A Culinary TraditionMar 2nd 2013

A Culinary Tradition
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Brazil’s rich gastronomy reflects the Indigenous dishes, Portuguese traditional plates, and African cuisine. Even though, we find a combination of these three delicious ethnic dishes, the gastronomies didn’t completely merge, instead, the flavors remained a style of its own.

The variety of Brazilian flavors is also credited to European influences. The Germans, Italians, the Spanish, the Polish, as well as Lebanon and Japan also found their culinary dishes in the kitchens of Brazil.

Brazil’s national dish is FEIJOADA. In the United States the dish maybe referred as a bean strew. The Portuguese added the LINGUICA, and the indigenous accompanied with the manioc flour “FAROFA.” Its’s served with rice, collard greens and sliced oranges or a light marinated orange salad.

The food of Bahia, on the northeast coast has its roots across the Atlantic in West Africa.

MOQUECA DE PEIXE is a hearty Bahian fish stew. The key ingredients are dende oil or palm oil and coconut milk.

The acarajé, the main attraction on any tray held by the Bahianas in Bahia, may look like a salty ball fritter. It's made of black eye peas, characteristic of the Candomblé.

The Bahianas shape them into balls and deep fried them in palm oil.When browned ready we split the fritter halfway then add a small spoon of dried shrimp, diced peppers, tomatoes and onions. Optional to add a dash of “pimenta” or spice.

Watch the rest of the world go by sipping a caipirinha.

Most tourists may mistake the poor men’s drink for rum because both are made with unrefined sugar. However, the similarities stops right there. Caipirinha is a dash or two tarter paired with fresh limes and a teaspoon or two of sugar.

Add a ice cubes or crushed ice for a refreshing taste.



Article by: Virna Souza [BrazilChicago]

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