World Culinary Arts

Brazilian Moqueca

Few comfort foods come as close to Nirvana as the moquecas of Bahia– clay pot seafood stews thickened with coconut milk– seasoned with dendé oil, yellow onion, tomato, and green bell pepper and cilantro. Whether it is freshly caught fish like cavala, shrimp, octopus, or lobster, or homemade coconut milk and dendé oil, the secret to a perfect moqueca lies in the freshness of the ingredients. Jan our dendé and farinha guide, assures us that his sister-in-law, Claudete, prepares the best moqueca in all of Bahia.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

A visit to a Farinha House in Brazil

We walk to a rustic farinha house where the owners, Roberto and Maria, have gathered for communal farinha processing.  This gathering known as a farinhada will produce enough manioc flour to sustain their small neighborhood for the next several weeks. Having harvested the manioc roots early that morning, two members of the group work in tandem to peel the tough skin with sharp knives.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

Bahia Ingredients and Markets

Our tour begins at the Ceasa Market in Salvador’s Rio Vermelho district where Veve Bragança provides a crash course in the Nordeste pantry – from manteiga de garrafa, a type of clarified butter used to season manioc purees, to specialty manioc flours called farinhas and the toasted manioc flour known as farofas differing in grain size and texture… to dishes like hard to find dishes like maniçoba made from boiled manioc leaves that have released their toxins… cooked with calabresa sausage, charque, cured salpresa pork, bacon, and smoked chorizo.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA 

Chef Mara Salles of Tordesilhas Restaurant

Another popular address for locals who appreciate good food is Tordesilhas where Mara Salles advocates the preservation and elevation of native Brazilian ingredients. Located in the bustling Rua Bela Cintra area of Sao Paulo, the restaurant serves up some of regional Brazil’s more obscure dishes - many of which descend from indigenous and colonial traditions. The restaurant’s name, Tordesilhas, references a treaty signed in1494 between Portugal and Spain, marking the boundaries of their newly claimed lands in the America.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

Cooking with Brazilian Chef Alex Atala of DOM

Sao Paulo native, Alex Atala symbolizes the city’s multi-ethnic heritage as an Irish Lebanese Brazilian. Chef Atala’s DOM restaurant is regarded by many critics as the best in Brazil, and rated number 24 on the world’s 50 best restaurant’s list, according to San Pellegrino’s annual rating. Atala’s cooking combines intriguing Amazonian flavors with ultra-modern techniques… all filtered through the artful lens of haute cuisine.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

Sao Paulo Markets

During our tour of Sao Paulo’s Mercado Municipal, we get an introduction to the ingredients that comprise Brazil’s diverse culinary traditions. From salted pork and beef products like air-dried cuts of carne seca – essential for making Brazil’s feijoada complete, to row upon row of fresh seafood, mollusks, and fish– the Mercado Municipal has something for everyone.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

Exploring Brazil

This is Brazil…From the Amazon’s endless verdant jungle where thousands of serpentine tributaries converge to form the world’s largest river… teaming with rare fish, and exotic fruits…To the sophisticated and cosmopolitan metropolis of Sao Paulo, with its infinite sprawl of skyscrapers, ethnic neighborhoods, and chic dining scenes. Take a stroll through downtown Sao Paulo and this ethnic diversity is easy to see in the beautiful, multi-cultural faces of the city’s residents who call themselves paulistas. In all its incarnations, Brazil is as massive as it is majestic. 
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

Jeju-Style Korean Seafood Soup

Traditional recipes for Korean soups and stews date back
more than 2,000 years. Soups are an integral part of Korean dining. On Jeju
Island, we make a stop at the private cooking school and culinary work space of
Chef Ji. Here, the chef shows us some of Jeju’s favorite soups. 
Find recipes and the full series at: http://www.ciaprochef.com/wca/