Introduction to Brazilian cuisine

Traditional Brazilian cuisine formed on the basis of the culinary traditions of the Portuguese, Africans and aborigines - South American Indians. Depending on the region of the country, the gastronomic preferences of residents vary, but a number of the most common dishes can be identified.

Products most used in Brazilian cuisine:meat(pork, beef, chicken, chicken, duck), cereals(rice, corn), legumes(beans, beans), vegetables(cabbage, tomatoes, pumpkin), fruits(oranges, guava, banana, pineapple, mango, papaya), seafood(fish, shrimp, shellfish, crabs).

Brazilians often add to their food seasonings and spices. Popular among them are onion, chili, coriander, pepper and others. It is also common to use sauces in local cuisine.

National dishes Brazil:

Separately from everyone else in traditional Brazilian cuisine there is a dish called "feijoada". It is the most common, prepared from different types of meat, beans, cassava flour, seasoned with pepper sauce, and can be served with cabbage, orange, etc. The history of this dish goes back about three hundred years. Each region has its own characteristics in its preparation.

  • From snacks Brazilians prefer stuffed olives, boiled corn, fried meatballs with cheese or cod, canapés, vegetable salads, pies with cheese, meat, olives, shrimp, and palm fruits.
  • From meat dishes Chicken legs are popular in the country, "lombo de porco"- fried pork, "shurasko"- pieces of beef fried on a metal rod, served with tomato sauce, "pato no tukupi"- duck meat special sauce from cassava, "carne de sol"- salted dried meat, "sarapaten"- pork liver or heart, which is boiled with onions, peppers and tomatoes, as well as sausages and sausages. Exotic dishes guests of the country will enjoy stewed turtle and "jacare"- alligator dish.
  • Seafood famous dish "itapoa"- pudding made from crab and crayfish meat, "takaka no tukupi"- a dish of cassava flour, paste, sauce, dried shrimp with the addition of a jumbo plant, "frigideira"- fried fish and shellfish in dough, cooked in a clay pot, "vatapa"- pieces of fish with shellfish, cooked in dende oil, served with rice, "mokueka"- seafood broth, "takaka"- thick soup of dry shrimp, tapioca and garlic, lobster in coconut milk, fish cooked with coconut and coconut milk, shrimp stew with different spices, "karuru"- salted shrimp with onions, hot peppers, caviar and kiabu grass.
  • From soups Bean broths, seafood broths, chicken and rice broths stand out.
  • From desserts Brazilians love sweets: “brigadeiro”, “quindim” - with coconut, “mother-in-law’s eye”, “cauzinho” - with cashew nuts, “suspiro” - from egg white, "bombom de noses" - with walnuts, “camafeu”, “bem-casados” and others.

Among without alcoholic drinks the most popular in Brazil coffee. It is drunk in small “demitasses” mugs many times a day. As a rule, this is sweet coffee “coffecino” (expresso). There are dozens of varieties of coffee. In addition, the country prepares a variety of fruit juices and cocktails.

Among alcoholic drinks stands out "caipirinha"- vodka from cane sugar with lemon and sugar, which is served with feijoada. In addition, rum, beer, vodka "kishasa", wine (Castel-Chatelet, Shandon) are popular in the country.

You should cook at least one dish from this list right now!

What is this: tiny pies filled with chicken and cream cheese.

Recipe Ingredients:
  • 1.5 kilograms of chicken breasts;
  • 4-5 cups chicken broth;
  • 1 carrot;
  • 2 onions;
  • Bay leaf;
  • 2 tablespoons butter;
  • 2 cloves of garlic;
  • juice from one lime;
  • 220 grams of soft cream cheese;
  • 2-3 cups flour;
  • 2 eggs;
  • 2-3 cups small bread crumbs;
  • vegetable oil for frying;
  • salt and pepper to taste.
Cooking method:
  1. Place the chicken breasts in a large cauldron and pour in the broth until the meat is completely covered by the liquid.
  2. Add carrots, one onion, peeled and cut in half, and bay leaf to the cauldron.
  3. Bring the liquid to a boil and cook the chicken over medium heat until cooked through (15-20 minutes).
  4. Strain the meat and set the broth aside. Cut the chicken into very small pieces.
  5. Mix cream cheese with lime juice and meat.
  6. Finely chop the remaining onion and garlic and fry in butter until golden brown.
  7. Mix hot onion with Chiken.
  8. Bring it on chicken bouillon to a boil and gradually, in several stages, stir in the flour. There should be the same amount of flour as broth. Stirring vigorously, cook the dough for 2-3 minutes, then remove from heat and refrigerate for 1 hour.
  9. Take a golf ball sized piece of dough, roll it into a ball and make a hole in the middle for the filling. Put it in the pie chicken filling(about 1½ tablespoons) and seal the edges. Place the pie on a baking sheet with the pointed end facing up. Continue making the cochin until the filling is gone.
  10. Beat the eggs in a bowl. Place breadcrumbs into a shallow pan; season with salt and pepper. Dip the pies in egg and breadcrumbs and refrigerate for 1-1.5 hours.
  11. Fry the Cochin in hot oil until golden brown.


What is this: chocolate truffles from condensed milk.

