Thanks to JP for the photography.
The connection between food and sex is one I looked at in one of my very first blog posts, which you can read here if you’re so inclined. That connection is one of the major threads in this book, as well.
In 1925 South America, Gabriela is a young woman from a terribly poor background who is “hired” by Nacib to do the cooking in his pub in the Brazilian town of Ilhéus. She is beautiful, from a very low social status, which was (and is) very important in the Brazilian culture. She has skin like cinnamon and gives off the scent of cloves, which entices everyone who meets her. Nacib is infatuated with her and they begin an intense love affair, which binds Nacib to her even more, because the connection between her cooking in the kitchen and her “cooking” in the bedroom have become intertwined in his mind. He marries her but then the challenges start.
The concept of change and sexual politics are major themes in the book, the new overthrowing the old, and the old-school machismo personified in the beginning of the book, when Col. Mendonca kills his wife, Dona Sinhazinha and her lover, Dr. Pimentel, for adultery. Adultery is accepted among men, but God forbid a woman take a lover.
What is ironic about the main tale of Nacib and Gabriela is that initially, she doesn’t fit his standard of what he believes he should have in a partner. She is beautiful, can cook like a dream, fulfills all of his sexual desires and fantasies, yet he is still held back by this expectation in his own mind that a relationship has to fit a certain mold. Ultimately, he realizes that he cannot change her, and in fact, to change her would be to lose the qualities about her he most loves.
Passion colors every aspect of Gabriela’s life and it shows up in her food. Again, another book that features food as a type of medicine, a mood-altering substance that can make others feel joy, happiness, sexual passion and release. Gabriela’s passion is food – she puts everything she feels into her food, and by extension, everything she feels into life itself.
She does not hold back her heart, and it is that openness that ultimately makes Nacib realize the value she brings to his life……and that in loving and accepting her as she is, it helps him love and accept himself and all the roiling changes happening around him. In her unchangeable passionate heart, she becomes his anchor and a catalyst for change in the entire town.
Obviously, a book called Gabriela, Clove and Cinnamon has some amazing food descriptions in it. Being set in Brazil with a cook as one of the main characters, the food is mouth-watering. Gabriela cooks Bahaian-style dishes involving manioc, rice, jerk chicken, shrimp, peanuts, bean fritters, stews………..so many delicious choices. This passage was the one I chose for today.
Gabriela was loading an enormous tray with pastries, and another, larger still, with codfish balls, bean-paste balls flavored with onion and palm oil, and other tidbits.
Bean-paste balls are a type of fritter made from black-eyed peas and called acaraje in Portuguese, and are usually stuffed with shrimp or something called vatapá, which has ground cashews as its base. So I decided some shrimp-stuffed acaraje and vatapá were in order. This is the method that worked for me, based on these two terrific recipes at www.cynthiapresser.com/recipe-blog. As usual, flavoring tweaks were made by yours truly.
For the acaraje:
2 14-oz cans black-eyed peas, drained and rinsed
1 large white onion
4 cloves of garlic
1 teaspoon sea salt
Teaspoon of cayenne powder
Red palm oil for frying
For the vatapá:
1 cup dried shrimp
1 cup unsalted cashews
2 pieces of day old-bread, torn into chunks
3 cups coconut milk
1 jalapeno pepper
1 piece of fresh ginger, peeled
Handful of fresh cilantro, chopped
Salt and pepper to taste
2 cups cooked shrimp, thawed
Chop the onion and garlic in a food processor. Set aside.
Mash the black-eyed peas in the same processor until it forms a thick paste. Season with salt and cayenne.
Mix together with onion and garlic in a bowl. Form little round patties.
Heat the red palm oil in a frying pan. Fry 4-5 fritters at a time, for about 3 minutes per side, until crispy and orange-red in color. Don’t cook more than that at a time, because it will lower the oil’s temperature and make the fritters greasy.
Chop the cashews and process for another minute or so until well mixed and rendered down. Add the dried shrimp, mix and set aside.
Soak the bread in a 1/2 cup of coconut milk for a minute. Then process for another minute, until it forms a paste-like texture. Mix with the cashew and shrimp in a separate bowl.
Finely chop the tomato, onion, ginger, cilantro, scallions and jalapeno in your well-exercised food processor, and set aside.
Heat the remaining coconut milk in a pan, and add the tomato-onion-cilantro mixture, then spoon in the shrimp-cashew mixture. Simmer gently at medium low for about 10 minutes, then add the bread mixture, and a tablespoon of red palm oil, for thickening and color. Cook for about half an hour, stirring occasionally.
Top the stew with the shrimp and cilantro, and apply to your face. Delicioso!