While Claudia prepared the acarajés, we decided to have a chat with the hottest Bahia in Salvador, and share with you our first video in the series Street Food, Canal Eating with the eyes, this delicious moment at the sound of acarajés bubble.
When we get there and ask what the best acarajé in town, the Dinha was among the most recommended both by tourists and by locals. To prove the statement that rolls on word of mouth for more than two decades, we were behind the acarajé of Dinha.
When you find the stall, we had two surprises: the first was that we found that Dinha, the most famous Bahian by their legitimate acarajés, had died in 2008; the second was that Santana's Largo won affectionately named Largo da Dinha.
Instead of Dinha, we found his daughter Claudia, who was the first point of established genre for over 60 years by the cook Ubaldina of Assisi, Dinha's grandmother. Few know, but according to the tradition of African religions hue, the acarajé is an offering and can only be prepared by holy daughters.
Then we realized we were face to face with one of the icons of Bahian delicacy tradition: Claudia, daughter of Dinha, who learned to make acarajé when he was 12 years old and leads the art of preparing the legitimate cookies for over 20 years .
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