Baked Rice, Brazilian - meat
Posted by : Lita Lotzkar
Brazilian Jewish favorites enliven fare for Shabbat
By Betty Newman
"My friend's relatives from Rio de Janeiro were recent visitors to the Bay
Area. Rio's Jewish population is about 50,000; most of Brazil's Jews reside
in Sao Paulo, where they number some 70,000. Jews have lived in Brazil since
the 15th century; Eastern European Jews began to arrive toward the end of
the 19th century, and today the population is equally divided between
Ashkenazim and Sephardim.
"Perhaps because of Brazil's climate and its 4,000 miles of coastline, many
Brazilian-Jewish dishes reflect a Sephardic influence. Palm oil, coconuts,
okra, bananas and a variety of hot peppers are local staples, while the diet
of native Brazilian tribes included corn, sweet potatoes and yucca.
"Brazilian cuisine highlights black beans, which are often combined with
tomatoes, onion, garlic, hot peppers, rice and cooked kale: The latter is a
Portuguese favorite. Shredded coconut, orange slices and fried yucca are
typical accompaniments to this popular bean dish.
"Yucca resembles horseradish but has a much blander flavor. It is used in a
variety of dishes and when shredded, made into patties and fried in oil, it
might actually be mistaken for potato latkes. My friend's relatives enjoy
combining shredded yucca with coconut, eggs and sugar to produce a cake-like
"Baked Rice is a traditional Brazilian Jewish favorite, often served on
Friday night as a main course or side dish. While baking, it wafts a most
"Sweet potatoes and pineapple combine to make a refreshing pudding. Ground
almonds add special taste and texture to this dessert.
"Fried yucca is versatile: delicious over black beans, eaten out of hand or
used as an attractive garnish. Leftovers can be stored in a plastic bag".
BRAZILIAN BAKED RICE
4-5 cups cooked rice
1 onion, chopped
3 cloves garlic, crushed
1 green pepper, chopped
2 tsp. oregano (flakes or ground)
1/2 lb. salami or hot dogs, in small cubes
1 cup fresh or frozen peas
14-1/2 oz. can tomato sauce
2 eggs, hard-boiled, chopped
Place half of rice in bottom of lightly greased 3-quart casserole. In a
separate pan, sauté onion, garlic and green pepper until very soft. Add
oregano and salami or hot dogs and sauté an additional 5 minutes. Place on
top of rice. Cover with peas (if using fresh, partially precook), one
chopped egg and half the tomato sauce. Place remaining rice on top with more
chopped egg and remaining tomato sauce. Bake in 350-degree oven about 45
minutes or until heated through. May be prepared early in the day -- then
heat it and serve.
(c) 1995, Northern California Jewish Bulletin
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