Crab Meat Salad --Guyana

Ingredients:

2 tablespoons of olive oil
1 tablespoon of mayonnaise
1/4 cup of grapefruit juice
1/2 cup of grapefruit slices
2 tablespoons of lemon juice
8 ounces of crab meat, flaked
2 small avocados, cut in half
-hot pepper and salt to taste
-lettuce leaves for serving

Preparation:

Mix in the juices, oil, mayonnaise, and the seasonings to taste. Reserve 2 tablespoons of the above mixture and mix the rest with
the crab meat.

Fill cavities of the avocados with the salad and serve on a bed of lettuce then garnished with the grapefruit slices. Drizzle with the remaining mixture.

Caracas Chicken--Venezuela

Serves 4 in 70 minutes


Ingredients
3fl.oz. Olive Oil
2 Onions, cut into eighths
3 Large Tomatoes, chopped
1 Garlic Clove, crushed
A pinch of Chilli Pepper
¼ teasp Ground Turmeric
¼ teasp Ground Cumin
1 tbsp of Sugar
1 tbsp of Ginger Paste
14fl.oz. Coconut Milk
4fl.oz. Water

4 Chicken Breasts, cut into bite size pieces
4 Bay Leaves
Salt

Instructions

1. Heat the oil in a large saucepan, add the onion and sauté gently until soft and transparent.

2. Transfer the onions to a food processor together with the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water and blend until smooth.

3. Add the chicken to the frying pan toss to coat then add the tomato mixture, bay leaves and salt, mix well, partially cover and cook for 45 to 50 minutes, stirring from time to time.

5. Remove the bay leaves before serving.

Changua - a Colombian Breakfast Dish

In Colombia, people have this for breakfast. It's great, any time of the day.

4 servings 30 min 10 min prep

Ingredients:

2 cups water
2 cups milk
4 eggs
4 teaspoons fresh cilantro
2 stalks scallions
salt
1/8 teaspoon pepper (optional)
4 slices toasted bread, cut into cubes

Directions:

Chop the scallions and cilantro into small pieces.
In a stockpot add the water, milk and salt.
When the soup boils, crack the eggs and add them carefully to the soup without breaking the yolk.
Cover the pot and let it boil for one minute.
Place at the bottom of each soup dish one teaspoon of scallions and cilantro and, from the pot, carefully place one cooked egg.
Then add the boiling broth.
Serve the soup with bread.

Braised Chicken with Cilantro (Pollo con Cilantro) (Chile)

INGREDIENTS:
3 tablespoons vegetable oil 1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed
salt and freshly ground black pepper, to taste
1 cup coarsely chopped onion
4 cloves garlic, minced
3/4 teaspoon dried oregano
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup dry white wine
1 cup packed finely minced cilantro leaves
1/2 tablespoon serrano or jalapeno chile, seeded and minced (optional)

Directions:
1. Heat the oil in a large casserole or Dutch oven over medium heat. dd the chicken and cook until browned all over, about 3 minutes a side. Season with salt and black pepper. Transfer the chicken to a platter.
2. Add the onion and garlic to the drippings and saute over medium heat for 2 minutes. Return the chicken to the pan, along with the oregano and flour; stir to mix. Pour the broth and wine into the Dutch oven, cover, and simmer over low heat until the chicken is just done (and still juicy inside), 20 to 30 minutes. Just before serving, stir the cilantro and chile into the sauce.

serves 4 to 5

Bolivian Fricasé (Spicy pork meat stew)

(Serves 8)


Ingredients
2 spoonfuls oil
2.2 pounds pork meat, preferable ribs, cut into 16 pieces
1 cup white onion, cut into thin strips
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon crumbled oregano
4 cloves garlic, minced
1/2 cup ground cayenne pepper (1/2 kilo in cases)
1 spoonful salt
1/2 cup green onion, cut into thin strips
8 cups boiling water
1/2 cup plain bread crumbs, to thicken

To Serve
4 cups cooked white corn
8 peeled potatoes (cooked separately)

Preparation
In a large pot heat the two spoonfuls of oil over medium heat. Add the pork and fry until golden. Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion. Stir and add the eight cups of boiling water. Let cook until the meat comes off a little of the bones, at least two hours. Try to maintain the initial amount of broth, adding a little of water if necessary. Shortly before serving, add bread crumbs to thicken. Serve in a deep plate with sufficient broth. Garnish with one cooked potato and cooked white corn.

