The Olympics are here - em­brace the Brazil­ian vibe

7 Days in Dubai - - RIO 2016 -

Turn to pages 26-27 for Brazil­ian-in­spired food and an Olympic diary. Also see more on­line at

With all eyes on Rio as the 2016 Olympics lim­ber up this week­end, it’s lit­tle won­der there’s such an ap­petite for all things Brazil­ian right now.

And if you’re in the mood to jazz up meal times in cel­e­bra­tion of the Games, look no fur­ther than Car­ni­val! - the first ‘de­fin­i­tive guide to throw­ing an au­then­tic Brazil­ian street party’ - where you’ll find all the right in­gre­di­ents to dish up some Rio-ready fare.

“Not only will it give you a feel of what teams are eat­ing on the ground, but the tastes and flavours will whisk you away and have you dream­ing of Brazil­ian beaches and street par­ties,” prom­ises co-au­thor Lizzy Bar­ber, who penned the ti­tle with her brother Jamie Bar­ber and Rio-born David Ponte.

The colour­ful lit­tle book cov­ers ev­ery­thing from vi­brant Brazil­ian fin­ger food to bar­be­cue recipes and even fea­tures tips on danc­ing the Samba.

And Bar­ber and her co-writ­ers cer­tainly know a thing or two about lo­cal cus­toms, dou­bling up as the restau­ra­teur team be­hind the pop­u­lar and ever-ex­pand­ing UK chain of Ca­bana Brasil­ian Bar­be­cue restau­rants.

“No Brazil­ian party would be com­plete with­out some Samba tunes,” she says.

“You’ll see Brazil­ians break­ing out these moves, im­promptu, when­ever the mood takes them.

“Cachaca [Brazil’s na­tional, rum-like spirit] is vi­tal for recre­at­ing the Rio vibes,” she adds. “Brazil­ians add it to any­thing - ru­mour has it some even run their cars on it - and it’s equally good in a cock­tail or a mari­nade.”

But the most vi­tal in­gre­di­ent of all?

“It’s got to be meat!” Bar­ber says.

“Brazil­ians are fa­mous for their steaks, es­pe­cially Pi­canha (cap of rump), which is their favourite cut. We mar­i­nate ours in chilli and cumin, or for the ul­ti­mate Ca­bana flavour, mar­i­nate chicken in our sig­na­ture Spicy Malagueta sauce.

“So whether you’re plan­ning a bar­be­cue in the gar­den or are watch­ing all the Olympic ac­tion on TV,” she fin­ishes, “you can make like a Car­i­oca - that’s a Rio lo­cal - and imag­ine you’re on Copaca­bana Beach.”

Cer­tainly sounds tempt­ing. So if you can’t make it to Chamas for some Brazil­ian fare, try the Malugueta Mari­nade at home.

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