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August 13


Saint of the day:
Saint Dulce of the Poor 

Saint Dulce of the Poor 

Most admired woman and most influential religious person in the history of Brazil

Saint Dulce of the Poor was a Brazilian Catholic Franciscan Sister who was the founder of the Obras Sociais Irmã Dulce also known as the Charitable Works Foundation of Sister Dulce. In 1949, she started caring for the poorest of the poor in her convent's chicken yard in Salvador, Bahia. Today, more than 3,000 people arrive every day at this same site (where the Santo Antônio Hospital now stands) to receive free medical treatment. She also established CESA, a school for the poor in Simões Filho, one of the most impoverished cities in the state of Bahia. At the time of her death in 1992, Pontes had been nominated for the Nobel Peace Prize, she had received two personal audiences with Pope John Paul II, and she had, almost single-handedly, created one of the largest and most respected philanthropic organizations in Brazil. She was named the most admired woman in the history of Brazil by O Estado de S. Paulo newspape and the most influential religious person in Brazil during the 20th century, by ISTOÉ magazine. In 2011, she was beatified with papal approval by Cardinal Geraldo Majella Agnelo, the first step toward sainthood. In May 2019, Pope Francis, during an audience given to the Congregation for the Causes of Saints Prefect Giovanni Angelo Becciu, recognized the second miracle needed to officially canonize her as a saint. She was formally canonized on October 13, 2019, making her the first Brazilian female saint.








Church of the Immaculate Conception of the Mother of God

Av. Dendezeiros do Bonfim, 161 - Largo de Roma, Salvador - Bahia, 40415-000, Brazil




We are celebrating with Brazilian recipes because our Saint was from Brazil.


Shrimp Stew (Moqueca de Camarão)



  • 18-20 large Shrimp

  • 12 oz coconut milk

  • 1/4 cup coconut palm oil or olive oil

  • 1 large red pepper or one roasted red pepper

  • 1/2 medium onion, diced

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 tablespoon dried oregano

  • red crushed pepper sprinkled

  • 2 tablespoons honey (optional)

  • Himalaya salt to taste

  • 14 oz can diced tomatoes (*w/ chili’s optional)

  • 1 tablespoon scallions

  • 2 tablespoon cilantro, chopped

  • 2 tablespoons fresh lime juice salt and pepper to taste



1.In a large cast iron casserole heat the coconut oil until melted.

2.Add the onion and red pepper

3.Add the coconut milk, tomatoes, and palm oil.

4.Simmer for about 5 minutes
until mixture start to combine into a uniform color.

5.Add the spices and herbs at this time, along with the shrimp.

6.Cook for another 10 minutes, stirring occasionally.

7.Remove from heat and serve over white rice.

Acaraje: Brazilian Black-Eyed Peas Fritters (Vegan)



  • ·2 cups black-eyed peas, dried

  • ·1/2 medium onion

  • ·1-2 hot pepper Scotch Bonnet or Habanero (optional, add only if desired)

  • ·Salt to taste about 1 3/4 teaspoons or more adjust to taste

  • ·1/4 teaspoon smoked paprika

  • ·1/4 teaspoon baking soda

  • ·optional spice: 1/2 teaspoon chicken or vegetable bouillon powder (this is salty)

  • ·Oil for deep frying



  1. Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans with warm water for about 2 hours or up to 24 hours, cover with water until tender.

  2. Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin. Soak the beans in clean/clear salted water.

  3. In a food processor, puree onions, black-eyed peas and habanero pepper with no or very little water until completely smooth. You might have to do this in two batches. It is important to note that using water will damage the batter and too much water will not allow the batter to hold together properly.

  4. For a light and round fritter place the batter and spices into a mixer and whip for about 5 minutes so that the batter is light and fluffy. It will doubled in size and look like whipped cream.

  5. Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375°F) until hot but not smoking.

  6. Gently place batter by small spoonfuls in hot oil and fry until golden brown, about 4-5 minutes turning once. Too big of a fritter might cause the inside to not cook (stay raw). Fry in batches and do not over crowd pan - it will lead to soggy fritter. Remove from hot oil with a slotted spoon, drain well, and serve.

  7. Note: Acaraje are also called Akara in Nigeria!

  8. Whip the batter long enough to achieve an airy paste. If it is not airy enough, the Akara will turn out flat and might scatter in the oil.

  9. Oil needs to be hot enough to give your Akara a slightly crunchy exterior with a soft and tender inside. If the oil is too hot, your Akara will not cook through, oil not hot enough, it will soak up a lot of oil.

  10. Option! This recipe is a lot like a hushpuppy recipe. I found it really tedious and time consuming to make and I thought why not use already peeled dried black-eyed peas …and yes one can buy this on Amazon market, so much less work!


American Hushpuppies
This recipe is fast and easy, no prep time needed! Hushpuppies are heavier fritters.


  • 1 cup yellow cornmeal

  • 1/4 cup all-purpose flour

  • 2 tablespoons sugar

  • 1-1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 large egg, room temperature, lightly beaten

  • 3/4 cup milk

  • 1 small onion, finely chopped

  • Oil for deep-fat frying


  1. In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined.

  2. In a cast-iron Dutch oven or an electric skillet, heat oil to 365°F. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

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