Recipe Ingredients:
  • 3 tablespoons cocoa powder;
  • 1 can of condensed milk.
Cooking method:

Combine cocoa, butter and condensed milk in a saucepan and cook, stirring, until thickened (about 10 minutes). When the sweet mass has cooled, roll it into small balls.

3. Brazilian cheese bread "Pao di quejo"


What is this: small roll from pita bread with cheese.

Recipe Ingredients:
  • ½ cup olive oil or butter;
  • 1/3 glass of water;
  • 1/3 cup milk;
  • 1 teaspoon salt;
  • 2 cups tapioca;
  • 2 teaspoons minced garlic;
  • ¾ cup freshly grated Parmesan;
  • 2 beaten eggs.
Cooking method:
  1. Preheat the oven to 190°C.
  2. In a large saucepan, combine olive oil, water, milk and salt. Bring the mixture to a boil, remove from heat and stir in tapioca and garlic. Set the pan with the dough aside for 10-15 minutes.
  3. Add the grated cheese and beaten eggs to the pan.
  4. Place the dough on an ungreased baking sheet.
  5. Bake the bread in a preheated oven until golden brown crust(15-20 minutes).


What is this: fried cassava. It may include eggs, bacon and other additives

Recipe

Ingredients:

  • large finely chopped onion;
  • 8 tablespoons butter;
  • 1 tablespoon palm or vegetable oil;
  • 2 cups cassava flour;
  • salt and pepper to taste;
  • ½ cup black olives, thinly sliced ​​(optional);
  • ½ cup diced boiled egg.
Cooking method:
  1. Melt butter in a frying pan and fry the onion in it until soft (about 10 minutes).
  2. Add cassava flour to the pan and fry it until browned, stirring constantly.
  3. Season the farofa with salt and pepper.
  4. Add olives and/or chopped eggs to the finished dish.


What is this: beans fried with cassava flour, green onions, egg and bacon.

Recipe Ingredients:
  • 1 tablespoon olive oil;
  • 4 strips bacon, sliced;
  • 200 grams of smoked sausage, cut into thick slices;
  • 1½ cups onion, diced;
  • 1 cup green pepper, diced;
  • 1 cup red pepper, diced;
  • 450 grams of red beans;
  • 2 bay leaves;
  • 8 cups chicken broth or water;
  • ½ teaspoon salt;
  • ½ teaspoon black pepper;
  • fatofa (see recipe No. 4);
  • 8 hard-boiled eggs, peeled and cut in half;
  • white rice (on the side).
Preparation method:
  1. Soak red beans in water overnight.
  2. Heat olive oil in a large cauldron and fry bacon until crispy.
  3. Place the sausage, onion and pepper in the cauldron and cook, stirring constantly, for another 10-12 minutes.
  4. Add garlic, beans and bay leaves to the cauldron, add chicken broth and cook the beans until soft (about 2.5 hours).
  5. Season the stew and mix with the fatofa.

Serve the feijao tropeiro over white rice and garnished with hard-boiled eggs.


What is this: black beans stewed with various types of meat and sausage.

Recipe Ingredients:
  • 450 grams of dry black beans;
  • 4 tablespoons olive oil;
  • 450 grams of pork shoulder, cut into pieces;
  • 2 large chopped onions;
  • 1 head of garlic, peeled and thinly sliced;
  • 225 grams of fresh sausage;
  • 450 grams of smoked sausage;
  • 3-4 bay leaves;
  • water;
  • 410 grams of chopped tomatoes;
  • salt.
Cooking method:
  1. Pour boiling water over the beans and set aside.
  2. Heat olive oil in a large saucepan and fry pork shoulder until browned.
  3. Remove meat from pan.
  4. Fry the onion in oil, add salt and garlic.
  5. Place the bay leaf and pork shoulder in the pan, add water (or broth) so that it completely covers the meat. Cook the meat, avoiding boiling, for 1 hour. Afterwards, remove the shoulder blade from the broth, remove the meat from the bones, chop and put back into the pan.
  6. Drain the black beans, add them to the stew, and simmer over medium heat until tender (about an hour and a half).
  7. Place the tomatoes and sliced ​​sausage in the pan and continue to simmer the stew until full readiness meat.

Serve feijoada with white rice and hot sauce.


What is this: small balls of dough fried in oil and sprinkled with cinnamon.

Recipe Ingredients:
  • 2 cups of flour;
  • 3 tablespoons sugar;
  • ½ teaspoon salt;
  • 2 eggs;
  • ½ -1 cup buttermilk;
  • 1 tablespoon baking powder;
  • ½ cup sugar;
  • 1 tablespoon cinnamon;
  • vegetable oil for frying.
Cooking method:
  1. Heat vegetable oil in a frying pan.
  2. In a small bowl, combine cinnamon and sugar.
  3. In a separate container, combine flour, salt and 3 tablespoons of sugar. Using a wooden spoon, stir the eggs and buttermilk into the flour and add the baking powder.
  4. Using 2 teaspoons, take a portion of the dough and gently drop it into the hot oil. Place a few more portions in the pan. Fry the donuts until golden brown, turning occasionally with a spatula. Remove the finished donuts with a slotted spoon and place on a paper towel.
  5. Dip the hot donuts in the sugar and cinnamon mixture.


