Features of Brazilian cuisine

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Brazilian truffle BrigadeiroBrazil was colonized by Europeans as early as the 16th century, so its cuisine (as well as culture in general) presents a very variegated and varied picture. It combines the use of local ingredients with influences from Portuguese and West African culinary traditions.

The daily diet of Brazilians varies greatly from region to region. The South boasts an impressive cattle population, so the local cuisine uses a lot of meat. In the southeast, the main diet is corn, beans, pork, cheeses, tomatoes and eggs. The northern regions widely use various tropical fruits, fish, peanuts and cassava for their dishes. The cuisine of the northeastern region is characterized by a large proportion of seafood, river fish, brazil nuts and acai berries.

In general, fruits, rice, black beans and cassava (a root vegetable similar to a potato) are staples for many Brazilians.

Feijoada is an example of a bright national dish. This is a thick black bean stew with chunks of pork. It is usually served with orange salad, white rice, and kale. Traditionally, feijoada is made with cheap meat, including the nose and ears. But since some people (especially tourists) do not find this appealing, the recipe is often adjusted in favor of better quality meat. The cooking process sometimes takes up to 24 hours, so feijoada cannot be called an everyday dish.

Brazilian truffle Brigadeiro

Brazilian truffle "Brigadeiro" from dopleta

Another favorite dish of Brazilians, especially the gaucho cowboys, is called churrasco. These are cuts of beef cooked on a metal skewer over hot coals. Pre-soaked beef in a mixture of vinegar, lemon juice and garlic. This "Brazilian BBQ" is served with rice, potatoes, corn porridge or fried banana.

Muqueca is a famous dish in the states of Bahia and Espiritu Santo. It is a fish and / or seafood stew with diced tomatoes, onions and coriander. Served hot, hot, in a clay pot and in a cloud of fragrant steam. In the state of Espiritu Santo, a natural red dye from antato (fondant tree) seeds is added to mukeka. And in the state of Bahia, it is supplemented with palm oil, pepper and coconut milk.

Acaraje is probably one of the most nutritious snacks in the world. This is a fried pie made from chopped cowpea, onions and palm oil stuffed with dried shrimp or "watapa" puree made from shrimp, bread and cashews and other ingredients. The state of Bahia is considered the homeland of the dish, although in fact its history goes back to the tradition of African cuisine.

Brazil is a huge country, each region of which has its own rich traditions. Numerous ethnic groups with different cultural traditions already existed by the time the Europeans arrived, and under their influence the diversity of the national cuisine became unprecedented. Therefore, a tourist who is going to visit Brazil should certainly get acquainted with its gastronomic attractions.

Marina Vladimirovna

Some Brazilian dishes:

Bolinhos cookies (Omela)

Brazilian liver (Twist)


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