In the spirit of the wedding season, let’s explore the tradition of Black Cake.

Thanks to a tip from a Brazillian woman that I met at Target who said I simply must have North east food listed on MCCN.

According to Wikipedia, Feijoada is a stew of beans with beef and pork, which is a typical Portuguese dish, also typical in Brazil, Angola and other former Portuguese colonies. In Brazil, feijoada is considered the national dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes.

The yucca is native to the hot and dry (arid) parts of North America, Central America, South America, and the Caribbean.  We found this recipe on Mylatindelights.com.  They have a lot of great recipes worth checking out but this really caught our attention. 

Chilean sea bass is actually two different closely related deep-water species also known as Patagonian toothfish and Antarctic toothfish, caught in Southern Ocean waters near and around Antarctica. The Chileans were the first to market toothfish commercially in the United States, earning it the name Chilean sea bass, although it is really not a bass and it is not always caught in Chilean waters.

Ceviche(also spelled as cebiche or seviche) is a citrus marinated seafood dish.  Ceviche is also a citrus marinated seafood salad, popular in many Latin American countries, originating in the viceroyalty of Peru.

INGREDIENTS

• 12 small fresh clams in shell
• 12 medium-sized fresh shrimp in shells
• 8 oz. chorizo or other garlic-seasoned sausage
• 2 Tbsp. olive or cooking oil
• 2 1/2 lb. chicken, cut into 8 serving pieces
• 2 (15 oz.) cans chicken broth (about 4 c.)
• 1 medium-sized onion, cut into wedges
• 1 sweet red or green pepper, cleaned out and cut into strips
• 1/2 tsp. minced garlic
• 2 c. white rice, uncooked
• 1/2 tsp. oregano
• 1/4 tsp. saffron
• 1/2 c. fresh peas or 1/2 (10 oz.) pkg. frozen peas

Ingredients:

• 1 pound beef boneless chuck
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups 1-inch pieces peeled sweet potatoes
• 1 1/2 teaspoons olive or vegetable oil
• 2 teaspoons finely chopped garlic 2 whole cloves
• 1 dried bay leaf
• 1 stick cinnamon
• 1 large onion — cut into eighths
• 1 28oz can Italian-style pear-shaped tomatoes — undrained
• 8 dried apricots — cut in half
• chopped fresh parsley

These Photos are complimentary of MCCN host Erika L. Holmes.  In a previous article she shared about her Panarican(Puerto Rican and Panamanian) roots.  Now, shifting emphasis to the cooking of her Puerto Rican mom, Erika snaps some photos of her mom in action.  The recipe below is from The Valley Table Magazine.  We are working on getting’s Erika’s mom’s recipe.