The Mixing Master

Brazilian Chef shares secrets of his most exotic blends. Contemporary cooking is on the menus of the most coveted restaurants of the world, and being one of the most appreciated, it’s also harder to reproduce.

Mixing flavours of different origins is a little risky. For example, how do you create harmony between seafood, coconut milk and curry? The Brazilian chef Carlos Ribeiro is a master of the art. In command at his restaurant Na Cozinha (‘in the kitchen’), in São Paulo, he plays around at creating deliciously exotic dishes, like Italian pasta with palm oil, cod with bean paste and banana brownies.

The teacher, who gives lessons in various universities all over the world, will be in London from the 16th-18th of September for Regent’s College’s International Events Forum. He’ll hold an open lesson in gastronomy and teach how to prepare a Bahian moqueca and coffee pudding.

Kitchen Tricks
Here’s a few tricks that Carlos has up his sleeve:

Dendê (or Palm) Oil
Used in Brazilian and African cooking, it’s made from the kernel of the palm fruit. It has a nutty flavour and goes really well with sea food.

Tutu de Feijão
A paste made with cooked and mashed beans mixed with manioc flour – it can also have small pieces of bacon mixed in. Amazing with rice and Brazilian sausage.

Moqueca Baiana
An Afro-Brazilian dish originating from Bahia state, it’s a delicious mix of fish, prawn, crab, coconut milk, dende oil, tomato, onions and garlic, making a type of creamy seafood stew.

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ebslondon.ac.uk
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