Brazilian cuisine - the most big country South America - is a rich mosaic of regional cuisines, each of which is often strikingly different from the cuisines of neighboring areas.
So, for example, gauchos, accustomed to barbecue meat, have heard little about duck in cassava sauce, enjoyed in the Amazon. The cuisine of one region often looks exotic, unusual for the inhabitants 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. Exactly a trio of Indian, Portuguese and African cuisines form 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 each of its regions, states, of which there are twenty-six in Brazil, except for the capital district.
Each region has its own cuisine
The cuisine of each region has its own characteristics, which have been shaped by history and geographical location. Each region has typical dishes, which are prepared daily, and dishes, the preparation of which is reserved for special days, events and holidays.
For example, on north Brazil the following dishes: takaka but tukupi(tacaca no tucupi) - a mixture of pasta and cassava flour with sauce, dried shrimp and jumbo, a plant like watercress that knits the tongue; munguza(munguza) - corn kernels with small pieces of coconut; green bananas grated and fried in milk; guasado de tartaruga(guisado de tartaruga) - stewed turtle; Pato no Tukupi(pato no tucupi) - pieces of duck boiled in thick sauce from cassava with the addition of herbs that burn the stomach a few hours after eating; as well as freshwater fish, crabs, fried and stewed in sauce.
In the north-east known other dishes: carne de sol(carne de sol) - salted and sun-dried meat that is stored 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; xinxim de galinha- a dish with African roots, which consists of chicken cooked in peanut sauce, cashews, dried shrimp, ginger; frigideira(frigideira) - a dish of fried fish and shellfish in egg and coconut milk dough, cooked in a clay pot.
In the West brazil cook lombo de porco(lombo de porco) - fried pork loin; jacare(Jacare) - alligator dishes, pan de gueijo(pao de queijo) - fresh bread with cassava and cheese. In the southeast they eat couscous from cornmeal and dried shrimp, dried cod, fried sardines.
National dishes
Despite all the variety of regional cuisines, one can still name one thing, most characteristic for all Brazil dish - feijoada(feijoada), amazing taste which was even sung by the Brazilian poet Vinicius de Morais. This dish is made from beans, various kinds meat, spices, cassava flour, served with cabbage, orange slices, pepper sauce and optional rice.
Feijoada has its own history. About 300 years ago, it was invented by slaves who mixed leftover pork from their owners' table with black beans that were fed to animals. In fact, this dish has African roots, but the Portuguese brought sausages and sausage to 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 products available in a particular area for it. Therefore, it is not surprising that, it would seem, the same dish has many cooking options. And one more feature: traditionally served with feijoada national drink caipirinha(caipirinha), which includes cachaca (cachaça) - sugar cane vodka, lemon and sugar.
Other national dishes of Brazil: shurasko(churrasco) - pieces of beef strung on a metal rod, which are fried in the open air; eat this dish with a sauce of tomato, onion, pepper, vinegar, olive oil and salt. Sarapaten(sarapaten) - Pig's liver or heart is cooked with fresh animal blood, then tomatoes, peppers and onions are added and the whole thing is boiled together. Vatapa(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. Mokueka(moqueca) - seafood broth flavored with dende oil and coconut milk. Karuru(caruru) - salted shrimp with caviar, onion, hot pepper and the Brazilian plant kiaba.
Common foods in Brazilian cuisine are black beans, rice, coconut milk, dende (palm oil), cassava (cassava), chicken, beef, pork, sausages, shrimp, seafood, bacalao (salted cod), farofa (flour and butter mixture), pasta, cheese, okra, pumpkin, tomatoes.
