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São Paulo – Brazil is showing the world the diversity of its foods during the Expo 2020 Dubai that is taking place in the United Arab Emirates from last October to March 2022. The Brazilian Gastronomy project takes a cooking show every month to the Brazil Pavilion, with national chefs cooking dishes with Brazilian ingredients like fishes from the Center-West and tapioca gum from the Northeast.
Veal with banana puree in Dubai
The first edition took place in November with chef Luciana Berry (pictured above) cooking with foods from the Pantanal. Next Tuesday (7) at 4 pm, Ian Baiocchi will cook with foods from Cerrado. Each performance can be watched and dishes tasted by a group of approximately 50 guests including influencers, journalists, bloggers, representatives of hotels and restaurants, chefs based in the region, and others.
The action is held by the Brazilian Trade and Investment Promotion Agency (Apex-Brasil) with the support of the Arab Brazilian Chamber of Commerce (ABCC). Six cooking shows are scheduled to take place until the end of Expo 2020, five with ingredients from Brazilian biomes – Pantanal, Cerrado, Amazonia, Caatinga and Pampa – and one with cassava, which is grown and consumed across Brazil. The only biome of Brazil that was not included was the Atlantic forest, so that cassava could be added as a national food.
Action promotes foods from Brazil
Selected chefs were given the challenge of making dishes with typical ingredients from the regions with these biomes and including something of the UAE cuisine to show that it's possible to use foods grown in Brazil in the daily life of other countries. According to Apex-Brasil, the goal is showcasing the biodiversity of Brazil, explaining the origin and benefits of foods produced and promoting exports of foods and beverages from the country.
According to Apex-Brasil, the first experience stirred a lot of curiosity about the origin of what was being consumed and the production processes of the dishes. Berry made a stock with freshwater fish tambaqui to serve with cassava, and a veal with banana puree, as well as a cassava pudding with nut syrup for dessert.
Right after the cooking show, at 6 pm, the space hosts music and dance performances from the region that is the focus of the project. Brazil pavilion walls are usually lit up with images and video screening late in the day, and this is also done on the days of the culinary action, with a focus on regional dance and music. Physical concerts are also held incorporating the theme.
Luciana Berry and Brazil
Luciana Berry shared her experiences
The chef that hosted the first cooking show lives in the United Kingdom, where she works primarily with Brazilian ingredients. She's seen as an ambassador of Brazilian cuisine and culture in the UK. At Expo 2020, Berry talked about the rich flavors of Brazilian foods and spices and said that the cuisine in Brazil is multicultural, with influences from several continents. She also shared a little of her career path.
Following the December edition with Ian Baiocchi when quadrille dances will be performed, the next event will be on January 31 with chef Rodrigo Oliveira cooking with foods from the Caatinga biome. Dance performance will be frevo. Two editions are set to take place in February, one with a date to be determined and the work of chef Thiago Castanho exploring ingredients from the Amazon followed by a Siriá presentation, and another on the 23 with Castanho, too, doing recipes with cassava and a gafieira samba performance. The last event takes place on March 17 with chef Guga Rocha , who will cook dishes from the Pampa. Dance performance will be Vanerão.
Translated by Guilherme Miranda
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