Kuwait Dinner
Kuwait City, February 16, 2019
'Fruits of Brazil' theme at the Ambassador's residence

The Bailliage held a “Fruits of Brazil” themed dinner at the residence of His Excellency Norton Rapesta, Ambassador of Brazil, who is a Chevalier d’Honneur member of the Chaîne.
 
Chef Sebstiano Spriveri and a team from the Four Seasons Hotel worked in coordination with the Ambassador to create a wonderful menu featuring Brazil’s prominent dishes using its most famous fruits and vegetables.

MENU

Tomato salad
palm heart, steamed prawns, mango
roasted corn, pineapple salsa, coconut cream

Caldo verde
(potato and kale soup)

Moqueca Baiana
(Brazilian fish stew)

Fillet of Portuguese bacalhau (cod)

Feijoada with beef short ribs

Passion fruit mousse

Barbecued spiced pineapple cameo
açai ice cream

Coffee and tea
Chocolate “brigaderos”
(bite-sized chocolate sweets)

Among the amazing zesty and fruity combinations, the tomato salad with palm heart, steamed prawns, mango, roasted corn, pineapple salsa and coconut cream was a fabulous mixture of flavours and textures.

Moqueca is 300-year old Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. It is slowly cooked in a terra cotta casserole, optionally served with prawns, and includes by preference a mix of boneless fish species, like small shark, swordfish, etc.

Originally from Espírito Santo in the southeast of Brazil, moqueca also comes from the state of Bahia in the northeast. Nowadays, the dish is found in two variants: moqueca baiana from Bahia and moqueca capixaba from Espírito Santo.

Feijoada is a stew of beans with beef and pork of Portuguese origin. The name comes from feijão being Portuguese for “beans” It is considered as the national dish in Brazil where it is usually made with black beans.

The stew is best prepared over low heat in a thick clay pot. It is generally served with rice and assorted sausages such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

Concluding the menu, the passion fruit mousse was a piece of art in presentation and colour, also of note was the spiced barbecued pineapple cameo with the “superfood” acai ice-cream, and not to forget the chocolate brigaderos.

What a feast of flavours and freshness we enjoyed during this celebration of Brazilian cuisine.

Soumaya El-Azem
Chargée de Missions