The cuisine of Maceió, my hometown, mirrors that of Salvador in Bahia, which is just over 360 miles away and more widely known. Its capital is Salvador, which is known for its cobblestone streets, 16th-century architecture, Catholic churches, lively festivals and Bahian food markets, selling delicious traditional street food with seated squares for visitors to relax and savour the flavours at their best.
The cheese puff bread Pao de Queijo (originating from Minas Gerais in the south of the country, but a national favourite) is just a few of the delicacies on offer.
PAO DE QUEIJO
(Cheese choux puffs)
Makes 24
240ml milk
120ml vegetable oil
1 tsp salt
300g tapioca flour or sour cassava flour
2 whole eggs
100g parmesan
100g mature white cheddar
Method
1. Combine milk, oil and salt in the saucepan and whilst whisking occasionally, bring to the boil. Then remove from the heat.
2. Add the flour to the saucepan and stir in thoroughly.
3. Transfer the dough to a bowl and either by hand or using a mixer with a paddle attached, beat the dough for several minutes.
4. Whisk the eggs in a bowl and gradually incorporate into the mix.
5. Add all the cheese and mix thoroughly, then chill the mix.
6. Divide the dough into 24 pieces and form into balls (rub some flour on your hands to help the dough from sticking) then place on a greased baking tray or if you prefer, pipe the mix onto the tray using a piping bag.
7. Bake for 12-14 minutes at 170C.
(Recipe courtesy of Great British Chefs www.greatbritishchefs.com)
Food photo by Alan Donaldson
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