Concerning typical Brazilian daily menu, then during breakfast they usually drink coffee with cream, eat fresh cheese(queijo minas), bread, butter and fruits - papaya, oranges and others. During lunch, which happens quite late, soup appears on the table, it is always served first, it precedes the main menu and is served separately. Brazilians are especially fond of bean soup and chicken bouillon with rice, which, according to the Brazilians, is a panacea for all diseases, it is recommended for children, the elderly and especially nursing mothers. After the soup, it's time for the main dishes, which put everything on the table at once, except for dessert - salads, appetizers, hot dishes. Almost always on the Brazilian table you can see plain rice, black or kidney beans in a thick sauce, meat, poultry or fish, vegetable salad and pie. As a side dish, sausages, sausages with cassava flour or farofa, marinated chili or chili sauce are served. For dessert, sweets, cheese, fruits are served.
Brazilian sweets
As for sweets and pies, during the period of slavery they were prepared only in rich houses and convents. It was the Portuguese nuns who were the ancestors confectionery art in Brazil, they taught this art to young ladies from wealthy families.
Today, the art of creating sweets is a time-consuming activity, so the elegant sweets of bygone centuries are almost forgotten and replaced by simpler and more affordable sweets, made mainly with condensed milk. The most famous Brazilian sweet is called brigadeiro(brigadeiro), which can be translated as "brigadier". This is a favorite sweet of the kids and a mandatory attribute of birthdays. Other famous candies and sweets - mother-in-law's eye (olho-de-sogra), quindim (quindim) - are made with egg and coconut, causinho(cajuzinho) - sweets with cashew nuts, suspiro (suspiro) - with egg white, bombom de noses(bombom de nozes) - with walnuts, bem-casados (bem-casados), camafeu(camafeu).
But what about coffee?
Coffee is a drink enjoyed all over the world, but there is no other country for which the importance of coffee is more important than for Brazil. Both breakfast and lunch are accompanied by a cup of sweet coffee - coffeezinho, also known as espresso. Coffee is drunk constantly, it is served in small mugs (demitasses). A real brazilian drinks 12-24 demitases in a day. Brazilian businessmen always invite partners for coffee, after 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 dishes, fresh water, precise measures, and a real Brazilian will never let the coffee boil. Between breakfast and lunch, Brazilians snack on coffee with cake or biscuits, fruit juices, and fast food.
Brazilian fast food
By the way, Brazilians are distinguished by their love of food, which can be taken with your hands and eaten in a couple of bites. Such snack food can be full menu at weddings, christenings or birthdays. Favorite snacks of Brazilians - various canapes, stuffed olives, fried cheese meatballs, fried cod meatballs, miniature shrimp or chicken patties, chicken legs.
Street food, which is sold in squares, in front of churches, in parks, squares, on beaches, has always been loved by Brazilians of all social classes. Boiled corn, coconut sweets, tacaca (tacaca) - thick soup with dry shrimps, tapioca and garlic, meat pies, olives, cheese, palm fruits, bbq bits… the range of street food 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.
There are many bakeries in Brazil that are open all day and bake various types of sweet and savory breads, but the most popular view bread is french bread, which is very reminiscent of French baguettes.
Brazil Restaurants
Of course, the daily cuisine of ordinary Brazilians is very different from the restaurant cuisine that tourists tend to try. Brazilian restaurant cuisine is represented by almost all countries of the world, Italian and Japanese cuisines are very popular here. Chinese cuisine was one of the first introduced in Brazil as exotic, and was accepted 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 of any culture. Brazilians say: "If you want to go on a gastronomic journey around the world, visit Sao Paulo."
Brazilian cuisine deservedly considered one of the most refined cuisines, which is characterized by bold combinations salty, spicy and sweet. She, having absorbed the features of Indian, European and African cuisine, is characterized by both the subtlety of European culinary traditions and the spice and pungency inherited from the Indians.
Almost all traditional dishes brazilian cooking includes rice, beans and cassava. Common to Brazilian cuisine are following products: black beans, cheese, tomatoes, pumpkin, chicken, beef, shrimp, salted cod, palm oil, coconut milk, pasta.
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Peculiarities
It should be noted that the cuisine of each region is distinguished by individual characteristics, but almost all dishes are characterized by spiciness, spiciness and an original combination of ingredients.
