Caju (Cashew Fruit), Passion Fruit and Kiwi Caipirinhas to wet the palate.
Casquinha de Siri – traditional Brazilian dish made with crab meat. We tried this dish a few times here in Salvador, Bahia (where the recipe is said to have originated) and noted that it’s always served in a crab shell-like porcelain dish.
Camarão ao Molho de Maracuja (shrimp with passion fruit sauce) served with rice and raisins. Heavy and sweet; another traditional favorite. (Rice and farofa in the background for the Moqueca)
Moqueca Mista made with Pescada Amarela (Brazilian yellow fish) served with white rice and a classic side of Pirão (essentially a fish ‘gravy’ made from fish broth and cassava flour). The Moqueca broth was served bubbling and all of the ingredients were totally submerged with the exception of some floating red tomatoes. So far throughout our trip every Moqueca (and feijoada) we’ve tasted has been served in a beautiful, traditional ‘Panela do Barro’ (handmade clay pot). It’s a very rustic look and it perfectly suits these hearty dishes.