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Brazil portal. v. t. e. Feijoada, the best-known Brazilian dish, is usually served with rice, farofa, couve (a type of cabbage), and orange. 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]
Pamonha. 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.
Pães de queijo are formed into small balls, around 3–5 centimeters in diameter (though they may be larger) and about 50 calories in each roll. The cassava flour is a powerful starch which is key to the texture of the pão de queijo; unlike other types of bread, pão de queijo is not leavened. Small pockets of air within the dough expand ...
t. e. Ladyfinger biscuits arranged in a container in a similar fashion to a cobblestone pavement. Pavê (Portuguese pronunciation: [pa've]) is a Brazilian dessert that consists of alternating layers of biscuits (ladyfingers or corn starch biscuits) and a cream made using condensed milk. It is similar in structure to the tiramisu.
List of pastries. Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. The five basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux ...
If there was a family tree of pastry, pies and tarts (much like pies versus cobblers) would be on the same delicious branch. Both start out with a bottom layer crust and then are topped with ...
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Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava. In Brazil's north and northeast, traditional community-based tapioca production is a byproduct of manioc flour production from cassava roots. In this process, the manioc (after treatment ...
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