Thanksgiving, a time of gratitude and family gatherings, is traditionally marked by turkey, stuffing, and pumpkin pie. But what if we spiced up our Thanksgiving tables with flavors from around the globe? This year, let’s embark on a culinary journey to Brazil, Cuba, and Jamaica, infusing our holiday feast with vibrant tastes and cultural flair. Here are three delectable recipes that bring a unique twist to your Thanksgiving dinner.
Brazil: Moqueca de Camarão (Brazilian Shrimp Stew)
Ingredients:
- 2 lbs of shrimp, peeled and deveined
- 2 cloves garlic, minced
- 4 tbsp lime juice
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 bunch of cilantro, chopped
- 1 tbsp paprika
- 2 tbsp palm oil (optional)
Instructions:
- Marinate the shrimp with garlic, lime juice, salt, and pepper for about 30 minutes.
- In a large pot, heat olive oil over medium heat. Sauté onions and bell peppers until soft.
- Add tomatoes, coconut milk, paprika, and palm oil. Bring to a boil and then simmer for 10 minutes.
- Add the marinated shrimp and cook until they turn pink.
- Garnish with cilantro before serving.
- Serve with white rice or farofa (toasted cassava flour mixture).
Cuba: Ropa Vieja (Shredded Beef)
Ingredients:
- 2 lbs flank steak
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can tomato sauce
- 1 cup beef broth
- Olive oil
- Salt and pepper to taste
Instructions:
- Season the flank steak with salt and pepper. In a large pot, brown the steak in olive oil, then add enough water to cover the meat. Bring to a boil, then simmer until the meat is tender (about 2 hours).
- Remove the meat and shred it with forks. Set aside.
- In the same pot, add more olive oil if needed and sauté onions, bell pepper, and garlic until soft.
- Add cumin, oregano, tomato sauce, and beef broth. Bring to a simmer.
- Return the shredded beef to the pot and cook for an additional 30 minutes.
- Serve with white rice and black beans.
Jamaica: Jerk Turkey
- 1 whole turkey
- 4 tbsp jerk seasoning (store-bought or homemade)
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 lime, juiced
Instructions:
- Preheat your oven to 325°F (165°C).
- Rinse the turkey and pat dry. Loosen the skin from the meat gently.
- Mix jerk seasoning, garlic, soy sauce, olive oil, vinegar, brown sugar, and lime juice to create the marinade.
- Rub the marinade both under the skin and on the outside of the turkey. Let it marinate for at least 1 hour (overnight for best results).
- Roast the turkey in the preheated oven until the internal temperature reaches 165°F (about 15 minutes per pound).
- Let the turkey rest before carving.
Integrating these diverse and flavorful dishes from Brazil, Cuba, and Jamaica will not only add an exotic twist to your Thanksgiving but also celebrate the rich cultural tapestry that makes our communities so unique. As we give thanks this year, let’s also celebrate the diversity that enriches our lives. Happy Thanksgiving!