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The Northeastern Brazilian cuisine is heavily influenced by African cuisine from the coastal areas of Pernambuco to Bahia, as well as the eating habits of indigenous populations that lived in the region. The vatapá is a Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste.
a festive dish in Brazilian cuisine, especially from the Amazonian region, it is of indigenous origin, and is made with leaves of the Manioc plant, salted pork, dried meat, and smoked ingredients, such as bacon or sausage. Mocotó: Made from cow's feet, [9] [10] stewed with beans and vegetables. The name is derived from the Tupi "mbokotó". Moqueca
Cachaça is also known as Brazilian rum. [ 9 ] In the United States, cachaça is recognized as a type of rum and distinctive Brazilian product, after an agreement was signed in 2013 [ 22 ] with Brazil in which it will drop the usage of the term "Brazilian rum".
Because of the dish's heavy ingredients and rich flavors, feijoada is viewed as Brazilian soul food. In the city of São Paulo, feijoada is a typical dish in working-class restaurants on Wednesdays and Saturdays, mainly in the commercial area. In Rio de Janeiro, restaurants traditionally serve it on Fridays. [19]
Pão de queijo (Portuguese pronunciation: [ˈpɐ̃w dʒi ˈke(j)ʒu], "cheese bread" in Portuguese) or Brazilian cheese balls is a small, baked cheese roll or cheese ball, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais. [1]
Tacacá (Brazilian Portuguese:) is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima).It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), cooked tapioca starch (“goma de tapioca” - manioc), as well as dried shrimps and fragrant, small yellow peppers known as “pimenta de cheiro”.
The dish's main ingredient is the grilled steak that is seasoned with chimichurri, it is served with plantains, white rice, French fries, a fried egg, and slices of avocado. In Guatemala, churrasco is regarded as a typical dish, often eaten in familiar gatherings and festive occasions.
The 1957 song "Vatapá" by Brazilian songwriter Dorival Caymmi is named for the dish. The lyrics contain the recipe for the dish, listing the key ingredients and providing basic instructions for its preparation. The song was later covered by Gal Costa, appearing on her tribute album of Caymmi's songs, Gal Canta Caymmi (1976).