Ger-Nis INTERNATIONAL, LLC

Where in the world? Bahia, Brazil

The Bahia is a state in the northeastern region of Brazil. It is home to some of Brazil’s best known music, artists, writers, and culinary delights. A wonderful example of its literary and culinary culture is the beautiful story, Gabrielle, Clove and Cinnamon, by Jorge Amado, one of the state’s most esteemed writers. His story of Gabrielle brings its readers on a Bahian culinary adventure filled with spices and delicacies.

Once the largest cacao producer in the world, the Bahia offers cuisine that has a special place in the hearts of Brazilians and anyone else fortunate enough to sample the delightful flavors of northeast Brazil. The cuisine of the Bahia is spicy and based on seafood, relying heavily on African ingredients and techniques. One of the most typical ingredients is azeite-de-dendê, an oil extracted from palm trees (Elaeis guineensis) brought from West Africa to Brazil during colonial times. Fresh herbs add a delicious accent to the cuisine of this tropical, balmy climate. Try some of the typical dishes below and you may almost imagine yourself on the Bahían coast surrounded by the balmy breezes of the Mata Atlântica.

Recipes:

Bobó de Camarão
Peel and cut three pounds of cassava (also known as yucca or manioc) and put it in a pan with cold water and salt. Cook until tender, then drain and reserve both the cooked cassava and liquid, while discarding any fibers. Use a fork to mash the cassava while still hot, and use some of the liquid to help, but don’t use a blender or food processor!

Peel and de-vein 2-3 pounds of shrimp, then sauté two chopped onions and a few minced garlic cloves. Add 1/8 cup chopped cilantro, a large can of whole tomatoes and stir well. Then add the shrimp and cook for another fifteen minutes. Add your cassava, any of the reserved liquid if necessary, 2 cups coconut milk, ¼ cup dendê oil (a palm oil high in saturated fat available in specialty food stores), and another 1/8 cup of cilantro. Salt and pepper to taste and serve over rice.

Moqueca
Make a marinade with the juice of 1 lemon, 1 chopped onion, 1 minced garlic clove, 2 tablespoons vinegar and ½ teaspoon salt. Marinate 1 pound of fresh, shelled and de-veined shrimp for about thirty minutes. Add entire mixture to a sauce pan and add a couple of tablespoons of chopped cilantro and tomato paste, then pepper to taste. Then add 1 ½ cups coconut milk and dendê oil (a palm oil high in saturated fat available in specialty food stores). Cook for about five more minutes and serve over white rice.

Doce de Banana in Syrup
In a heavy sauce pan dissolve 1 cup of sugar in 2 cups of water. Peel and cut five firm, but yellow bananas and add to the dissolved sugar. Add a cinnamon stick, about 10 whole cloves and cook for a couple of hours over low heat, stirring occasionally. Do not let the bananas dry out; add water if necessary. You’ll want to end up with a nice syrup. Let cool and serve.

No meal in Bahia is complete without a caipirinha, a drink that uses the national liqueur, cachaça. Pour 2 ounces of cachaça over ice with the fresh squeezed juice of a lime, sugar to taste. We, of course, would add mint leaves for garnish and extra flavor, and, voila!