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  • aka annatto or achiote - see this page for more

    November 29, 2010

  • "And given that I am addicted to moqueca de camarão—a rich shrimp stew, traditionally cooked with urucum berries, chili, onions, lime juice, coconut milk, and palm oil, dusted with toasted manioc flour, and served on rice—which I ate for the first time that year at a restaurant in Ipanema, I keep my tipiti in the living room as a memento mori of all the Canela who must have died, looking for ways to make their manioc roots safe and tasty."

    "Down Under" by Jane Kramer, in the New Yorker, November 22, 2010, p 84

    November 29, 2010

  • I ate moqueca de camarão for the first time last weekend and nearly passed out with the pleasure.

    November 29, 2010