Award-winning chef Manoella Buffara has written her first cookbook, celebrating the diverse produce of her homeland, from honey to fresh coconut.
How has your heritage influenced your food?
My father’s family were from Spain and Italy. When they came to Brazil during the Second World War, the first place they stopped in was a port city called Paranaguá. It’s where you’ll find the freshest fish and shellfish. At my grandparents’ home, I learned different ways of cooking with seafood. My mum’s side came from Lebanon; from them, I learned to use spices like za’atar and cumin, and different grains.
Due to bacuri’s sweet yet sour taste, it’s primarily used by Brazilians in ice creams, jams and preserves.Do you have any favourite ingredients? Honey from Brazil’s native bees — I have it on every menu. In my city [Curitiba], there are 20 to 25 different types. Some of the honeys are acidic, while some of them are floral, so they can be used in different ways. I use one in a vinaigrette to go with scallops, for example. It’s important because it’s food from our land. Before, when you went into a supermarket, you could find honey from all over the world but not Brazil. That’s changing; we’re becoming proud of our food.
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