BRAZIL

The Portuguese were the first European settlers to arrive in the area, led by adventurous Pedro Cabral, who began the colonial period in 1500. The Portuguese reportedly found native Indians numbering around seven million. Most tribes were peripatetic, with only limited agriculture and temporary dwellings, although villages often had as many as 5000 inhabitants. Cultural life appears to have been richly developed, although both tribal warfare and cannibalism were ubiquitous. The few remaining traces of Brazil's Indian tribes reveal little of their lifestyle, unlike the evidence from other Andean tribes. Today, fewer than 200,000 of Brazil's indigenous people survive, most of whom inhabit the jungle areas. Other Portuguese explorers followed Cabral, in search of valuable goods for European trade but also for unsettled land and the opportunity to escape poverty in Portugal itself. The only item of value they discovered was the pau do brasil (brazil wood tree) from which they created red dye. Unlike the colonizing philosophy of the Spanish, the Portuguese in Brazil were much less focused at first on conquering, controlling, and developing the country. Most were impoverished sailors, who were far more interested in profitable trade and subsistence agriculture than in territorial expansion. The country's interior remained unexplored. Nonetheless, sugar soon came to Brazil, and with it came imported slaves. To a degree unequaled in most of the American colonies, the Portuguese settlers frequently intermarried with both the Indians and the African slaves, and there were also mixed marriages between the Africans and Indians. As a result, Brazil's population is intermingled to a degree that is unseen elsewhere. Most Brazilians possess some combination of European, African, Amerindian, Asian, and Middle Eastern lineage,and this multiplicity of cultural legacies is a notable feature of current Brazilian culture.

Spicy Steak Tacos HT MC Mexican 25mins 3 tbsp Olive Oil 2 Red Onion, sliced 2 Capsicum (Sweet pepper), deseeded and sliced 450g/1lb Rump or filet Steak, cut into thin narrow strips 250g/9oz Sweetcorn Kernels, cooked 3 Jalapeno Chili, finely chopped 1 teasp Ground Cumin 1 teasp Chilli Powder Salt and freshly ground Pepper

3 tbsp freshly chopped Coriander 12 Corn Tortillas To serve Fresh Salsa Sour cream

Instructions 1. Preheat the oven to 140C, 275F, Gas Mark 1. Heat the oil in large frying pan, add onion and pepper and saut for about 10 minutes, stirring from time to time, until tender. 2. Meanwhile, stack the tortillas, wrap in aluminium foil and place in the oven to warm through. 3. Remove the onions peppers from the frying pan with a slotted spoon and set aside. 4. Reheat the oil in the frying pan, add the steak and stir fry for 2-3 minutes until cooked through. 5. Return onion and pepper to the pan, add the corn, chillies, cumin and chili powder and cook, stirring until heated through. Season with salt and freshly ground pepper.

Corned Beef Fritters HT MC English 15mins Ingredients 225g/8oz Corned Beef, cut into slices 1cm/ inch thick 50g/2oz Plain Flour 1 Egg, beaten 2 tbsp Milk Salt and Pepper Oil for frying Instructions 1. Heat the oil until hot. 2. In a bowl, mix together the flour, egg, milk and seasoning and beat to form a smooth batter.

3. Dip the slices of corned beef into the batter and fry on both sides until crisp. 4. To serve - drain on kitchen paper and serve with mashed potatoes and vegetables of your choice.

Red Flannel Hash HT MC N. American Ingredients: 5g/3oz Butter 1 Onion, finely chopped 350g/12oz tinned Corned Beef, diced 1 Large Beetroot, cooked and diced 350g/12oz Boiled Potatoes, diced 4 tbsp Tomato Ketchup 2 teasp Worcestershire sauce Salt and Pepper 4 tbsp Double Cream

20mins

Instructions 1. Melt 50g/2 oz butter in a large frying pan, add the chopped onion and cook for 3 - 5 minutes until softened, stirring frequently. 2. Combine the diced corned beef, beetroot and potatoes in a mixing bowl. Add the softened onion, tomato ketchup and Worcestershire sauce and mix well. Season generously with salt and black pepper. 3. Turn the corned beef mixture into the frying pan and cook over a moderate heat, stirring, for about 5 minutes or until the hash is golden brown. Meanwhile, heat the grill to high. 4. Using a wooden spoon or a spatula, gently pat the hash into a cake in the pan. Dot with the remaining butter and sprinkle with cream. Place under the grill until the top is crisp and golden. Cut into wedges and serve immediately.