What is this: shrimps with vegetables, stewed in coconut milk.

Recipe Ingredients:
  • 600 grams of raw peeled shrimp;
  • ¼ cup olive oil;
  • ¼ cup onions, cut into cubes;
  • 1 clove of garlic, minced;
  • ¼ cup roasted red pepper, diced;
  • ¼ cup finely chopped fresh cilantro;
  • 400 grams of tomatoes, diced;
  • 1 glass of coconut milk;
  • 2 tablespoons sriracha sauce (chili can be substituted);
  • 2 tablespoons lime juice;
  • salt and pepper.
Cooking method:
  1. In a saucepan with heated olive oil, fry the onion until translucent.
  2. Add garlic and pepper and continue sautéing.
  3. Place the tomatoes, shrimp and cilantro into the pan and simmer the stew over low heat until the shrimp are cooked through.
  4. Pour coconut milk and sauce into the pan and continue to simmer without letting it boil.
  5. Add lime juice to the stew, season and add salt.

Serve the Brazilian stew hot, garnished with fresh cilantro.

9. Coconut kiss candy


What is this: coconut truffles.

Recipe Ingredients:
  • 1 can of condensed milk;
  • 1 tablespoon butter;
  • ¼ cup sweetened coconut flakes.
Cooking method:
  1. Combine condensed milk and butter in a saucepan and bring to a boil. Continue cooking, stirring occasionally, until thickened (about 20 minutes).
  2. Remove the pan from the heat, add the coke shavings and cool in the refrigerator for 2-3 hours.
  3. Form balls with your hands and roll them in coconut. Stick carnations into each candy for decoration.


What is this: salad of chicken, ham, raisins, carrots, apples, olives, mayonnaise and French fries.

Recipe Ingredients:
  • 1 whole chicken breast, boneless and skinless, boil, cool and chop;
  • 2 carrots, peeled and grated;
  • ½ cup corn kernels from a jar;
  • ½ cup of green peas from a jar;
  • 2 small green apples, peeled and diced;
  • 1/3 cup seedless raisins;
  • crushed fresh parsley;
  • 1 finely chopped onion;
  • 1½ cups mayonnaise;
  • ½ cup sour cream;
  • 200-300 grams of French fries.
Cooking method:
  1. In a large bowl, combine chicken, grated carrots, corn, peas, apples, raisins, parsley and red onion.
  2. Add half the potatoes to the salad and toss again.
  3. Season the salpicao with mayonnaise and sour cream, season and add salt.
  4. Rearrange ready salad onto a serving platter and top with remaining potatoes.


What is this: puff dessert from cookies, chocolate or fruit.

Recipe Ingredients:
  • 1 can of condensed milk;
  • 200 grams of cookies;
  • 1 glass of milk.
Cream:
  • 1 teaspoon vanilla extract;
  • 7 tablespoons granulated sugar;
  • 120 grams of butter;
  • 4 egg yolks;
  • 1 cup heavy cream;
  • 1 tablespoon cocoa powder (optional);
  • roasted peanuts and cherries for decoration.
Cooking method:
  1. Remove the label from the jar, place it in a saucepan and cover with water. Boil the condensed milk for 1-1.5 hours, making sure that the jar is completely covered with water.
  2. Remove the jar from the pan and cool to room temperature.
  3. In a mixer bowl, beat the butter and sugar until smooth.
  4. Add the yolks to the batter one at a time, then stir the cocoa, vanilla extract and cream into the mixture.
  5. Pour the milk into a shallow dish.
  6. Dip the cookies in milk and place in a single layer in a transparent container. Place soaking cream on wet cookies. Continue layering until the cookies are gone.
  7. Decorate the finished dessert with peanuts and cherries and refrigerate for 4-8 hours so that the cookies are completely saturated with cream.


What is this: baked dessert from egg yolks, sugar and coconut.

Recipe Ingredients:
  • 1 glass white sugar;
  • 1 cup coconut flakes;
  • 1 tablespoon softened butter;
  • 5 egg yolks;
  • 1 egg white.
Cooking method:
  1. Preheat the oven to 175°C.
  2. Mix sugar in a bowl, coconut flakes and oil.
  3. Add to dough egg yolks and egg white and beat well.
  4. Pour the mixture into the molds. Take a baking sheet with high sides or a baking dish and place the dessert molds in it. Pour water into the pan so that it half covers the dessert molds.
  5. Bake the quindim in the preheated oven until golden crust(approximately 30 minutes).


What is this: spicy cream soup of fish and shrimp in nut sauce.