For example, the north is famous for " munguzu» (a dish of corn kernels and pieces of coconut) and green bananas fried with milk. Turtle and duck stew seasoned with various spices is also considered an everyday dish there. In their diet, northerners use a large number of diverse exotic fruits: I show, huyava, tangerines, acai, graviola. Juices, marmalade, jellies and mousses are also prepared from them.
In the northeast of the country, dishes such as lobster in coconut milk are common; " carne de sol"- salted meat dried in the sun, which can be stored for a very long time; " frigideira"- a dish of fried shellfish and fish in a dough made from eggs and coconut juice.
The southern regions are considered the homeland churrasco when pieces of beef strung on metal rods are fried over an open fire. This dish is traditionally eaten with a sauce of peppers, tomatoes, onions, olive oil and vinegar. Today, in every Brazilian city there is a churrascaria - a restaurant serving this delicious dish, adored by locals and guests. The dish enjoys great love pair"- a duck cooked in tukupi sauce (from a rather poisonous cassava juice, the natives know how to masterfully neutralize its toxic effect and turn it into a culinary masterpiece).
Westerners like to cook jacare"- a dish of alligator meat, and in the southeast of the country they prefer " couscous» from cornmeal and fried sardines. All dishes are traditionally served with lots of vegetables and fruits.
But there is the only national Brazilian dish that is popular in any corner of Brazil - this is " feijoada". Slaves came up with the recipe 3 centuries ago, they mixed pieces of pork, the remnants of the master's meal, with black beans, which they fed animals.
Feijoada
Of course, the recipe has changed over time. For example, the Indians added “farofa” (cassava flour mixed with butter) to it, and the Portuguese added sausage. Today the dish is usually prepared with meat. different types, beans, cassava and many spices. Feijoada is usually served with orange slices or a special pepper sauce. An indispensable addition to the dish is traditionally the national Brazilian cocktail "caipirinha" - cane vodka with sugar and lemon. Feijoada has become the most national dish of Brazil, a synthesis of the cuisine of three peoples. Usually it is cooked on weekends and holidays with the family.
Brazilians especially love bean soup and rich chicken broth with rice, which, according to Brazilians, serves as a panacea for almost all diseases.
In Brazilian cuisine, a very important role, in addition to meat dishes, is given to seafood dishes. With one of these dishes, itapoa”, an interesting story is connected. It is said that once the king of Brazil refused to receive an ambassador because he ate itapoa, a seafood pudding. The prince at this time declared the independence of the country, and the king lost his throne. Since then, there has been a saying among the people:
"No one dares interfere when itapoa is being eaten."
This dish is made from eggs, maize starch, milk and crab or crayfish meat.
It should be noted " watapu”, fish with shellfish, boiled with coconut milk and served with boiled white rice. Original taste qualities distinguish "mokueku", a traditional Brazilian seafood broth.
desserts
The originators of Brazilian confectionery art are Portuguese nuns. They taught this art to women from noble families. The most famous Brazilian sweet - brigadeiro, a dessert made from boiled condensed milk with the addition of cocoa powder. Kuindim sweets, which are made from eggs and coconut pulp, are quite popular.
Brazilians are very fond of coconuts with chocolate, fried and stewed bananas with cinnamon, guava marmalade and passion fruit mousse.
brazilian coffee
Brazil is the world's largest producer and supplier of coffee, 1/5 of the cultivated land is occupied by coffee plantations. Brazilians have a special attitude to coffee, it is one of the symbols of the country. The preparation of coffee is treated very reverently, with careful observance of all the rules, this ceremony has been elevated to a real cult.
They say that a real Brazilian drinks up to 30 cups of coffee a day!
