Amazon on the plate

Alfavaca
Origin
All members of the big family of the
alfavacas, some types of basil, species
of genus Ocimum, which covers more
than 30 types, are native to tropical
Asia and probably have been brought
over the sees by the Portuguese. The
alvavacas are responsible for the final
touches in almost all <strong>Amazon</strong>ian
dishes, being although part of the
“refogado”, which includes onions,
garlic, salt, pepper and colorau, doing
a starting point for fish and meet
dishes. Every kitchen garden and
even local boats cultivate them, the
boats in mini-gardens on the roof of
the vessel.
Aroma
Each tender alfavaca leaf exudes its
own aroma: Some are more spicy
ones, others bring in menthol or
aniseed notes.
Use
Matches perfectly with garlic and
you cannot miss it in a fish soup,
a “caldeirada” and in the tucupi. It is
used always fresh. More robust
varieties are included at the
beginning of cooking, more delicate
ones are put in on the end.
Classic
On stews and tucupi.
Exotic
In the salad, in a vinaigrette,
accompanying fish.
Unmissable
Gives a refreshing touch to a
caipirinha with local lemons or in all
types of pestos.
J F M A M J J A S O N D The <strong>Amazon</strong> on the plate
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