Recipe Ingredients:
  • 1 cup dried shrimp;
  • 2 tablespoons olive oil;
  • 2 cups finely chopped onion;
  • ½ cup chopped toasted cashews;
  • ½ cup chopped toasted almonds;
  • 1 tablespoon chopped garlic;
  • 1 tablespoon chopped ginger;
  • 1 tablespoon crushed chili pepper, seeded;
  • 4 cups fish or shrimp broth;
  • 400 grams of coconut milk;
  • 2 tablespoons freshly squeezed lime juice;
  • 450 grams of white fish fillet, cut into cubes;
  • 450 grams of shrimp, peeled and chopped;
  • salt and black pepper to taste;
  • ½ cup fresh cilantro;
  • 6 lime slices for garnish;
  • white rice on the side.
Cooking method:
  1. Soak dried shrimp V warm water for 15 minutes, strain and grind to a puree-like consistency in a blender.
  2. Fry the onion in hot olive oil until soft, add chopped shrimp and simmer for 2 minutes over medium heat.
  3. Add nuts, garlic, ginger and pepper to the cauldron with onions and cook, stirring, for 1-2 minutes.
  4. Pour the broth, coconut milk and lime juice into the cauldron and simmer until the soup thickens (about 20 minutes).
  5. Reduce heat, add fish and shrimp to the soup and cook for another 5-6 minutes. Season, add salt and sprinkle with ¼ cup cilantro.
  6. Place a large spoon in the center of the plate white rice, pour the soup over it and sprinkle with the remaining cilantro. Garnish the dish with lime slices and serve.


What is this: traditional brazilian sandwich fried beef, mozzarella, tomato and pickled cucumber.

Recipe Ingredients:
  • 1 bun;
  • 4 slices roast beef;
  • 3 slices of tomato;
  • 6 sprigs of dill;
  • 2 slices of mozzarella.
Cooking method:
  1. Cut the bun in half and add roast beef, tomatoes, cucumbers and mozzarella inside.
  2. Bake the baura in an oven preheated to 180°C for 5-6 minutes until the cheese has melted.


What is this: sandwich with ham and melted cheese.

Simply place slices of cheese and ham on the piece white bread and bake in the oven.


What is this: fried yucca slices.

Recipe Ingredients:
  • 2 kg fresh or frozen yucca;
  • salt;
  • vegetable oil;
  • Peruvian aji amarillo sauce for dipping.
Cooking method:
  1. If you use fresh yucca root, peel it, cut it into large pieces and remove the inner stem.
  2. Boil the yucca in boiling salted water for 20-30 minutes. The finished yucca should be soft and easily pierced with a fork.
  3. Cut the boiled root into thick slices and fry in hot oil until golden brown. Sprinkle the fried yucca with salt and serve immediately.

17. Empadao


What is this: pie with chicken, olives, corn or any other filling.

Recipe Ingredients: For the test:
  • 340 grams of butter;
  • 3½ cups flour;
  • 2 yolks
  • 1 teaspoon baking powder ( baking soda, lemon acid and flour in a ratio of 1:1:1);
  • ½ teaspoon salt.
For filling:
  • 680 grams chicken breast
  • 450 grams of chicken thighs;
  • 5-6 glasses of water;
  • 1 clove of garlic, cut into thick slices;
  • Bay leaf;
  • salt and freshly ground black pepper to taste;
  • 2 tablespoons vegetable oil;
  • 1 finely chopped onion;
  • 3 chopped rosemary sprigs;
  • 3 tablespoons starch;
  • 4 tablespoons of tomato paste;
  • 1 cup frozen sweet corn(optional);
  • 1 cup frozen green peas (optional);
  • 1 cup chopped black olives (optional);
  • 1 cup palm core (optional);
  • 1 cup finely chopped green onions (optional)
Cooking method:
  1. Mix butter, flour, egg yolks, baking powder and salt until smooth. Cover the bowl and let the dough rest for 30 minutes.
  2. Roll out the dough, stretch it in a baking dish, remove excess and prick with a fork over the entire surface.
  3. Boil the chicken in water until tender, remove the bones and cut into small pieces.
  4. Fry the chicken meat with onions in vegetable oil, pour in 3 cups of broth, add tomato paste and starch, and simmer for 5 minutes, stirring constantly. Add to ready-made filling corn, peas or olives and remove the pan from the stove.
  5. Place the chicken filling in the pan with the dough.
  6. Mix the remaining dough with ½-1 cup of flour until it has a sandy consistency and crumble into the mold to completely cover the filling.
  7. Bake the pie at 180°C until golden brown (30-40 minutes).

The cuisine of Brazil has absorbed features of European, Indian and African cuisine. It is characterized by the subtlety and sophistication of European culinary traditions, and from the Indians it inherited spice and pungency.


Traditions of Brazilian cuisine

Almost all dishes include beans, rice and cassava. Usual for Brazilian cooking There are also products such as:

  • black beans;
  • coconut milk;
  • Palm oil;
  • chicken;
  • beef;
  • shrimps;
  • sausages;
  • salted cod;
  • paste;
  • pumpkin;
  • tomatoes.

At the same time, the cuisine of each region has individual characteristics. . For example, in northern Brazil They prepare munguza (a combination of corn kernels with pieces of coconut) and green bananas fried in milk. In the north-east Popular dishes include carne de sol (sun-dried salted meat) and lobster in coconut milk. In the West they cook "jacare"-in alligator dishes. In southeast Brazil eat fried sardines and couscous from corn flour. All dishes are served with vegetables or fruits.

But there is a Brazilian national dish that can be tried anywhere in the country. This is "feijoada". 300 years ago, slaves came up with its recipe. They mixed pieces of pork left over from the master's dinner with black beans, a traditional animal feed.


