date:Mar 18, 2014
ts that is served with rice and sauted collard greens and topped with farofa. Other flavors highlighted in the report include a seafood stew called moqueca, which is flavored with palm oil and coconut milk.
The second trend Mr. Landers discussed was fermentation.
Fermentation is not new, he said. For me what is interesting is not the topic, but the conversation we are having. We are talking about fish sauces, which are not new, but new to many of us. It is about flavor twists and the fact we a