Brazilian cuisine
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Brazilian cuisine is the set of cooking practices and traditions of
Ingredients first used by native peoples in Brazil include
The most visible regional cuisines belong to the states of Minas Gerais and Bahia. 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.
are among the local ingredients used in cooking.Some typical dishes are
The national beverage is
Cheese 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.
Cuisine by Brazilian region
Regional cuisines
There is not an exact single "national Brazilian cuisine", but there is an assortment of various regional traditions and typical dishes. This diversity is linked to the origins of the people inhabiting each area.
For instance, the cuisine of
Southeast Brazil's cuisine
In
In São Paulo, a typical dish is virado à paulista, made with rice, virado de feijão (similar to a tutu), sauteed kale, fried plantains or bananas and pork chops. São Paulo is also the home of pastel, a food consisting of thin pastry envelopes wrapped around assorted fillings, then deep-fried in vegetable oil. It is a common belief that they originated when Chinese and Japanese immigrants adapted the recipe of fried spring rolls to sell as snacks at weekly street markets. São Paulo is also known for parmegianna.
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 (puréed beans mixed with cassava flour), and local soft-ripened traditional cheeses.
In
North Brazil's cuisine
The cuisine of this region, which includes the states of
Center-West Brazil's cuisine
In Goiás State, the pequi is used in many typical foods, especially the "arroz com pequi" (rice cooked with pequi), and in snacks, mostly as a filling for pastel, in this state is very common the presence of chestnuts, and palm trees. Also, a mixture of chicken and rice known as galinhada is very popular. The states of Mato Grosso and Mato Grosso do Sul received influence from neighboring countries in their cuisine, as well as the Pantanal area and its various rivers and extensive wetlands that cross these two states with a high abundance of fish.
Northeast Brazil's cuisine
The Northeastern Brazilian cuisine is heavily influenced by African cuisine from the coastal areas of Pernambuco to Bahia, as well as the eating habits of indigenous populations that lived in the region.
The vatapá is a Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste.
The bobó de camarão is a dish made with cassava and shrimp (camarão).
The
In other areas, more to the west or away from the coast, the plates are most reminiscent of the indigenous cuisine, with many vegetables being cultivated in the area since before the arrival of the Portuguese. Examples include baião de dois, made with rice and beans, dried meat, butter, queijo coalho and other ingredients. Jaggery is also heavily identified with the Northeast, as it is carne-de-sol, paçoca de pilão, and bolo de rolo.
Tapioca flatbreads or pancakes are also commonly served for breakfast in some states, with a filling of either coconut, cheese or condensed milk, butter, and certain meats. They can also be filled with dessert toppings as well.
Southern Brazil's cuisine
In Southern Brazil, due to the long tradition in livestock production and the heavy German immigration, red meat is the basis of the local cuisine.[14]
Besides many of the pasta, sausage and dessert dishes common to continental Europe, churrasco is the term for a barbecue (similar to the Argentine or Uruguayan asado) which originated in southern Brazil. It contains a variety of meats which may be cooked on a purpose-built churrasqueira, a barbecue grill, often with supports for spits or skewers. Portable churrasqueiras are similar to those used to prepare the Argentine and Uruguayan asado, with a grill support, but many Brazilian churrasqueiras do not have grills, only the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul).
Since gaúchos were nomadic and lived off the land, they had no way of preserving food; the gauchos would gather together after butchering a cow, and skewer and cook the large portions of meat immediately over a wood-burning fire (not exactly as gauchos also produced charque). The slow-cooked meat basted in its own juices and resulted in tender, flavorful steaks.[15] This style has inspired many contemporary churrascaria which emulates the cooking style where waiters bring large cuts of roasted meat to diners' tables and carve portions to order.[16]
The
The most typical dishes of
Popular snacks
Salgadinhos are small savoury snacks (literally salties). Similar to Spanish tapas, these are mostly sold in corner shops and are a staple at working-class and lower-middle-class family celebrations. There are many types of pastries:[22][23]
- manioc flour, eggs, milk, and minas cheese. It can be bought ready-made at a corner store or frozen and ready to bake in a supermarket and is gluten-free.
