Ver, Comer y Saber: #Repost @slowfood_international (@get_repost) ・・・ Dendê #oil production is an important practice in the state of Bahia, in the territories of Southern Bahia and the Recôncavo. The fruit can also be found in the Amazonas, Pará and Amapá. The dendê palm (Elais guineesis) has African origins, and is part of the Arecáceas family. Dendê is the fruit of this palm, similar to small coconuts with a length of about 4 cm and a diameter of 2.5, a reddish pulp and very tough seed, growing in large clusters. It starts bearing fruit after about 5 years, and reaches its maximum production level after 20. The harvest is very important, because it is the moment in which the all the hard labor of the cultivation pays off. During the harvest, the most important thing to observe is the degree of maturation of the fruit – it is directly related to the oil content in the pulp and thus the obtained quantity. According to a Portuguese historian, dendê oil smells like violets, tastes like olive oil and gives a saffron color to foods it is added to.The quilombolan community of the Iguape Basin has culinary traditions with African origins. Dendê oil is one of the most important ingredients in the preparation of oyster moqueca (stew), fish moqueca, vatapá, quiabada, dendê farofa (dendê oil mixed with manioc flour), as well as in everyday dishes. Come to Terra Madre Salone del Gusto to discover the #biodiversity of the foods of the world! We look forward to seeing you in Turin from September 20 to 24, but in the meantime check www.salonedelgusto.com for all the latest updates! #terramadre #terramadre2018 #salonedelgusto, #arkoftaste #biodiversity #foodforchange #slowlife #slowfood #americas #brazil #artisanaldendepalmoil Ph. Oliver Migliore e Marco Del Comune