Brazilian Seafood Stew (Vatapa)

This is a hot and spicy codfish and shrimp stew which comes from
Bahia, a coastal region, where foods have been influenced by
Africans who were brought to Brazil as slaves.

1 (5 ounce) package dried shrimp (about 2 cups)
1 large onion, thinly sliced
3 to 5 Serrano chiles, seeded and finely chopped
2 cloves garlic, chopped
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper
2 tablespoons olive oil or vegetable oil
3 cups coconut milk
1 (16 ounce) can whole tomatoes, drained and chopped
1 1/2 teaspoons salt
1 cup soft bread crumbs
1 cup natural peanut butter
3 tablespoons olive oil or vegetable oil
1 pound raw shrimp, shelled and de-veined
1 pound cod fillets, cut into 1 1/2-inch pieces
1/4 cup minced fresh cilantro

Cover dried shrimp with warm water.
Let stand 15 minutes; drain.
Finely chop shrimp; reserve.

Cook and stir onion, chiles, garlic, paprika and red pepper in 2
tablespoons oil in Dutch oven over medium heat until onion is
tender.
Stir in coconut milk, tomatoes, salt and reserved dried
shrimp.
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes.
Stir in bread crumbs and peanut butter until well blended and
mixture is consistency of thick sauce; keep warm over low heat.

Heat 3 tablespoons oil in skillet until hot.
Cook and stir raw
shrimp in oil over medium heat until pink, about 3 minutes.
Remove
shrimp to sauce mixture with slotted spoon.
Add more oil to skillet
if necessary.
Cook and stir fish until it flakes easily with fork,
3 to 4 minutes.
Gently stir fish into sauce mixture.
Sprinkle with
cilantro; serve with salsa if desired.

Yields 8 servings.

Avocado Cream Soup (Sopa de Aguacate)

3 large ripe avocados, peeled, halved, seeded and diced
1 1/2 cups heavy cream
6 cups chicken stock, fresh or canned
1/4 cup pale dry sherry (optional)
1 teaspoon salt
1/2 teaspoon round white pepper
3 corn tortillas, quartered and fried until crisp

Purée the diced avocados in 3 batches, combining
1/3 of the dice and 1/2 cup of cream at a time in a blender
container and blending at high speed for 30 seconds.

In a 3-quart non-reactive saucepan, bring the stock to a boil
over high heat, reduce the heat to low, and when the stock is
simmering, stir in the avocado purée.
Add the sherry,
salt and pepper, and taste for seasoning.

To serve the soup hot, pour it into a tureen and strew the top
with tortilla quarters or avocado slices.
Or refrigerate and serve
it cold.

Chuchitos (Cornmeal Dumplings Stuffed with Meat -
Guatemala)

1 pound boneless chicken or pork
1 tablespoon oil
2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 tablespoons water
4 cups Masa Harina
8 tablespoons margarine (at room temperature)
1 1/2 cups cold water
1 teaspoon salt
Fresh green or dried cornhusks, wet

Cut the chicken or pork into 1-inch cubes and fry in oil over
medium heat for 3 minutes.
Set aside.

Process the tomatoes, chile pepper and 2 tablespoons water into
a smooth sauce.
Set aside.

Mix the masa, margarine, 1 1/2 cups cold water and the salt
together into a thick mush.
Put 1/2 cup mush in each wet cornhusk,
push an indentation into the mush, and add 1 tablespoon sauce and a
chunk of meat.
Cover the stuffing with the mush and wrap the
dumpling into a sausage shape with the corn leaves.
Steam the
chuchitos over hot water over moderate heat for 1 1/2 hours.
Unwrap
and eat warm or at room temperature.

Frijoles Negros Volteados (Fried Black Bean Paste -
Guatemala)

2 cups black bean purée (canned
refried black beans)
1 tablespoon oil

Heat oil over moderate heat in skillet.
Add bean
purée and mix well with wooden spoon.
Stir until
purée thickens and liquid evaporates.
Continue until
mix begins to come away from skillet and can be formed by shaking
the skillet to give a sausage shape.
Serve warm with tortillas,
farmers cheese, sour cream, bread or with all at once.

Hallacas

1 1/2 pounds diced beef
1 1/2 pounds diced pork
2 cups water
4 cloves garlic, minced
1 cup canned chickpeas
3 tablespoons olive oil
4 tomatoes, chopped
4 onions, chopped
2 green bell peppers, chopped
1/2 teaspoon dried ground chile peppers
4 tablespoons chopped parsley
4 teaspoons salt
3 tablespoons vinegar
1 teaspoon granulated sugar
2 teaspoons capers
1/2 cup seedless raisins
1/2 cup sliced stuffed olives
3 cups cornmeal
4 cups boiling water
1/3 cup butter
2 eggs, beaten

Combine the beef, pork, water, and garlic in a saucepan.
Bring
to a boil and cook over medium heat for 45 minutes.
Drain and chop
coarsely.
Add the chickpeas, mixing lightly.

Heat the oil in a large skillet.
Add the tomatoes, onions,
peppers, chile, parsley, 2 teaspoons of the salt, vinegar, sugar
and the meat mixture.
Cook over low heat for 15 minutes, stirring
occasionally.

Add the capers, raisins and olives.
Mix lightly.
Set aside.

Mix the cornmeal with a little cold water.
Add to the boiling
water in a saucepan, stirring constantly.
Add the butter and
remaining salt.
Cook over low heat for 15 minutes.
Remove from the
heat and add the eggs, beating until a smooth dough is formed.

Butter a 3-quart round or square baking dish.
Line it with 2/3
of the cornmeal mixture and pour the meat mixture into it.
Spread
the remaining corn meal on top.
Cover the dish with a piece of foil
and tie it.
Place in a pan of water.
Bake at 350 degrees F for 1
hour.

Venezuelan method
The dish is prepared in the form of tamales.
Banana leaves are used
for wrapping the hallacas, but foil or parchment paper will serve
as a substitute.
Cut 10-inch squares of either paper.
Spread about
4 tablespoons of the cornmeal dough in the center and press as thin
as possible.
Place 2 tablespoons of the meat mixture on the dough
and fold over, sealing the edges as well as possible.
If the dough
breaks, patch it with a little more dough.
Fold the paper around
the hallacas carefully and tie it securely.
If foil is used, it is
not necessary to tie it.
Boil in a large saucepan of salted water
for 1 1/2 hours.

Serve in the papers.

Jocon (Chicken in Green Sauce - Guatemala)

1 chicken, cut into serving pieces,
loose skin and fat discarded
4 cups water
1 teaspoon salt
2 tortillas, sliced
1 tablespoon pepitoria (squash seeds)
1/2 cup sesame seeds
1 cup cilantro, packed
1 cup sliced scallions, green part only
1/2 cup sliced tomatillos
1 to 2 teaspoons hot green chile slices
1 tablespoon corn oil

Cook the chicken in the water with the salt in a covered kettle
until soft, about 30 minutes.

Remove the chicken and set aside.
Reserve broth and soak
tortillas in it.
Toast the squash seeds and sesame seeds in a dry
skillet over moderate to low heat until they turn a light tan
color, about 10 minutes.

Prepare sauce in processor.
Grind the squash and sesame seeds.
Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup
of the reserved broth.
Add the soaked tortillas and process to a
smooth paste.

Brown the chicken pieces in oil over moderate heat for 5
minutes.

Add the green sauce and the balance of the broth, about 2 cups.
Simmer over low heat for 15 minutes, until the sauce is reduced to
a thick, rich, green consistency.

Serve warm.

Serves 4.