- Coxinha is a chicken croquette shaped like a chicken thigh.
- Chinese diaspora and Japanese diaspora). Different shapes are used to tell apart the different flavours, the two most common shapes being half-moon (cheese) and square (meat). Size, flavour, and shape may vary greatly. They can be filled with various items, the most consumed being those filled with meat, cheese, chicken, heart of palm, without filling (called "wind pastel"), shrimp, chocolate with banana and cheese with guava paste.
- Bolinhos de bacalhau, fried cod fish pastries, found mainly in Rio de Janeiro, but also in other regions of the country.
- chicken and cheese.
- immigrants. It can be served baked, fried, or raw.
- mutton, cheese curd, or seasoned vegetables.
Other appetizers that can typically be found in Brazilian territory are: croquette, rissole, coxa-creme, cueca virada, bolinho de aipim (cassava pastries), among others.[24][25][26]
Popular dishes
Brazilian cuisine is recognized around the world for its variety and quality. The city of São Paulo was chosen as the 7th main gastronomic destination in the world, for its recognized restaurants and bars. This Brazilian city comes after Rome, London, Paris, Dubai, Barcelona and Madrid. The city of São Paulo alone has more than 9,000 restaurants and bars.
- Rice and beans is an extremely popular dish, considered basic at a table; a tradition Brazil shares with several Caribbean nations. Brazilian rice and beans usually are cooked utilizing either lard or the nowadays more common edible vegetable fats and oils, in a variation of the Mediterranean sofrito locally called refogado which usually includes garlic in both recipes.
- In variation to rice and beans, Brazilians usually eat azuki, and other legumes in substitution for the common beans cultivated in South America since Pre-Columbian times. It is more common to eat substitutions for daily rice and beans in festivities such as Christmas and New Year's Eve (the tradition is lentils), as the follow-up of churrasco (mainly potato salad/carrot salad, called maionese, due to the widespread use of both industrial and home-made mayonnaise, which can include egg whites, raw onion, green peas, sweetcorn or even chayotesquashes, and pronounced almost exactly as in English and French) and in other special occasions.
- Either way the basis of Brazilian daily cuisine is the starch (most often a cereal), legume, protein and vegetable combination. There is also a differentiation between vegetables of the verduras group, or greens, and the legumes group (no relation to the botanic concept), or non-green vegetables.
- southern Brazil. Over time, other regions of Brazil adopted churrasco and created other ways of making it. The restaurant specializing in churrasco is a churrascaria.
- Picanha is a typical Brazilian cut of meat, being the most appreciated by the people of the country.
- Farofa, cooked cassava flour that is served as an accompaniment/condiment. Its crunchiness is especially appreciated.
- Bife à cavalo: a steak topped with a fried egg, usually accompanied by French fries and sometimes salad.
- Bife à parmegiana: fried steak, consisting of a sliced piece of meat, breaded with wheat flour and eggs (egg whites), topped with parmesan cheese and lots of tomato sauce and seasonings such as oregano to taste. Sometimes parmesan replaces mozzarella slices. Although it is a dish invented in Brazil and typical of Brazilian culture, generally, in the country itself, it is considered an Italian recipe.
- Virado, typical dish from the state of São Paulo, where it is also known as Virado à Paulista, which consists of a pork chop, fried plantain, cassava flour beans, rice, cabbage and fried egg.
- Tutu de feijão, typical dish from the state of Minas Gerais, made with boiled beans, sautéed and thickened with cassava or corn flour. It is usually sautéed with pieces of fried bacon, onion and garlic, and mixed with cassava flour or corn flour depending on the type of bean.
- Arroz carreteiro is a typical dish from the southern region of Brazil, made from rice to which is added finely chopped and sautéed beef, shredded or minced dried meat or sun-dried meat, sometimes paio, bacon and chorizo. in pieces, sautéed in a lot of fat, with garlic, onion, tomato and parsley, always with a lot of seasoning.