COLUMBIA
Statistics indicate that in 1500, Spanish invaders first established their colony along the northern coastal areas of Columbia. Before the advent of the Spanish regime, the land of Columbia was inhabited by various indigenous tribes of Caribbean, Chibcha and Andean origin. In 1549, New Granada was assigned as the capital city comprising of large areas, which is now the present day Columbia. During the reign of Spanish rulers, there was a wide protest from different corners of the region and attempts were made to thwart off them, however this political unrest led to a rebellion under the guidance of Simon Bolivar, which can in fact be termed as Columbia's struggle for independence. This revolution lasted for nine years. Finally, the republic of Columbia was established in the year 1855. Prior to the establishment of the republic of Columbia, there were religious conflicts and assertion of dominant power by the Catholic Church authorities led to unrest and political upheaval. After the establishment of the republic of Columbia, Simon Bolivar was elected as the first President of then Greater Columbia and Francisco de Paula Santander as its Vice-President. The constitutional assembly which was framed in 1828 by Simon Bolivar suffered a setback as in 1830 Venezuela and Ecuador became independent nations. A new constitution was created in 1858 with a confederation of nine states named as Granadina. Later in 1861, the country's name was changed to the United States of New Granada followed by United States of Columbia in 1863.

Prawn and Potato Omelette

HT MC Colombian 35mins

Ingredients 3 tbsp Butter teasp Cayenne Pepper 2 Onions, finely chopped 3 large Tomatoes, chopped Salt 2 medium Potatoes, cooked and cubed 4 large Eggs 450g/1lb Raw Prawns, peeled and halved Instructions 1. Heat the butter in a large saucepan, add the cayenne and onions and saut over a medium heat, stirring, until the onions are soft. 2. Add the tomatoes and salt and continue to cook for about 5 minutes. 3. Add the cooked potato cubes and cook for a further 3-4 minutes, stirring from time to

time. 4. Meanwhile, place the eggs in a medium mixing bowl and whisk with an electric whisk. 6. Add the prawns to the onion mixture in the frying pan and cook for 2-3 minutes until they turn pink. 7. Pour in the egg mixture, mixing well and cook until lightly set. Serve immediately.

Bogota Rice and Peas Ingredients 2 tbsp Oil 1 small Onion, finely chopped 1 Garlic Clove, crushed 1 Green Capsicum (Sweet pepper), finely chopped 1 x 400g/14oz Tin Pigeon Peas (gungo beans), drained 1 tbsp Capers 2 tbsp Freshly chopped Coriander (cilantro) 2 tbsp Chopped Pimento stuffed Olives 100g/4oz Chorizo Sausage, chopped 960ml/32fl.oz. Fresh Chicken Stock 1 teasp Ground Cumin 1 teasp Hot Paprika Salt 450g/1lb Long Grain Rice Instructions Heat the oil in a large saucepan then add the onion, garlic and capsicum and saut for 3-4 minutes, stirring. 2. Add the pigeon peas , capers, coriander, olives and chorizo and saut for a further 3 minutes. 3. Add the stock, cumin, paprika, salt and rice and bring to the boil. Reduce the heat then simmer, uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. 4. Cover the pan tightly and cook over a very low heat for 20 minutes, shaking the pan from time to time, until the liquid is absorbed and the rice is tender. Leave to stand, covered, for 10-15 minutes. Serve hot. Fish in Chilli Coconut Milk

Ingredients 900g/2lb Fish Fillets eg. Mackerel, Shad, Bass, Snapper cut into 4 pieces 3 Tomatoes, chopped 1 Onion, finely chopped 2 fresh Chillies, halved lengthways and deseeded Salt and Black Pepper 960ml/32fl.oz. Coconut Milk 120ml/4fl.oz. Coconut Cream Instructions 1. Place the fish fillets in a shallow flameproof casserole, cover with the tomatoes and onions then lay the chilli halves on top. 2. Season with salt and pepper then pour in the coconut milk over the top. Bring to simmering point and simmer for about 10 - 15 minutes or until the fish cooked through. 3. Carefully remove the fish from the casserole, transfer to a warmed serving platter and keep warm. 4. Remove the chilli halves then raise the heat and boil the cooking liquor until reduced by half. 5. Stir in the coconut cream, heat through then strain over the fish fillets. Serve immediately.

