Brazil's cuisine

[sharkey360]

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In light of Rio de Janeiro's win on hosting the 2016 Summer Olympics, it's time to see what Brazil's cuisine has to offer to the world.


Moqueca, the staple dish from the Bahia region.


Brazilian breakfast buffet


Street food


Feijoada is a stew of beans with beef and pork meats, which is a typical Portuguese dish, also typical in Brazil, Angola and other former Portuguese colonies. In Brazil, feijoada is considered the national dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura and Trás-os-Montes.


Polenta


Grilling meat

[Sol_Itaire]

weee gigutom ko

do they have tortillas as staples too?

[misha lang]

i never tasted brazilian food yet.

[sharkey360]

[Muerte]

sa brazil pud ang dunay pinakagrabe nga eat-all-you-can. not necessarily buffet. ang mga waiter ang muduol nimo. magtagbaw gyud ka sa ilang high protein meal.

[lestat1116]

naay resto dri sa cebu?

[sugar_pop]

wanna try this one..naa bay brazilian resto nganhi sa cebu?

[DonCebu]

This thread should get the "dumb" award ... just because Brazil won the right to host the Olympics.. you are going to post pictures found on the internet of Brazilian food ? ? ?

Anyway.. you can find Brazilian food served at the Blue Bar located at the Penthouse of Marco Polo.

[sharkey360]

A friend of mine who visited Brazil many years ago claimed that the country's cuisine is one of the best tasting.

[sharkey360]

Some notes about Brazilian cuisine

The cuisine of Brazil varies greatly by region. This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Poles, Syrians, Lebanese and Japanese among others which has created a national cooking style marked by the preservation of regional differences. The national dish of Brazil is whole feijoada – a meat and bean stew, akin to the French cassoulet.

If one were to divide the country into regions by cuisine there would be five:

North (Acre, Amazonas, Amapá, Pará, Rondonia, Roraima, and Tocantins)
Collectively, the region is known as Amazonia for it includes a large part of the rain forest, and tributaries flowing into the Amazon River. Culturally, the Amazon basin is heavily populated by native Indians or people of mixed Indian and Portuguese ancestry who live on a diet of fish, root vegetables such as manioc, yams, and peanuts, plus palm or tropical fruits.

The cuisine of this region is heavily Indian influenced. One popular dish is Caruru do Pará, a one-pot meal of dried shrimp, okra, onion, tomato, cilantro, and dende oil.

Northeast (Alagoas, Bahia, Ceará, Maranhao, Paraiba, Pernambuco, Piaui, Rio Grande do Norte, and Sergipe)
Geographically the region comprises a dry, semi-arid region used for cattle growing inland from the fertile costal plain, an economically important sugar cane and cacao growing area. The spectacular beaches make the coast Brazil's fastest growing tourist region.

Within the State of Bahia the predominate cuisine is Afro-Bahian, which evolved from plantation cooks improvising on African, Indian, and traditional Portuguese dishes using locally available ingredients.

In the remainder of the coastal plains there is less African influence on the food, but seafood, shellfish, and tropical fruits are menu staples.

Inland, in the drought stricken, arid cattle growing and farm lands, foods typically include ingredients like dried meat, rice, beans, goat, manioc and corn meal.

Central-West (Federal District of Brasilia plus Goias, Mato Grosso, and Mato Grosso do Sul)
A region comprising dry open savannahs or prairies with wooded terrain in the north. The famous Pantanal, one of the finest game and fishing regions on earth, is also located within this region.

Fish from the important rivers and beef and pork from the vast ranches of the region dominate the menu, along with the bounty harvested from the agricultural crops of soybean, rice, corn, and manioc.

Southeast (Espirito Santo, Minas Gerais, Rio de Janeiro, and Sao Paulo)
The industrial heart of Brazil is home to the several distinctive styles of cooking.

In Minas the regional dishes include a lot of corn, pork, beans, and local soft ripened cheeses. Around Rio and Sao Paulo a simmered bean and meat dish of Bahian origin, feijoada completa, is popular especially in restaurants as a Wednesday and Saturday luncheon. Also consumed frequently is arroz-feijao, or rice and beans. Traditionally, black beans are prepared in Rio, red or blonde beans in Sao Paulo, and either black or red in Minas Gerais.

In Sao Paulo, the influence of European and North African immigrants is noticed in the region's cuisine. The majority arrived from Italy, along with many from Portugal and Spain, plus other Europeans and Arab countries.

South (Paraná, Rio Grande do Sul, and Santa Catarina)
To the national cuisine the gaucho, or cowboy, contributed dishes made with sun or salt dried meats and churrasco, a meal of wood fire grilled fresh meats.

The immigrant homesteaders, many from Germany and middle Europe plus a few from Italy, were accustomed to a wheat based diet. They were agricultural people who worked the land and introduced wine, leafy vegetables, and dairy products. When potatoes were not available they improvised and discovered the native sweet manioc could be cooked and served in the same way potatoes were served in their homeland.