![]() ![]() When cut off, the outer layers reveal a snow white, firm interior with grey or purple veins. The plant’s long roots grow in clusters and are covered in a thick, shiny brown skin, and a thick white layer. It comes from a perennial shrub with its origins in the Amazon. The pit is also used to extract oil of a different kind, with a transparent color, mostly used for cosmetics for its similiarity to cocoa butter.Ī.k.a manioc or cassava, earthier tasting than a potato and richer in starch, this vegetable is one of the foundatons of Brazilian cooking. The fruit is then crushed to release its bright orange-red oil. The dende oil used in cooking is extracted from the fruit pulp first it is cooked in steam, then it is dried completely in the sun. The fruit and the pit are used in two different ways. This oil is the mainstay of Bahian Cuisine, and is the product extracted from the dende palm tree, which was brought to Brazil by African slaves, back in the 17th century. Glossary of Brazilian Ingredients used in this episode: Remove the dish from the oven, spread the eggs and olives all over and return the dish to the oven for another 10 minutes. Bake in the oven until the dish is bubbling hot, about 15-20 minutes. ![]() Drizzle the remaining 1cup olive oil on top. Spread the mixture evenly across the dish. Taste you might need some pepper but not a lot of salt.Īssemble the dish: Preheat the oven to 350˚F. Mix in about one cup of the olive oil and parsley. In a bowl mix the cod, onions, and potatoes. Resist the temptation to use high heat, or they will brown. Place 3 tablespoons of olive oil in a large skillet and cook the onions over low heat, stirring occasionally until they are tender, sweet, and translucent, about 10 to 15 minutes. When they are cool enough to handle, peel and slice the potatoes into ¼ inch thick. Drain in a colander and spread them onto a plate. Reduce the heat to medium, and simmer until they are fork-tender, about 12 to 15 minutes. Place the whole potatoes in a large heavy saucepan cover with cold water by at least an inch add a large pinch of salt and bring to a boil. Flake the fish with your hands into small chunks, or place in a food processor, using the pulse mode, for just a few seconds, being careful not to shred too much (you can keep the shredded cod for up to 6 hours before using). Using a slotted spoon, remove the cod and discard the milk (or save for the sauce). Turn the heat off and let the cod rest in the milk for at least 20 minutes, uncovered. Bring to a boil then reduce the heat to low and cook, uncovered, until it becomes opaque, about 15 minutes. Remove the fish from the water and place in a medium-sized saucepan (you can cut the fish to fit the pan). It is very important to de-salt the cod properly otherwise the dish will taste too salty. Store in the refrigerator to soak and de-salt for 2 days, changing the water at least 3 times per day. Fill with water, about 2½ gallons (the volume of water should be 10 to 15 times the size of the cod). Rinse the salt cod in cold water and place inside a large container. One 9 X13-inch baking dish, lightly coated with cooking spray Suggested Accompaniment: shredded collard greens, sauteed with garlic in olive oilĢ lbs small young potatoes (or Yukon Gold) ![]()
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