Over time, the recipe changed. For example, the Portuguese added sausage to it, and the Indians added farofa (a combination of cassava flour and butter). Nowadays, feijoada is most often prepared from various types of meat, flour, beans, cassava and spices. This dish is usually served with cabbage, orange slices or pepper sauce. An important addition

  • Feijoada is called "caipirinha" - a mixture of sugar, cane vodka and lemon.

Boiled red beans, 200 g of meat (meat tenderloin, pork, smoked poultry, chorizo ​​sausages), 2 onions, 2 tbsp. spoons of tomato paste, garlic, Tobasco sauce, 200 ml red wine, chili pepper, oregano, black pepper, olive oil, salt.


Chop the onion and garlic. Meat products cut into cubes. Pour olive oil into a deep frying pan and fry the onion and garlic in it. Then add the pieces of meat. Fry this mass for 5-7 minutes, and then add tomato paste. Next, pour in some red wine and place in the pan. boiled beans, seasoning everything with spices. Finally, simmer the dish over low heat for 10 minutes.


Meat, fish and seafood

The national cuisine of Brazil is famous meat dishes. Among them, it is worth highlighting “shurasko” - pieces of beef that are fried in the open air. This dish is served with a sauce of tomatoes, peppers, onions, olive oil, vinegar and salt. “Para” – duck in tucupi sauce – is also popular., which is prepared from cassava juice. The latter is quite poisonous, but the Indians have learned to neutralize its toxic effect.

Associated with itapoa, a seafood dish interesting story. One day, the Brazilian king refused to receive an ambassador because he ate this crab pudding. At this time, the prince declared the country's independence, and the king lost his throne. Since then there has been a saying: “When they eat itapoa, no one dares to interfere”. The named dish is prepared from milk, maize starch, eggs and crayfish or crab meat.

It is also worth noting “vatapu” - fish with shellfish, which is boiled in dende oil with coconut juice and pieces of bread. The described dish is served with white rice. Interesting taste qualities

  • What’s different is mokueku, a seafood broth.

Shrimp with pineapple 250 g shrimp, 1 pineapple, 1 Bell pepper


, 2 cups lettuce leaves, 2 tbsp. spoons of mayonnaise, salt. Boil the shrimp. Set aside 4 pieces and chop the rest large pieces . The inside of the pineapple also needs to be cut into pieces. The same should be done with pepper and lettuce. Then combine everything by adding mayonnaise. Fill the remaining hard parts of the pineapple with the resulting mixture. Ready dish


Dessert

garnish with reserved shrimp. The ancestors of the Brazilian there were Portuguese nuns. They taught this art to women from wealthy families. The most famous Brazilian sweet is brigadeiro. This dessert is made from boiled condensed milk and cocoa powder. Quindim candies are no less popular. They are made from eggs and coconut. Brazil also loves stewed and fried bananas with cinnamon, guava marmalade, coconut with chocolate and passion fruit mousse.

  • Banana dessert

2 bananas, 50 g cream, 1 tsp. cocoa powder, 25 g nuts

Mix granulated sugar with cocoa. Then roll the peeled banana pieces in this mixture. Place them in a bowl, decorate with a pyramid of whipped cream and nuts.


Brazilian coffee

Brazil is the world's largest coffee producer. 1/5 of the cultivated land is allocated for coffee plantations. . Locals turned the preparation of this drink into a real cult. But coffee beans ripening on different plantations have fundamental differences. Some have high quality, others are only suitable for the production of instant coffee.


The best varieties are considered to be Bourbon, Mundanov and Maragodzhip. In addition to “pure” varieties, they sell “bouquets”. As a result of mixing, mixes that are quite interesting in taste and smell are obtained. In Brazilian cuisine you can find dozens of coffee recipes, let's look at the traditional one.

  • Traditional Brazilian coffee

Chop chocolate bar (125 g) into small pieces and dissolve in hot strong coffee. Next, add 3 cups of milk, whisking the mixture continuously. Finally, add sugar and top the drink with whipped cream.

You cannot understand the culture of a country without getting acquainted with its cuisine. National dishes of Brazil are part of a unique culture that largely characterizes the mentality of local residents, their traditions and habits, way of life and way of life.

Traditional cuisine of Brazil, its formation

Brazil is the largest country located in the territory South America. Thanks to its location in the heart of the mainland, Brazil's traditional cuisine has been shaped by a fiery and savory combination of several cultures. Here you can feel the Portuguese character, African traditions and, of course, the colorful Latin American culture. Essentially, the main dishes of Brazil are harmonious combination three cuisines - Portuguese, African and Indian.

Perhaps this is why Brazilian cuisine is considered the most exquisite and unusual in all of South America. However, it is quite difficult to paint a more or less clear picture of Brazilian cuisine - each region of this country has its own characteristics, which are determined by history and geographical location.

Features of traditional Brazilian cuisine

The rich natural heritage predetermined the characteristics of traditional Brazilian cuisine. Climatic conditions and favorable geographical location contributed to such a variety of dishes on the menu of local residents.

Brazilians eat a lot of meat - pork, duck, chicken and chickens, as well as beef. A wide selection of seafood dishes is a common occurrence among local residents, as well as an integral part of the menu of Brazilian restaurants. Vegetables, fruits and grains - these components are always present in the diet of residents of sunny Brazil.