What do we know by terms brazilian cuisine, brazilian food, national dish of brazil? Alas, almost nothing. Let's fill the knowledge gap in Brazilian food. Outside the country, Brazilian restaurants are not often a haven for gourmet delights. As a rule, these are restaurants with a variety of gastronomic meat dishes, a bar and " buffet". However, in beautiful Brazil, the country's rich culinary traditions, like a colorful blanket sewn from scraps of the cooking heritage of Portugal, Africa and the homeland of the Indians, are among the most diverse on earth. A wave of immigrants has created a special flavor combination, here you can feel the influence of Italian, German, Arabic and Japanese cuisine. Brazilian cuisine can be compared to an evil witch's brew that goes far beyond the endless line of meat skewers. Although food and National cuisine always play an important role during any trip to South America, many dishes go unnoticed by travelers for the sole reason of culinary ignorance. Such crimes of tourists are punished by uninteresting dishes and tasteless desserts. Don't push the situation to the limit. In this article, we will describe three national dishes of Brazil, which in no case can not be tasted while in this country, three delicious and unforgettable dishes, the recipes of which are associated with the history of the country.
Brazilian National Dish Feijoada
Brazil's national dish is usually eaten during the afternoon on Saturdays, although restaurants and cafes will be full of tourists on other days of the week too. That's right, it's part of the production. A dozen or so cauldrons blazing hot around the table indicate that the feast is about to begin according to biblical proportions. What is this dish? Well, these are pieces of stew, smoked and fried meat cooked with black beans, rice, cabbage, orange slices and butter Brown color with cassava flour (known as farofa). This dish was once considered a luxurious delicacy of African slaves in Brazil, as it was quite cheap. May be. But the more popular culinary version indicates that feijoada comes from a European stew, namely the traditional Portuguese dish of pork and beans from the Estremadura and Tras-os-Montes regions. In any case, be sure to try this dish, on Saturday or not, it does not matter. The main thing is that the caipirinha cocktail goes very well with it!Brazilian cuisine dish Moqueca
Perhaps the best dish in Brazilian cuisine, moqueca is a combination of flavors that reflect the atmosphere of Brazil. Based on African palm oil (dende) and coconut milk (known as Moqueca Bahiana) or olive oil (known as Moqueca Capixaba), seafood such as fish, lobster, shrimp or any combination of three ingredients is stewed in traditional clay pots with onions, tomatoes, garlic and cilantro and served with rice, farofa and pirao, thick fish sauce. Very often, moqueca is seasoned with bahian fire red pepper sauce. They say moqueca has been served on the table in Brazil for 300 years, bahiana sauce is an African influence. Influence indian cuisine is pokeka, a simple dish of fish and peppers baked in banana leaves over hot coals.Brazilian Paulistana
Yes, unusual pizza Paulistana, especially the pizza in São Paulo, is amazingly good and worth a try. A wave of immigration during the Industrial Revolution at the beginning of the 20th century brought many Italians to the city of São Paulo, and it now boasts the highest percentage of Italian population outside of Italy, at about 6.5 million people. These people brought pizza recipes to the city, leaving behind strict cooking rules. As a result, Paulistana pizza is full of Italy, but with a Brazilian twist. For example, Catupiry cheese, this cream cheese found only in Brazil, it is often served alongside chicken. Eating pizza is not complete without rituals. It is traditionally eaten on Sunday, always with a knife and fork, often paired with Brazilian draft beer. With over 6,000 pizzerias in Sao Paulo, it's easy to get lost among the mozzarella. Try to remember: Braz pizzerias in Moema, Pinheiros and Higienopolis, and two others in Rio de Janeiro, are considered the best, while Speranza pizzerias in Moema and Bixiga have been making the best Margherita pizza since 1958.Traditional Brazilian cuisine was 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 differ, but a number of the most common dishes can be distinguished.
Products most used in Brazilian cuisine:meat(pork, beef, chicken, chicken, duck) cereals(rice, corn) legumes(beans, beans) vegetables(cabbage, tomatoes, pumpkin), fruit(oranges, guava, banana, pineapple, mango, papaya), seafood(fish, shrimp, shellfish, crabs).
Brazilians often add to food seasonings and spices. Of these, onion, chili, coriander, pepper and others are popular. Also in the local cuisine it is customary to use sauces.
