Cocada de Forno
Brazilian Black Bean Soup
Arroz Brasileiro
Feijoada
Abobora Refogada




Cocada de Forno
(Brazilian Oven Cocada)

1 lb grated fresh coconut
4 egg yolks
2 cups sugar
1 cup milk
2 Tbsp butter or margarine

Preheat oven to 350F. Mix sugar, butter, egg yolks, milk and coconut
together with a spoon. Put the mixture in a beautiful souffle dish and
bake it until the top is a golden color. Remove and let cool before
serving.


Brazilian Black Bean Soup

2 cups black beans
3 1/2 cups water or stock
2 tsp salt
1 cup each chopped onion, carrot and celery
6 chopped garlic cloves
3 Tbsp cumin
3 Tbsp crushed coriander seeds
2 peeled, sectioned, deseeded oranges
1/2 cup orange juice
1 Tbsp sherry
juice from 1 lemon
1 Tbsp black pepper
1 Tbsp red pepper

Wash the beans and soak them covered, for 4 hours. Drain and add water or
stock. Add salt. Bring to a boil and then simmer, covered, for 1 1/2
hours. Sautee the vegetables and garlic. Add cumin and coriander. Cook
until vegetables are soft, adding water if needed. Add veggies to cooking
beans. About 10 minutes before beans are ready add the oranges, orange
and lemon juice, sherry, black and red pepper. Stir, cover, cook 10 more
minutes. Taste and make adjustments.


Arroz Brasileiro (Brazilian rice with tomatoes and onions)

1/4 cup (60 ml) olive oil
1 large onion, thinly sliced
3 cups (750 ml) raw long-grain rice
3 cups (750 ml) boiling chicken stock
3 cups (750 ml) boiling water
2 tomatoes, peeled, seeded, chopped, or 2/3 cup chopped canned tomatoes
Salt and freshly ground pepper to taste

In a large saucepan heat the oil over moderate heat and cook the onions
for about five minutes, until transparent but not brown. Add the rice and
stir for two to three minutes to coat the rice in oil. Add the remaining
ingredients and return to the boil, stirring once or twice. Reduce the
heat to the lowest setting, cover the pan, and simmer for 20 minutes,
until all the liquid is absorbed. Serves 8 to 10.

Feijoada

4 cups black beans
2 pig's feet, cracked
1/2 lb piece beef chunk
1/2 lb salt pork, sliced
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
salt and freshly ground pepper

Wash beans, cover with water and soak overnight. The next day drain and
transfer to a large, heavy kettle. Add enough cold water to come about 2
inches above the beans. Bring to a boil, add the pig's feet, beef, salt
pork. Lower the heat and simmer uncovered for three hours, stirring
occasionally. Cool and discard the meats. Heat the olive oil in a skillet,
add the onion and the garlic and cook until the onion is tender. Stir into
beans. Cover and refrigerate overnight. To serve, heat for an hour,
stirring occasionally. Adjust seasonings.


Abobora Refogada
(Brazilian Stewed Pumpkin)

1 lb pumpkin, seeded, peeled and cut into 1 in square pieces
2 tablespoons cooking oil
1 clove garlic, minced
2 scallions, minced
salt and pepper to taste

Place the pumpkin, butter, garlic and scallions in a saucepan. Cook over
medium heat, stirring, until the butter melts. Cover, reduce the heat and
cook until the pumpkin is fork tender. Stir the mixture occasionally so
that it does not stick. Season and cook for 3 more minutes. Serve warm.


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