VENEZUELA
At the time of the Spanish exploration of Venezuela in the 15th century, the region was inhabited by Carib and Arawak Indians. The coast of Venezuela was first sighted by Columbus in 1498 during his third voyage to the New World. He reached the region of the Orinoco River delta and explored the coast to the north, where he found pearls. Alonso de Ojeda in 1499 sailed along the coast and into Lake Maracaibo. He called the region Venezuela. The Spanish established a few coastal settlements in the early 16th century. Methodical exploration was begun by Germans in 1529 after Charles I of Spain granted a charter for much of the region to a German banking firm. The Germans killed many Indians and enslaved others. The charter was revoked in the 1550's, and the Spaniards resumed colonization. Santiago de Lon de Caracas, founded in 1567, soon became the capital of the colony.The colony became the captaincy-general of Caracas in 1731. In 1740 it became part of the viceroyalty of New Granada, which also included Colombia, Panama, and Ecuador. Venezuela remained part of New Granada until 1777, when it was made an independent captaincy-general, directly under the Spanish monarchy. Prawns with Pepper HT MC Venezuelan 30mins Ingredients 900g/2lb Raw Prawns (Shrimp) with shells 480ml/16fl.oz. Olive Oil 3 Large Red Capsicums (Sweet Peppers), deseeded and cut into julienne 4 Garlic Cloves, sliced 1 Chilli Pepper, deseeded and finely chopped Slices of French Bread to serve Instructions 1. Slit the prawns up the back with a sharp knife and remove the vein . Do not remove the shells. Set aside. 2. Place 300ml/10fl.oz. of the oil in a frying pan together with the capsicum and heat slowly over a low/medium heat. Cook very gently for about 10 minutes, stirring frequently, until the peppers are very tender but not browned. Remove from the heat and set aside. 3. Meanwhile, place the remaining oil in another frying pan together with the garlic pieces and cook over a low heat for about 5 minutes, stirring, until soft and golden.

4. Remove the garlic with a slotted spoon and add it to the peppers. 5. Reheat the garlic oil until hot, add the chilli pepper and the prawns and saut for a few minutes only, stirring, until they turn pink. 6. To serve - transfer the peppers and their oil to a shallow serving bowl and arrange the prawns around the edges.

Pabellon Criollo

HT MC Venezuelan 40mins

Ingredients 3 tbsp Olive Oil 1 large Onions, chopped 1 teasp finely chopped Garlic 1 x 400g/14oz tin chopped Tomatoes teasp Ground Cumin 1 teasp Salt 900g/2lb Lean Steak, (Sirloin or Rump) about 12mm/ - inch thick Instructions 1. Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for about 5 minutes until the onions are soft and transparent. 2. Add the tomatoes, cumin and salt, mix well, reduce the heat to low and cook uncovered, for about 30 minutes, stirring often, until the tomato juices evaporate and the sauce becomes thick. 3. 15 minutes before the end of the cooking time, preheat the grill to hot, place the steak on the grill pan and cook under the grill for 5 minute on each side. 4. Remove from the grill and cut into pieces about 12mm/ -inch long and 6mm/ -inch wide then add the strips of beef to the sauce, mixing well.

Caracas Chicken Serves 4

HT MC Venezuela 70mins

Hot Poultry Main Course Dairy free Eggless Venezuela Sth

America South American Ingredients 90ml/3fl.oz. Olive Oil 2 Onions, cut into eighths 3 Large Tomatoes, chopped 1 Garlic Clove, crushed A pinch of Chilli Pepper teasp Ground Turmeric teasp Ground Cumin 1 tbsp of Sugar 1 tbsp of Ginger Paste 420ml/14fl.oz. Coconut Milk 120ml/4fl.oz. Water 4 Chicken Breasts, cut into bite size pieces 4 Bay Leaves Salt Instructions 1. Heat the oil in a large saucepan, add the onion and saut gently until soft and transparent. 2. Transfer the onions to a food processor together with the tomatoes, garlic, turmeric, cumin, sugar, ginger paste, coconut milk and water and blend until smooth. 3. Add the chicken to the frying pan toss to coat then add the tomato mixture, bay leaves and salt, mix well, partially cover and cook for 45 to 50 minutes, stirring from time to time. Remove the bay leaves before serving.

