Jorge Benavides 9”A”
TYPICAL FOOD IN BRAZIL
As in the rest of Latin America, the arrival of the settlers, in this
case the Portuguese, caused the fusion of cultures and with them
comes the Brazilian cuisine. African slaves brought their culture
and culinary customs, feijoada becoming the national dish of
Brazil. The immigrants came to Brazil for from the nineteenth
century to the early twentieth century are German, Italian,
Spanish, Syrian-Lebanese, Japanese, et. of all immigrants the
biggest influences on Brazilian cuisine are the Germans and
Italians. German immigrants in Brazil are very numerous,
emigrated from different regions in Germany and lived in the
South and Southwest and just changed the customs and
ingredients of the Portuguese
TYPICAL FOOD IN BRAZIL
Brazilian cuisine, like Brazil itself, varies greatly by region. The
natural crops available in each region add to their singularity. The
European immigrants (primarily
from Germany, Italy, Poland and Portugal) were accustomed to a
wheat-based diet, and introduced wine, leaf vegetables,
and dairy products into Brazilian cuisine. When potatoes were not
available they discovered how to use the native sweet manioc as a
replacement. Lasagna and other pasta dishes are also very popular.
TYPICAL FOOD OF BRAZIL EXAMPLES
Acarajé: Made with black-eyed peas that are rolled into balls and then
deep fried in Palm Oil. It is then typically stuffed with shrimp, peanuts
and some other ingredients depending on the region. It is typically found
in the north of Brazil, especially in the city of Salvador.
Churrasco: has many different meanings throughout South America,
but in Brazil it simply refers to a barbeque, which is almost comprised
of large chunks of meat cooked on skewers. When in Brazil you may
want to visit a churrasqueira, a restaurant that has all-you-can-eat
barbequed meat, sometimes served impaled on swords.
Coxinha: a common snack in Brazil which is minced chicken shaped
like a drumstick and deep fried in batter until golden brown. (Watch out!
Sometimes there is a toothpick placed inside to represent where the bone
Feijoada: Considered the national dish of Brazil, this is a thick stew of
black beans with pieces of beef and pork added to it. It is traditionally
prepared in a clay pot. Feijão is Portuguese for Beans.
Fruit: Brazilians all eat a large amount of fruit that mainly comes from the
Amazon. The range includes but is not limited to: mango, guava, cashew
fruit, pineapple, passion fruit, orange and plum.
Meat: The beef in Brazil is top quality, and is almost always prepared
grilled with only a small amount of salt to bring out the flavor. Fancy
cooking is not necessary.
Moqueca: Is a seafood stew made without adding any water. Different fish
and shellfish are thrown together with a mixture onions, tomatoes,some
garlic and Coriander). The recipe varies greatly depending upon location
but in general, the option for liquid include palm oil and coconut milk or
olive and soy oil. It simmers for hours in a traditional clay pot and becomes
a viscous liquid, sometimes so that your spoon will stand up right.
Feijoada: Considered the national dish of Brazil, this is a
thick stew of black beans with pieces of beef and pork
added to it. It is traditionally prepared in a clay pot. Feijão
is Portuguese for Beans.