- Galinhada is a typical dish from the states of São Paulo, Minas Gerais and Goiás, which consists of cooked rice and cooked chicken pieces. The seasoning is composed of saffron (which gives the rice the typical yellowish color), vinagrete (optional and to accompany), and bean tutu. The typical Goiás chicken dish contains guariroba (a type of bitter palm) and pequi.
- Barreado[27][28] is a typical dish of Parana State, Brazil. It is a slow-cooked meat stew prepared in a clay pot whose lid is sealed with a sort of clay made from wheat or cassava flour, hence the name (which means, literally, "muddied"). Traditionally, Barreado was made of buffalo meat, but nowadays it is usually made of beef, bacon, tomatoes, onion, cumin and other spices, placed in successive layers in a large clay urn, covered and then "barreada" (sealed) with a paste of ash and farinha (manioc flour), and then slowly cooked in a wood-fired oven for 12 to 18 hours. Nowadays pressure cookers and gas or electric ovens are more commonly used.[29]
- , with scoops of ice cream, M&Ms, etc.).Traditionally olive oil is poured over the pizza, but in some regions people enjoy ketchup, mustard and even mayonnaise on pizza.
- Cachorro quente is the Brazilian version of hot dogs. It is another dish that has been modified in Brazil, practically becoming a complete lunch. There, the most common version is the "X-Tudo" (in literal translation, cheese-everything), or "Podrão", where, in addition to conventional bread and sausages with ketchup, mustard and mayonnaise, it is filled with a series of additional ingredients ranging from straw fries, grated Parmesan cheese, corn kernels, peas and olives to quail eggs.
- Misto-quenteis grilled ham and cheese sandwich.
- Angu is a popular side dish (or a substitution for rice replacing the "starch element" and it is commonly used in Southern and Southeastern Brazil). It is similar to the Italian polenta.
- Arroz com pequi is a traditional dish from the Brazilian pequi, also known as a souari nut, and often chicken.
- Cuscuz branco is a dessert consisting of milled tapioca cooked with coconut milk and sugar and is the couscous equivalent of rice pudding.
- Amazon Rainforest and consumed in smoothies or as fresh fruit. Other aspects of Amazonian cuisineare also gaining a following.
- festas juninas.
- Risoto (risotto) is an Italian originated rice dish cooked with chicken, shrimp, and seafood in general or other protein staples sometimes served with vegetables, another very popular dish in Southern Brazil due to massive waves of Italian immigration.
- Mortadella sandwich is very common in São Paulo due to Italian immigration.
Also noteworthy are:
- Special ethnic foods and restaurants that are frequently found in Brazil include temaki than people from São Paulo, home of more than 70% of the Japanese diaspora in the country).
- Brazil nut cake is a cake in Brazilian cuisine that is common and popular in the Amazon region of Brazil, Bolivia and Peru.[30]
- Broa, cornbread with fennel.
Cheese
Several types of cheese are produced exclusively in Brazil. The characteristics vary between the different states of the country, mainly depending on the climate, type of soil and cattle diet, which causes subtle changes in the quality of the milk. The dairy-producing state of Minas Gerais is known for most of these cheeses. Some of them are considered among the best cheeses in the world. Some of the country's most famous cheeses are:[32][33][34]
- Minas, also known as "white cheese", is a light cow's milk cheese, packaged in water.
- Catupiry, a creamy, processed cheese invented in Minas Gerais that is primarily used as a topping or filling for pizzas. It is often sold in a distinctive round wooden box.
- Requeijão: a mildly salty, silky-textured, spreadable cheese often eaten on bread. There are several varieties: The "Requeijão de Corte" is the oldest variety, essentially artisanal, being solid; "Requeijão Cremoso" is currently the most widespread variety, being a pasty, white dairy product, made with skimmed milk and fresh cream. It is usually sold in glass or plastic cups and spread on bread for breakfast. "Requeijão Culinário" is a more consistent variety of creamy cottage cheese, designed to withstand high temperatures.