Empanadas--Argentina

Empanadas are popular fare in many South American countries. They are popular traditional food in Argentina. I found this recipe here: http://www.popular-traditional-argentina-food.com/empanadas.html



Ingredients for the Dough:

3 cups all purpose flour
1 egg (this will be beaten)
1 cup of lard
4 tablespoons of water

Directions for making the Dough:

Mix the flour and lard togther.
Mix the egg thoroughly with a fork (or a mixer).
Stir the egg in to the flour and lard mixture. Mix it in to a dough.
Begin to add the water slowly, one spoonful at a time. Continue until you have a soft dough.
Knead the dough until it is soft and elasticy.
Let the dough sit for 25-35min.

Ingredients for the Filling:

1 pound of lean ground beef
2 large onions, diced
2 scallion onions, diced
1 tablespoon paprika
3 hard boiled eggs
green olives (if desired)
Add salt to taste (Argentina food tends to use more salt)
1/2 cup of boiling water or broth

Directions for making the Filling

Cook the onions until they turn brown.
Add the ground beef to the onions, stir until it changes color.
Add diced scallions, paprika and boiling (broth or water).
Stir until the food forms a thick mixture.
Remove from fire and let cool.
Add chopped green olives, and thinly diced hard boiled eggs.

Putting it all together.

Heat 1/2 cup of lard in a large iron pan or skillet.
Roll the empanada dough out flat. This can be done on any non-wood surface.
Cut the dough into circles, a small soup bowl can help with the cutting.
Add 1 abundant tablespoon of filling to each circle of dough.
You are going to close the dough around the filling. Wet the edges with water and then press with your fingers to seal the empanada.
Place the sealed empanadas in the hot iron pan and fry until lightly browned.

Uruguayan Marinated Chicken

http://www.recipegoldmine.com/worldsoutham/uruguayan-marinated-chicken.html

Uruguayan Marinated Chicken (Pollo en Escabeche) recipe
2 chickens, cut into serving pieces
2 tablespoons olive oil
4 carrots, sliced
3 cloves garlic, chopped
2 large onions, sliced
1/2 teaspoon each thyme and marjoram
18 whole black peppercorns
Salt, to taste
3 cup white wine or cider vinegar
1 1/2 cups olive oil

Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat. Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic and spices. Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done.

Remove from the heat and allow to come to room temperature. Chill well in the refrigerator and serve cold.

Serves 6 to 8.

South American Cooking from Cooking Light

This is the link to the online article which follows the link. This is very helpful for the cooking novice who has little exposure to the food from South America. I found this very helpful.

http://www.cookinglight.com/cooking/cs/worldcuisine/article/0,13803,235041-235016,00.html

South American Cuisine

A culinary exploration of "the other America"

When discussing South American food, it's best to separate the continent into four broad gastronomic regions.

Northwestern South America, especially the Andean Mountain nations of Ecuador, Bolivia, and Peru, boasts some of the most exotic food in Latin America. Potatoes and the highly nutritious grain quinoa originated here and still play major roles in the cuisine. Peru alone boasts more than 100 different potato varieties, including a blue (actually, it's lavender) potato that has become the darling of trendy chefs in North America. Peru also has some of the spiciest food in South America. The preferred seasoning here is the aji amarillo, a fiery yellow chile that adds bite to everything from caucau (seafood stew) to papas a la huancaina (spicy, cheesy potato salad). A large Japanese community has also influenced Peruvian cooking.

North Central South America--in particular Colombia and Venezuela--displays a Spanish influence. The Spanish settled early here, and many of the most dominant seasonings of the region--cumin, oregano, cinnamon, and anise--came directly from Spain. For that matter, so did the local enthusiasm for fresh orange and lime juices and for the ancient Mediterranean flavors of wine and olive oil. Many dishes in northeastern South America, such as tamales, feature a contrast of sweet and salty tastes (in the form of raisins, prunes, capers, and olives). Plus, the combination of Spanish rice and Venezuela's superb seafood gives rise to some of the world's best paella.

Southern South America comprises Argentina, Chile, Paraguay, and Uruguay. This is cattle country, and the locals enjoy luscious grass-fed beef in the form of asados, large cuts roasted in front of a campfire, and parrilladas, thick, juicy steaks grilled on a gridiron over blazing oak. And though the accompaniments are quite simple, they're intensely flavorful: a tomato, onion, and pepper relish known as salsa criolla and a pestolike parsley, garlic, and vinegar sauce called Chimichurri. But there's more to the region's gastronomy than just beef. Consider Sopa Paraguaya, a Paraguayan corn bread that closely resembles North American corn pudding. Chile, with 2,650 miles of Pacific coastline, is a haven for fish lovers. Chilean caldillo de congrio (conger eel soup) can hold its own next to the finest New England chowder.