Any dish or snack is served to the table with big amount spices and seasonings. This can be chili, onion, coriander, regular black pepper and much more. In addition, traditional Brazilian cuisine is distinguished by a wide variety of sauces and dressings, which are often served at the table.

Brazilian cuisine - traditional dishes

Of all the variety of Latin American cuisine, it is quite difficult to determine what the national dishes of Brazil are. In addition, each region has its own characteristics culinary features and preferences. However, it is still possible to outline the gastronomic tastes of Brazilians in general terms.

  • Among appetizers, Brazilians prefer boiled corn and stuffed olives, all kinds of vegetable salads and canapés, stuffed pies various fillings, and fried meatballs with cheese or cod.
  • As for meat, chicken legs are extremely popular throughout the country, and fried pork is often prepared - “lombo de porco”. The small pieces of beef that are fried on a metal rod deserve special attention. This dish is called “shurasko” and is served with tomato slices or sauce.
  • Among the wide variety of seafood dishes, itapoa is especially popular - delicious pudding from crayfish and crab meat. Very often, Brazilians prepare a dish called “frigideira”, which is fish and shellfish fried in dough, which are cooked in clay pot. Often on tables you can find a rather thick one, which contains dried shrimp and garlic.
  • Among the desserts, it is worth highlighting first of all next dishes: “bombom de noses” (with walnuts), “quindim” (with coconut), and “bem casados” and much more.

Traditional Brazilian cuisine, popular dishes

However, no matter how varied the cuisine of this country may be, the national dishes of Brazil are a real gastronomic journey that is different exquisite taste and refined aroma. Agree, it is impossible to imagine a country or state without a capital or main city. In the same way, it is impossible to imagine the national cuisine of a particular state without signature dish, which can be tasted in almost any self-respecting restaurant or cafe.

So, the traditional dish of Brazil is feijoada, the amazing taste of which was spoken about by the Brazilian poet Vinicius de Morais. This dish is based on beans, which are cooked together with small pieces of meat. It is important that the meat is different types. All kinds of spices, spices and cassava flour are added to this mixture. Feijoada is served with orange slices or cabbage leaves, sometimes with rice.

Feijoada, the national dish of Brazil, is always served with a caipirinha. This is a kind of cocktail, which is prepared on the basis of vodka with the addition of cane sugar and lemon.

The history of a traditional Brazilian dish

Every thing in the world has its own history. The traditional dish of Brazil - feijoada - was invented quite a long time ago, about 300 years ago. It was prepared by slaves. From pieces of pork that they got from the master's table and black beans, which were most often fed to livestock, the workers prepared their own food. In fact, this dish has African roots.

However, time passed, and with its passage everything underwent some changes. They also touched on a traditional Brazilian dish. Somewhat later, the Portuguese began to add sausage and frankfurters to the mixture of beans and pieces of pork. Later, the Indians made their own adjustments and added farofa to the feijoada, which is a mixture of oil and cassava flour.

Be that as it may, feijoada is prepared throughout Brazil. The fact is that in each region, the national dish of Brazil, the recipes of which go back to the distant past, is prepared differently. The main differences are the different types of beans and some changes regarding the ingredients, all depending on the region and its gastronomic characteristics.

Festive and everyday table among Brazilians

In everyday life, on the tables of the indigenous population of sunny Brazil, you often find legumes, rice, cassava flour, poultry, pork and, of course, seafood dishes. Very often, Brazilian families serve vegetables and fruits for lunch or dinner.

What can you say about breakfast in this country? It is not much different from the European one that is familiar to everyone. Traditional set - famous with cream, cheese, bread and butter.

And here festive table Brazilians have much more variety and richness. Popular dish in Brazil, these are pieces on a metal rod, served with sauce or tomato slices. All kinds of seafood soups, thick and aromatic salads of various types and a large number of appetizers, most of which are made by stuffing - this and much more can be found on Brazilian tables during traditional holidays.

Traditional drinks of Brazil

Speaking about this country, one cannot fail to mention the well-known Brazilian coffee, which is distinguished by its taste properties from similar drinks. Local residents, oddly enough, drink a little coffee, in small portions, which are called demitasses (from the size of the cup). But the coffee break is a common occurrence among the Brazilian population.

The coffee industry is thriving in this country. There are several dozen types of coffee. In addition, various cocktails and drinks are prepared based on it.

The selection of alcoholic drinks is not that large. The most popular is the caipirinha, which is a cocktail of vodka, cane sugar and lemon. This drink is usually served with a traditional dish.

National dishes of Brazil

What's left to say at the end? The cuisine of any country is an integral part of the culture of the entire people, which has been formed over many years under the influence of historical events and various peoples.

The cuisine of Brazil is a fiery mixture of Portuguese, African and Indian culture, it is a combination of spicy Latin American flavor, extraordinary traditions, and is simply one of delicious cuisines, which deserves special attention.

