|
As with so many former colonies, much of Brazil's culinary
heritage is based on the products introduced by its old colonial
masters. The cultivation of sugarcane in
Pernambuco, in northeast Brazil, is a hangover
from the rule of the Portuguese who set up plantations here
in the sixteenth century and imported slaves from West Africa
to work them. This makes it a great place to sample the national
tipple - cachaca, a brandy distilled from
sugarcane.
Serving suggestion
The fiery cachaca is drunk straight by those with strong stomachs
but is more often mixed up with fresh fruit juice to make
coolers called batidas. Perhaps its most delicious form is
as a caipirinha, a cocktail comprised of
freshly chopped limes, mashed together with sugar, lots of
ice and lashings of the spirit!
A fantastic place to kick back and enjoy this cocktail is
the beach resort of Porto de Galinhas, 30
miles from the state capital Recife. It's
a paradise now but its beauty belies a tragic past - its name
means Port of Chickens and dates back to when African slaves
were brought to work sugar plantations in cages like chickens.
These days the tourist industry has appropriated this story
for itself. The town is covered in brightly coloured ceramic
chickens - holding up road signs, on plates and grinning outside
bars and restaurants. Perhaps this is terrible exploitation
of a tragic episode in history - you decide.
Bar Marcao serves up great caiprinhas on
the Praia Maraipe beach in front of a beautiful
coconut grove and is frequented by a laid back clientele of
travellers and surfers. For the best seafood in town (especially
lobster) eat at Beijupira Restaurant that's
decorated in quaint fairy lights and seashells.
|
