BRAZILIAN FOOD
In Brazil there are around 180 million people, and its registered trademark is a race mixture. The Brazilian cooking has the same influence from this race mixture. Brazil exports mainly coffee, cocoa, soy, orange and chicken.
In the Amazonian region, fish is the main dish. There are around two thousand kinds of fish.
The meat of the region brings the most dishes variety: the green gravy chicken, the “tutu” food, made with stewed beans and cassava flour, cabbage and other region specialties such as turtle soup, coconut beans, and “açai” fruit dink.
In the Northeastern region the African mark is strong, specially in Bahia, where we find dishes such as “vatapá”, “caruru”, “acarajé”(beans fried) and “bobó” (beans and manioc) all made with palm oil, coconut milk and chilly, some of dry meat with pumpkin with cassava flour.
In the west of the country, the main dishes are fresh water fishes, “golden fish” and “pacu”, wild animals, “caititu”, partridges and fried alligators.
In the Southwest, the food has the Portuguese influence plus Italian, Japanese and Arabian people’s influence. With the typical food from them, we have couscous, “tropeiro” beans, haunch “à mineira”, piglet “à pururuca” and “feijoada”, the main Brazilian dish.
The “Feijoada” is the most popular dish in Brazil. It’s the result of the merger of the European food customs and the African slave creativity. It originated in the XVII century with the slaves, who took the leftovers of the ‘Big House’. At that time, the food of the slaves was composed of the corn flour, beans and salt. So, the beans mixed with bread flour, before being served, turned to be the main dish of that period. Soon after, it was added meat, derived from the Portuguese cooking, dishes composed of different types of meat and vegetables, cooked all together with the beans, pork fat and flour. The ‘feijoada’ was ‘created’! It is appreciated by all the social classes in all periods of the year (principally on Wednesdays and Saturdays). The ingredients of the complete ‘feijoada’ are: cooked black beans, a mixture of pork meat (ears, tail, feet, etc.), cow meat and sausage. It’s usually eaten with spring greens sautéed with garlic along with white rise, bread flour, pepper dip with cassava flour orange piece and chilly.
São Paulo city is known to have foods from all over the world, you can find all types of domestic and international cooking.
The south region has influence from Argentina and Uruguay because they are near to it and the immigration from German, Italian and Polish people, too. The main dish is the barbecue and “arroz-de-carreteiro”(a kind of rice) , fish and shrimp in the Santa Catarina State.
If you come to Brazil, I believe you will enjoy the Brazilian food.
“Brazilian Food”
Project from
José Paulo Bernardo
Douglas Ramos Scotton
Daniela Eiko Nakazaki
Steps 6
Teacher Maria Silvia
Centro Britânico
Pompéia Branch
In Brazil there are around 180 million people, and its registered trademark is a race mixture. The Brazilian cooking has the same influence from this race mixture. Brazil exports mainly coffee, cocoa, soy, orange and chicken.
In the Amazonian region, fish is the main dish. There are around two thousand kinds of fish.
The meat of the region brings the most dishes variety: the green gravy chicken, the “tutu” food, made with stewed beans and cassava flour, cabbage and other region specialties such as turtle soup, coconut beans, and “açai” fruit dink.
In the Northeastern region the African mark is strong, specially in Bahia, where we find dishes such as “vatapá”, “caruru”, “acarajé”(beans fried) and “bobó” (beans and manioc) all made with palm oil, coconut milk and chilly, some of dry meat with pumpkin with cassava flour.
In the west of the country, the main dishes are fresh water fishes, “golden fish” and “pacu”, wild animals, “caititu”, partridges and fried alligators.
In the Southwest, the food has the Portuguese influence plus Italian, Japanese and Arabian people’s influence. With the typical food from them, we have couscous, “tropeiro” beans, haunch “à mineira”, piglet “à pururuca” and “feijoada”, the main Brazilian dish.
The “Feijoada” is the most popular dish in Brazil. It’s the result of the merger of the European food customs and the African slave creativity. It originated in the XVII century with the slaves, who took the leftovers of the ‘Big House’. At that time, the food of the slaves was composed of the corn flour, beans and salt. So, the beans mixed with bread flour, before being served, turned to be the main dish of that period. Soon after, it was added meat, derived from the Portuguese cooking, dishes composed of different types of meat and vegetables, cooked all together with the beans, pork fat and flour. The ‘feijoada’ was ‘created’! It is appreciated by all the social classes in all periods of the year (principally on Wednesdays and Saturdays). The ingredients of the complete ‘feijoada’ are: cooked black beans, a mixture of pork meat (ears, tail, feet, etc.), cow meat and sausage. It’s usually eaten with spring greens sautéed with garlic along with white rise, bread flour, pepper dip with cassava flour orange piece and chilly.
São Paulo city is known to have foods from all over the world, you can find all types of domestic and international cooking.
The south region has influence from Argentina and Uruguay because they are near to it and the immigration from German, Italian and Polish people, too. The main dish is the barbecue and “arroz-de-carreteiro”(a kind of rice) , fish and shrimp in the Santa Catarina State.
If you come to Brazil, I believe you will enjoy the Brazilian food.
“Brazilian Food”
Project from
José Paulo Bernardo
Douglas Ramos Scotton
Daniela Eiko Nakazaki
Steps 6
Teacher Maria Silvia
Centro Britânico
Pompéia Branch
posted by Centro Britânico @ 6:44 AM
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