RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Sweet Potato & Pineapple Pudding - pareve
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". --------------------------- SWEET POTATO AND PINEAPPLE PUDDING Serves 6 2 cups cooked sweet potatoes, mashed 1 cup crushed pineapple, drained 3/4 cup sugar 3/4 cup blanched almonds, finely ground Mix all ingredients; cook over low heat stirring constantly with a wooden spoon until there is no film left on bottom of pan. Pour into serving dish, cool and chill. (c) 1995, Northern California Jewish Bulletin
