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Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian (Levantine, Japanese, and most recently, Chinese) influences. [1] It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well.
A traditional Brazilian food, it's a paste made from fresh corn and milk, boiled wrapped in corn husks, turned into a dumpling. Variations include pamonha de milho and pamonha de carimã, and some variants use coconut milk. Pão de queijo: A small, baked, cheese-flavored roll/bun/puff.
Vatapá is of African origin and arrived in Brazil through the Yoruba people with the name of ehba-tápa.. It is a typical dish of the northeastern cuisine and very traditional in the state of Bahia, where dendê (unrefined red palm oil) is a key ingredient and the dish is frequently served with caruru.
Pages in category "Cuisine of the Northeast region of Brazil" The following 5 pages are in this category, out of 5 total. This list may not reflect recent changes. A.
Sertanejos in the caatinga, state of Bahia, engraving from the 1810s.. Cattle were introduced into the Zona da Mata of Northeastern Brazil during the administration of Tomé de Sousa (1549-1553) and were initially directly linked to the sugar cycle, as these animals served as animal traction for the sugarcane fields and as food.
And because this time of year also coincides with the corn harvest many regional dishes containing corn, such as canjica, pamonha, and milho verde, have become part of the cultural tradition. The Bumba-Meu-Boi festival is also popular, especially in the state of Maranhão. During the Bumba-Meu-Bói festival in the city of São Luis do Maranhão ...
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العربية; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Català; Cebuano; Čeština; Deutsch ...