October 18th, 2014

Brazilian gastronomy was formed under the influence of African, Portuguese, and Indian traditions and is a “puzzle” of regional cuisines. It is worth noting that often the dishes of one Brazilian region are strikingly different from another and have specific geographical location. The most revered and beloved dish of the entire nation is considered to be feijoada - beans with various types of meat, cassava flour and spices. Unique taste The dish was sung by the poet Vinicius de Morais, who lived from 1913 to 1980.

The most typical products for Brazilian cuisine are beans, rice, seafood, fish, all types of meat, coconut milk, fruits. Brazilians cannot imagine their existence without coffee.

Let's look at some examples of this kitchen...

Feijoada - everyone Brazilian dishes dish. The dish is a combination of beans with various types of meat, cassava flour and spices. Rice and oranges are served as a side dish. (Fotos GOVBA)

Cuisine of Brazil - the most big country South America is a rich mosaic of regional cuisines, each strikingly different from those of neighboring areas. For example, gauchos accustomed to barbecue meat have heard little about the duck in cassava sauce enjoyed in the Amazon. The cuisine of one region often looks exotic and unusual for the residents of another.

When the first colonialists - the Portuguese - arrived in Brazil, they, of course, brought their own culinary traditions, which took root in the culture of the Brazilian aborigines - South American Indians. Soon the colonialists brought slaves - Africans. And African culinary traditions have also become an integral part of Brazilian cuisine. It is the trio of Indian, Portuguese and African cuisines that forms the core of the so-called Brazilian cuisine. But at the same time, it is almost impossible to draw a general portrait of Brazilian cuisine that could be applied to any region of this country. To understand the essence of Brazilian cuisine, you need to get to know in more detail each of its regions and states, of which there are twenty-six in Brazil, including the capital district.

Moqueca is a seafood-based broth with the addition of coconut milk. (Brenda Benoit)

The cuisine of each region has its own characteristics, which have been shaped by history and geographical location. Each region has typical dishes that are prepared daily and dishes that are prepared on special days, events and holidays.


For example, in the north of Brazil the following dishes are popular: tacaka no tucupi - a mixture of cassava paste and flour with sauce, dried shrimp and jumbo, a plant like watercress that binds the tongue; munguza (munguza) - corn kernels with small pieces of coconut; green bananas, grated and fried in milk; Guasado de tartaruga - stewed turtle; pato no tucupi - pieces of duck cooked in thick sauce from cassava with the addition of a herb that burns the stomach several hours after eating; as well as freshwater fish, crabs, fried and stewed in sauce.

Vatapi - pureed shellfish with pieces of fish and coconut juice. Rice is served as a side dish. (Elingunnur)

In the northeast, other dishes are known: carne de sol - salted and sun-dried meat that is preserved for a long time; lobster with coconut milk; fish cooked with coconut and coconut milk; fresh shrimp stewed with herbs - coriander, onion, pepper, as well as lemon, coconut milk and palm oil; hinxim de galinha is a dish with African roots, which consists of chicken cooked in peanut sauce, cashews, dried shrimp, ginger; frigideira - a dish made from fried fish and shellfish in a dough of egg and coconut milk, cooked in a clay pot.

In western Brazil they prepare lombo de porco - fried pork loin; Jacare - alligator dishes, pan de queijo - fresh bread with cassava and cheese. In the southeast they eat couscous made from cornmeal and dried shrimp, dried cod, and fried sardines.

Chicken pies. (Comida di Buteco Goiânia)

But we can still name one dish that is most typical for all of Brazil - feijoada (feijoada), amazing taste which was even sung by the Brazilian poet Vinicius de Morais. This dish is prepared with beans, various types of meat, spices, cassava flour, served with cabbage, orange slices, pepper sauce and, if desired, rice. Feijoada has its own history. About 300 years ago, it was invented by slaves who mixed leftover pork from their masters' table with black beans to feed the animals. In fact, this dish has African roots, but the Portuguese introduced sausages and sausages into it, and the Indians added farofa (a mixture of cassava flour and butter). Regardless of the origin and evolution of the dish, feijoada is loved by all Brazilians, and in each region it is prepared differently, with different types of legumes, adapting the products available in that particular area. Therefore, it is not surprising that seemingly the same dish has many cooking options. And one more feature: traditionally, feijoada is served with... national drink Caipirinha, which contains cachaca (sugar cane vodka), lemon and sugar.

Cracklings. (Takeaway)

Other national dishes of Brazil: churrasco - pieces of beef strung on a metal rod, which are fried in the open air; This dish is eaten with a sauce of tomatoes, onions, peppers, vinegar, olive oil and salt. Sarapaten - pig liver or heart - is cooked with fresh animal blood, then tomatoes, peppers and onions are added and boiled together. Vatapa - pieces of fish are cut or ground with shellfish, boiled in dende oil with the addition of coconut juice and pieces of bread. The dish is served with white rice. Moqueca - seafood broth oil flavored dende and coconut milk. Caruru - salted shrimp with caviar, onions, hot peppers and the Brazilian kiabu plant.

Common foods in Brazilian cuisine include black beans, rice, coconut milk, dende (palm oil), cassava (cassava), chicken, beef, pork, sausages, shrimp, seafood, bacalao (salted cod), farofa (a mixture of flour and butter) , pasta, cheese, okra, pumpkin, tomatoes.