Brazil's cuisine is as diverse as its population. Portuguese settlers popularized such European ingredients as olives, onions, garlic, wine, and bacalhau (salt cod). The natives of Brazil's rain forests taught the Europeans how to enjoy such exotic tropical vegetables and fruits as madioca (cassava root), maracuja (passion fruit), and caju (cashew fruit). African slaves contributed okra, yams, peanuts, dried shrimp, and dende (palm oil) to the Brazilian melting pot, not to mention a passion for fiery malagueta chile peppers. Their influence lives on in the popular Moqueca de Peixe, a sort of bouillabaisse from the state of Bahia in northern Brazil, flavored with garlic, cilantro, and coconut milk.

Few regions of the world boast such a rich culinary tradition as South America. And if trends continue, more of its foods will go from humble to high chic as Americans discover just how incredible Latin flavors can be.

Anticuchos (Peruvian Beef Kebabs) & Aji De Gallina

First part of article, photo and recipe from: http://www.peruforless.com/blog/2010/02/09/peru-travel-guide-aji-de-gallina-recipe/

Peru is a fascinating place with some incredible food and some of the most caring and giving people I’ve ever met. I used to go grocery shopping in the street markets. The chickens are alive when you pick them out in many of the markets. The variety of fruits and vegetables available there are incredible, and the one I miss the most is the little yellow papas amarillas (yellow potatoes).
Aji de Gallina is what was served at large family gatherings on Sundays when I lived in Lima. It’s even better the nest day because the flavors blend overnight. This recipe is the one given to me by my Peruvian mother-in-law and it’s my favorite version.
There are a lot of steps and it’s a bit time consuming but it’s well worth it – it also feeds a large amount of people for a small amount of money. If you double the rice serving, this recipe will easily feed eight people.

Aji De Gallina
Ingredients:
1 3 – 4 lb chicken (if you can get a hen from your butcher that’s even better)
1/2 package galletas (you can substitute 1/2 package of saltines if you can’t find Spanish crackers) – more as needed
2 slices white bread
3 fresh (not canned) aji amarillo, chopped seeds and all (you can substitute jalapenos if you can’t find Peruvian yellow peppers)
6 cloves garlic
1 can evaporated milk
1 1/2 tsp cumin
1/2 tsp turmeric
1 large onion, coarsely chopped
1/4 cup grated parmesan cheese
1/2 cup finely chopped walnuts or pecans
vegetable oil
milk, as needed
salt
Stew the chicken in enough water to come within an inch of the top of the chicken. In a blender or small food processor place the peppers, three cloves of garlic, a pinch of salt, end enough vegetable oil to process the peppers into a slightly chunky sauce. Set aside.
In a blender place the crushed crackers, bread, three cloves of garlic, 1 teaspoon of the hot pepper sauce, and evaporated milk. Puree until smooth.
Chop onion and nuts and set aside.
When the chicken is done, reserve stock and shred the chicken into a separate container.
In cleaned stew pot place 2 tbsp vegetable oil and sauté onions until slightly clear on medium heat. Add cumin and turmeric and continue cooking a minute or so, stirring often to toast the spices. Add all but 1 cup of stock to sautéed onion, stirring to release the spices from bottom of pan. Add the evaporated milk mixture to pan and lower heat. Heat through, stirring often to prevent sticking. The sauce thickens quickly. (If the sauce isn’t as thick as you like you can put the reserved chicken stock in the blender with more crackers and puree smooth, then add to pot until it is the consistency that you like. If it thickens too much you can add the remaining stock and/or a little milk to thin it out.) Add the shredded chicken, parmesan cheese, and nuts. Add salt and more of the pepper sauce to taste and serve over rice. I always offer the remaining pepper sauce at the table, because this dish is best really spicy, but some people can’t tolerate too much heat so I make it mild for them.
For Rice:
3 cups water
2 cups uncooked extra long grain white rice, well rinsed
1 clove garlic, crushed and finely chopped
1 tsp oil
pinch salt
Boil water. Add oil, garlic, salt, and rice. Bring back to a boil, stir, then reduce heat to low and cover tightly. (Do not stir or remove lid while cooking). Cook for 20 to 25 minutes until all liquid is absorbed.
This dish is usually served over rice, with sliced boiled potatoes and olives on the side. (If you have any leftovers you can add a little milk when you re-heat it to thin it out, it usually thickens more when refrigerated).


