Brazilian Cuisine
Master Sheet

Created by Juliana

Brazil, Brazilian, Brazilian Cuisine, Cuisine, Food, International Cooking

Brazil has a very diverse culture with influences mainly from Europe and Africa and the cuisine varies greatly from region to region.  In the north parts of Brazil, the cuisine is heavily influenced by African culture, while Europeans and Asians influenced the southern parts of Brazil.

As immigrants brought their traditional dishes with them, the ingredients they couldn't find were replaced with similar brazilian native substitutes. Though varied, most of its recipes are simple. There are also many influences from the local indigenous people in its cuisine, as well as local flora. Use of wild fruits and vegetables is common throughout Brazil, although use of local fruits is mostly limited to eating them raw, as they are rarely used for anything else other than juices or local commercial ice-creams. Because of this there isn't a national dish but rather several regional specialties.

Common Ingredients
Beef, chicken, pork and fish are common meats used in Brazilian cuisine along with root vegetables. Black/Red beans and rice are staple ingredients because they are commonly available and are a good source of nutrition, sometimes touted by brazilian people as the most traidional brazilian dish, though many other cultures also use rice and black/red beans as its staple food.

Popular Traditional Dishes
Here are some of the most popular traditional brazilian dishes:
  • Churrasco - Brazilian barbecue. Most often made with beef and accompaniments such as sausages, this is one of the most popular dishes in the country, often used for small to large celebrations. Like other dishes, churrasco is very simple, with the meat being often prepared only with salt and no special seasonings.
  • Feijoada – A stew, made with beef or pork, vegetables like tomatoes, carrots and cabbage and beans. It is heated in large clay pots and generally served with rice and different types of sausage.
  • Moqueca – A salt-water seafood and fish stew with coconut milk, tomatoes, onions and garlic. It is cooked in a terra cotta casserole dish.  It originally comes from the Bahia and Espírito Santo regions of Brazil and is one of the oldest traditional dishes, which has been made for over three hundred years.
  • Pão de Queijo – A small cheese flavoured bread bun made from cassava starch. It has a crumbly crust but a soft chewy centre from the state of Minas Gerais.  It is a very popular breakfast roll throught the country.
  • Coxinha – It is a deep-fried dough drumstick filled with spicy ground chicken meat. The name means “little chicken thigh” due to the shape. The dough is often made with wheat flour, or a mix of flour and potatoes. Though more uncommon due to its hard preparation, it can also be made with cassava. It originally comes from São Paulo. 
  • Brigadeiros – A chocolate truffle that is traditionally a treat at children's parties made from condensed milk, cocoa powder and butter then shaped into balls before being rolled in chocolate sprinkles.
Revised January 12th, 2016 Submit a Website

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