MEXICO
efore the Spanish arrival in 1519, Mexico was occupied by a large number of Indian groups with very different social and economic systems. In general the tribes in the arid north were relatively small groups of hunters and gatherers who roamed extensive areas of sparsely vegetated deserts and steppes. These people are often referred to as Chichimecs, though they were a mixture of several linguistically distinctive cultural groups.In the rest of the country the natives were agriculturalists, which allowed the support of dense populations. Among these were the Maya of the Yucatan, Totonac, Huastec, Otomi, Mixtecs, Zapotecs, Tlaxcalans, Tarascans, and Aztecs. A number of these groups developed high civilizations with elaborate urban centers used for religious, political, and commercial purposes. The Mayan cities of Chichen Itza, Uxmal, and Palenque, the Aztec capital of Tenochtitlan, Tzintzuntzan of the Tarastec, and Monte Alban of the Zapotecs are examples. By AD 1100 the Toltecs had conquered much of central and southern Mexico and had established their capital at Tula in the Mesa Central. They also built the city of Teotihuacan near present-day Mexico City. At about the same time, the Zapotecs controlled the Oaxaca Valley and parts of the Southern Highlands. The cities they built at Mitla and Monte Alban remain, though they were taken over by the Mixtecs prior to the arrival of the Spanish.

Snapper with Mango Sauce

Ingredients For the fish 4 Red Snapper fillets Olive Oil Salt to taste For the sauce 4 tbsp Butter 1 tbsp Lime Juice 1 tbsp Orange Juice 1 tbsp of the juice from Chipotles in Adobo The Flesh and juice of 1 large Fresh Mango Salt To serve 1 Avocado, sliced into thin wedges 2 Limes, quartered Instructions

1. Preheat the grill to medium. Brush the fish with a little olive oil, season with salt and cook for 4-5 minutes on each side or until cooked through. 2. Meanwhile, make the sauce by melting the butter in a small saucepan. Chop the mango flesh finely and add to the pan together with the remaining sauce ingredients. Heat gently and simmer for one minute stirring frequently. 3. To serve - Place the fish on a warmed serving platter, pour the mango sauce over the filets, and garnish with avocado slices and lime wedges. Serve immediately.

Buffalo Chilli Ingredients: 675g/1-1/2lb Buffalo Mince 1 Large Onion, halved and thinly sliced 2 Garlic Cloves, crushed 2 x 400g/14oz tins Chopped Tomatoes 2 heaped teasp Chili Powder 2 Jalapeno Peppers, very thinly sliced 1 Large Green Capsicum ( sweet pepper ), thinly sliced 2 x 400g/14oz tins Red Kidney Beans Water Instructions 1. Heat a large saucepan until very hot. Add the meat and brown on all sides. 2. Add the onions and garlic and continue to fry, stirring, for 2-3 minutes. 3. Add the remaining ingredients and mix well then add enough water to barely cover. 4. Bring to the boil then reduce the heat, cover and simmer for 1 hour, stirring from time to time. Serve hot.

Chicken Mole Poblano

HT MC Mexican 80mins

Serves 4 Hot Poultry Main Course Mexico Nth American North America Ingredients 4 large Chicken Joints, halved 2 tbsp Vegetable Oil 1 small Onion, sliced 4 Fresh Chilies, chopped 2 Garlic Cloves, chopped 2 Large Tomatoes, chopped 1 tbsp Sesame Seeds 1/4 teasp Ground Cloves 1/4 teasp Ground Cinnamon 360ml/12fl.oz. Chicken Stock 2 tbsp Peanut Butter 2 tbsp Raisins 25g/1oz Good Quality Dark Chocolate, grated Salt Instructions 1. Heat the oil in a large frying pan add the chicken pieces and brown on all sides. Remove with a slotted spoon and set aside. 2. Reheat the oil add the onion and chilies to the pan and saut until soft and golden. 3. Add the garlic, tomatoes, sesame seeds, cloves and cinnamon and cook, stirring, over medium heat for 2-3 minutes. 4. Add the chicken stock and stir well scraping up any browned bits at the bottom of pan. 5. Transfer the mixture to a blender or food processor, add the peanut butter, raisins and chocolate and process to a smooth puree. 6. Return the sauce to the frying pan. Season with salt then add the browned chicken pieces and mix well. Bring to the boil then reduce the heat, cover and simmer for 45 minutes or until chicken is tender.

