Brazil

Flavors from the Tropics

Brazil is a country of immigrants, and the cultural diversity influencing Brazilian cuisine goes much further beyond the stereotypes. It is true that Brazil is a country of coffee lovers and “rodízio”, eat-as-much-as-you-can barbecue restaurants, but the broad range ofculinary techniques and eating habits of Brazilians remain relatively unknown internationally. These simple yet very representative appetizer recipes will entice your palate and instigate your curiosity to explore the richness of the Brazilian cuisine.

Mariana Paternelli was born in Rio de Janeiro. She practiced law for 10 years before joining her husband, HE Marcelo Della Nina, now Brazil’s Ambassador to Saudi Arabia, in the ever wandering adventure of diplomatic life. She then followed her passion and reinvented herself as a yoga coach. Wherever she may be the irresistible smell of Pão de Queijo will always be wafting from her oven.

Pão de Queijo (Cheese Bread)

The recipe is believed to have been developed by the Africans in Brazil in the XVI th century. A signature appetizer of the cuisine of the state of Minas Gerais revisited by chef Milan d’Cruz who uses ingredients easily found in KSA to prepare the perfect match for a cafezinho.

SERVINGS

30

TIME METHOD DIFFICULTY

1 HOUR BAKED MEDIUM

Ingredients Preparation

pound tapioca pound shredded Kashkaval cheese pound shredded Parmesan cheese eggs cups fresh milk cup corn oil 1 ⅓ ⅓ 3 2 ¾ Put half-boiled fresh milk and corn oil in a pan. Mix the tapioca and wait to cool down for about 1 hour.

In a bowl, add all the shredded cheese and eggs and mix.

Make small balls from this mix and bake directly or put it in the refrigerator.

Coconut Mousse

Coconut, a quintessential ingredient in the tropical Brazilian culinary tradition, makes for a perfect dessert like a mousse, a simple recipe reminiscent of the tastes and beaches of Bahia.

SERVINGS

6

TIME METHOD DIFFICULTY

10 MIN SET EASY

Ingredients

cup fresh milk cup coconut milk can condensed milk cup shredded coconut ounce clear and unflavored gelatin 1 1 1 1 ⅓

Preparation

Mix the 2 kinds of milk on a mixer for 1 minute. Add the condensed milk. Add 1 cup of coconut shredded mix. Add gelatin powder.

Mix all items in a blender, except the shredded coconut, for 1 minute. Slightly mix the shredded coconut to blended items.

Pour in individual bowls. Let it stay overnight in the fridge. Wait for it to set and serve.

Tips

Garnish the coconut mousse pie with shredded coconut and red berries to add texture to the palate and a touch of color.