- Canastra
- Coalho, is a heat-resistant cheese, which means it can be cooked and grilled. It is usually eaten on beaches or at barbecues, roasted over a fire on skewers and eaten smoked over a fire.
Drinks
Other drinks include:
- Água de Coco – coconut water.
- Caldo de cana– sugarcane juice.
- Aluá – prepared with maize, rice and sugar.[35] It has also been referred to as corn wine.[36]
- Bombeirinho – prepared with cachaça and Kir Royal cocktail.[37]
- Caipirinha – a cocktail prepared using cachaça, lime juice and sugar.[8]
- Caju Amigo– a cocktail made of cachaça and cashew juice.
- Cajuína
- .
- Licor de jabuticaba – a liqueur made with jabuticaba.
- Capeta – a cocktail prepared with vodka, guaraná powder and sweet skim milk.[38]
- Cauim
- Chá mate gelado – roasted erva mate (Ilex paraguariensis) iced tea. Famous in homes and Rio de Janeiro, sold at its beaches.
- Chimarrão and Tererê – drink made from dried leaves of the yerba mate.
- Guaraná– soft drink made from the Guaraná plant.
- Limonada suíça – prepared with lime pieces with peel, ice cubes, sugar, and water. The version with condensed milk is also popular.[39]
- Quentão
- Rabo-de-galo – a cocktail prepared with cachaça and red vermouth.
- Tiquira – a cachaça beverage prepared with manioc.[40]
- Vinho Quente – hot mulled wine popular in the winter.
Typical and popular desserts
Brazil has a tradition of manufacturing jams and jellies from fresh tropical fruits, as Brazil is recognized worldwide as a country with great characteristics in food production, being one of the largest food exporters in the world. Brazilians inherited the taste and cultivation of sugar from the Portuguese who immigrated to Brazil. In the kitchens of the sugar farms, the wives of the farmers taught the subordinates how to properly mix the ingredients. This led to a growth in its commercialization in the Brazilian market, Portuguese recipes spread throughout the Brazilian colony and became part of the colonial food menu.
The Portuguese tradition of producing
Peanuts are used to make
Typical cakes (bolos)
- Pavê
- Cuca, a board cake made with eggs, wheat flour, and butter and covered with sugar, very similar to Streuselkuchen, a traditional German cuisine cake. It is typical of the southern region of Brazil.
- Nega maluca (chocolate cake with a chocolate cover and chocolate sprinkles)
- Pão de mel (honey cake, somewhat resembling gingerbread, usually covered with melted chocolate)
- Bolo de rolo (roll cake, a thin mass wrapped with melted guava)
- Bolo de cenoura(carrot cake with chocolate cover made with butter and cocoa)
- Bolo prestígio (cake covered with a version of brigadeiro, which replaces cocoa powder for grated coconut)
- Bolo de fubá (corn flour cake)
- Bolo de milho (Brazilian-style corn cake)
- Bolo de maracujá (passion fruitcake)
- Bolo de mandioca (cassava cake)
- Bolo de queijo (literally "cheese cake")
- Bolo de laranja (orange cake)
- Bolo de banana (banana cake with cinnamon drizzle)
Other popular and traditional desserts
- Brigadeiro (a Brazilian chocolate candy, considered the most typical dessert in the country, a type of truffle made of condensed milk, butter and cocoa powder)
- Paçoca (similar to Spanish polvorones, but made with peanuts instead of almonds and without the addition of fats)
- Quindim (egg custard with coconut)[1]
- Cocada (coconut sweet)
- Beijinho (coconut "truffles" with clove)
- Cajuzinho (peanut and cashew "truffles")
- Pudim de leite (condensed milk-based crème caramel, of French origin)
- Doce de leite
- Goiabada
- Olho-de-sogra
- Pé-de-moleque (made with peanutsand sugar caramel)
- Sagu
- Mousse de maracujá
- Queijadinha
- Creme de papaya
- Maria-mole
- Pamonha (a traditional Brazilian food made from fresh corn and milk wrapped in corn husks and boiled). It can be savoury or sweet.
