Reminiscing about Brazil with Go Eat Give volunteer, Amanda Villa Lobos

Meet Amanda Villa Lobos, a 26 years old energetic and passionate lady currently volunteering at Go Eat Give. I’ve had the pleasure of interacting with her for the last few weeks as we worked side by side on Destination Brazil. Since our initial encounter, I have been drawn to her perceptions of the world, largely because it’s very evident that she has travelled vastly. The experiences she has picked up along the way make her a wholesome individual. She tells me a little bit about Brazil and the memories she has of her beloved home country.

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When and where were you born?

I was born in Rio de Janeiro in 1988, and thereafter my family moved to Brasilia, the capital of Brazil. Most of my time in Brazil was spent there. My parents are diplomats so I lived in many countries across the world. However, I spent a total of about 8 years in Brazil, traveling back and forth.

What is your fondest memory about Brazil?

My favorite childhood memory is climbing mango trees and snacking on juicy yellow mangoes. I enjoyed that so much. I would look forward to the weekends just so I could climb mango trees. I would be the only one climbing, and I think it’s my love for nature that prompted me to do so. Despite living in Brasilia, I was very much in touch with nature. I remember making teas with different herbs that I picked up, and making juices out of fresh fruit that I would find.

You’ve travelled vastly around the world. What do you think sets Brazil apart from other countries?

The people! Brazilian people are very hospitable. They invite you to their homes and share their personal space with ease. Sharing a meal, amidst laughter and great music, with friends and family is the order of the day. The relations amongst people are deeper and there’s a deeper sense of belonging. Everybody is welcoming and friendly.

What’s your favourite Brazilian food?

Meat tastes way better in Brazil because the livestock is grass-fed. Brazil is a huge country and every region has something special to offer. Our food is also highly influenced by different cultures from Europe, Africa, Middle East, and Asia, because we are a nation of diversity. This is evident in the huge variety of food that we have. For example, while making Feijoada, a Portuguese black bean stew, the locals would mix the beans with water/broth with some pork ribs. But the best Feijoada was made by the African slaves, because they added the ears and tails, typically parts of the pig that were thrown away, to the stew that made it a richer, thicker sauce. Today this is one of the most popular dishes in Brazil that gets friends and family together over the weekends.

Coxhinia is my favourite pastry. It’s a little piece of dough that fits perfectly in your mouth, and it’s stuffed with chicken and cheese. It’s crunchy on the outside and moist on the inside. It literally melts in your mouth. Cuscuz Paulista could also easily be one of my favourite dishes. It’s made out of different flours and delicately finished in the shape of a round cake. It has tomatoes, green peas and shrimps around it, and looks like a beautiful cake.

What do you miss the most about Brazil?

I miss the beaches. If I could wake up every day in Rio, looking at the sand and beautiful water with the waves breaking, then I would be the happiest person alive. There’s nothing more healing than being close to water for me. And people who live by the ocean are so peaceful, especially in the mornings, because they pass by the ocean before work and this gives them energy and Zen to face the day.

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~ By Christine Okwaro, event planning and fundraising intern at Go Eat Give. Christine grew up in Nairobi, Kenya and has lived in China and Switzerland. Her personal blog is

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Brazilian shrimp soup

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If you want to make it healthier, use brown rice instead of white and lite coconut milk instead of regular. I don’t recommend substituting the coconut milk as it imparts a nice sweet flavor to the soup. To further enhance the flavor, use shrimp stock instead of water. Boil raw shrimp with shells in water for 10 minutes or until cooked. Remove shrimp, peel and keep aside. Strain and reserve stock to use in recipe.

Brazilian Shrimp Soup

  • 2 tablespoon Olive oil
  • 8 oz. large cooked shrimp
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • 1 6oz. can tomato puree
  • 1 teaspoon paprika
  • 2 teaspoon minced garlic
  • 1 cup uncooked rice
  • 5 cups water
  • 1 14 oz can coconut milk
  • salt & pepper to taste
  • 2 tablespoon chopped fresh cilantro

Heat oil in a large shallow pot. Add bell pepper & onion to the pot & cook till tender (about 10 minutes) over medium heat. Add the tomato puree & cook for 2 more minutes. Then, add the next 3 ingredients & mix well. Add water & bring to a boil. Cover & simmer for about 30 minutes. Stir in the coconut milk, mix well to make sauce even in color. Add salt & pepper according to taste. Let the sauce heat thoroughly. Slice each shrimp into half, lengthwise, and drop in the sauce. Garnish with chopped fresh cilantro.