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Belly Bliss: A Gastronomic Journal of Bahia
In a land where meat and churrasca (grilled meats on sticks) are king, we wondered what we could eat besides beans and rice. Thankfully because of the influx of Italian immigrants to Brazil, fresh pastas and even pizza are plentiful here (no, we are not hurting for our NY Pizzas as originally predicted). Most importantly because of all the fresh tropical fruits and vegetables, there’s plenty for us vegetarians/pescatarians to eat.
In a land where meat and churrasca (grilled meats on sticks) are king, we wondered what we could eat besides beans and rice. Thankfully because of the influx of Italian immigrants to Brazil, fresh pastas and even pizza are plentiful here (no, we are not hurting for our NY Pizzas as originally predicted). Most importantly because of all the fresh tropical fruits and vegetables, there’s plenty for us vegetarians/pescatarians to eat.
For breakfast (café da manhã):
I start my morning with a lime-spritzed papaya bowl filled with vanilla yogurt, topped with granola and hempnut seeds.
For snacks (o lanche):
Acai /cupuaçu – Derived from the Amazonian açai palm, this superfruit is packed with antioxidants, omegas 3 & 9, vitamin A and calcium. The deep violet hued pulp is commonly found combined with cupuaçu (another Amazonian fruit related to the cacao plant that tastes like chocolate mixed with pineapple). I usually treat myself to a frozen cup of the stuff mixed with honey and bananas. Açai can be found on many food stands or cafes in town. It’s the best way to cool the edge off a steamy Bahian day.
For lunch (o almoço):
Our rental house came equipped with a sandwich press—oh joy!
Avocado, red onion and cheese paninis with guava juice, and double chocolate chip cookies. BAM!
For dinner (o jantar):
The Farmer’s Market across from the supermarket in town provides a fresh selection of local produce. Walking among the rainbow of fruits and vegetables I get ideas for that night’s dinner:
Black beans with crushed garlic, sweet potatoes topped with cinnamon, and colvi (collard greens) stewed in fresh ginger.
If we’re in town I usually order the traditional dish, Moqueca (Fish Stew). A rich, hearty stew served with a steak of fish, accompanied by rice and a polenta-like mash of curry, coconut-milk goodness.
For dessert (sobremesa):
Barry has found a way to satisfy his baking needs. Using measuring cups and spoons brought from the US and literally mixing the ingredients by hand with the help of two helper-elves,Bare-Chested Bakery was born. “Biscoitos Americanos” became a favorite of our neighbors who were paid with chocolate chip cookies or double chocolate chip cookies for their kindness and generosity.
Barry even rocked his challah—we had fresh, home-made challah for our first official Shabbat in Brazil, complete with a candleholder fashioned out of dried coral rock.
Aside from the baked vices, we’ve discovered a piece of dessert heaven in town, Super Paletas: Mexican popsicles taken to another level. My favorite flavor: Passionfruit with condensed milk center. Sidney loves the Belgian chocolate with brigadeiro center. And Ezra’s favorite is the Fruit Salad. Can we convince them to open a place in Brooklyn?
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