Welcome back to New Day, Northwest.
You know, one of the best ways to learn
about a different culture is through food.
In our next guest loves to teach others
about the traditions of her home country,
Brazil, while cooking up tasty meals.
And she's here on set with us to do
just that. Welcome back to new day,
Sandra Rocho Evanoff bondia. Bongiya.
I didn't even say right. Bongiya.
OK, we love cooking, though.
And, you know, actually,
when I think of Brazilian food,
I think of a lot of grilled meat.
But today, you're here.
Show us something that's the biggest
staple side dish in Brazil, right?
Yes, we are here to make it fit OFA fed.
OFA is a side dish.
Can we eat even in the morning in the
morning you eat it with everything.
Sometimes if you work in the in
agriculture if you work hard,
you're working.
You know sometimes you can,
but we are here today to show the far off.
And the most important,
which you'll be cassava, cassava
and cassava. Isn't this is an
interesting. Ingredient right.
Because we don't really cook
a lot with this in the US
and it comes from a root.
This is a cassava root.
Yes. The cassava needed to be cooking.
Ohhh, she just broke that right open.
You cut it and then you peel.
OK. And then you boil salt. OK.
And the inside has a little line.
You'll remove the line. OK.
And then from there you can see this is the.
OK. So let's get started.
What do how do we make this?
I may have. You're helping
me I I am your sous chef.
May I have the onion please?
OK, we start with the onion alright
and everything is here to help him.
And then the garlic please.
Garlic Yep and we are already starting
and I would like my bacon please
and you don't have to make this with
bacon but you said it does add a
little bit of that extra fat isn't
Baker. Make lots of a
difference but it's not a that
already smells amazing.
Bacon, onions and garlic.
What do you mean?
It's about two or three minutes.
OK, and now may I have
my a carrots and carrots.
OK, did the carrots. How many?
I used the carrots because my mom
and actually my cousin teaching
my mom to make it this far off.
Farofa, you can make it in
all different ways.
You can.
You looking on Google,
but this is the Rocha family.
Tradition is for my family. I love it. OK?
My cousin, my mom. And then you.
Would you like to have the little?
The cilantro in the middle OK cilantro.
Have some cilantro and some green onion.
Please ohg it's so colorful I can't
believe how beautiful it was you are.
You just awake a little way from the parsley.
OK, I'm gonna get grounded.
Little salt and then I have a little pepper.
So the flower that you've
made from the cassava root.
It it just cooks like that,
you don't have to boil it in anything
they flower. Wait, wait.
I my my family used to have a a cassava
house and you go in a cassava house.
We peel all together all family
together and then you go in
the machine and the machine to
make the dough or the mass.
OK how can I say
yeah like the the the the
grading you the great and
then they graded the ghost fun nor the
machine you'll be removing the whole water.
And that's when people think the
water is not good, because maybe
it's poison that water is going out.
So you suck all the water out
of it, yes? And then the next day
you come and you'll be drying.
And that is the byproduct of opening. What?
Why is this such an important
product in in Brazil?
But as you know,
not just in Brazil but in Africa,
in Asian, in countries,
in developing a cassava became a
major main source for tradition,
and that's why we have when the
Portuguese arrived in Brazil,
they brought the cassava from Asian
for the Europe and then and correct
me if I'm wrong, but it's drought resistant,
right? So it's something that can be grown.
Yeah, any climate that it may be more arid.
A cassava growing normally enough hot
countries, yes. When do we add the are
we from Saturn? Right now
I can OK you can mix and
mix while you do and so how
long does this need to cook?
It's just that I'll just
keep so we just let it cook
or yes a little if you want to have
a little more salt and then you put
the oh so it's done now yes, OK.
And then because of the.
TV we have this one here
and I'm gonna try it because
and so just to say the cassava.
This is the tapioca Americans
normally know a tapioca just with
pedine but we have there a tapioca.
A French fries kind.
Wait is that tapioca made with cassava.
Yes, the tapioca comes from cassava.
Tapioca yes comes from these roots.
The more you know you're
welcome and they're funny.
You can eat like a tapioca in the middle.
Over here you can have the little stick
because if you don't like it French fries,
you can make your bacon you like that.
Look at that and it's
good for happy hour time.
No, that's perfect no.
OK just the typical this just the
cassava with butter in the morning
is a great source of carbohydrate and
the most important is gluten free.
And for those who have a gluten
intolerance is a great thing.
That's
why I buy these.
Actually these are these little.
These falls right?
Yes, and I buy these.
They sell them at Costco.
Like if I if because I don't have
the baking skill that you do.
Sandra OHS.
Priorities are delicious
and so if you would like to to have
an overview and chasing the Brazilian
ecclesine in yeah this Sunday we are
having a Brazil fest this Sunday
Brazil fest East Seattle in Seattle
at the Seattle Center Seattle.
Saying that, Paula thank you for
bringing Brazil to Northwest and we
are so happy and you have a need to.
You have the the picanya you have
the farofa you have a all desserts
you can try them all at the Brazil
fest OK this weekend and you also
if someone wasn't to make it there
you actually I I we found you
because you have a special thing
that you do where you share your
culture through cooking lessons.
Brazil comes to you.
Yes right now next.
Next month I'm going to cook
a have a classy in Bainbridge
Island on Bainbridge Ohk.
OK, and if you take a look at the
barn at Bamberg Island at the barn
Mm-hmm and I teach cooking like I
cook at my home and if you have
opportunity you can look at my website.
We will absolutely.
I just thinking about how lucky
your your children and grandchildren
are that they they get to,
you get to teach them.
Yes my grandchildren.
Brooklyn breathing they know
already how cooking and then
she loves rice and braiding
love a actually panna cotta.
I love it all right,
so we cooked this happy hour meal for now,
but next time we're going to drink
so she's going to stick around and
make one of your favorite cocktails,
Brazilian style a little bit
later in the show.
Meantime, you can find Sandra's
recipe for picana with cassava
and farofa on New Day's website.
But don't forget to check out
Brazil Fest at the Seattle Center,
which says this Sunday, August 21st.
There's food, music,
dancing and so much more.
Why would you want to miss out on that?