Another recipe from Cooking Light:

Anticuchos (Peruvian Beef Kebabs)

These spicy kebabs are enjoyed day and night in Peruvian restaurants and at the pushcarts of street vendors. If you live in an area with a large Peruvian community, you may be able to buy whole or ground aji amarillo. If not, use hot paprika in its place, as we did in testing the recipe. We also tried Spanish smoked paprika, which you can find at www.tienda.com.

Ingredients
Beef:
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
2 teaspoons ground aji amarillo or hot paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric

Fiery rub:
1 teaspoon ground aji amarillo or hot paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
3 tablespoons chopped fresh flat-leaf parsley
Cooking spray
Roasted Yellow Pepper Sauce


Preparation
To prepare the beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
To prepare fiery rub, combine 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, turmeric, and parsley.

Prepare grill.

Remove beef from bowl, discarding marinade. Thread beef onto each of 6 (10-inch) skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once. Serve with Roasted Yellow Pepper Sauce (recipe follows).

Yield
6 servings (serving size: 3 ounces meat and about 2 1/2 tablespoons sauce)

Nutritional Information
CALORIES 188(34% from fat); FAT 7g (sat 2.7g,mono 3g,poly 0.3g); PROTEIN 26.3g; CHOLESTEROL 76mg; CALCIUM 23mg; SODIUM 809mg; FIBER 0.8g; IRON 3.6mg; CARBOHYDRATE 3.4g

Penelope Casas , Cooking Light, SEPTEMBER 2001

Roasted Yellow Pepper Sauce

Ingredients
1 large yellow bell pepper (about 10 ounces)
1/4 cup finely chopped green onions
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground aji amarillo or hot paprika
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced

Preparation
Prepare broiler.
Cut bell pepper in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop. Place bell pepper and remaining ingredients in a blender, and process until smooth.

Yield
1 cup (serving size: 2 tablespoons)

Nutritional Information
CALORIES 41(40% from fat); FAT 1.8g (sat 0.2g,mono 1.3g,poly 0.2g); PROTEIN 0.5g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 152mg; FIBER 0.6g; IRON 0.4mg; CARBOHYDRATE 6.1g

Paraguayan Corn Bread (Sopa Paraguaya)

This recipe comes from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=234957&package_id=235041

Ingredients
Cooking spray
2 tablespoons grated fresh Parmesan cheese
1 tablespoon butter
1 tablespoon vegetable oil
1 cup chopped onion
1/3 cup chopped green bell pepper
2 cups fresh corn kernels (about 4 ears), divided
1/2 cup 1% low-fat cottage cheese
1 1/2 cups yellow cornmeal
3/4 cup (3 ounces) shredded Muenster or sharp cheddar cheese
1/2 cup fat-free milk
1 teaspoon salt
1/2 teaspoon black pepper
4 large egg whites
1/2 teaspoon cream of tartar


Preparation
Preheat oven to 400°.
Coat a 9-inch round cake pan with cooking spray. Sprinkle with Parmesan cheese, and set aside.

Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft. Place onion mixture in a food processor. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, Muenster cheese, milk, salt, and black pepper.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.

Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Cut into wedges.

Yield
8 servings (serving size: 1 wedge)

Feijoada (Brazilian Black Beans) version 2

Ingredients

2 1/2 qt water
2 lb black beans
6 slices bacon -- chopped fine
1 lb boneless beef chuck cut into 2-inch pieces
1 lb chorizo sausage cut into 1-inch pieces
1/2 lb Canadian bacon cut into 1-inch pieces
1 1/2 cup finely chopped onion
1 tbl finely chopped garlic
1/4 cup olive oil
1 x 28 oz. can tomatoes drained and chopped(reserve juice)
2 tbl minced jalapeno peppers minced
hot pepper sauce to taste
1 x salt and freshly ground pepper
1/2 lb kale -- stems removed, chopped
1/2 cup rice
1/2 cup chopped fresh cilantro
warmed flour tortillas

Directions:
1. In a large heavy kettle, bring water to a boil and stir in the beans and bacon. Bring mixture to a boil, skimming the froth. Simmer it, covered, for 45 minutes. Stir in the beef and simmer the mixture covered, stirring occasionally and skimming the fat, for 45 minutes. Stir in the chorizo and the Canadian bacon, simmer covered, 30 minutes, or until beans are tender.
2. In a large skillet, cook the onion and the garlic in the oil over moderately low heat stirring until onion is soft. Stir in tomatoes, jalapenos, hot pepper sauce, and salt and pepper to taste. Simmer mixture, stirring occasionally, for 5 minutes.
3. Transfer 2 cups of the beans with a slotted spoon from the kettle to the skillet and mash them with the back of a wooden spoon thoroughly into the onion mixture adding two cups of bean-liquid gradually. Simmer the mixture, stirring for 15 minutes or until thickened. Transfer it to the kettle. Stir in the kale and the rice simmering, stirring for 20 minutes, or until rice is tender. Stir in the cilantro, 1/3 cup of reserved tomato liquid, and salt and pepper to taste. Serve the stew with the tortillas.

