Dancing with the Devil in the City of God is a deeply reported and beautifully written biography of the seductive and chaotic city of Rio de Janeiro from prizewinning journalist and Brazilian native Juliana Barbassa.
Barbassa moved a great deal throughout her life, but Rio was always her home. After twenty-one years abroad, Barbassa returned to find the city that once ravaged by inflation, drug wars, corrupt leaders, and dying neighborhoods was now on the precipice of a major change.
Rio has always aspired to the pantheon of global capitals, and under the spotlight of the 2014 World Cup and the 2016 Olympic Games it seems that its moment has come. But in order to prepare itself for the world stage, Rio must vanquish the entrenched problems that Barbassa recalls from her childhood. Turning this beautiful but deeply flawed place into a predictable, pristine showcase of the best that Brazil has to offer in just a few years is a tall order—and with the whole world watching, the stakes couldn't be higher.
With a cast of larger-than-life characters who are driving this fast-moving juggernaut or who risk getting caught in its gears, this kaleidoscopic portrait of Rio introduces the reader to the people who make up this city of extremes, revealing their aspirations and their grit, their violence, their hungers and their splendor, and shedding light on the future of this city they are building together.
Dancing with the Devil in the City of God is an insider perspective into a city on the brink from a native daughter whose life, hopes, and fortunes are entwined with those of the city she portrays.
It was a great book to read as we watched the 2016 Summer Olympics. Unfortunately, some of the problems encountered in Rio were not surprising to us after finishing Dancing with the Devil in the City of God.
We enjoyed the following foods while we had a lively discussion regarding the book, and the pros and cons of holding the Olympics in a different venue every 4 years. Food for thought!
APPETIZERS & DRINKS
Heart of Palm Salad Skewers (This recipe was used with some adaptions in italics from Salada de Palmito no Espeto by Denise Browning)
Serves: 4
Ingredients:
For the Heart of Palm Salad Skewers:
6 heart of palm stalks, cut each stalk in half and split lengthwise if large
8 grape tomatoes
Arugula or spring mix leaves
½ ham or prosciutto slice
8-16 chunks of red onion (optional)
For the Lemon Vinaigrette Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustardA pinch of salt
A pinch of freshly ground black pepper
A dash of sugar
Fresh thyme leaves to sprinkle
To prepare the salad, assemble 4 heart of palm salad skewers by inserting and alternating heart of palm chunks, grape tomatoes, salad leaves, and chunks of red onion (optional) as shown in the pictures, or as desired. Each of our skewers contained 3 heart of palm chunks, 2 grape tomatoes, salad leaves, ham or prosciutto, and 2 to 4 chunks of red onion (optional). Once skewers are assembled, chill in refrigerator for about 30 minutes, covered with a wet paper towel.
Meanwhile, prepare the dressing. In a small bowl, whisk all the ingredients together well until obtaining a thick and homogeneous dressing. Drizzle the heart of palm salad skewers with the dressing, sprinkle with thyme leaves, and serve.
Caipirinha ( Peasant’s Drink)
Referred as the national drink of Brazil
Serves: 2
1 lime quartered
¼ cup Cachaca (Brazilian rum) or another white rum
1 ½ teaspoons sugar
1 cup crushed ice
2 lime quarters for garnish
Squeeze the 4 lime quarters into a cocktail shaker, add the cachaça, sugar, ice and shake. Pour into cocktail glasses and garnish with the additional lime quarters.
MAIN ENTREE
Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
Ingredients:
4 tablespoons cooking oil
3 cloves garlic, minced
1 whole chicken breast, or 6 chicken legs
¾ teaspoon salt
ground pepper to taste
1 tablespoon minced fresh ginger
1 jalapeno pepper minced with seeds and ribs removed
1 ¼ cups canned crushed tomatoes in thick puree
1 cup canned unsweetened coconut milk
2 tablespoons chopped cilantro or parsley
Light the grill. In a shallow dish, combine 3 tablespoons of the oil with 2/3 of the minced garlic. Coat the chicken with half of the garlic oil and season with ¼ teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 minutes for the legs.
Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent. Add the remaining garlic, ginger, jalapeno pepper, stirring for about an additional minute. Add the tomatoes, coconut milk, and remaining salt and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
To serve: Place chicken on a platter, spoon sauce of the chicken, sprinkle cilantro over the top. Serve with rice.
DESSERT
Spanish Flan
Serves: 6
1/4 teaspoon salt
6 whole eggs
1/2 cup white sugar + 6 tablespoons
1 teaspoon vanilla
Preheat oven to 325 degrees. In a medium, heavy saucepan add 1/2 cup of sugar and place pan over low heat. Cook until golden caramel is obtained. Pour caramel into a 1 1/2 quart warmed round casserole dish and quickly coat bottom of dish by rotating and tilting dish until bottom is completely coated. Set aside to cool and harden caramel.
Using the same saucepan that was used to make caramel, scald milk with salt. In a mixing bowl, beat eggs with the 6 tablespoons of sugar and 1 teaspoon of vanilla until light and foamy. Slowly add scalded milk to egg mixture stirring constantly. Strain egg and milk mixture into casserole dish covering caramelized bottom.
Place casserole dish in shallow pan which has been filled with hot water half way up dish (Bain Marie). Cover flan mixture with piece of parchment paper cut to fit in order to prevent skin from forming on top. Place pan in center of oven and cook for approximately 45 minutes or until custard is set. Test for doneness by inserting a cake tester into center of custard. When removed, if tester is clean the custard is done.
Cool, then cover and refrigerate until well chilled. To serve, run knife around edge of custard and shake gently. Invert custard onto rimmed serving plate. The caramel will drip down the sides of the custard to form a delicious sauce.
