Our local African market sells all kinds of unusual flours in bulk: yam flour, manioc flour, rice flour. The rice flour is used in this West African version of banana bread, giving the finished bread an interesting little crunch on the tooth, vaguely similar to corn bread, and a worthy alternative to anyone who is intolerant […]
Quick, what’s the national snack food of Brazil? It may be this simple cheese puff. When I told our Brazilian friend Michelle about the virtual world culinary tour we are taking in the food appreciation classes I teach at a local elementary school, she immediately recommended we make this savory treat made with manioc flour […]
In Latin America, food starts with corn and the arepa is another version of a corn cake that can be filled with just about anything–chicken, beef, pork, cheese, beans–to make a meal or a quick snack. In Venezuela, where our food appreciation classes are visiting this week on our virtual world food tour, arepas are […]
Tags:bread·corn·food appreciation·kids·snacks·South American·Venezuelan
© 2010 The Slow Cook — Design by Keri Marion Design
