We had another excellent dinner at Samba. I had the hearty Feijoada (described in a previous post). It came with side dishes of awesome crispy collard greens sauteed with garlic, fresh orange slices, black beans, farofa, and a spicy vinaigrette. It went perfectly with a Domaine De L’Harmas Chateauneuf Du Pape. Mrs. P had an entree of Mahi Mahi and shrimp with coconut milk, cilantro, tomatoes, and Dende palm oil with yuca flour puree. For appetizers we had the always excellent crispy fried yuca with Brazilian pork sausage and sauteed onions. We also had crispy fried yuca pastries stuffed with dried beef and butternut squash.
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