Feijoada (Brazilian Black Beans)

Feijoada is considered the national dish of Brazil, traditionally served on Saturday. There are many versions of this recipe. I will post another version later.

I found this information at: http://www.maria-brazil.org/feijoada.htm

This is the recipe featured in National Geographic Traveler magazine, July/August 1999 issue and on the Peace Corps website in 2004.

Recipe:
8 cups dried black beans
3 pounds carne seca (Brazilian salted cured beef)
2 pounds sweet sausage (Use Portuguese chorizo when available)
2 pounds baby back spareribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil

The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat.

Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch pieces. (When using the Portuguese sausage, prick it with a fork and simmer it for ten minutes in enough water to cover; then cut it.) Cut the ribs into 2-rib sections.

Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom!

Chop the onion and garlic. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans.

Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. If you like, you can leave them in with the beans, it keeps them hot. Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!

To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.

Garnish for feijoada:
Slices from 6 oranges: using a sharp knive, peel the oranges, cut into thin slices and arrange them on a platter.

White rice: cook according to package instructions or use the recipe for Arroz à Brasileira (Brazilian Style Rice).

4 cups long grain rice
8 cups water
1 medium onion, chopped (or two garlic cloves, finely chopped)
3 tablespoons olive oil
Salt to taste

Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and sauté until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12.

This recipe can be made with chopped onions and garlic combined, or with garlic alone. For feijoada, I always go with the onion.

Farofa:

This is a simple recipe for toasted manioc meal (farinha de mandioca). The farofa can also be very fancy with olives, prunes, bacon, sausage, cashew nuts, banana, etc. added to it.

4 tablespoons of butter
3 cups manioc flour
Salt to taste

Melt the butter in a heavy skillet. Add manioc meal and cook over low heat stirring constantly until golden. Sprinkle with salt, to taste. Serve in a small ceramic bowl.

Couve à Mineira (Brazilian Style Collard Greens)

4 to 5 bunches of collard greens (or kale)
butter (use 1/2 tablespoon for every cup of shredded collards)

Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife.

Just before serving, melt the butter and add collard greens. Cook over high heat stirring constantly until collard greens just start to wilt. Sprinkle with salt and serve.

Note: This is the recipe to use as a garnish for feijoada. Otherwise, mince 1 small onion and 2 cloves garlic and cook in butter until lightly brown. Add the collard greens and cook as above.

Molho Apimentado (Hot sauce)
This is the molho à campanha to which are added some liquid from the feijoada and some malagueta peppers (very small, hot Brazilian peppers, pictured above).

Basic recipe for Molho à Campanha:

1 large onion, minced
2 medium-size firm, ripe tomatoes, seeded and chopped
1 small green bell pepper, cored, seeded and minced
¼ cup vinegar
2 tablespoons extra virgin olive oil
salt to taste

Mix all ingredients. Add water if the vinegar taste is too strong. Just before serving add ½ cup of feijoada liquid and 1 or 2 finely chopped malagueta peppers. I usually do not add the peppers but use a few drops of the liquid instead.

Ecuador -- Seviche or Ceviche

Seafood is popular and plentiful throughout Ecuador. The signature dish of the country, however, is ceviche, a seafood dish marinated in lemon and onions. There are many variations on the flavor depending on the citrus juices and other ingredients used to marinate the fish. Ceviche can be made of fish (de pescado), shrimp (de camarones), shellfish (de concha), squid (de calamari), or all of the above (mixta). Ecuadorian ceviche is always dished up with popcorn, a corn-nut like seed, aji (hot sauce) and fresh bread.

1 1/2 pounds thin fillets of bass or any delicate fish
3/4 cup lemon juice
1/3 cup orange juice
2 tablespoons tomato ketchup
1 medium onion, chopped
1 chili pepper, minced
1 sweet green pepper, chopped
1/4 cup corn kernels
1/2 teaspoon salt

Lay fish on a platter side by side. Cover with 1/2 cup of the lemon juice. Cover and marinate in refrigerator overnight, thereby "cooking" the fish.

Drain the fillets and place on serving platter. Combine all other ingredients into a sauce, including rest of lemon juice; spread over fillets. Serve as an appetizer. Yield: 6 - 8 servings.