National dishes of Brazil:
Separately from all in traditional Brazilian cuisine, a dish called "feijoada". It is the most common, prepared from different types of meat, beans, cassava flour, seasoned with pepper sauce, can be served with cabbage, orange, etc. The history of this dish goes back about three hundred years. Each region has its own peculiarities in its preparation.
- From snacks Brazilians prefer stuffed olives, boiled corn, fried with meatballs with cheese or cod, canapes, vegetable salads, pies with cheese, meat, olives, shrimps, 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 in a special cassava sauce, "carne de sol"- salted dried meat, "sarapaten"- pork liver or heart, which are boiled with onions, peppers and tomatoes, as well as sausages and sausages. exotic dishes stewed turtle and "jacare"- an alligator dish.
- Seafood famous dish "itapoa"- crab and crayfish meat pudding, "takaka but tukupi"- a dish of cassava flour, pasta, sauce, dried shrimp with the addition of a jumbo plant, frigideira- fried fish and shellfish in a dough, cooked in a clay pot, "vatapa"- pieces of fish with shellfish, boiled in dende oil, served with rice, "mokueka"- seafood broth "takaka"- a soup of dry shrimp, tapioca and garlic of a thick consistency, 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 kiabou grass.
- From soups stand out bean, seafood broth, chicken and rice broth.
- From desserts Brazilians love sweets: "brigadeiro", "cuindim" - with coconut, "eye of the mother-in-law", "casuzinho" - with cashew nuts, "suspiro" - from egg white, "bombom de nozes" - with walnuts, "camafeu" , "bem-casados" and others.
Among without alcoholic beverages in Brazil the most popular is coffee. It is drunk in small mugs "demitasses" many times a day. As a rule, it 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 beverages stands out "caipirinha"- vodka from cane sugar with lemon and sugar, which is served with feijoad. In addition, rum, beer, quishasa vodka, wine (Castel-Chatelet, Shandon) are popular in the country.
Spreading from the pampas to the palm-fringed coast, brazilian cuisine- endless mix. Delicately spicy but not spicy, healthy, abundant, with complex flavors and aromas, it combines an amazing variety of ingredients and cooking methods, it is a true fusion of new and old worlds. 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 natives - South American Indians. Soon the colonialists brought slaves - Africans. And African culinary traditions have also become an integral part of Brazilian cuisine.
Brazilian cuisine recipes. Dishes for the holidays. National New Year's recipes.
First meal:
But at the same time, it is almost impossible to draw a general portrait of Brazilian cuisine. Each region of Brazil, depending on the prevailing cultural influence, has its own characteristics and culinary traditions.
Traditional dishes of the Northern region of Brazil are: Takaka no tucupi (tacaca no tucupi) - a mixture of pasta and cassava flour with sauce, dried shrimp and jumbo, a plant like watercress that knits the tongue; munguza (munguza) - corn grains with small pieces of coconut; green bananas grated and fried in milk; guisado de tartaruga (guisado de tartaruga) - stewed turtle; pato no tucupi - pieces of duck cooked in a thick cassava sauce with the addition of herbs that burn the stomach a few hours after eating; as well as crabs fried and stewed in sauce.
In the northeast of Brazil, other dishes are known: carne de sol (carne de sol) - salted and sun-dried meat that is stored for a long time; lobster with coconut milk; fish cooked with coconut and coconut milk; shrimp stewed with herbs - coriander, onion, pepper, as well as lemon, coconut milk and palm oil; shinshim de galinha (хinxim de galinha) - a dish of African origin, prepared from chicken stewed in peanut sauce, cashews, dried shrimp, ginger; frigideira (frigideira) - a dish of fried fish and shellfish in an egg and coconut milk dough, cooked in a clay pot, caruru (caruru) - salted shrimp with caviar, onions, hot peppers and the Brazilian plant quiabou.
In the central region and in the west of Brazil, they cook lombo de porco (lombo de porco) - fried pork loin; jacare (Jacare) - alligator dishes, pan de queijo (rao de queijo) - bread balls with cheese.
