What enables us to present dishes with ingredients that have connected different continents and different societies in the Far East, Africa and the New World are the Portuguese of the 1600 hundreds.
Though they sailed from the shores of a small country, they were among the world's first international traders. The Portuguese brought coconut milk, ginger and coriander to Brazil, and native Indian ingredients like chilies, manioc and tapioca from Brazil to many countries in the Far East and African.
Chef and author Yara Castro Roberts will prepare a Moqueca, a traditional Brazilian seafood dish using coconut milk, coriander and chili peppers. And she will prepare a tapioca desert that connects Brazil, the Far East and Africa on one plate.