Spreading from the pampas to the palm-fringed coast brazilian cuisine- endless mix. Delicate spicy, but not pungent, healthy, abundant, complex flavors and aromas, it combines an amazing variety of ingredients and cooking methods, it is a real 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 aborigines - South American Indians. Soon the colonialists brought African slaves. And African culinary traditions have also become an integral part of Brazilian cuisine.

Brazilian 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: Tacaca no tucupi - a mixture of pasta and cassava flour with a sauce, dried shrimp and jumbo, a plant like watercress that binds the tongue; munguza (munguzа) - corn kernels with small pieces of coconut; green bananas, grated and fried in milk; guisado de tartaruga - stewed turtle; pato no tucupi - pieces of duck cooked in a thick cassava sauce with the addition of herbs that burns 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 - 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; shinchim de galinha (xinxim de galinha) - a dish of African origin, made from chicken stewed in peanut sauce, cashews, dried shrimp, ginger; frigideira (frigideira) - a dish of fried fish and shellfish in a dough of eggs and coconut milk, cooked in a clay pot, karuru (caruru) - salted shrimp with caviar, onions, hot peppers and the Brazilian plant kiabu.

In the central region and in the west of Brazil, they prepare lombo de porco - a fried loin of pork; jakare (Jacare) - dishes from alligators, pan de queijo (pao de queijo) - bread balls with cheese.

In the southeast, they eat cornmeal and dried shrimp couscous, dried cod, fried sardines, virado-a-paulista suckling pig with young coconut and rice with sua (pig tenderloin).

The southern states of Brazil are the birthplace of churrasco, a meat dish beloved by Brazilians and foreigners, which has now become ubiquitous in the country. Perhaps there is no city in Brazil where there would be no shurrascaria - a restaurant serving different types of meat, grilled with various marinades.

But still, one can name one dish, the most typical for all of Brazil - Feijoada, whose amazing taste was even sung by the Brazilian poet Vinicius de Morais. This dish is made from beans, various types of meat, with the addition of 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 - bakers, agouti (large rodent). Indians eat crocodiles. The piranha dish has ritual significance in the life of the Indians.

In the states of the Central and Western regions, the use of mandioca flour is common. This product is borrowed from Native American culture. Dishes that use mandioca flour are of Indian origin.

In the state of Goias, almost every meat or fish dish is seasoned with guariroba - a fragrant yellow fruit. Typical of the state of Goias is empadao goiano: a stew of chicken, pork and sausage spiced with guariroba and cheese. Prepare in Goyas angu (ango) - salted corn porridge and pirao (pirao) - broth of beef, chicken or fish with mandioca flour.

A peculiar dish pintado da urucum - fish with urucum, has a juicy bright red color with a raspberry tint. The fruits of the urucum plant are not only edible and used as a seasoning, but also used by the Indians for war paint.

Piranhas are predators of tropical rivers, suitable for fish soup.

In the central and western regions of Brazil, banana flour is eaten. Dried banana flour is sprinkled on food to make it more satisfying.

Mandioca flour is used as croutons for cooking chicken, corn flour and mandioca are used to bake pies.

Sweet food - forrundu - a sweetness made from papaya and sugarcane, mashed mango with rice and bocaiuva - a fruit eaten with mandioca flour or hot milk.

In Rio de Janeiro, the black bean feijoada was invented, which later became a typical dish throughout Brazil.

Feijoada carioca is made from large beans with real cold cuts. Dried meat, sausage, pork ribs, smoked meat and lard are added to the bean stew. It's hard to imagine how this whole mixture becomes a delicious and satisfying dish. The secret to turning this combination into a culinary masterpiece is in the order in which the ingredients are added to the pot. Each mistress has her own.

Another typical dish from Rio de Janeiro is beef brisket with cabbage, mandioca flour and orange slices. Another favorite of Rio's people is galeto: pieces of grilled chicken.

The restaurants and cafes of Sao Paulo serve food from all over the world and all Brazilian states. This city has excellent shurraskarias and pizzerias. São Paulo has its own original dishes - chicken Paulista (chicken from São Paulo) - chicken cooked with feta cheese, mozzarella cheese and onions (galinha paulista), cuscuz paulista and village capybara (capivara a caipira) - meat capybaras stewed with sweet wine, corn oil and rice vinegar.

Typical dishes of the state of Minas Gerais are chicken with sauce, leitoa purucua - a dish of pork, tutu de feijao - braised red or white beans with pepper, torresmo (torresmo) - slices of dried roasted meat. Here they cook paladar - a spicy meat dish after which a foreigner will immediately want to rinse his mouth with water.

The region's sweets are guava and banana jams, coconut sweets, tiramisu, papaya.

On the streets in the state of Minas Gerais, you can try canudinho - cone-shaped tubes. To prepare the canudinho, the sweet mass is braided with bamboo stalks and baked. Further

Cooking in the Southern States - Rio Grande do Sul, Santa Catarina

The culinary signature of the states of Rio Grande do Sul and Santa Catarina is churrasco.

In the original, this dish is cooked over a fire. Quite large pieces of beef are fried on a spit and sprinkled with coarse crystalline salt.

On the basis of this dish, numerous culinary variations have appeared - shurrasco from chicken, pork, fish and seafood, with various spices and marinades.

The traditional side dish for shurrasco is vegetable, or, oddly enough, fruit salad, as well as corn flour.

Shurrasco cooking is a holiday in itself. A family or a friendly company goes out into nature, or goes out into the courtyard of a country house, and roasts meat on an open fire, immediately savoring fresh juicy pieces. One of the common companions of Shurrasco 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.

The typical dishes of the state of Amazonas are the freshwater fish roast tucunare and pirakura with a sauce made from the fruits of the rainforest.

Tucunare (tucunare) - a large beautiful fish, golden in black stripes, lives in all the rivers of the Amazon. Tucunare reaches a length of 70 cm, its meat is pale pink. Tukunare is used for boiling fish soup, fried and stewed. Tucunare soup is made with tomatoes, potatoes, boiled eggs, olive oil, lemon juice, chicory leaves, garlic, onions and other spices.

The fish pirarucu 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 fish meat is soft and white. It is eaten fresh, dried, and even a cake is made from it.

Dried piraruku salad is made with onions, apples, tomatoes, spices and olive oil.

To make the cake, dried pirakura is soaked to remove the salt and stewed in olive oil. While the fish is stewing, in another saucepan, the cake cream is prepared using milk, eggs, butter, onions 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.

An extremal can be treated to a snake, of course non-poisonous, fried in thin slices.

The Indians eat the meat of a crocodile, a turtle, and forest birds, the extermination of which is prohibited by the state. Since in the territories allocated to them, according to Brazilian laws, the Indians are full owners, they can eat state-protected animals.

The national cuisine is based on dishes of African origin, with hot spices, cooked in palm oil, 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, made from fish, crab or chicken, the ingredients are stewed in denda with coconut milk and spices. The food turns out to be very satisfying, has a peculiar spicy taste, but you should not get too carried away with mocha - not every stomach can easily digest a mixture of palm oil with coconut milk.

Other typical state dishes - caruru, vatapa, acaraje - are also cooked in palm oil. Watapa is a mixture of fish, shrimp, tomatoes, garlic, onions and bread, minced until smooth and cooked in fish broth with palm oil and coconut milk.

Karuru is a dish made from shrimp, farinha flour and sweet guava. The ingredients are stewed in palm oil, seasoned with garlic and tomato paste, paprika and onions.

Acaraje - donuts fried in denda, for which the flour is made from white beans. Sometimes in akarazh they put shrimp as a filling. Shinshin da galinha (xinxim da galinha) - pieces of chicken stewed with shrimp in dandha. Some of the region's original dishes include mocoto, the knee of a bull's leg, stewed with slices of bacon, tomatoes, potatoes and spices.

Sweet dishes.

Kanzhika (canjica) - corn porridge with coconut milk with coconut pulp. This dish has a very peculiar taste. Try eating a spoonful of pure sugar and then imagine the taste is even sweeter than all the sugar. This will be the taste of kanzhika. How the Brazilians achieve such sweetness is hard to say. It is only known that in order to cook a real village kanzhika, you need to cook the corn-coconut mass for 5 hours, stirring it continuously.

Selected ten salivating Brazilian recipes. You can easily find all the ingredients in our latitudes.

Enjoy!

Pan de cayjo - Brazilian cheese bread

Pan de cayju(pão de queijo) literally means "cheese bread" or "cheese bread". This is a traditional Brazilian pastry that, perhaps, every Brazilian adores.

The recipe for Pan de Keyju has been known since the 18th century. True, now, more and more people buy it than they cook it at home: cheese bread is sold in every self-respecting bakery.

The main difficulty in preparing pan-de-cayj is keeping the correct proportions and the ability not to miss the moment when the bread is ready, but the cheese has not yet begun to stick to the mold. Be sure to sprinkle the baking sheet with flour, or even better, use parchment or baking paper. But the main secret, of course, is that the more you bake, the better you get.

Pan de Keyju recipe

Ingredients

1 cup vegetable oil
2 cups milk
6 cups cassava starch
1 tsp salt
4 eggs
2-3 cups grated cheese (to taste)

How to cook

Boil milk and vegetable oil in a saucepan. Add flour and knead the dough. Wait for the dough to cool and add eggs, salt and cheese. Mix the ingredients well so that the dough does not stick to your hands.

For pan-de-cage, use a special shape, as in the picture. Instead, you can use a muffin pan with a smooth surface (no ribbing).

Lubricate the mold with vegetable oil, roll up the balls and place them in the indentations. Bake in the preheated oven for about 20 minutes.

Read:

Brazilian mussel broth

Recipe mussel broth was found in a book about Rio de Janeiro cuisine - Cozinha Regional Brasileira: Rio de Janeiro bought in a supermarket in Sao Paulo.

What makes it special is that coconut milk and orange juice are added to the dish. The method of preparation is also unusual (read about this in the recipe) - it turns out something similar to a hot seafood cocktail.

The color of the broth is given by a spice common in Latin America. It is called "kolorificu" (in Spanish-speaking countries "kolorifico") and does not have any taste. Colorificu is an orange-red powder that is added to soups and meats or when frying onions to make them look appetizing. If you do not have such an ingredient, then it is better not to replace it with anything, so that the taste does not change.

Brazilian Mussel Broth Recipe

Ingredients

1/4 cup olive oil

3 cloves of garlic, minced

1 large onion, finely chopped

1 kg of peeled mussels

2 cups coconut milk

1/4 cup colorificu (annatto)

juice of 1 orange

salt, pepper and cumin to taste

How to cook

Heat the olive oil and simmer the garlic and onion in it. Add mussels, stir well and pour in coconut milk. Beat the resulting mixture in a blender and put on fire again. Add color, spices and orange juice to it, salt.

The finished broth can be seasoned with herbs. Serve it hot, in a glass or in a bowl.

Read:

Brazilian ham and vegetable pie

In Brazil it is called "salty pie" (bolo salgado), and then add with what (ham, peas, etc.).

This pie is prepared from all sorts of things: corn, peas, onions, olives, ham, sausage, allspice ... You cut it later, but inside everything is colorful. They eat cold, although hot is also nothing.

Brazilian Ham, Pea and Corn Pie Recipe

Ingredients

Dough:
3 cups wheat flour

0.5 cups vegetable oil

2 tbsp grated cheese

1 clove of garlic

1 small onion (chopped)

1.5 cups milk

1 tsp salt

1 tsp soda

Filling:

1 cup diced ham

1 cup diced palmito *

0.5 cups peas (better than frozen)

0.25 cups finely chopped olives

2 tbsp diced sausage or sausage

1 cup corn

* If there is no palmito, you can simply put all the other vegetables with a slide.

How to cook

Combine all the filling ingredients in a large deep bowl, or better in a saucepan. Knead all the ingredients for the dough except baking soda with a fork or beat in a blender. Add baking soda last and stir the dough with a spoon. Pour it over the vegetables and stir again. Put all this mass in a greased form. Bake for about 35-40 minutes until golden brown. It is better to set the temperature to 190-200 degrees.

When the cake is done, leave it to cool in the oven. The longer it "rests", the tastier it will be, so the best thing is to bake it in the evening for breakfast.

Read:

Brazilian chicken pie in a blender

A good chicken pie is a must-have for every self-respecting Brazilian bakery. There are many options for its preparation: chefs use different additives, sauces and spices.

We loved the recipe for chicken pie eaten cold. It turns out to be satisfying, but at the same time tender and tastes light. The pie is prepared very quickly and simply: just mix the ingredients in a blender, lay them in layers and bake in the oven - brazilian chicken pie ready!

Simple Brazilian Chicken Pie Recipe

Ingredients

For the test
2 glasses * milk
2 cups wheat flour
1 cup vegetable oil (preferably soybean oil)
2 eggs
1 sachet of cream
1 tbsp baking powder

For filling
chicken breast (boiled or grilled), you can add more
1 pack of rekey **
1 sachet of cream
100 g grated cheese

* faceted glass 200 ml

** Rekeyjan, if you don't have the opportunity to buy, you can make homemade or replace it with very soft melted cheese, which is sold not in pieces, but in jars.

How to cook

Combine the dough ingredients in a blender and pour half of the mixture into a well-floured and margarine dish.

Pour the remaining dough over the filling.

Place in a preheated oven and bake until golden brown. If necessary, pierce the almost finished cake with a fork in several places for better baking.

Leave the finished pie in the oven until it cools, and then chill in the refrigerator. It will be most delicious if you keep it in the refrigerator overnight.

Read:

Spicy chicken and shrimp soup

Piquancy soup with chicken and shrimps add sauces and aromatic herbs.

Ingredients for chicken and shrimp soup:

1 chicken
6 pieces of peeled king prawns
4 mushrooms
2 tablespoons soy sauce
1 tablespoon chili sauce
2 lemons
6 pieces of asparagus
ginger root
a branch of lemon balm
cilantro
salt

Spicy chicken and shrimp soup recipe

Cut the chicken into small pieces and boil the broth from it (cook in a sealed container for at least 1 hour). Cut the mushrooms, asparagus, lemon balm, ginger into small pieces. Add these ingredients to the broth, pour in the soy sauce. Bring the soup to a boil, season with salt, then add the chili sauce, lemon juice and shrimp. Cook for 5 minutes.

Pour soup into bowls and sprinkle with chopped cilantro.

Read:

Brazilian Banana Caramel Pie

His dough resembles a charlotte, only the bananas are baked not inside the pie, but on top. When you bake a banana pie, the aroma from it all over the house :-) And the main thing is that you can cook it, perhaps, in any country, because you can buy bananas everywhere. So we recommend that you definitely try it!

Brazilian Banana Caramel Pie Recipe

Ingredients:

2 tbsp. l. vegetable oil

1 cup milk

1.5 cups flour

1 tbsp baking powder or 0.5 tbsp. soda

1 cup sugar for the dough and 1.5 cups for the caramel

4-6 bananas

cinnamon to taste

How to cook

Caramel. Pour the sugar into a round baking dish (round because square sugar will be difficult to melt evenly) and heat over low heat, stirring with a wooden spoon. When the sugar begins to melt, spread it out with a spoon so that the caramel evenly covers the pan. Remove from heat. Don't be afraid that the caramel will harden and stick to the mold forever while you are making the dough. Everything will be fine.

Filling. Peel the bananas and cut in half lengthways. Place on top of the caramel on the bottom of the tin so that it is completely covered. Place the bananas flat side down. Sprinkle with cinnamon. It is important to arrange the bananas evenly, because then you will turn the shape over and they will be on top - the bananas should not part.

Dough... Preheat the oven 10 minutes before baking. Whisk 4 egg whites until firm and refrigerate. Mix 2 yolks, vegetable oil and sugar separately. Whisk until you get a creamy mixture. Pour in warm milk and whisk well. Add flour gradually, continue whisking. Add baking powder and then beaten egg whites and gently stir the dough with a wooden spoon. Place it on top of the bananas and bake in the oven over medium heat for about 20-25 minutes. Use a knife to determine if the pie is ready - it should come out of the pie dry.

The baked cake must be removed from the mold immediately so that the caramel does not remain on the walls. Use a wide dish or tray as the caramel will drip off the sides while the cake is hot. Just fill the mold with water - the remains of the stuck caramel will dissolve in it, and everything will be easily washed off.

Read:

Mokeka seafood

a Brazilian dish that combines seafood, coconut milk, spices and tomatoes. Sometimes chicken or meat is placed in the mokeka instead of fish. But the main thing in this dish is to properly prepare the sauce.
Perhaps the best dish in Brazilian cuisine!
Mokeka is a combination of flavors that reflect the atmosphere of Brazil.

Ingredients:

• fish fillet (halibut or cod) - up to 2 kg
• minced garlic - 3 cloves
• lemon juice - 4 tablespoons
• salt, black pepper
• olive oil
• chopped green onions - 1 1/4 cups
• onion - 1 pc.
• bell peppers yellow and red - ½ pcs.
• chopped tomatoes - 2 cups
• paprika - 1 tablespoon
• cilantro - 1 bunch
• coconut milk - 1 liter.

Cooking method:
Remove all bones from the fish fillet, add chopped garlic and lemon or lime juice to it.
Sprinkle the fish with salt and pepper and leave in a cool place for several hours.

Heat 2 tablespoons in a deep-bottomed saucepan over medium heat. olive oil.
Add chopped onions, fry a little, add chopped bell peppers, paprika. Season with salt, pepper and fry until the pepper is soft.

After that, keep the vegetables on the fire for another 5 minutes and remove from heat.
Stir in chopped cilantro.

Put half of the vegetables from the pan. Smooth the remaining part along the bottom.

Put fish fillets on top of them, sprinkle with salt and pepper, put vegetables on top. Pour in the coconut milk.

Light medium heat under skillet, cover and simmer for 15 minutes.
Season to taste.
Serve with rice.

Read:

Brazilian sweets Brigadeiro

Brazil has a wonderful treat that resembles filled chocolates. These sweets are called Brigadeiro and are made from condensed milk. Favorite delicacy of the Brazilians. Only 3 ingredients, simple recipe for home cooking.

Ingredients
Servings: 20

• 3 tbsp cocoa powder without added sugar
• 1 tbsp butter
• 1 can of condensed milk

Cooking method

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring occasionally, until the mixture thickens, about 10 minutes. Remove from heat, refrigerate. Roll up small balls, which can be decorated by rolling in various sprinkles (for example, coconut flakes, powdered sugar, chopped nuts, chocolate or colored pastry sprinkles). You can eat right away or put it in the refrigerator for storage.

The dough is sticky. Therefore, to make your job easier, grease your hands with butter or wear disposable cellophane gloves (not rubber).

Read:

Beef soup with caraway seeds

Let's make a delicious soup with a spicy aroma. The soup is interesting for its unusual roasting of meat.

Ingredients:

600 g beef
2 onions (about 100 g)
30 g butter
400 g potatoes
150 g tomato puree
2 cloves of garlic
200 g sour cream
1 tsp grated lemon zest
1 tsp caraway
1 tsp salt

Cooking method

1. We clean the meat from the veins and cut into small cubes, then fry in butter on all sides. So that the meat is fried and not stewed, we put it in small portions.

2. Cut the onions into strips and add them to the fried meat. Cook everything together for 2-3 minutes, stirring continuously. Pour 1.5-2 liters of water into a saucepan.

3. Bring it to a boil, put the meat in the water and cook it for 0.5 hour.

4. Peel the potatoes and cut them into wedges. When the meat is half cooked, put the potatoes in the soup. Salt the soup.

5. Add grated lemon zest and caraway seeds to the soup and cook until the potatoes and meat are tender.

6. Add finely chopped garlic and tomato puree to the soup.

7. Bring the soup to a boil and turn off the heat.

Serve the soup with herbs and sour cream. To make the soup tastier, it is recommended to let it brew for several hours.

Read:

Pork fillet stuffed with sausage and spinach

Ingredients:

1. 1.5 kg. pork fillet (flat piece)

2. 250 g pork sausage

3. 500 gr. spinach

4. 250 g cream cheese

5. 2 boiled eggs, sliced

6. 1 onion, finely chopped

7. 1/2 cup olive oil

8. ground black pepper, salt

9. marjoram

Cooking method:

Cut the fillet without cutting to the end, gently beat off so that it becomes thinner.

Rinse spinach leaves thoroughly, dry, chop finely (I took chopped spinach ice cream), quickly fry with butter, then let the oil drain.

Season the meat with salt and season on all sides, top with spinach, eggs, onion, sliced ​​cheese and sausage. Roll the meat into a roll, gently wrap it in foil, place on a baking sheet and bake in the oven at moderate temperature for 1 hour 30 minutes, then unfold and bake on a wire rack until golden brown (about 30 minutes).

Cut the finished meat into slices and serve.

What fascinated you with Brazil, its amazing nature or unusual cuisine? Brazilian cuisine- an explosive mixture of African, Portuguese, Indian and even French traditions. Each people who lived in Brazil brought something of their own to the dishes, and as a result, dishes appeared that leave no one indifferent.

Brazilian cuisine - unique and exquisite dishes for every taste

It is impossible to single out one national dish in Brazilian cuisine, since different regions of the country have their own taste preferences. But, nevertheless, most of the dishes are based on beans, which in Brazil is called the second bread. There are also two ingredients that are also held in high esteem by the Brazilians - rice and cassava (cassava). If we turn to history, then the Maya Indians grew and consumed cassava for food. After so many years, this tradition is still alive. In no case should cassava be eaten raw, it must be dried, rinsed with copious amounts of water, and it is better to boil it.

You should also remember this when you come to Brazil. If the plant is unfamiliar to you, before you try it, ask the locals or your guide whether you can eat it or not. You don't need any troubles in the form of poisoning. After the cassava has been processed, dozens of different dishes are prepared from it. You can simply fry, and this dish will taste like fried potatoes. You can grind flour and bake pies or add to porridge.

The most popular dish in Brazil is Feijoada. This dish is rich and nutritious. It is made from beans (mainly black beans), then pork, smoked sausages, dried meat, garlic dressing, pepper and other spices are added. This dish is not served on its own, you will be offered to taste it with rice, or cabbage, or with orange slices. You should definitely try it.

Traditional Brazilian cuisine impresses with its variety and love of meat dishes

In the cafe you can taste the delicious Sarapeteu dish. Pork liver is marinated and fried with tomatoes, plenty of onions and peppers.

Duck is also held in high esteem by the Brazilians, but if you are used to eating baked duck, for example with apples, then the Brazilians boil it in a thick and aromatic sauce. The meat then becomes very tender. This dish is called Pato no tukupi.

If you miss the kebab, it does not matter, in Brazil there is also a kebab, with the interesting name Churasco. In the restaurant you will not be served only barbecue, you will be served different types of meat and instead of the usual onions, fried fruits. But that's not all, the dishes will be served to you without interruption, one after the other, if you see that there is enough food, just say stop.

Another national dish in Brazil is Shurasko. Most often it is prepared in Rio Grande do Sul. Only beef is used for the dish. It is strung on skewers and fried in the open air. Brazilians love to eat almost all dishes with sauces, and Shurasco is no exception. Meat sauce is made from peppers, tomatoes, onions, olive oil and vinegar. They must be salted well. Sometimes even a whole bull can be cooked this way.

If you want to try exotic dishes, you can order the roast with the addition of crocodile meat, or oxtail, or turtle stew.

Brazilian national cuisine also rich in fish dishes and seafood dishes. Fortunately, this was facilitated by a large number of rivers in the country.

If you are traveling in the Amazon, you can taste the piranha dish.

Also, Watapi is served in most regions of Brazil. This is a dish made from shellfish and ground fish. Then this mixture is fried and poured with coconut juice, bread and spices are also served with the dish. Brazilians are very fond of shrimp. They are also added to various dishes, such as Takaku soup. This is a very thick soup, somewhat reminiscent of mashed potatoes, made from cassava and shrimp. For taste, it is flavored with spices and garlic. In addition to soups, shrimps are served on their own along with a variety of sauces, most often with spicy sauces, which are prepared with peppers and seasonings.

Fried fish is so boring. Brazilians are very resourceful here too; any dish they serve becomes a work of art. For example, frigadeira. Shellfish and fish are fried, and then baked in dough in clay pots.

Be prepared for the fact that you will be served any dish with fruits and vegetables. Even bananas with tomatoes can be brought to a meat dish.

Another feature of Brazilian cuisine is that almost all food there is very spicy and salty. And this is no accident. The hot climate is very difficult to tolerate, and salt helps residents and guests to cope with it. And pepper kills microbes, which also actively multiply in a humid and warm environment.

Brazilian National Cuisine not complete without drinks. One of the main ones is, of course, coffee, which Brazilians consume in large quantities, up to thirty cups a day. And the preparation of this aromatic drink turns into a whole ritual. Brazilians always use clean dishes, purified water, and be sure to follow the measures. They also never allow the coffee to boil, they monitor the process very carefully.

In addition to coffee, Brazilians also drink mate. This drink also contains caffeine, therefore, it has a tonic and even healing effect. Mate contains trace elements, vitamins and minerals. It is also used for insomnia, nervousness and imbalance. Maybe that's why the locals are so open, friendly and cheerful.

In the heat, there is always a drink with guarana fruits on the table of Brazilians. It is excellently refreshing and also delicious. If you are in Brazil, be sure to try it.

Alcoholic drinks of Brazilians

Brazilians prefer beer among alcoholic beverages. At celebrations, they drink kasha, this is vodka made from sugar cane. But most often they do not drink cashass on their own, but prepare various cocktails on its basis, for example, caipiranha. Sugar with lemon juice is also added to the drink, and ice for freshness.

In addition to the main dishes, brazilian cuisine It is also famous for its snacks, which have been cooked for more than a dozen years. And as always, vegetables are used for cooking. For example, Brazilians love stuffed olives. Try it too. It's just delicious. Meatballs with cod or cheese also look very appetizing. This is a fried dish.

Brazilians also love pies that are prepared with various fillings. For example, try pies with meat or shrimp, olives, or other palm fruits. For tourists, it is also an exotic dish.

As for desserts, there are also many of them. Brazilians have a sweet tooth and love to eat well.

The most popular and favorite dessert is brigadeiro. This dessert is somewhat reminiscent of our filled chocolates. It is prepared from just three ingredients - condensed milk, cocoa powder and butter. This mixture is cooked for 10 minutes, cooled down and sweets are formed further, but that's not all. For a richer flavor, they are rolled in coconut or nuts. And in an hour you can feast on the brigadeiro.

Another delicate Brazilian dessert is quindim. It tastes good both warm and chilled. The basis of the dish is coconut, eggs, sugar and butter are also added. This is all pounded with a blender and baked in tins. Simple, fast and delicious.

Probably due to the fact that the main dishes are always complex and take more time to prepare, almost all desserts are prepared quickly. For example, like another Brazilian causinho candy. And although the name of the dessert is translated as cashew nut, it is prepared from peanuts, condensed milk, cocoa powder and sugar. Unless, after cooking, the sweets can be decorated with cashews on top. There are also other sweets that perfectly replace store ones.

In large cities of Brazil, for example, in Rio de Janeiro or São Paulo, European dishes are more common, but this does not mean that their cuisine has been forgotten there.

For a long time, Brazilians loved to eat abundantly and deliciously. And already on holidays, tables are bursting in the truest sense of the word. Meat dishes, soups, stews and rice, an abundance of vegetables and fruits. Be sure to come to Brazil, feel like a gourmet. Enjoy your rest and appetite.

Caipira salad Brazil, video:

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Brazilian national cuisine is a whole culinary synthesis, influenced by Indian, Portuguese, African and even French cuisines. The colorful mosaic of national dishes is primarily due to the Portuguese expansion. A little later, the colonialists brought African slaves to Brazil, with whom new culinary traditions came to the country, which became an integral part of the national cuisine. In general, in South America, Brazilian cuisine is considered the most delicious and refined. It is worth noting that the culinary preferences of residents of different regions of the country are very different from each other. Therefore, it is almost impossible to describe the general "portrait" of Brazilian cuisine. But still, for my readers, I will try to recommend a few dishes that you should definitely try in this beautiful and fabulous country.

Let's start with the most common dish - "feijoada « ... In Brazil, "feijoado « have been cooking for over 300 years. The dish is especially popular in. Main ingredients: pork, smoked sausage, dried meat, black beans, garlic, pepper, bay leaf. Serve in a deep bowl with rice, orange slices, cassava flour, cabbage and hot sauce. Other meat dishes worth trying:

• « shurasko "- fried beef with tomato sauce.
• "Lombo de Porco" - pork fried in olive oil.
• “Pato no tukupi” - duck meat cooked in a spicy cassava sauce.
• "Carne de sol" - dried meat.
• « sarapeteu "- boiled pork heart and liver, with tomatoes, peppers and onions.
• « Farofa in Carioca»- fried beef jerky, with onions, bananas, olives, cornmeal, onions, parsley and peppers.
• « embalaya "- a stew made from ham, chicken, bell peppers, onions, vegetable oil and salt.
• « akonao "- boiled pork with rice, potatoes, peppers, onions and vinegar.
• « kokhinya ”- drop-shaped potato balls fried in boiling oil, stuffed with chicken or pork.

In second place, in Brazilian cuisine, I would put fish and seafood dishes. Here are just a few of them:

• « itapoa ”- tender pudding with crayfish and crab meat.
• « frigideira "- fried fish with shellfish, in dough. Served in clay pots.
• « takaka no tukupi»- a dish of dried shrimp with cassava flour, sauce, pasta and jumbo plant.
• « watapi ”- fish cooked in oil, with rice and shellfish.
• « karuru ”- shrimp with pepper, onion, salt and kiabu herb.
• « bakalyau ”- a group of dishes made from very salted dried cod.
• « Brazilian haddock»- baked fish fillet with garlic, tomato, onion, pepper, parsley and salt.
• « jakare ”- an exotic alligator dish.

First courses occupy not the last place in the national cuisine of Brazil. Worth Tasting:

• « sweet potato ”- fish soup with shrimps, palm oil, coconut milk, coriander, tabasco sauce, onions, ginger and garlic.
• « takako "- puree soup with garlic and shrimps.
• « royal cosido»- shrimp soup with bacon, onion, potatoes, milk, cream, olive oil, herbs, pepper and salt.
• « Shangua "- bread soup with milk, onions, eggs, garlic and salt.
• « Kaldu verde "- white cabbage soup with lamb, pork sausages, potatoes, rice, bell peppers, garlic, onions and herbs.
• "Beef brain soup."
• "Brazil nut soup".
• Red bean puree soup.
• "Cheese soup with beer."
• "Bean soup with pork".
• "onion soup".

If you are not very hungry and want only a light snack, then in this case, Brazilian cuisine will be at its best. You will be offered a huge selection of light snacks and salads:

• « pampas ”- a salad of red cabbage, boiled sausage, onions, pickled vegetables, bacon, ground pepper and wine vinegar.
• « brazilian salad»- an amazing salad with lobster, avocado, parsley, tomato paste, mayonnaise, paprika, mustard and white wine.
• « sevitne ”- a salad of chicken, ham, mushrooms, egg yolk, carrots, celery, parsley, pepper and mayonnaise.
• « shurrasco "- a spicy salad of corn, beef, onions, carrots, herbs, garlic and chilean pepper.
• « saltenas ”- pies stuffed with meat, potatoes, onions, eggs, green peas, black olives, parsley and pepper.
• "Salmon salad".
• "Eggplant salad".
• "Cheese salad in jelly".
• "Curd salad".
• "Chicken salad with ginger".
• “Special chicken salad”.
• "Beef tongue with wine."

Abundant, the national cuisine of Brazil, sweet dishes and desserts. For those with a sweet tooth, this is a real paradise. Do not pass by such "goodies" as:

• "Sao Paulo cake « .
• « brazilian nut cake« .
• « wealth tree»- sweet roll with raisins, walnuts, honey, candied fruit and zest.
• « brigadeiro ”is a popular Brazilian sweet.
• « sons of carnival»- sweet balls made from wheat flour, with zest, cinnamon, vanilla essence and sugar.
• « Kindin ”is a dessert with coconut and egg.
• « rocambole ”is a sweet yeast cake with fondant.
• « floating island»- a pie with fried almonds.
• « Brazilian banana dessert« .
• « pave "- a dessert made of cookies with condensed milk, egg yolks, chocolate and cream.
• “Truffles with cherries”.
• "Persimmon with walnuts".
• "Bananas with apples in caramel".
• "Mango jelly".
• Passion fruit dessert.

Of the soft drinks, the most popular in Brazilian cuisine is coffee, the preparation of which has become a real cult. It is generally accepted that a real Brazilian should drink 30 cups of coffee a day. In addition, in Brazil, it is customary to drink freshly squeezed fruit juices and various cocktails. The most famous cocktails:

• « exotic fruit cocktail in Brazilian style ”.
• "Caipirinha cocktail".
• Bitter Brazilian lime.
• "Creole punch".
• "Milkshake with banana".
• "Refaho cocktail".
• "Pinuncho cocktail".
• Monkey Tail cocktail.

Among alcoholic beverages, I would like to highlight "caipirinha" (cane vodka, with sugar and lemon), vodka "Kishasa « , wine "Shandon" and "Castel-Chatelet « , and various types of Brazilian rum.
Welcome to hospitable Brazil and bon appetit to everyone!

October 18th, 2014

Brazilian gastronomy was influenced by African, Portuguese, Indian traditions and represents a "puzzle" of regional cuisines. It is worth noting that often dishes from one Brazilian region are strikingly different from another and have a specific geographic location. The most revered and beloved food of the whole nation is feijoada - beans with various types of meat, cassava flour and spices. The unique taste of the dish was praised by the poet Vinicius de Morais, who lived from 1913 to 1980.

The most characteristic foods for Brazilian cuisine are beans, rice, seafood, fish, all kinds of meat, coconut milk, fruits. Brazilians cannot imagine their existence without coffee.

Let's take a look at some examples of this cuisine ...

Feijoada is a dish for all Brazilian dishes. The dish is a combination of beans with various meats, cassava flour and spices. Rice and oranges are served as a side dish. (Fotos GOVBA)

The cuisine of Brazil, the largest country in South America, is a rich mosaic of regional cuisines, each of which is strikingly different from the cuisines of the neighboring regions. For example, gauchos who are accustomed to barbecue meat have heard little about duck in cassava sauce, which is 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 African slaves. And African culinary traditions have also become an integral part of Brazilian cuisine. It is the trio of Indian, Portuguese and African cuisines that make up the core of the so-called Brazilian cuisine. But at the same time, a general portrait of Brazilian cuisine, which could be applied to any region of this country, is almost impossible to draw. To comprehend the essence of Brazilian cuisine, you need to get to know each of its regions in more detail, the state, of which there are twenty-six in Brazil, this is in addition to the metropolitan area.

Mokueka is a seafood broth with the addition of coconut milk. (Brenda Benoît)

The cuisine of each region has its own characteristics, which have been shaped by history and geographical location. Each region has typical dishes prepared daily and dishes dedicated to special days, events and holidays.

For example, the following dishes are popular in northern Brazil: tacaca no tucupi - a mixture of pasta and cassava flour with a sauce, dried shrimp and jumbo, a watercress-like plant that binds the tongue; munguza (munguzа) - corn kernels with small pieces of coconut; green bananas, grated and fried in milk; guisado de tartaruga - stewed turtle; pato no tucupi - pieces of duck cooked in a thick cassava sauce with the addition of herbs that burns the stomach a few hours after eating; as well as freshwater fish, crabs, fried and stewed in sauce.

Watapi are mashed clams with fish pieces and coconut juice. Rice is served as a side dish. (Elingunnur)

In the northeast, other dishes are known: carne de sol - salted and sun-dried meat that lasts 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; хinxim 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 a dough of eggs and coconut milk, cooked in an earthen pot.

In the west of Brazil, they prepare lombo de porco - a fried loin of pork; jakare (Jacare) - dishes from alligators, pan de gueyjo (pao de queijo) - fresh bread with cassava and cheese. In the southeast, they eat cornmeal and dried shrimp couscous, dried cod, and fried sardines.

Chicken pies. (Comida di Buteco Goiânia)

But still, one can name one dish, the most typical for all Brazil - feijoada (feijoada), whose amazing taste was even praised by the Brazilian poet Vinicius de Morais. This dish is made from beans, various types of meat, with spices, cassava flour, served with cabbage, orange slices, pepper sauce and, if desired, rice. Feijoada has its own history. About 300 years ago, it was invented by slaves who mixed the leftover pork from the owners' table with the black beans that were used to feed the animals. In fact, this dish has African roots, but the Portuguese brought sausages and sausage to it, and the Indians added farofu (a mixture of cassava flour with butter). Regardless of the origin and evolution of the dish, feijoada is loved by all Brazilians and is prepared differently in each region, with different types of legumes, tailoring the foods available in that particular area. Therefore, it is not surprising that the seemingly one and the same dish has many cooking options. And one more peculiarity: traditionally, feijoada is served with the national drink caipirinha, which includes cachaсa - sugar cane vodka, lemon and sugar.

Cracklings. (Takeaway)

Other national dishes of Brazil: churrasco - pieces of beef strung on a metal rod, which are fried in the open air; eat this dish with a sauce of tomatoes, onions, peppers, vinegar, olive oil and salt. Sarapaten - the liver or heart of a pig - is prepared with fresh animal blood, then tomatoes, peppers and onions are added, and it is all cooked together. Vatapa (vatapa) - pieces of fish are cut or grinded with shellfish, boiled in dende oil with the addition of coconut juice and slices of bread. Served with white rice. Moqueca is a seafood broth flavored with dendé oil and coconut milk. Karuru (caruru) - salted shrimp with caviar, onions, hot peppers and the Brazilian plant kiabu.

Common foods in Brazilian cuisine are black beans, rice, coconut milk, dendé (palm oil), cassava (cassava), chicken, beef, pork, sausages, shrimp, seafood, bacalao (salted cod), farofa (a mixture of flour and butter) , pasta, cheese, okra, pumpkin, tomatoes.

Bacallau - dried cod. The product is added to many dishes. (Jo Schmaltz)

As for the typical daily menu of Brazilians, during breakfast they usually drink coffee with cream, eat fresh cheese (queijo minas), bread, butter and fruits - papayas, oranges and others. During lunch, which is 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 broth 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, snacks, hot meals. 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. Sausages, sausages with cassava or farofu flour, pickled chili or chili sauce are served as a side dish. For dessert, sweets, cheese, fruits are served.

Bakalau casserole. (Phill MV)

As for sweets and pies, during the period of slavery they were prepared only in wealthy houses and convents. It was the Portuguese nuns who were the founders of the confectionery art in Brazil, they taught this art to young ladies from wealthy families. Today, the art of making sweets is a time-consuming occupation, so the graceful 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, which can be translated as “foreman”. This is the favorite sweetness of children and an obligatory attribute of birthdays. Other famous sweets and sweets - mother-in-law's eye (olho-de-sogra), quindim - are made with egg and coconut, cajuzinho - sweets with cashew nuts, suspiro - with egg white, bomb de noses (bombom de nozes) - with walnuts, bem-casados, camafeu.

Shurasko - beef fried on a metal bar, in the open air. (Dreams n thoughts)

Both breakfast and lunch are accompanied by a cup of sweet coffee - cafezinho or also known as espresso. 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. Coffee is drunk constantly, it is served in small mugs (demitasses). A real Brazilian drinks 12-24 demitases a day. Brazilian businessmen invariably invite partners for coffee, for 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. Coffee preparation starts with very clean dishes, fresh water, precise measures, and a true Brazilian will never let coffee boil. Between breakfast and lunch, Brazilians have coffee with pie or biscuits, fruit juices, and fast food.

Shurasco. (Victor Bayon)

By the way, Brazilians are notable for their love of food, which can be eaten by brothers and sisters in a couple of bites. This snack food can make up a complete menu at weddings, baptisms, or birthdays. Brazilians' favorite snacks are various canapes, stuffed olives, fried cheese meatballs, fried cod meatballs, miniature prawn or chicken pies, 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 - thick soup with dry shrimp, tapioca and garlic, pies with meat, olives, cheese, palm fruits, BBQ chunks ... the range of street food is endless. All street bars and shops offer a huge variety of fruit juices and cocktails - mango with acerola, pineapple, milk with bananas, oranges and guava. On the streets you can try both alcoholic drinks and cocktails, which almost certainly include cachasa.

Cheese buns. (Yuichi Sakuraba)

There are many bakeries in Brazil that are open all day and bake different types of sweet and savory bread, but the most popular type of bread is French bread, which closely resembles French baguettes.

Caipirinha. (Porto Bay Hotels & Resorts)

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 to be introduced in Brazil as exotic, and was adopted by the Brazilians with a bang. The Brazilians consider the city of São Paulo to be a gastronomic center, where you can taste almost any dish of any culture. Brazilians say: "If you want a gastronomic trip around the world - visit Sao Paulo."

Creamy cakes. (Pixelicus)

Causinho. (Leonardo Augusto Matsuda)

Brigadeiro. (Mayra Chiachia)

sources

http://supercoolpics.com/2014/10/17/%D0%B1%D1%80%D0%B0%D0%B7%D0%B8%D0%BB%D1%8C%D1%81%D0%BA % D0% B0% D1% 8F-% D0% BA% D1% 83% D1% 85% D0% BD% D1% 8F-% D1% 80% D0% B5% D0% B9% D1% 82% D0% B8 % D0% BD% D0% B3-% D1% 82% D1% 80% D0% B0% D0% B4% D0% B8% D1% 86% D0% B8% D0% BE% D0% BD /

http://kedem.ru/voyaj/cuisine/Brazil/

Look, examples of what kind of cuisine I will remind you: here. Look also for the sake of wondering what they are, but here or for someone the ideal The original article is on the site InfoGlaz.rf The link to the article this copy was made from is