![]() Chili (including chili sauces) and palm oil are very common. This diversity is linked to the origins of the people inhabiting each area.įor instance, the cuisine of Bahia is heavily influenced by a mix of African, Indigenous, and Portuguese cuisines. There is not an exact single "national Brazilian cuisine", but there is an assortment of various regional traditions and typical dishes. Ĭheese buns ( pão-de-queijo), and salgadinhos such as pastéis, coxinhas, risólis and kibbeh (from Arabic cuisine) are common finger food items, while cuscuz de tapioca (milled tapioca) is a popular dessert.Ĭuisine by Brazilian region Regional cuisines Bife à parmegiana, one of the most traditional dishes of Brazil Pastel Pão de queijo, coffee and a small bottle of cachaça Moqueca from Espírito Santo State Cachaça is distilled from fermented sugar cane must, and is the main ingredient in the national cocktail, caipirinha. The national beverage is coffee, while cachaça is Brazil's native liquor. There is also caruru, which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached moqueca baiana, consisting of slow-cooked fish in palm oil and coconut milk, tomatoes, bell peppers, onions, garlic and topped with cilantro. Some typical dishes are feijoada, considered the country's national dish, and regional foods such as beiju, feijão tropeiro, vatapá, moqueca capixaba, polenta (from Italian cuisine) and acarajé (from African cuisine). Root vegetables such as manioc (locally known as mandioca, aipim or macaxeira, among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking. Minas Gerais cuisine have European influence in delicacies and dairy products such as feijão tropeiro, pão de queijo and Minas cheese, and Bahian cuisine due to the presence of African delicacies such as acarajé, abará and vatapá. ![]() The most visible regional cuisines belong to the states of Minas Gerais and Bahia. The foreign influence extended to later migratory waves Japanese immigrants brought most of the food items that Brazilians associate with Asian cuisine today, and introduced large-scale aviaries well into the 20th century. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states. When potatoes were not available, they discovered how to use the native sweet manioc as a replacement. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. Ingredients first used by native peoples in Brazil include cashews, cassava, guaraná, açaí, cumaru, and tucupi. This has created a national cuisine marked by the preservation of regional differences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. Feijoada, the best-known Brazilian dish, is usually served with rice, farofa, couve (a type of cabbage) and orange.īrazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences.
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