Brazilian cuisine
Brazil is a huge country with the Amazon rainforests, white beaches, green pastures and beautiful waterfalls. The cuisine of this country is considered the most exquisite on the South African continent and is as diverse as its territory. It was formed under the influence of several culinary traditions.
The Portuguese brought cod recipes, egg-based desserts, and a love of olives and olive oil.
The traditions of the American Indians were reflected in the methods of cooking products that are often prepared by wrapping in banana leaves. In many dishes there is the main "bread" of the Indians - corn (maize) or corn flour. A special ingredient is cassava tubers, which are very toxic, but the Indians have learned to remove poison from them.
To work on plantations, the Portuguese imported millions of African slaves who invented new culinary recipes from the scarce remnants from the master's table. Thus appeared the most famous dish of Brazilian feijoad cuisine, which was even sung by the Brazilian poet Vinicius de Morais. 300 years ago, slaves mixed the remnants of pork that they got from the owners table with the black beans that fed the animals. Later, the Portuguese brought sausages and sausages to this dish, while the Indians added porcelain (a mixture of cassava flour and butter). Regardless of the origin and evolution of the dish, all Brazilians love the feijoad, and in each region it is cooked differently, with different types of legumes, adapting products available in a particular area. Therefore, it is not surprising that, it would seem, the same dish has many cooking options. Usually this dish is served in a deep plate with cassava flour and, if desired, with white rice. Feijoads are also served with sliced oranges, cabbage and pepper sauce, as well as the national caipirinha drink, which includes kashasa - sugarcane vodka, lemon and sugar.
Separately, it is necessary to mention the Brazilian "cowboys" - gaucho. Steaks and barbecue grilled shurasko came from them.
Brazilian desserts are also very interesting. The ancestors of the confectionery art in Brazil were the nuns who taught this art to ladies from wealthy families. Today, Brazilians are preparing simpler desserts. The most famous Brazilian sweet is brigadeiro, without which not a single children's holiday is complete. This simple condensed milk dessert is easy to make, and the taste is simply delicious.
Of course, many recipes include exotic ingredients, such as alligator meat, cassava, etc., but we tried to choose those dishes that can easily be prepared in our conditions, so that you can make a piece of the eternal Brazilian summer in the cold winter.
Brazil is a huge country with the Amazon rainforests, white beaches, green pastures and beautiful waterfalls. The cuisine of this country is considered the most exquisite on the South African continent and is as diverse as its territory. It was formed under the influence of several culinary traditions.
The Portuguese brought cod recipes, egg-based desserts, and a love of olives and olive oil.
The traditions of the American Indians were reflected in the methods of cooking products that are often prepared by wrapping in banana leaves. In many dishes there is the main "bread" of the Indians - corn (maize) or corn flour. A special ingredient is cassava tubers, which are very toxic, but the Indians have learned to remove poison from them.
To work on plantations, the Portuguese imported millions of African slaves who invented new culinary recipes from the scarce remnants from the master's table. Thus appeared the most famous dish of Brazilian feijoad cuisine, which was even sung by the Brazilian poet Vinicius de Morais. 300 years ago, slaves mixed the remnants of pork that they got from the owners table with the black beans that fed the animals. Later, the Portuguese brought sausages and sausages to this dish, while the Indians added porcelain (a mixture of cassava flour and butter). Regardless of the origin and evolution of the dish, all Brazilians love the feijoad, and in each region it is cooked differently, with different types of legumes, adapting products available in a particular area. Therefore, it is not surprising that, it would seem, the same dish has many cooking options. Usually this dish is served in a deep plate with cassava flour and, if desired, with white rice. Feijoads are also served with sliced oranges, cabbage and pepper sauce, as well as the national caipirinha drink, which includes kashasa - sugarcane vodka, lemon and sugar.
Separately, it is necessary to mention the Brazilian "cowboys" - gaucho. Steaks and barbecue grilled shurasko came from them.
Brazilian desserts are also very interesting. The ancestors of the confectionery art in Brazil were the nuns who taught this art to ladies from wealthy families. Today, Brazilians are preparing simpler desserts. The most famous Brazilian sweet is brigadeiro, without which not a single children's holiday is complete. This simple condensed milk dessert is easy to make, and the taste is simply delicious.
Of course, many recipes include exotic ingredients, such as alligator meat, cassava, etc., but we tried to choose those dishes that can easily be prepared in our conditions, so that you can make a piece of the eternal Brazilian summer in the cold winter.
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