Brazil is such a huge country that it’s hard to think of a single iconic dish. The nation’s cuisine varies so much from north to south that it’s like you’re looking at two, or even three distinct countries. One feature that is shared by much of the country is the coast and its rich bounty of seafood. Fish stewed with spices and coconut milk is a common recipe, particularly in the north of the country. While there are many permutations of this dish, i like this recipe which mixes the textures and flavors of shrimp, chicken and cashews.
Very lightly spicy, as is typical with most brazilian dishes, this recipe is full and rich with the subtle flavors of coconut and cashew. Served over fragrant white rice, it makes for a fabulous meal but you’ll need a pretty rich wine to pair here, lest the wine appear shrill and thin. This is a great time to break out a rhone blend. The flavors of Roussanne or Marsanne, and maybe a dash of Viognier for spice will pair so well with this dish.
Two to try: