto de Galinhas (60 km south from Recife, the city where I was born),...