
Paçoca from Pink Bites Blog
Brazilians love little candies and treats, and at some places, like Perini supermarket, you can buy the individual bite-sized treats and create your own box of goodies. One of these popular treats is Paçoca de Amendoim – kind of a riff on Peanut Fudge – with the added texture of Manioc flour. The name comes from the Tupi word Posok which means “to crumble.” Making Paçoca is super simple, and we found versions at Pink Bites (using cookies instead of manioc) and Flavors of Brazil. As Flavors of Brazil points out – there is a dish also called paçoca that is completely different – think beef and onions. We actually ran into this situation at the São Cristóvão market in Rio – which has food from the Northeast – both kinds of paçoca were for sale. Be careful you order the one you’re intending!






While we are in Salvador partaking in the city’s extensive acarajé offerings, visitors to Salvador for next year’s FIFA World Cup (possibly us!) will not have such an opportunity. For a series of complex reasons 


It is not a secret that we love 

We are very excited about
Welcome to the inaugural post of our new feature profiling African foods and drinks (plus other gastronomical related subjects); and the people on the continent and in the diaspora that are defining and reshaping our ideas and tastes of these. We’ll call it “Africa is a Kitchen”. To kick off the series, we will be speaking to a Chef in the diaspora who is defining African cuisine both on the continent and in the diaspora. Pierre Thiam is a chef, restaurateur, and cookbook author. He was raised in Dakar, Senegal. Thiam moved to New York in the late eighties and started working in various restaurants in the city. In 2003, Thiam opened his first restaurant, Yolele, a visionary African bistro and his second restaurant, Le Grand-Dakar Restaurant, opened in 2004 in Clinton Hill, Brooklyn. Thiam now runs a catering and gastronomy consultancy: Pierre Thiam Catering. In addition to his work…
I recently came across this amazing essay (with recipe) about 
St. Joseph’s Day is one of our favorite food holidays. It is easy to see why: just look at the spread on the St. Joseph’s Day Table below. 




In the latest issue of the 
Culture magazine had an interesting post about an effort to 



