DVTA, NY and DC chapters have teamed up to offer an unbelievable selection of speakers and networking opportunities for new and seasoned translators.

The Conference will take place in PA in May. For more information, go to: www.dvta.org and click on their events link.

See you there!

Claudia Krusch

DVTA Board Member

Easter is celebrated differently around the world. In Brazil, the largest Catholic country in the world, meat is definitely a no in 99% of the households. I still taste the flavor of Vatapá and Xixim de Galinha with rice, the smell of dende and cashews cooking while my father stirs frentically to avoid burning….hours of preparation, not a Rachel Ray’s meal.

We don’t have Easter Egg Hunts, our eggs are a pound or more with toys and other different things inside.

Friday is called Sexta Feira da paixão  and it is the most important day, when families get together, a lot of businesses close that day and Sunday is called Domingo de Páscoa.

Some Words:

Easter – Páscoa

Egg- Ovo

Rabbit- Coelho

Basket – Cesta

Family, a home cooked meal, gathering and talking, all the ingredients to a great Easter Party anywhere in the world!

Vatapás recipe:

Vatapa
ingredients

• Dried shrimp
  100 grams or 1/4 pound

• Halibut
  Or other firm-fleshed, non-oily fish.
  700 grams or 1 1/2 pounds

• Coconut milk
  5 deciliters or 2 cups

• Dende (palm nut) oil
  30 milliliters or 2 tablespoons

• Chopped onions
  12 centiliters or 1/2 cup

• Minced garlic
  15 milliliters or 1 tablespoon

• Water
  5 deciliters or 2 cups

• Bay leaf
  1 medium sized

• Chopped fresh chili peppers
  6 centiliters or 1/4 cup

• Salt
  5 milliliters or 1 teaspoon

• Peanuts
  Freshly ground unsalted, shelled, skinned and roasted.
  8 centiliters or 1/3 cup

• Fine-grained cornmeal
  6 centiliters or 1/4 cup

Vatapa
cooking steps

• Chop the shrimp in a food processor or electric blender.
• Bone and skin the fish. Discard the skin. Reserve the bones for step 3. Cut the fish into 2 1/2 centimeter (1 inch) cubes and reserve them for step 8.
• Add the shrimp, coconut milk, and fish bones to a thick-bottomed 1 1/2 to 2 liter (1 1/2 to 2 quart) saucepan. Bring the mixture to a simmer, stirring occasionally. Simmer the mixture for 30 minutes, stirring now and then.
• Heat the oil in a thick-bottomed 2 to 3 liter (1 to 3 quart) saucepan over low to moderate heat. Sauté the onions for 2 minutes, stirring frequently. Add the garlic and sauté this mixture for 1 minute, stirring constantly.
• Stir 4 deciliters (1 3/4 cups) of the water into the onion-garlic mixture. Stir in the bay leaf, chili peppers, salt, and peanuts. Bring the mixture to a simmer and cook it for 10 minutes.
• Discard the bay leaf from the onion-garlic preparation. Strain into this preparation the shrimp coconut mixture. Simmer the combination for 5 minutes.
• Soak the cornmeal in the remaining 6 centiliters or 1/4 cup water for 5 minutes. Slowly stir the moist cornmeal into the pot. Simmer the mixture for 5 minutes, stirring occasionally.
• Add the fish cubes to the pot. Thoroughly submerge them and gently cook the preparation over low heat for 5 to 7 minutes, stirring occasionally and very gently. Serve the Vatapa immediately.

Bom Apetite!

Claudia Krusch

CK Translations

If you are interested in learning Portuguese, about other cultures or other languages, log on my website for more information:

www.cktranslations.com