RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Baked Rice, Brazilian - meat
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 dessert. "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 satisfying aroma. "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 Serves 8-10 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
