Brazilian Cuisine and Recipes
Information about Brazilian Cooking plus lots of
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is the largest and most populous country in South America.
Almost as if to complement its exciting geographical contrasts, from
wetlands to tropical forest to beaches, it
also boasts an incredible multi-ethnic mix, which is mirrored in its cuisine.
Times and Influences on Brazilian Cooking
indigenous Tupi Indians had already mastered the art of preserving meats through
smoking and drying by the time the Portuguese colonised Brazil in 1533. They had
developed the use and processing of Corn (in particular Corn Porridge) as well
as the use of many root vegetables such as sweet potato and manioc (also known
as yucca or cassava ).
only did the Portuguese bring with them their own culinary customs (heavily
influenced by 300 years of Moorish occupation) but they also imported slaves
from West Africa with their cooking traditions. The
use of coconut milk, peppers and dende (palm oil) are amongst the many ideas
introduced by the slaves, all of which are prevalent in Brazilian cooking.
more immigrants followed later, including Western Europeans, peoples from the
Middle East and Asia, but unlike the Portuguese and African traditions, their
culinary contributions were absorbed rather than evolved.
Day Brazilian Cuisine
As with many other
large countries, Brazilian cuisine has its regional differences, although staple ingredients
throughout Brazil today
include beans, rice and manioc
To the North
(includes Amazonas, RondUnia and Paras), the
diet is mainly fish, root vegetables and fruit as opposed to the
Southeast where the use of corn, pork and beans is traditional.
region (includes Mato Grosso and Golas) comprising dry open prairies which are
ideal for ranches, woodland and The Pantanal, a huge freshwater wetland,
pork and beef as well as agricultural crops such as rice, corn and manioc
(cassava) for daily consumption.
Brazilian Recipes -
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