Culinary Paradise Brazil

A trip to Brazil is not only worth considering during the carnival. Brazil is the fifth largest country in the world and the different regions of the country have a lot to offer in terms of culinary delights. There are for example:

Immigrants from Italy or even from Austria and Germany have left their traces as well as the former African slaves. Lucullan desires do not remain open thus for Brazil vacationers. But also those who stayed at home can get the Brazilian flair into their own four walls with typical Brazilian food. After a month of preparing avocados in all possible forms, I now have a taste for "Palmito". These palm hearts are mainly harvested in Brazil, Paraguay, and Argentina and processed for sale. Because fresh palm hearts do not last long and are pickled in brine for the trade. In supermarkets, palmito is then sold in jars or cans. Sometimes, they are available in either supermarkets or Asian markets. This exotic delicacy is of particular delicacy and exquisite taste. Its consistency is very tender, similar to the head of the asparagus. Nevertheless, palm hearts have a crisp structure. The taste is mild and nutty.

To harvest palm hearts, however, the young plants must be completely rooted out. It takes ten to fifteen years until the palms are ready for harvest. From two palms, about one kilogram of palm hearts can be obtained. This wasteful circumstance makes the use of palmitos in the kitchen a questionable matter. Often, however, it is simply a waste product from clearing the forest for road construction. So many trees are felled in the process that it is worthwhile for factories to set up along the route. There are dozens of other uses for the acai palm, for example, to extract wood or to build huts and stables. The palm fronds are used to cover roofs, weave baskets, make climbing aids, and so on. Palmito is just as versatile in the kitchen as the use of the whole plant. If you want to enjoy the regional specialties on vacation in Brazil, it doesn't always have to be grilled meat or fish. Especially in tropical temperatures, these dishes can be heavy on the stomach. And before swimming in the sea, it is better to eat only something light. Palm hearts go well raw with salads with avocado and prawns and bring a nutty freshness to the table. But they are just as good wrapped in ham as finger food and baked or fried as a starter. In the following, I will introduce you to one of my favorite recipes, with which you can always conjure up a bit of Brazil on the table.

Take the palmito out of the glass and let it drain. Then sprinkle with a pinch of coarse-grained salt, place on the grill, and lightly toast on both sides. For the marinade, melt sixty grams of butter at low heat. Meanwhile, chop the garlic, chili, and coriander finely and mix everything into the liquid butter. I like to add some lime and honey. Then arrange the grilled palm hearts on a plate and sprinkle with the marinade. Ready is a summery starter à la Brazil.

Bom Apetite!

Source: Moritz