best writer of the Portuguese language in the Baroque era. After the Independence of Brazil (1822), Salvador continued to play an important role in Brazilian literature. Significant 19th-century writers associated with the city include Romantic poet Castro Alves (1847–1871) and diplomat Ruy Barbosa (1849–1923). In the 20th century, Bahia-born Jorge Amado (1912–2001), although not born in Salvador, helped popularize the culture of the city around the world in novels such as Jubiabá, Dona Flor e Seus Dois Maridos, and Tenda dos Milagres, the settings of which are in Salvador. Cuisine The local cuisine, spicy and based on seafood (shrimp, fish), strongly relies on typically African ingredients and techniques, and is much appreciated throughout Brazil and internationally. The most typical ingredient is azeite-de-dendê, an oil extracted from a palm tree (Elaeis guineensis) brought from West Africa to Brazil during colonial times. Using the milky coconut juice, they prepared a variety of seafood based dishes, such as Ensopados, Moquecas and Escabeche. The sugar cane bagasse was mixed with molasses and Rapadura, in the creation of coconut desserts like Cocada Branca and Preta. The remaining of the Portuguese Stew sauce was mixed with manioc flour to make a mush, which is a traditional Indian dish. In the markets of Salvador, it is possible to find stands selling typical dishes of the colonial era. In the Sete Portas Market, customers eat Mocotó on Friday nights since the 1940s, when the market was inaugurated. In the restaurants of Mercado Modelo, Sarapatel, stews and several fried dishes are served regularly. In the São Joaquim, Santa Bárbara and São Miguel markets, there are stands selling typical food. They are also sold at stands located on the beaches, specially crab stews and oysters. The restaurants that sell typical dishes are located mostly along the coast and in Pelourinho. They prepare a wide variety of recipes that take palm tree oil. Traditional dishes include caruru, vatapá, acarajé, bobó-de-camarão, moqueca baiana, and abará. Some of these dishes, like the acarajé and abará, are also used as offerings in Candomblé rituals. But Salvador is not only typical food. Other recipes created by the slaves were the Haussá Rice (rice and jerked beef cooked together), the Munguzá, used as offering to the Candomblé deity Oxalá (who is the father of all deities, according to the religion) pleased the matrons very much. So did the Bolinhos the Fubá, the Cuscuz (cornmeal) and the