PANAMA'
As well as its present-day social, economic, and political life, has been dominated by the country's significant geographic position. Encompassing the lowest and narrowest portion of the isthmus connecting North America and South America, Panama has for centuries served as a land bridge and transit zone between continents and oceans.The narrowness of the isthmus inspired various attempts to facilitate passage between the Atlantic and Pacific oceans. Following their arrival in Panama in 1501, the Spanish turned Panama into a principal crossroads and marketplace of the great Spanish Empire. They built the Camino Real, or royal road, to link settlements on the Pacific and Atlantic coasts and used the road to transport treasures from the west coast of South America-- especially Peruvian gold and silver--to Spanish galleons waiting on the Atlantic coast for the trip to Spain. As early as 1520, however, frustrated by the slowness and hazards of the Camino Real, the Spanish undertook surveys to determine the feasibility of constructing a canal across the isthmus. The United States, seeking a quicker passage to its west coast because of the discovery of gold in California in 1848, promoted the construction of a trans-isthmian railroad, which was completed in the 1850s. But it was the French who first undertook what the Spanish ultimately had abandoned as impractical--and undesirable because it would be an attractive target for other world powers.

hrimp ceviche from Panama Ingredients 2 Pound 18 1 1 2 shrimp (peeled and deveined) limes onion (medium sized, finely chopped) red bell pepper (finely chopped) chili peppers (Jalapeno o Habanero)

6 Tablespoon coriander (fresh leaves, chopped)

Habanero pepper sauce

Instructions 1. Squeeze limes and pour juice into a glass bowl or pan (do not use metal). 2. Chop shrimp into 4-5 pieces depending on size. 3. Place the shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro into the glass bowl. 4. Allow mixture to sit on the kitchen counter for up to 2 hours. Then refrigerate. 5. Refrigeration is done when the shrimp are pink and opaque. 6. Before serving, taste for spiciness. If not hot enough for you, add a few drops of Pepper Sauce

Ingredients

2 18 1 1 2 6

Pound shrimp (peeled and deveined) limes onion (medium sized, finely chopped) red bell pepper (finely chopped) chili peppers (Jalapeno o Habanero) Tablespoon coriander (fresh leaves, chopped) Habanero pepper sauce

Instructions

Squeeze limes and pour juice into a glass bowl or pan (do not use metal). Chop shrimp into 4-5 pieces depending on size. Place the shrimp, onions, red pepper, jalapenos, and parsley and/or cilantro into the glass bowl. Allow mixture to sit on the kitchen counter for up to 2 hours. Then refrigerate. Refrigeration is done when the shrimp are pink and opaque.

Before serving, taste for spiciness. If not hot enough for you, add a few drops of Pepper Sauce.

MICAH Ingredients 1 Package 14 Cup yeast water (warm)

2 13 Tablespoon sugar 1 12 Teaspoon salt

2 Tablespoon butter 2 Cup 6 Cup milk (warm) flour

Instructions 1. Dissolve yeast and 1 teaspoon sugar in a bowl with the warm water. Set aside for five minutes, then add the slat, butter, 2 tablespoons of sugar and warm milk. Start with only 3 cups of flour, mix very well before slowly adding the rest of the flour. 2. Place dough on a liberally flour surface. Knead until dough becomes smooth and elastic. 3. Lightly grease a large glass bowl. Make a ball out of the dough. Place the ball into the bowl, and turn gently, covering the dough with the grease already in the bowl. Cover with a damp cloth and allow to double in size. This can take 2 1/2 - 3 hours. 4. Punch down, the allow dough to rest for 30 minutes, doubling its size. 5. Lightly grease 2 bread pans. Dived dough and shape into ovals. Place them into the pans. 6. Bake at 350F (175C) for 35-40 minutes.

NORTH AND SOUTH AMERICA CUISINE

SUBMITTED BY: YUJEAN COPELAND

SUBMITTED BY: MRS. EDITHA ONG