In the southeast they eat couscous made from cornmeal and dried shrimp, dried cod, fried sardines, virado a paulista suckling pig with young coconut and rice with sua (piglet tenderloin).
The southern states of Brazil are the birthplace of churrasco, a meat dish loved by Brazilians and foreigners, which has now become ubiquitous in the country. Perhaps there is no such city in Brazil where there would be no shurrascaria - a restaurant serving different types of grilled meat with various marinades.
But still, one can name one, the most typical dish for all of Brazil - Feijoada, the amazing taste of which was even praised by the Brazilian poet Vinicius de Morais. This dish is made with beans, various types of meat, spices and cassava flour, served with rice, orange slices and pepper sauce.
Residents of the central and western regions eat deer meat, capybaras, wild pigs - peccaries, agouti (large rodent). Indians eat crocodiles. The piranha dish has a ritual significance in the life of the Indians.
In the states of the Central and Western region, the use of tangerine flour is common. This product is borrowed from Indian culture. Dishes that use mandioca flour are of Indian origin.
In the state of Goias, almost every meat or a fish dish put guariroba seasoning - this is fragrant fruit yellow color. A typical dish of the state of Goias is empadao goiano: a stew of chicken, pork and sausage seasoned with guariroba and cheese. Prepared in Goias angu (ango) - salted corn porridge and pirao (pirao) - beef, chicken or fish broth with tangerine flour.
A peculiar dish of pintado da urucum (pintado da urucum) - fish with urukum, has a juicy bright red color with a raspberry tint. The fruits of the urukum plant are not only edible and used as a condiment, but are also used by the Indians for war paint.
Piranhas are predators of tropical rivers, suitable for fish soup.
In the central and western region of Brazil, they eat banana flour. Dried banana flour is sprinkled on food to make it more satisfying.
Mandioca flour is used as a passivating crackers for cooking chicken, pies are baked from cornmeal and mandioca.
Sweet dishes - forrundu (forrundu) - a sweetness made from papaya and sugar cane, mango puree with rice and bocaiuva (bocaiuva) - a fruit eaten with tangerine flour or hot milk.
In Rio de Janeiro, black bean feijoada was invented, which later became a typical dish for all of Brazil.
Feijoada from Rio (feijoada carioca) is made from large beans with real cold cuts. Dried meat, sausage, pork ribs, smoked meat and lard. It is hard to imagine how all this mixture becomes a tasty and satisfying dish. The secret to turning this combination into cooking masterpiece- in order of adding the ingredients to the pan. Each hostess has his own.
Another typical dish from Rio de Janeiro is beef brisket with cabbage, mandioca flour and orange slices. Another favorite dish inhabitants of Rio - galeto (galeto): pieces of chicken fried on the grill.
The restaurants and cafes of Sao Paulo present food from all over the world and all Brazilian states. This city has excellent surrascarias and pizzerias. São Paulo has its own original dishes - chicken paulista (chicken from Sao Paulo) - chicken cooked with cheese, mozzarella cheese and onions (galinha paulista), couscous paulista (cuscuz paulista) and rustic capybara (capivara a caipira) - meat capybaras stewed with sweet wine, corn oil and rice vinegar.
Typical dishes of the state of Minas Gerais - chicken with sauce, leitoa purucua - pork dish, tutu de feijao (tutu de feijao) - stewed red or white beans with pepper, torresmo (torresmo) - slices of dried fried meat. Paladar is cooked here - spicy meat dish after which the foreigner will immediately want to rinse his mouth with water.
Sweet dishes of the region - jam from guava and bananas, coconut sweets, tiramisu, papaya.
On the streets in the state of Minas Gerais, you can try canudinho - cone-shaped tubes. To prepare canudinho, the sweet mass is braided with bamboo stalks and baked. Further
Southern States Cuisine - Rio Grande do Sul, Santa Catarina
Culinary " business card» states of Rio Grande do Sul and Santa Catarina - churrasco.
In the original, this dish is cooked on a fire. Pretty roasted on a spit large pieces beef and sprinkled with coarse crystalline salt.
