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Soup of frango (literally "chicken congee"), or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. [1] The Portuguese term galinha literally means "hen", but became the generic name for the species, much like chicken in English. Portuguese chicken congee has the rice much more cooked than in most Western ...
This time zone is used in the states of Mato Grosso, Mato Grosso do Sul, Rondônia, Roraima, and most of Amazonas. Although this time zone covers about 36% of the land area of Brazil (an area larger than Argentina), only about 6% of the country's population live there (about 12 million people, slightly more than the city of São Paulo). [2]
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 .
Brazil observed daylight saving time (DST) (called horário de verão – "summer time" – in Portuguese) in the years of 1931–1933, 1949–1953, 1963–1968 and 1985–2019. Initially it applied to the whole country, but from 1988 it applied only to part of the country, usually the southern regions, where DST is more useful due to a larger ...
The Brazilian version of feijoada (feijoada completa) [14] is prepared with black beans, [15] a variety of salted pork or beef products, such as pork [15] trimmings (ears, tail, feet), [15] bacon, smoked pork ribs, and at least two types of smoked sausage and jerked beef (loin and tongue).
Such designations can be ambiguous; for example, "CST" can mean China Standard Time (UTC+08:00), Cuba Standard Time (UTC−05:00), and (North American) Central Standard Time (UTC−06:00), and it is also a widely used variant of ACST (Australian Central Standard Time, UTC+9:30). Such designations predate both ISO 8601 and the internet era; in ...
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Venezuela, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.
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