- Rapadura
- Curau
- Canjica
- Torta holandesa
- "açaí(Brazilian fruit) mixture with bananas and cereal or strawberries and cereal (usually granola or muslix))
- Pudim de pão (literally "bread pudding", a pie made with bread "from yesterday" immersed in milk instead of flour (plus the other typical pie ingredients like eggs, sugar, etc.) with dried orange slices and clove)
- Manjar branco (coconut pudding with caramel cover and dried plums)
- Arroz-doce (rice pudding)
- Torta de limão (literally ’lime pie’, a shortcrust pastry with creamy lime-flavored filling)
- Brigadeirão (a pudim de leite with chocolate or a chocolate cake)
- Doce de banana or Bananada (different types of banana sweets, solid or creamy)
- Papo-de-anjo
- Avocado cream (avocado, lime and confectionery sugar; blended and chilled)[1]
- Biscoito de polvilho
- Fig, papaya, mango, orange, citron, pear, peach, pumpkin, sweet potato (among others) sweets and preserves, often eaten with solid fresh cheese or doce de leite.
Daily meals
- Breakfast,[a] the café-da-manhã (literally, "morning coffee"): every region has its own typical breakfast. It usually consists of a light meal, not uncommonly only a fruit or slice of bread paired with a cup of coffee. Traditional items include tropical fruits, typical cakes, crackers, bread, butter, cold cuts, cheese, requeijão, honey, jam, doce de leite, coffee (usually sweetened and with milk), juice, chocolate milk, or tea.
- Elevenses or brunch,[b] the lanche-da-manhã (literally, "morning snack"): usually had between 9 and 11 am, consists of similar items as people have for breakfast.
- Midday dinner or lunch,[a] the almoço: this is usually the biggest meal and the most common times range from 11 a.m. to 2 p.m. Traditionally, people will go back to their houses to have lunch with their families, although nowadays that is not possible for most people, in which case it is common to have lunch in groups at restaurants or cafeterias. Rice is a staple of the Brazilian diet, albeit it is not uncommon to eat pasta instead. It is usually eaten together with beans and accompanied by salad, protein (most commonly red meat or chicken) and a side dish, such as polenta, potatoes, corn, etc.
- Tea,[b] the lanche-da-tarde or café-da-tarde (literally "afternoon snack" or "afternoon coffee"): it is a meal had between lunch and dinner, and basically everything people eat in the breakfast, they also eat in the afternoon snack. Nevertheless, fruits are less common.
- Night dinner or supper,[a] the jantar: for most Brazilians, jantar is a light affair, while others dine at night. Sandwiches, soups, salads, pasta, hamburgers or hot-dogs, pizza or repeating lunchtime foods are the most common dishes.
- Late supper,[b] the ceia: Brazilians eat soups, salads, pasta and what would be eaten at the elevenses if their jantar was a light one early at the evening and it is late at night or dawn. It is associated with Christmas and New Year's Eve.
Restaurant styles
A simple and usually inexpensive option, which is also advisable for
The regular restaurant where there is a specific price for each meal is called "restaurante à la carte".
Vegetarian
Although many traditional dishes are prepared with meat or fish, it is not difficult to live on
In the 2000s,
See also
- Culinary art
- Brazilian tea culture
Notes
- ^ a b c Breakfast, lunch and dinner are major meals, served in most restaurants and eaten daily in most households above the poverty line.
- ^ a b c Brunch, tea and late suppers are secondary meals, not consistently had in most households, with the tea time meal being the most common, while elevenses and late suppers depend on the peculiarities of one's daily routine or diet.
References
- ^ a b c d Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21.
- ^ "Way of Life". Encarta. MSN. Archived from the original on 2009-10-29. Retrieved 2008-06-08.
- ISBN 0231079559.
- ^ "Centenário da imigração japonesa - NOTÍCIAS - Imigrantes japoneses ajudaram a 'revolucionar' agricultura brasileira". g1.globo.com.
