In a recent blog post, Afroculinarian Michael Twitty describes how the book, The Masters and the Slaves (titled Casa-Grande & Senzala in Portuguese), by Gilberto Freyre, introduced him to the historical beginnings and sociological influences that produced a significant part of the food culture in Brazil through traditional Afro-Brazilian cuisine. Twitty also credits the book […]
Dança dos Orixás
In the terreiro (places of worship in Candomblé), a xirê (which means circle and pronounced ‘shee-RAY’) is a dance ceremony (usually open to the public) that is held to invoke the orixás as a part of Candomblé ritual. The initiated dance for the orixás and the orixás enter and dance through the bodies of the initiates through […]
Feijoada (com carne!)
So, I came up with this version of feijoada which was adapted from a few different, varying recipes and making do with ingredients that we could easily get, but yet still trying to keep it as authentic as possible. Give it a try and let us know what you think or comment on your own […]
Vegetarian Feijoada
This very simple version of feijoada (a black bean stew) is for all the vegetarians who want to enjoy a taste of this very hearty and satisfying dish which also happens to the national dish of Brazil (the non-vegetarian version). Rani doesn’t tend to cook based off recipes, so this is an approximate account of […]
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