Please try the Brazilian food.


In your next vacations please try the Brazilian food.

Its flavor will never be “foreign”. Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by African, European, and Amerindian influences.

In terms of geography, Brazil has everything. The great South American country has beautiful beaches, endless jungles, mountains, cities of European and African origin and also a capital of an empire. Also a made-to-measure capital, Brasilia.

Brazil has much more in the cultural order. The music is unsurpassed, his cinema has broken schemes, his literature is beautiful and profound and the carnivals gigantics.

The food can be popular and gourmet. It is always unique and varied because the many origins. It varies greatly by region, reflecting the country’s mix of native and immigrant populations, and its continental size as well.

According to experts this has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cassava, guaraná, açaí, cumaru, cashew and tucupi. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents.

For instance, the European immigrants primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc as a replacement.

The foreign influence extended to later migratory waves – Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today, and introduced large-scale aviaries, well into the 20th century.

Try feijoada. The dish is considered the country’s national. In Rio de Janeiro, feijoada is a very popular plate in any variation of grilled bovine fillet, rice and beans, farofa and French fries, commonly called Filé à Osvaldo Aranha.

In a Brazilian restaurant you can order polenta from Italian cuisine and acarajé from African cuisine. 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 capixaba, consisting of slow-cooked fish, tomato, onions and garlic, topped with cilantro; and linguiça, a mildly spicy sausage.

Cheese buns (pães-de-queijo), and salgadinhos such as pastéis, coxinhas, risólis (from pierogy of Polish cuisine) and kibbeh (from Arabic cuisine) are common finger food items, while cuscuz branco (milled tapioca) is a popular dessert.

Seafood is very popular in coastal areas, as is roasted chicken (galeto). The strong Portuguese heritage also endowed the city with a taste for bolinhos de bacalhau (fried cod balls), being one of the most common street foods there.

In Minas Gerais, the regional dishes include corn, pork, beans, chicken (including the very typical dish frango com quiabo, or chicken with okra), tutu de feijão (paste of beans and cassava flour), and local soft ripened traditional cheeses. In Espírito Santo, there is significant Italian and German influence in local dishes, both savory and sweet.

What else can be said about Brazilian food? The lack of words can only be solved by personally tasting the Brazilian cuisine.

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