Three typical Brazilian dishes

Whoever intends to travel to Brazil must prepare the palate for new gastronomic experiences. The country in South America has an extensive cultural diversity ranging from music to food. However, there are three typical dishes of Brazilian cuisine that every tourist should know.Unlike many countries, Brazil does not have just one type of food, but each region eats its own way. However, the most famous dishes reach the most varied Brazilian cities. In São Paulo (SP), for example, it is possible to find a little of everything that is best in the Brazilian gastronomic sense.
In the land of Vera Cruz, the country’s first name, cultural variation is great due to its foundation processes. When Portugal arrived in Brazil through Pedro Álvarez Cabral’s caravel, there were already native Indians who owned the land. Then, people with black skin were taken to Brazil, at the request of the Portuguese crown, to be enslaved. These people worked under similar conditions in the extraction of gold and precious stones that were later taken to Europe, they also work in the construction of many Brazilian cities, as they had many civil engineering techniques.
Many countries participated in the founding of Brazil. During World War II, many Jews went to live in the region called Northeast of the country, which already had African culture as the predominant culture due to the sugarcane cycle. The southern region, on the other hand, received a lot of influence from Germany and Spain. In the Southeast there was a mixture of Portuguese, African and indigenous cultures, while in the Center-West the Syrians and Italians exerted great cultural influence and in the north indigenous culture predominated, but there are Lebanese, Japanese and Italian influences.
Although all Brazilian regions are influenced by economically more developed countries, two cultures remain alive in all regions, namely: indigenous and African. Indigenous because more than ten million Indians already lived in Brazil before Portugal arrived and African, because the slave ships that left Africa heading for Brazil, were always full of Africans who were the main builders of Brazil.
Now that we know a little about the history of Brazil, we are able to understand the reason for so much cultural variation in the country. And because there are so many different dishes with so many different ingredients.

Brazilian gastronomic options to try

 

Tropeiro beans

Troopers were people who transported goods between Rio de Janeiro and Minas Gerais, or São Paulo and Minas Gerais during the colonial period of Brazil.
Minas Gerais was always the point of arrival or departure, as during this period, also known as the “Gold Cycle”, many mineral extractions were being carried out in the state.
It is within this context that tropeiro beans, a typical dish in the region of Ouro Preto, in Minas Gerais, are inserted.
Among the various difficulties these men encountered in transporting goods was food. Often the drovers needed to improvise something to eat, so they used leftovers from the previous food and mixed everything that was basically beans, crackling, bacon, cabbage and eggs that were mixed with flour and turned into a tasty mixture that long after became known as tropeiro bean.
The Brazilian food delicacy is currently prepared with much more care than in the times of the drovers, yet it has not lost its originality.

Ingredients

chopped bacon

minced pepperoni sausage

baked beans

chopped fried eggs

Cassava flour

Onion

Garlic

green smell

Salt and pepper to taste

 

Shrimp bean ball

Anyone who is going to visit Bahia in Brazil is automatically obliged to visit Acarajé (laughs). It is a cupcake with an African name and origin, including the translation of its name: fireball, because of the amount of pepper that the recipe receives.
Those who don’t like pepper shouldn’t worry, as in the thousands of acarajé stalls spread across Bahia, you can choose between hot options, which is with pepper, or cold, which is the dumpling without pepper.
With a delicious pasta made from black-eyed beans and a shrimp filling, the dish also has a religious symbology. In Candomblé, the acarajé is an offering to the goddess Iansã. The entity cult originated in the Niger River, in Nigeria. The belief arrived in Brazil through enslaved black human beings who refused to adhere to the Christian religion, imposed by the Portuguese through the Jesuits, who were the people responsible for catechizing blacks and Indians.

Ingredients

Black beans

Desalted dry shrimp

Vinegar

Vatapd

Onion

Palm oil

french bread

Roasted peanuts

Cashew nut

Ginger

Garlic

Flour

Coconut milk

Tomato

Pepper to taste

 

Tacacá

Tacacá is a typical drink from the North region of Brazil. The first people to prepare and drink this tropical delicacy were the Indians from Pará, the state where part of the Amazon Forest is located.
For the Indians, drinking tacacá is part of a moment of leisure not only among the tribes, but also represents the encounter of Indians with blacks, whites and other Brazilian peoples.

Ingredients

Water

Sour powder (cassava gum)

Salt

Salted shrimp

Chicory

Garlic

Jambu

Pepper filled

Tucupi

Other dishes

Feijoada

Cheese bread

maniçoba

Facing São Paulo

Açaí

Tapioca

Breath Shrimp

Stew

Barbecue

Okra with chicken

Chambari

Baião de Dois

Piranha broth

Coconuts

Download

Coconut Sururu

Rice Maria Isabel

Tourists planning to visit Brazil can be unconcerned about food issues, as we have the traditional rice and beans, potatoes, steak and salad and franchises of the most traditional fast foods in the world. However, to get to know the country in its essence, it is necessary to taste the typical dishes of Brazilian cuisine.

 

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