Serves: 5

COUVE (Collard greens): is a dark green Brazilian leafy vegetable. It is eaten with the famous Brazilian feijoada, also used to make caldo verde, which originally came from Portugal, and other favorites. If you cannot find collard greens, broccoli leaves is the best substitute we have found in the United States.

MANDIOCA MEAL (Cassava Meal): is one of the most important ingredients in Brazil. In fact, it can even be considered one of the basic foods in the Brazilians’ diet. It actually is a root that the Brazilians buy prepared in a meal in the grocery store. Tapioca we buy in the United States is made from Mandioca. Mandioca flour is the necessary ingredient for Pão de Queijo (cheese rolls), and certainly used to make Brazilian bread. If you are unable to purchase mandioca meal—used to make farofa in stores selling Latin American foods, you might try substituting coarsely ground bread crumbs.

LEITE DE COCO (Coconut milk): Coconut milk is a very important ingredient in Brazilian cooking. Fortunately, coconut milk is now found in the United States.

ÓLEO DE DENDÊ (Palm oil): Óleo de dendê is only used in recipes that come from the north of Brazil. It comes from an African palm grown in Brazil. Actually, the oil comes from the fruit of the plant. The fruit is cooked and the oil is squeezed through a cloth. When made in this way, I have been told it is more delicious. Óleo de dendê, when purchased, is a heavy, yellow oil. It is not uncommon for a recipe to call for . cup of Óleo de dendê, and I know of no substitute for this oil.

BACALHAU: is a salted dried cod fish also popular in Spain, Portugal and Italy. It is very common in even the smallest stores or outdoor markets in Brazil. I have rarely seen this dried fish sold in the United States though it may be found in Caribbean grocery stores. You can substitute fresh cod fish.

PALMITOS (Heart of Palm): are very common in Brazilian cooking. They are delicious in a salad with tomatoes, seasoned with oil and vinegar, in a cream soup, or in soufflés, and many other ways, and it is available in specialty food stores in the United States.

More Recipes from the A Taste of Brazil Cookbook:
Acknowledgments
An Adventure In Brazilian Cooking
Brazilian Ingredients
The Authors: Rose Maurine Neeleman
The Authors: Gary John Neeleman