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Food and 1492 Part 1

Curau or Brazilian corn pudding, this and other recipes below

“Food must also be considered among the major recreations of Bahía,” says Vera Kelsey about Brazil’s most African influenced region where Yoruba culture from West Africa is clearly seen in the region's music and food. A trained sociologist and writer, Kelsey (1891-1961) traveled extensively in Central and South America in the 1940s and published several books on Brazil. “And here particularly are served the rich dishes imported long ago from Portugal’s cuisine, and many more of African origin,” Kelsey writes. In the first chapter of my book Hog and Hominy I talk about foods like corn that became part of the Colombian exchange that began after 1492. By the sixteenth century Africans introduced corn to their fields and tables. 

Curau/ Brazilian Corn Pudding Recipe:

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

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.

Colombian Exchange Stories & Recipes: http://www.foodasalens.com/search?q=Colombian+exchange+

Food and 1492 Part 2

Toting, Domestic Workers During the Great Depression