Next stop: Brazil!
A dozen brave diners tried Mongolian foods at the last Global Cuisine Potluck. While watching Cipperly Good’s slides of the snow, camels and cooking fires, monuments, host families and her brother, we sampled her tasty lamb dumplings as well as potato and cabbage dishes and sweet Mongolian beef brought by others and a delicious rice pudding made with goat’s milk. The conversation was such fun we all stayed until almost 8 p.m.
Next month, the food of choice is Brazilian. Here’s what we know about it from
Wikipedia: “Brazilian cuisine was developed from indigenous, European and African influences. It varies greatly by region, reflecting the country’s mix of native and immigrant populations.”
Ingredients first used by people native to Brazil include cassava, guarana, acai, cumaru and tacca, according to Wikipedia. Immigrants brought their native dishes. Europeans from Portugal, Italy, Spain, Germany, Poland and Switzerland introduced wine, leaf vegetables, dairy products and wheat. “Africans introduced new cooking styles and tastes, such as cooking food in dendê (palm oil), using okra as a thickener and a vegetable, and using the banana in different dishes. Africans also introduced a wide variety of chili peppers and ginger to season food,” according to foodbycountry.com. The Japanese set up large scale aviaries and introduced foods items that today we associate with Asian cuisine.
Soon, recipes will appear on the Time and Talent table. Pick one up and plan to join us on Saturday, May 11.