Around the World in Small Town USA Intro and Brazil

For several years my family and I have been learning about countries throughout the world.  We started this about 9 years ago when my oldest daughter was in 1st grade.  As a family we sat down and chose several countries to learn about, one for each month.  Then we would  designate a night to learn about the country and assign one of the children to do a report.   my job was to find authentic recipes so we could create an authentic meal.  

There are many resources for finding information and recipes.  Our two favorites are our local library and the internet.   A few of our favorite sites are the National Geographic website, it is great for pictures and even music for many countries.  We also like the CIA World Factbook, it has great information, that is very up-to-date and easy to access. It is also nice to have either a globe, atlas or large map of the world so you can locate the countries as you learn about them.

To assign a young child a report on a country might be a little daunting for some--but it is good practice for school.  The reports at our house vary a great deal depending on which child is assigned.  Sometimes they are the bare bone facts about the country, sometimes they focus more on the geography, or the arts, or trivia.  My older children have done powerpoint presentations on the computer including pictures.  

To get younger children involved you can have them color placements like the flag, or dress up similar to traditional costumes.  Sometimes it is fun to find some phrases in the traditional language that are often used, I'll try to include these occasionally.  It is also fun to find out about some of their big celebrations or holidays.   A good way to get kids excited is to let them do the report their way.  If they like sports, let them find out about local sports, if they like music and dance let them focus on that.

Some of our favorite reports have been done by friends and family who have lived in a distant country and we have invited them over to tell us about it.  We usually provide the dinner and they tell us all about their experiences in the country.  This is fun because they most often also have souvenirs or pictures and real life stories to tell.  We once had a friend from Hawaii (although it is not  a different country it is a different culture) she brought music and clothing and props and taught us all how to hula, dressed in Lava-lavas.

I have included in this book a few facts about each country, along with a map and flag.  There is a section called Food facts.  It gives a little to talk about while you eat and often suggests ways to serve the food.  In many countries the customary way to eat is on the floor or low lying table, a coffee table works great for this.  Also, in some countries utensils are held differently, or not used at all.  These are the kind of ideas you will find in Food facts.

 BRAZIL 

FAST FACTS

Capital:   Brasilia

Population:  191,908,598 (2008)

Language:  Portuguese

Area:  8,511,965 sq. km. (slightly smaller than the U.S.A.)

Climate: Tropical

Government: Federal Republic

FOOD FACTS

Tropical fruit is grown and served in abundance, especially papayas, mangoes, and avocados.

Lunch is usually the largest meal of the day.  Meal time is a special time Brazilians to visit with family and friends.  They enjoy having a leisurely pace at their meal times.

Brazilians usually use a fork and knife to eat.  Even when they eat pizza and chicken.  They hold the fork in the left hand and the knife in the right and do not switch as they eat.

One of the traditional dishes of Brazil is Feijoda.  It is traditionally served on Saturdays or festivals, when family and friends have gathered together to eat and visit.

INTERESTING TIDBITS

Home to one of the world’s largest hydro-electric plants, Itaipu Dam.

Christ the Redeemer or Cristo Redentor stands 130 feet tall, and is located at the peak of Corcovado mountain (2,296 ft. tall) overlooking the city of Rio de Janeiro.

Carnival is an annual festival held 40 days before Easter where throngs of people parade through the streets playing music and dancing.

The Menu

Appetizer

Empadinhas

Entree

Feijoda with Arroz

Dessert

Tropical fruit or 

Pudim de Laranja

Empadihnas

These are small pies often filled with chicken, shrimp, or hearts of palm.

For the crust:

2 cup all-purpose flour

1/2 cup shortening

1 egg

1 teaspoon salt

3/4 cup cold water

 Mix the flour and salt in a medium mixing bowl. make a well in the center.

 Place the shortening, eggs, and water in the well. Mix with wooden spoon or hands into a soft dough. Add water as necessary.

Chill for 1 hour.

For filling:

1 boneless skinless chicken breast, cooked and diced

1 clove garlic, minced

1/4 cup onion

2 tablespoons water

1/4 teaspoon salt

2 tablespoon catsup

3 tablespoons flour

1/4 cup cooked peas

8 pitted green olives, diced

Suate onion and garlic in small amount of water, over medium heat for 2-3 minutes.

Add chicken, water, salt, catsup, and flour. Heat over medium until mixture begins to boil and thicken.  

Remove from heat.  Add peas and olives. Let cool.To assemble

1 egg beaten with 1 teaspoon water

 Pinch off walnut size piece of dough.  On floured surface, roll out 1/8-1/4 inch thick.

Place teaspoon of filling on center of dough.

Fold dough over and pinch edges.

Place on ungreased cookie sheet.

Repeat with remaining dough and filling.

Brush tops with egg glaze.

Bake at 375’ for 20-25 minutes, or until golden brown.

Arroz

2 cups long grain rice

4 cups water

1/4 cup medium onion, chopped

3 tablespoons olive oil

Salt to taste

Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until translucent.  Add the rice and sauté until grains become shiny.

 Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender, abo Feijoda

2 cups dried black beans

1/2 pound bacon (cooked)

1/2 pound (6 links) sausage

1 pound baby back ribs

1 bay leaf

1 clove garlic, minced

1/4 cup chopped onion

2  tablespoons olive oil

 The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.  The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat.

Cut cooked bacon into 1-inch pieces. Cut the sausage into 1-inch pieces.  Cut the ribs into 2-rib sections.

 Add the bacon, sausage, ribs and bay leaf to the beans. Simmer for about 2 hours or until soft, stirring occasionally.  Add water as necessary to keep beans covered. 

 Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans.

 Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves.

To Serve

Serves 6.

Place Arroz on platter, or individual plates.  

 Heap Feijoda over rice on platter, or plates.  If serving individually divide ribs between plates.

Peel and thinly slice 2 oranges.  Place around platter or on top of each individual serving.

Pudim de Laranja
(Brazilian Style Orange Flan)

1 can sweetened condensed milk

 1 cup orange juice

3 eggs

1 tsp orange zest

1 cup sugar (for the caramel)

1 8-inch ring mold or 6 one cup custard cups

1.   Place 1 to 2 inches of water in a roasting pan.  Place pa in oven and preheat to 325’         

 Melt sugar in saucepan over medium high heat, stirring constantly. When melted pour into mold(s).

 Combine the condensed milk, orange juice, orange zest and eggs in a blender. Blend until smooth. 

Pour this mixture into the mold(s) and place it in the center of the roasting pan with water. Bake the one hour (50 minutes for custard cups)or until center is set.  Let it cool to room temperature, then chill for at least 6 hours

Unmold onto serving plates, or platter.