The Road To Rio Part 3 – The Caribbean And Brazil’s Culinary Bond

Polenta Cakes with Okra and Tomatoes - Angu com Quiabo e Tomates
SANDALS Resorts (300 x 250)
Polenta Cakes with Okra and Tomatoes – Angu com Quiabo e Tomates










By Minna LaFortune

News Americas, NEW YORK, NY, Fri. Aug, 5, 2016: Everyone including myself is very excited and anxious to see the spectacle of the opening ceremony of the 2016 Olympics in Rio Brazil 2016.

Are you one of the lucky Caribbean nationals going to the Olympics in Rio Brazil to cheer our Caribbean Athletes on? Well if you are from the Caribbean you are in luck! You will have an array of familiar foods to choose from because historically, Brazil shares some of the influences in their cuisine as the Caribbean with the indigenous Amerindians, Africans and Europeans.

As such, the cuisine in Brazil consists of some of the same staples as in the Caribbean, such as cassava, coconut, corn, yam, corn, rice, pasta, fruits such as mango, pineapple, papaya, oranges, guava, passion fruit and hog plums and vegetables such as Choyote, tomatoes and okra.

You will also find beverages like coffee and you will be surprised to know that not only will you have the chance to have some Brazilian Stew Peas and rice which is very similar to Jamaica Stew Peas and Rice, but you will also be able to get “Turn Cornmeal” or Polenta Brazilian Style!

Today, in honor of the Olympics’ opening in Rio Brazil, I would like to share with you a Brazilian-styled vegetarian dish of crispy polenta topped with sautéed tomatoes, green onions, and fried okra. The name of the dish is called (Polenta Cakes with Okra and Tomatoes – or  Angu com Quiabo e Tomates)

Recipe #1

Angu – Brazilian Polenta

1 1/2 cups stone ground yellow corn meal

1 teaspoon salt (or to taste)

2 cups chicken broth

2 cups water

2 tablespoons butter


Bring water and chicken broth to a boil.

Slowly stir in the corn meal.

Season with salt to taste.

Cook at a low simmer, stirring very frequently, until cornmeal reaches desired consistency, adding more liquid if necessary.

Remove from heat and stir in butter, and serve.

If using mold, cook cornmeal until very thick, about 30-40 minutes. Stir in butter. Use 1-2 tablespoons additional butter to grease the inside of mold generously, and pour hot cornmeal into mold. Let cool for about 10 minutes before gently unmolding.

Recipe #2

Polenta Cakes with Okra and Tomatoes – Angu com Quiabo e Tomates

1/2 recipe angu (well chilled)

2 tablespoons butter

1 1/2 cups fresh okra

4 tablespoons vegetable oil

1 tomato, chopped

6 green onions, chopped

Salt and pepper to taste


Remove stems from okra and cut crosswise into 1/2 inch slices.

Sprinkle generously with salt and pepper.

Shape angu into 4 round patties about an inch thick. Set aside.

Heat the vegetable oil in a heavy skillet over medium heat.

Add the okra and sauté, stirring, until okra is starting to turn golden brown around the edges.

Remove okra from skillet using a slotted spoon, and place on paper towels.

Add chopped tomato and green onion to same skillet and cook until soft and fragrant, 5-8 minutes.

Season with salt and pepper to taste.

Remove tomatoes and onions to bowl and wipe out skillet.

Melt butter in the same skillet, and sauté corn cakes for several minutes on each side, until golden brown on both sides.

Serve corn cakes hot, topped with tomatoes and onions and fried okra.

Serves 4 as an appetizer or light main course.

Bon Appetite!

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at