So this is a bento I've been wanting to do for quite some time. This isn't the first time I've dipped into South America, the cuisine has a lot to explore. Even something as simple as a grain (quinoa) has been featured quite a few times on the blog. Good prep and slow cooking made this an easy bento to produce. Hopefully the flavors prove just as successful for my eaters.
Main dish is Feijoada, this "national dish" of Brazil is the whole reason I've been meaning to take a look at the cuisine. This dish features four distinct uses of pork. I actually drove all over town and ended up in a small Brazilian store to buy the linguica sausage that I needed. I had to settle for some salted beef instead of the carne seca (which I couldn't find), but tasting a before and after, the dried salted beef added a depth the the dish that would not have been there otherwise. I gave a friend a good sized sample of the dish I produced and he agreed it was worth the six hours I spent on it.
Recipe requested here
Not many in the way of sides today since the rice took a whole slot, but next we have Pao De Quejio. It typically uses a manac flour but the common application is to substitute tapioca flour. This is a strange "bread", it has a stretchy mochi type of texture, I've retained several to test reheat under microwave, toaster oven, versus eating cold. I have to say it's a tasty "bread" but it's a quite a bit more gummy than I'm accustom to eating. I've tried cold and it's a good combo of chew vs flavor, and just tried microwaved and the texture is definitely a mochi texture. In either case, when eaten with the feijoada it was a pretty tasty combo. I was happy to see I could keep this lunch gluten free, despite not needing to follow a gluten free diet anymore, I still keep an eye open to see how easy it would be to convert any given lunch.
Recipe Requested here
Finally for dessert, Doce De banana it means sweetened bananas or bananas in syrup. The normal recipe requires cinnamon and brown sugar, I found a recipe with more natural juices and less sugars. I had hoped the result was going to be more "glazy" but the aroma of the roasted bananas was interesting way to present the dish. I could go either way on the results so by no means is this a keeper. To "fix" this dish, I think, toast the coconut flakes, create a thicker syrup (unfortunately meaning more sugar) probably use confectioner sugar.
Recipe Requested here
I have to say the feijoada was pretty freaking good, I'm glad I finally had a chance to make this dish. I actually had enough extra pork that I put it pre-mixed in a bag so I can thaw and make some more feijoada. As with all cuisines I've visited thus far there's far more for me to check out, so we'll be revisiting Brazil in the future.
- White Rice
- Pao De Quejio
- Doce De Banana