"Cassava (known as manioc or, in Rio, aipim) is a major ingredient in Brazilian cooking, and versions of bolinhos - fried balls - are found in all the best botecos in Rio," says Burgess. "Usually dried meat is used, but we've chosen crab to lighten it up and make the most of seafood at its peak in winter through spring. Blue swimmer crab is very Rio, too, so it just seems right somehow. The molho, or sauce, is a tropical addition to the snack, and is a mix between Portugal and the New World. Think of an aromatic piri piri sauce but with much more complexity."
Cassava is available from Latin American and Indian grocers. Smoked tomatoes are available from select delicatessens; if they're unavailable, substitute semi-dried tomatoes and add 1 tsp smoked paprika. Rapadura sugar is available from health-food shops and Latin American grocers.
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