- ^ "Centenário da imigração japonesa - NOTÍCIAS - Imigrantes transformaram cidade paulista em grande produtora de ovos". g1.globo.com.
- ^ Roger, "Feijoada: The Brazilian national dish Archived 2009-11-29 at the Wayback Machine" braziltravelguide.com.
- ^ Cascudo, Luis da Câmara. História da Alimentação no Brasil. São Paulo/Belo Horizonte: Editora USP/Itatiaia, 1983.
- ^ ISBN 978-0-19-964097-3. Retrieved February 3, 2015.
- ^ "A feijoada não é invenção brasileira" (in Portuguese). Superinteressante. Retrieved 27 June 2017.
- ^ "O Carapuceiro (jornal)" (in Portuguese). Fundaj. Retrieved 27 June 2017.
- ^ "Governo ES - Culinária Capixaba". www.es.gov.br. Retrieved 2022-05-06.
- ^ Foodandroad (2021-06-24). "How To Make Moqueca Capixaba - Brazilian Fish Stew Recipe". Retrieved 2022-05-06.
- ^ Blazes, Marian. "Brazilian Black-Eyed Pea and Shrimp Fritters – Acarajé". About.com. Archived from the original on 29 April 2013. Retrieved 17 May 2012.
- ^ Somwaru, A.; Valdes, C. (2004). Brazil's Beef Production and Its Efficiency : A Comparative Study of Scale Economies – 1–19.
- ^ Churrasco
- ^ Sumayao, Marco. "What Is a Churrascaria?". WiseGeek. Retrieved 2014-02-27.
- ^ 10 pratos típicos da culinária gaúcha
- ^ Noite Gaúcha: Comidas típicas do Rio Grande do Sul
- ^ Como a agricultura familiar gaúcha está segurando uma geração no campo
- ^ Vinícolas do RS celebram crescimento nas exportações de vinhos e espumantes
- ^ Veja o passo a passo e aprenda a fazer chimia de figo
- ^ Site americano lista 24 comidas brasileiras para provar antes de morrer
- ^ Quibe e esfiha são o emblema da integração de sírios e libaneses ao país
- ^ Da coxa-creme à de jaca: conheça histórias sobre a coxinha e sabores diferentes
- ^ Coxinha, rissole e croquete: Rogério Holanda ensina massa base de salgados
- ^ Novo hábito? Cueca virada a R$ 1 vira febre entre os campo-grandenses no Centro
- ^ pt:Barreado
- ^ Barreado
- ^ "Barreado: The Famous Typical Dish of Paraná State!". November 24, 2009.
- ISBN 978-1-60342-446-2.
- ^ "Pirão | Traditional Porridge From Brazil". TasteAtlas. Retrieved 2022-10-04.
- ^ Dois queijos brasileiros estão entre os 50 melhores do mundo em plataforma internacional
- ^ Catupiry: 107 anos de história e sucesso absoluto nas cozinhas brasileiras
- ^ Queijos típicos do Brasil: conheça 7 que você deve experimentar
- ISBN 978-0-9556903-1-0. Retrieved February 3, 2015.
- ISBN 978-1-57607-833-4. Retrieved February 3, 2015.
- ISBN 978-1-59880-891-9. Retrieved February 3, 2015.
- ISBN 978-1-909268-87-6. Retrieved February 3, 2015.
- ^ Braga, Tatiana (11 January 2013). "Aprenda a receita do ES de milkshake de limonada suíça". O Globo (in Brazilian Portuguese). Retrieved 5 November 2016.
- ISBN 978-1-78005-718-7. Retrieved February 3, 2015.
- ^ Freyre, Gilberto. Açúcar. Uma Sociologia do Doce, com Receitas de Bolos e Doces do Nordeste do Brasil. São Paulo, Companhia das Letras, 1997.
- ^ "Vegetarian Restaurants in Brazil". Retrieved 2011-05-30.
External links
Media related to Cuisine of Brazil at Wikimedia Commons