African Influenced Dishes
Brazilian slave market from an unknown 19 century travel account
In Bahía, Brazil Yoruba culture from West Africa has had a significant influence on the region's food. In the 1940s sociologist and writer, Vera Kelsey (1891-1961) published several books about Brazil in which she noted the popularity of African influenced dishes in Bahía such as Curau or Brazilian corn pudding. The Portuguese introduced corn to Africans after 1492. Thereafter Africans introduced corn to their fields and tables. We know that the majority of enslaved Africans disembarked in Brazil during the Atlantic slave trade.
Curau/ Brazilian Corn Pudding Recipe:
Ingredients
10 medium size ears, cleaned and washed
2 quarts of milk or soy milk
1 1/2 cups of sugar
1 pinch of salt
1 cup of coconut milk
2 tbsp of butter or vegan margarine
cinnamon to taste
Method
Grate the corn ears inside a large glass bowl, using a cheese grater. Make sure you get as much as you can off of each ear and put them aside. Mix the milk with the grated corn. Dip each ear into the milk and use a paring knife to squeeze out as much of the corn starch as you can from them. Use a strainer to separate the liquid from the grated corn. In a large, heavy saucepan add the sugar to the liquid and start cooking over medium heat, stirring constantly until it starts to thicken. Add the coconut milk. Continue to cook, stirring, and test the cream by dropping a 1/2 teaspoonful onto a plate. When it cools it should have the consistency of Jello. Stir in the margarine, mix well. Pour onto a decorative pie server. Sprinkle with cinnamon. Cool or refrigerate before serving.
