BRAZIL is the best place on the planet.
They have incredible food, art, music, history, people, the Christ the Redeemer Statue (just beautiful, though!), cities, an up and coming economy, sun, the World Cup in 2014 (I am totally going to GO MAN) ...and uh, did I mention food?
Brazilian cuisine has a wide array of influences including African, Portuguese, and Italian. The food utilizes the country's rich and abundant tropical fruits, the bounty of the gorgeous coastline, and native nuts.
This dish, called vatapá, is typically made as a "seafood stew" and has West African influences. Of course, we couldn't include shrimp like the locals do (or sometimes white fish), so I veganized this puppy with a grain that has a similar rubbery quality to it--- barley. If left a little al dente, you can get the same feeling. For added "seafood" flavor I could have added a little nori, but no one in my family would have eaten it that way... and I'm a slave to feedback and compliments, what can I say?
The brilliant yellow coloring comes from the Brazilian dendê oil, a palm oil frequently used in Brazilian cooking. The texture of this dish is extremely unique... too thick to be a stew. I don't know. It owns.
2 chopped onions
3 cloves of garlic, chopped
4 malagueta or jalapeño chile peppers, chopped (use 1 or a gentler pepper if you aren't into spicy!)
2 tbsp olive oil
1 1/2 cup vegetable stock
1/2 cup organic peanut butter
1 cup whole wheat bread crumbs (or just put two slices of whole wheat bread in a food processor)
salt and pepper to taste
1 1/2 cup barley, cooked and drained
2 cups coconut milk
1/4 cup Dendê oil
1) Chop up the onions, peppers, and garlic. Toss it into the food processor.
5) Lastly, stir in the dende oil, remaining barley, and serve! I topped the dish with tomatoes and paprika.