Bacalhau - dried cod. The product is added to many dishes. (Jo Schmaltz)

As for the typical daily menu of Brazilians, during breakfast they usually drink coffee with cream, eat fresh cheese(queijo minas), bread, butter and fruits - papaya, oranges and others. During lunch, which is quite late, soup appears on the table, it is always served first, it precedes the main menu and is served separately. They are especially loved by Brazilians bean soup and chicken broth with rice, which Brazilians believe is a panacea for all illnesses and is recommended for children, the elderly and especially nursing mothers. After the soup, it’s time for the main courses, which put everything on the table at once, except dessert - salads, appetizers, main course. Almost always on the Brazilian table you can see simple rice, black or kidney beans in a thick sauce, meat, poultry or fish, vegetable salad and pie. Served as a side dish are sausages, sausages with cassava flour or farofa, pickled chilies or chili sauce. For dessert, sweets, cheese, and fruit are served.

Bacalhau casserole. (Phill MV)

As for sweets and pies, during the period of slavery they were prepared only in rich houses and nunneries. It was the Portuguese nuns who were the founders of confectionery art in Brazil; they taught this art to young ladies from wealthy families. Today, the art of creating sweets is an activity that requires large quantity time, so the elegant sweets of bygone centuries are almost forgotten and replaced by simpler and more affordable sweets, prepared mainly with condensed milk. The most famous Brazilian sweet is called brigadeiro, which can be translated as “foreman.” This is a favorite sweet for children and a must-have at birthdays. Other famous candies and sweets are mother-in-law's eye (olho-de-sogra), quindim (made with egg and coconut), cajuzinho (sweets with cashew nuts), suspiro (suspiro) - with egg white, bombom de nozes - with walnuts, bem-casados, camafeu.

Shurasko - beef fried on a metal rod in the open air. (Dreams n thoughts)

Both breakfast and lunch are accompanied by a cup of sweet coffee - cafezinho or also known as espresso. Coffee is a drink that is enjoyed all over the world, but there is no other country where the importance of coffee is more important than Brazil. Coffee is drunk constantly and served in small mugs (demitasses). A real Brazilian drinks 12-24 demitases a day. Brazilian businessmen always invite their partners for coffee, during which important issues are resolved, and hostesses first of all offer coffee to guests, since coffee is a symbol of hospitality in Brazil. Perhaps in Brazil the art of making coffee is the most perfect. Making coffee starts with very clean utensils, fresh water, precise measurements, and a true Brazilian will never let the coffee boil. Between breakfast and lunch, Brazilians snack on coffee and cake or biscuits. fruit juices and fast food food.

Shurasko. (Victor Bayon)

By the way, Brazilians are distinguished by their love for food, which you can take with your hands and eat in a couple of bites. These snack foods can form a full menu at weddings, baptisms or birthdays. Favorite snacks of Brazilians are various canapés, stuffed olives, fried cheese meatballs, fried cod meatballs, miniature shrimp or chicken pies, chicken legs. Street food, which is sold in squares, in front of churches, in parks, squares, and on beaches, has always been loved by Brazilians of all social classes. Boiled corn, coconut sweets, tacaca - thick soup with dry shrimp, tapioca and garlic, pies with meat, olives, cheese, palm fruits, BBQ slices...the range of outdoor food options is endless. All street bars and shops offer huge variety fruit juices and cocktails - mango with acerola, pineapple, milk with bananas, oranges with guava. On the streets you can try both alcoholic drinks and cocktails, which almost certainly include cachaca.

Cheese buns. (Yuichi Sakuraba)

There are many bakeries in Brazil that are open all day and bake different types of sweet and savory breads, but the most popular view The bread is French bread, which is very similar to French baguettes.

Caipirinha. (Porto Bay Hotels & Resorts)

Of course, the daily cuisine of ordinary Brazilians is very different from the restaurant cuisine that tourists seek to try. Restaurant cuisine Brazil is represented by almost all countries of the world; Italian and Japanese cuisine. Chinese cuisine was one of the first to be introduced in Brazil as exotic, and was received by the Brazilians with a bang. Brazilians consider the city of Sao Paulo to be the gastronomic center, where you can taste almost any dish from any culture. Brazilians say: “If you want to go on a gastronomic journey around the world, visit Sao Paulo.”

Creamy cakes. (Pixelicus)

Cajuzinho. (Leonardo Augusto Matsuda)

Brigadeiro. (Mayra Chiachia)

sources

http://supercoolpics.com/2014/10/17/%D0%B1%D1%80%D0%B0%D0%B7%D0%B8%D0%BB%D1%8C%D1%81%D0%BA %D0%B0%D1%8F-%D0%BA%D1%83%D1%85%D0%BD%D1%8F-%D1%80%D0%B5%D0%B9%D1%82%D0%B8 %D0%BD%D0%B3-%D1%82%D1%80%D0%B0%D0%B4%D0%B8%D1%86%D0%B8%D0%BE%D0%BD/

http://kedem.ru/voyaj/cuisine/Brazil/

 Look, I’ll remind you of some examples of what kind of cuisine: here. Look also for interest to see what they are, but here’s the ideal one for someone The original article is on the website InfoGlaz.rf Link to the article from which this copy was made -
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