This class featured three recipes, one from Brazil, one from Cuba and one from Grenada (the spice Islands).
The students were focused and on task. They delivered amazing dishes that we all enjoyed.
Recipes were selected that could be completed during a two hour class. Each one represented a dish that would be popular in just about any Latin American country.
Brazil, the largest country in South American, is made up of many different cultures. Each region has a different food specialty. The Portuguese arrived in Brazil in 1500 and brought their tastes and styles of cooking with them. Other nationalities that settled in Brazil were Japanese, Arabs, and Germans. More than one million Italians had migrated to Brazil by 1880. Each immigrant group brought along its own style of cooking. But long before the Europeans arrived, the TupÃ-Guaranà and other Indian groups lived in Brazil.
I selected Brazilian Black Bean and Chorizo Stew because even with the diversity of food, one staple is consistent throughout, black beans.
Preparing this dish was fun with all the unique ingredients.
The Cuban dish caused a little confusion. Looking back on it I should have explained why we used ground beef instead of the traditional shredded beef roast. It was a timing issue. We didn't have time to cook a roast. Ground beef cooks very quickly making this recipe doable in 2 hours.
The literal translation of this recipe, Cuban Ropa Vieja actually means shredded clothes.
Some of the students said it reminded them of Sloppy Joes, only better.
The students picked up a few new skills and they produced some delicious dishes.
The third recipe featured the spics from Grenada, also know as the spice island. This is an amazing country, one that I love for its diversity and vast supply of resources. Every spice imaginable is grown right on the island. The nutmeg trees are beautiful and the cinnamon trees produce mild but flavorful cinnamon.
The recipe Grenadian Spice Cake has 5 different spices.
This was another successful cooking class. Thanks to all the students and the student helpers.
