…on the road…again…

We went to visit another old friend, Buquinha, and he had a nice
little place with a friend, where Alcir found some of his favorite
garden plants, and we shared drinks, smokes and talks.

He was a gentle fellow, very sweet, and once again there was lots
of Portuguese, yet I never felt left out.

We went to a little place where we sat by the small stream and
were served favorited snacks….very popular in the region…
In Brasilian grocery stores, you can always find Quail Eggs,
big trays of maybe 18 to 24 at a time, and So inexpensive.
I seem to remember them being like 2 reis or so, which at that
time was about $1 American.
For some reason they just Love them, and they are served in bars
and restaurants as little appetizers with beer.

There were streams all around us…

Here, sitting on park benches along the stream,  we had bowls of
them, and also a great munchy that I have taken home with me
to serve to my friends…. little trouts, sliced into small and handy
pieces, and fried til crunchy….
These are all served with a little dish of light salsa, nice and spicy.


Fried Trout Slices…

*Slice fresh trouts crosswise, into 1-2 inch pieces, bone and all.
Dust with flour, and heat a good oil, Olive or Grape Seed…til very hot.
(Grape seed is my favorite, as it can get much hotter without smoking,
so your fried foods end up crunchier and less greasy. )
**Fry til browned and crispy, but not too dark or dried out.
Remember…fish is delicate…
**Drain on paper, and serve with a nice smooth salsa for dips.
**Little Quail Eggs hard boiled and peeled are a very nice complement,
and of course, if you want to be Brasilian, serve very chilled
Ice Cold Beer.

The next day we visited a local artists’ gallery, and enjoyed some
very creative wooden pieces, the house itself being a work of art,
and had lots of fun chatting up the locals.

We also traveled along the coast and made a stop at a tourist-y
spot that had wonderful hand made chairs, made from tropical
hardwoods, and large models of Portuguese ships that I wanted
to bring home to my brother.

The Chairs were gorgeous, and so inexpensive, so well made.

As well, there were little table and chairs sets with animals
themes, similar to what was coming from Bali at the time.
These were some of the things I hoped to import by the container
full, and I was so filled with great ideas on how to make the money
flow, whilst still having Fun!

Problem was, I don’t think Alcir was anywhere into it as I was,
and he never took me back to get one of those chairs to take home.
I was sad, because Piney had sent money for the chair, and I
realized I would have to be more independant in Brasil if
I was to get things done, and be happy.

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…bobo de camarao…


Bobó de camarão, sometimes referred to as shrimp bobó
in English, is a Brasilian dish in a purée of manioc (a.k.a. casava)
meal, coconut milk, and other ingredients.

Shrimp bobó is nearly identical to the West African dish Ipetê,
and is one of the many iconic recipes from the Bahia region of Brazil,
which is known for its heavy Afro-Brazilian characteristics.
Bahia is a region on the Coast,  far North of Rio.

INGREDIENTS  in Alcir’s Bobo…

onions, garlic, tomatoes, coconut milk, sour cream,
cream cheese, olive oil, yuca root and prawns or shrimp.

***note: there are many kinds of yuca or yucca  (they call
it Yooka), and you just have to find what you can locally.
In Rio, we had a brown one with thin skins, which we peeled
before boiling.  When I made in the US, I could only find
darker ones with thicker skins, but after peeling, they
were pretty much the same.

**Peel Yuca, and Boil til soft… then mash up leaving chunks.
**Chop and cook tomatoes til very soft.
**Sauce… add coconut milk to tomatoes, plus sour cream,
cream cheese, and salt.
He also took all the shrimp heads, and cooked them for a long
time, then strained them and used this liquid in the sauce.
**Cut onions in circles, chop garlic, and saute in olive oil
til very soft.
**Clean Prawns, add to onions, and saute briefly.
**Add yuca to sauce, simmer and mix.
*Lastly, add prawns and onions, and season.

Serve over Rice of any kind.

As side dishes, he served his bobo with :
**French fried finely shredded batatas…..potatoes…

**Mashed batatas and cenoura…. boil potatoes and carrots in a
two to one ratio, mash leaving chunks, and season with butter,
salt and sour cream.

**Watercress Salad…. just wash and dry, then drizzle with olive oil.

A delicious and satisfying dinner, and a great treat for guests!