When researching Brazilian cuisine for this month’s Food of the World party, I came across an incredible diversity of recipes which reflect the heritage of the cooks who developed them to feed their families. You’ll find recipes influenced by Europeans, Africans and Native Indians and regional variations within the country itself. Quibebe, a stew made from winter squash, is popular in the Northeast of Brazil and reflects a distinct African influence.
This type of dish is reminiscent of curry with heat from chili paste, a bite from ginger with coconut milk adding a tropical note. Quibebe is especially appealing to me because it’s vegetable based. It can easily be adapted to suit the omnivores in the family with the addition of chicken, shrimp or fish as demonstrated in this recipe that served as my inspiration. It’s easy to imagine a Brazilian housewife supplementing this stew with whatever she had on hand. Garbanzos would make a delicious addition as would just about any type of green.
[bctt tweet=”Celebrate the diverse #flavors of #Brazil with quibebe, a delicious, #omnivore friendly stew.” username=”lflexkitchen”]
You don’t have to have butternut squash to make a butternut squash stew. Just about any type of winter squash would work. Pumpkin or acorn squash would also be good choices. When making your selection keep in mind you’ll only need a couple cups. Look for already cut squash in the veggie section. Alternately, you could purchase a larger squash, cut it up and roast it on the weekend and freeze it in recipe sized portions. Here are a couple recipes to help you use it up.
- 1 small onion, diced (about ⅓ cup)
- 1 tablespoon coconut oil (any oil will work)
- 1 teaspoon ground ginger (or fresh ginger to taste)
- 1 teaspoon chili paste (or sriracha)
- 1 tablespoon brown sugar
- juice and zest of one lime
- salt and pepper to taste
- 2 cups butternut squash, peeled, seeded and cut into 1 inch cubes (I used previously roasted squash)
- 14 ounce can coconut milk
- ½ cup chopped parsley
- 1 cup rice (or 2 cups cooked rice)
- In a large skillet or dutch oven, saute the onion in the oil until softened and beginning to change color.
- Stir in the coconut milk, ginger, chili paste and brown sugar.
- Add the butternut squash, reduce heat and cover the pan. Stir and check for doneness after 15 minutes. If using previously cooked squash, heat through and maintain over low heat while the rice is cooking.
- Cook the rice at this time, if necessary.
- Before serving, stir the lime zest and most of the parsley into the cooked rice and arrange on a platter..
- Add the lime juice to the butternut squash stew and ladle over the rice. Garnish with the remaining parsley.
Do you have a Brazilian recipe you’d like to share? Or would you like to see what other types of dishes are available? Make sure to drop by the Food of the World party to check out all of this month’s offerings. While you’re there, sign up to the newsletter and get reminders for each month’s party.