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.

For recipes, visit www.ciaprochef.com/WCA 

Share | Download(Loading)
Podbean App

Play this podcast on Podbean App