But if you've loved food in the tropics and haven't found any here that matches your memories, palm oil may be the missing link. The star of a Brazilian restaurant is feijoada, a large pot of black beans crammed with ham, sausage and other varieties of pork. It's accompanied by a platter of toasted manioc meal, reminiscent of bread crumbs, with shredded collard greens and slices of orange. These unlikely components make a great amalgam. The less daring can have grilled steak or fried chicken, though with a Brazilian touch.
Seafood dishes are variations on the palm oil theme.
The colors are vivid, the aromas intense, the textures viscous and rich. This is Brazilian food made for Brazilians, not tamed for North American tastes. For some that's a drawback. For most it's an advantage.