Magret of Duck with Acai Sauce

Magret of Duck with Acai Sauce

  The duck Ingredients: 4 duck (or chicken, optional) breasts salt and black pepper to taste. Preparation: Season with salt and black pepper. Fry duck breasts in a hot frying pan until golden brown (the breasts should be rare on the inside). Put aside. The sauce:...
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...
“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...
Trout with Passion-Fruit Sauce

Trout with Passion-Fruit Sauce

By Lindenberg Junior ropical Ingredients in the Contemporary Cuisine. We are initiating a tradition in this first of many editions of Soul Brasil. We want to reach your soul, go beyond the limitations of paper and offer you a taste. It’s like a kiss in the...
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...
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,...
Bahian Soul Food and Magical Music

Bahian Soul Food and Magical Music

By Lindenberg Junior | English Edition by Ann Fain My last visit to Salvador, Bahia was only for a couple days for a business meeting, but in that short time, I experience Bahia’s soul food and its magical music. The music caressed my spirit, sang in my heart,...
Feijoada: One Meal, Three Cultures

Feijoada: One Meal, Three Cultures

By Lindenberg Junior The most famous Brazilian dish was created by slaves on a sugar plantation from black beans and scraps of dried meat from the master’s table. The accompanying side dish, “farofa” (fried manioc flours) is an Indian touch, while the shredded...