Virtual Continent Hopping 26 Brasilla, Brazil

30DBC+Aug+2020

phew, that flight was long. 20 hours on a plane. What a way to celebrate my 64th birthday.

We’re going directly to our hotel and catching some much needed rest before we go out for dinner. This is a great time to recap your experiences thus far or do BCoF’s prompts which I’m also sharing.

https://www.tripadvisor.com/Hotel_Review-g303322-d1507171-Reviews-Hotel_Royal_Tu…

https://www.tripadvisor.com/Restaurant_Review-g303322-d2348030-Reviews-Taypa_Sab…

BCoF Discuss some famous people from Brazil

Famous People

or discuss favorite Brazilian food

https://www.bbcgoodfood.com/howto/guide/top-10-foods-try-brazil

or write a recap of our trip thus far.

We were walking into the hotel and all I could smell was this fragrant aroma. Come to find out it is a Brazilian Fish Stew called Moqueca. Well, I was exhausted but there was no way I wasn’t going to give this a try. Frigging amazing. They served it over a rice with a crusty bread. Perfect portions. But after the partying on the plane I need a nap before heading out. I may be a young 64 but I am wise enough to know burning candles at both ends one gets burned. I need to be safe in this city, I’m very aware there’s a lot of covid cases.
Looking out the window I have a better perspective of our hotel. It’s built in a horseshoe shape with all of the hotel overlooking the pool. After I take a nap, I’m going to hit the pool before our reservation at the Taypa Sabores Del Peru. Everyone raves about the Ceviche. It is loaded with shrimp, avocados, tomatoes and cucumbers; all marinated in fresh lime juice. They use cooked or raw shrimp, depending on the season. I definitely won’t be having Ceviche since I have a severe iodine allergy, that’s the last thing I need on my birthday. From what I read, they have some exquisite veggie dishes not that I need to be thinking about food when I just had Moqueca.
I slid open the sliding glass door and inhaled the salt water. Heaven.
Oh my …my bathroom is black and white striped marble with a crazy curved tub with a handheld shower head/nozzle and no doors. Wow. It’s frigging huge. Maybe, my nap can wait a bit longer this has my name all over it.

On my way to the lobby to meet Sandra, Blue, Neva, Petra, Carly and Judith… I couldn’t believe who was in the elevator with me… Gisele Bündchen I wouldn’t have known who she was but the man with her was talking about the next Vogue cover shoot. Oh my, I quickly googled her. She’s Brazil top paid supermodel.

I looked at her and then again at myself. I briefly scolded myself for all the indulgences I’ve enjoyed the last 26 days. I did say briefly because I went back to wondering what desserts would be on the menu.
After doing some research on my phone while waiting for the ladies. I decided my birthday dessert is going to be Quindim. “It’s a traditional Brazilian coconut custard cake made with sugar, egg yolks, and ground coconut. The most popular theory about the origin of the dish suggests that it was invented in the 17th century in the northeast of Brazil by African slaves. However, the excessive usage of egg yolks indicates possible Portuguese roots of the dish, since Portuguese cuisine traditionally uses large amounts of egg yolks. The name quindim stems from the Bantu language, roughly translated to the unusual phrase “the gestures of adolescent girls”.
Today, quindim is one of the most popular desserts in Brazil, often consumed at birthdays, weddings, and christenings.”~ https://www.tasteatlas.com/most-popular-desserts-in-brazil

Mpqueca -Fish Stew– total cooking time 40 min.

1 1/2 to 2 pounds of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 tablespoons lime or lemon juice
Salt
Freshly ground black pepper
Extra virgin olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 tablespoon paprika (Hungarian sweet)
3 tablespoons of coriander
Pinch red pepper flakes
1 small bunch of cilantro, chopped and set aside for garnish (optional)
1 14-ounce can coconut milk

Start cooking the onion, bell pepper, tomatoes, onion greens: In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.

Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.
Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the coriander.

Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you’ll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.

Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.

Pour coconut milk over the fish and vegetables. Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

Rice with a bit of help from garlic.
1 tablespoon extra virgin olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
1 teaspoon salt

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