On the basis of this dish, numerous culinary variations appeared - churrasco from chicken, pork, fish and seafood, with various seasonings and marinades.
The traditional garnish for churrasco is vegetable, or, oddly enough, fruit salad, as well as cornmeal.
The preparation of churrasco is a holiday in itself. A family or a friendly company goes out into nature, or goes out into the yard country house, and roasts meat on an open fire, immediately enjoying fresh juicy pieces. One of the common companions of churrasco is beer.
Another typical, albeit less well-known, dish of the region is carreteiro rice (arroz carreteiro), that is, rice with vegetables.
German settlers contributed to the region's cuisine - one of the typical dishes: sausages with cabbage.
Sweets of the region: fruits in jelly, or sweet dishes based on egg cream.
Typical Amazonas dishes are tukunare freshwater fish stew and pirakuru with rainforest fruit sauce.
Tucunare (tucunare) - a large beautiful fish, golden with black stripes, lives in all the rivers of the Amazon. Tukunare reaches a length of 70 cm, its meat is pale pink in color. Fish soup is boiled from tukunare, it is fried and stewed. Tucunare soup is prepared with tomatoes, potatoes, boiled eggs, olive oil, lemon juice, chicory leaves, garlic, onions and other spices.
Pirarucu fish is called the "cod" of the Amazon. It is the largest fish in Brazil. In length, it reaches 2.5 meters and weighs up to 100 kg. The meat of the fish is soft and white. They eat it fresh, dried, and even bake a cake out of it.
Dried pyrarucu salad is prepared with onions, apples, tomatoes, seasonings and olive oil.
To make a cake, dried pyrakura is soaked to remove the salt and stewed in olive oil. While the fish is being stewed, the cream for the cake is prepared in another saucepan using milk, eggs, butter, onion and farinha flour. When the fish is almost ready, they take it out, put cream on top, sprinkle with parmesan cheese and bake it all in the oven. Fish cake is eaten hot with white rice for garnish.
Extreme seekers can be treated to a snake, of course non-venomous, fried in thin slices.
Indians eat crocodile meat, turtles, forest birds, the extermination of which is prohibited by the state. Since in the territories assigned to them, according to Brazilian laws, the Indians are full owners, they can eat animals protected by the state.
At the heart of national cuisine are dishes of African origin, with hot spices cooked on palm oil with coconut milk and pepper.
Palm oil tastes like olive oil, but it is much fatter and thicker, called dende. To prepare the national dish of Bahia - moqueca (moqueca) from fish, crab or chicken, the ingredients are stewed in dende with coconut milk and seasonings. The food turns out to be very satisfying, has a peculiar spicy taste, but you should not get too carried away with moqueca - not every stomach can easily digest a mixture of palm oil and coconut milk.
Other typical state dishes - caruru (caruru), vatapa (vatapa), acaraje (acaraje) - are also prepared with palm oil. Watapa - a mixture of fish, shrimp, tomatoes, garlic, onions and bread, crushed to a state homogeneous mass and boiled in fish broth with palm oil and coconut milk.
Karuru is a dish of shrimp, farinha flour and sweet guava fruit. The ingredients are stewed in palm oil, dressed with garlic and tomato paste, red pepper and onion.
Acaraje are donuts fried in dende, the flour for which is made from white beans. Sometimes shrimp is used as a filling in acarage. Shinshin da galinha (xinxim da galinha) - chicken pieces stewed with shrimp in dende. Among original dishes region can also be called mokoto (mocoto) - the knee of the leg of the bull, stewed with pieces of bacon, tomatoes, potatoes and seasonings.
Sweet dishes.
Kanjika (canjica) - corn porridge on coconut milk with coconut pulp. The taste of this dish is very unique. Try eating a spoonful of pure sugar and then imagining a taste even sweeter than solid sugar. This will be the taste of kanjika. How the Brazilians achieve such sweetness is hard to say. It is only known that in order to cook a real village kanjika, you need to boil the corn-coconut mass for 5 hours, stirring it continuously.
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