About

Immerse yourself in the flavors of Brazil, and learn about the African and Portuguese influences on Brazilian cuisine.
 
While the many states of Brazil offer unique versions of the popular seafood stew, Moqueca Baiana is the queen of Afro-Brazilian cuisine. This style of cooking is heavily influenced by African culinary traditions and centered in the instructor’s home state of Bahia. An authentic Moqueca Baiana will always include coconut milk and palm oil, brought to the region by Portuguese slave traders and their enslaved Africans. To celebrate the plantain, and the possibilities of fusion cuisine, you’ll also make a vegetarian moqueca using plantains and mushrooms. The plantain, introduced by the Portuguese, is an important staple throughout Brazil today in meals from breakfast to dinner. 

Because we’ll make two different moquecas, this class can work for vegetarians and pescatarians. BARN’s kitchen facility regularly uses ingredients known to the FDA as major allergens. This class will use milk, eggs, fish, Crustacean shellfish, tree nuts (coconut), wheat.

On the Menu

• Pao de Queijo  (cheese bread)
• Moqueca (both seafood and vegetarian versions)
• Rice
• Farofa tostada (made with casava flour)
• Vinaigrette of tomatoes, onion, cilantro
• Portuguese wine pairing
• Brigadeiros (chocolate)

Details

A $28 materials fee, included in the cost of the class, covers everything you’ll need. 

Class Policies

• Ages 21 and up are welcome.
• You must wear closed-toe shoes in the studio. Tie back long hair.