Authentic Brazilian Recipe
Florianopolis, Brazil
3rd-8th November 2011

-Preheat the Brazilian island of Florianopolis to 27 degrees C.

-De-shell the backpacks from 4 weary travellers and rinse thoroughly.

-Soak in the marinade (see below) and set aside in Pousada Barratur, Barra de Lagoa.

-Slice 2 surf boards and 1 sand board and mix with a bagful of squeaky sand.

-Next, sweat the travellers in a splash of sun cream and brown them on a secluded southern beach.
For best results, ensure the travellers take 9 buses that day- the perfect amount to tenderise the meat.

-Mix in a handful of fresh seafood, a tablespoon of Atlantic seawater and a pinch of Portuguese.

-For a more saucy dish, stir in a few Brazilian bikinis (the smaller ones tend to be hotter). This is optional.

-Place over heat and leave the ingredients to simmer for 6 days, stirring regularly and adding generous glugs of beer to loosen the mixture.

-Once cooked through, ladle into individual hammocks.

-Serve with lashings of laughter and stories on the side and share with friends.

For the Marinade:

-Slice 12 limes and squeeze the juice into a thermos flask (or other receptacle).
-Pour over 3 bottles of Cachaca (cheap, local varieties work just as well as more expensive brands).
-Spoon 500g of white sugar into the mixture.
-Shake vigorously with ice.
-Add mango or passionfruit purée to taste.

-Serves 4.

With thanks to Amy and Colin for their input on tweaking this recipe!