Turkish’s KebabAracajú Murat’s life is about exploring the world while carrying his kebab recipe with him. Originally from Ünye, a city on the Black Sea in Turkey, he has lived in Japan, Peru, and has been in Aracaju for nine years — a place he chose through the internet. In every city, he has lived…
Manuela’s Aratu MoquequinhaMangue Seco “We are warriors,” Manuela proudly says, representing the fourth generation of her family selling aratu moquequinha on the sands of the paradise-like Mangue Seco. Railda, her grandmother, learned the recipe from her mother, Manuela’s great-grandmother, who had been making it for several decades to sell at the market. “You have to…
Toinha's AcarajéSerra Grande Few people, if any, make acarajé like Toinha in Brazil. The most famous street food in the country, which arrived here with the slaves, is already challenging on its own: bean paste, vatapá, caruru, peppers, all with slow and complex preparation. But Toinha goes further and even makes her own dendê oil.…
