Today, I felt like experimenting with some Brazilian flavors, so I decided to whip up a few side dishes. I’d heard a lot about Brazilian cuisine, like how it’s this big melting pot of European, African, and even Asian influences. Sounded right up my alley!
Farofa
First up was Farofa. Now, I’d seen this mentioned as a must-have with Brazilian BBQ, so I figured I’d give it a shot. It’s basically toasted cassava flour, but you can also use cornflour. I started by dicing some bacon and onions. While those were getting all nice and crispy in the pan, I minced some garlic. Once the bacon and onions were ready, I tossed in the garlic, letting it cook just until it got fragrant. Then, I threw in some cassava flour, stirring it all together. For a bit of extra flavor, I added a dash of chimichurri seasoning and a handful of chopped parsley. I kept stirring until the flour got a bit toasted. This whole thing took me maybe 10 minutes, tops. It smelled amazing, kind of smoky and savory.
Salpico de Frango
Next, I tried making something called Salpico de Frango. I read somewhere that it’s basically a Brazilian-style chicken salad, and man, I’m a sucker for a good chicken salad. I pulled out some cooked chicken. Then, I grabbed some carrots, and peas because that’s what I had on hand. I diced the veggies up pretty small, mixed them with the chicken, and then tossed in a good dollop of mayo. I seasoned it with a bit of salt and pepper, and I added some lime juice. I also threw in some chopped-up olives and raisins. Mixed it all up, and it looked pretty good. I stuck it in the fridge to let the flavors meld a bit.
Polenta
I also remembered reading something about polenta being a big deal in southern Brazil, apparently thanks to Italian immigrants. I’ve made polenta before, so this was familiar territory. I heated up some water in a pot, and once it was boiling, I slowly whisked in some cornmeal. I kept stirring it to make sure it didn’t get lumpy. After a few minutes, it started to thicken up, so I turned down the heat and let it simmer. I added a knob of butter and some grated Parmesan cheese, stirring until it was all melted and creamy. I seasoned it with a bit of salt and pepper, and that was it. Simple, but always a crowd-pleaser.
Putting It All Together
- Farofa: This stuff was surprisingly tasty. It had a nice crunch and that smoky bacon flavor really came through. I can see why it’s a classic pairing with grilled meats.
- Salpico de Frango: This chicken salad was a hit. The mayo made it creamy, the veggies added a nice crunch, and the raisins gave it a bit of sweetness. It was a good balance of flavors and textures.
- Polenta: The polenta was smooth and creamy, just the way I like it. The butter and cheese made it rich, and it was the perfect comfort food.
All in all, it was a fun little cooking adventure. These side dishes were pretty easy to make, and they definitely brought some interesting flavors to the table. I can’t wait to try them with some actual Brazilian BBQ. If you’re looking to try something new, I’d definitely recommend giving these a shot. They’re simple, flavorful, and a great way to get a taste of Brazil without leaving your kitchen.
