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Brazilian cuisine is synonymous with churrasco, a form of barbecue native to Southern Brazil. Brazilian cheese puffs, of pao de queijo, are also immensely popular outside the country. But what do you know about the other Brazilian dishes that may be less well-known outside their homeland?
Brazil’s culinary heritage is richly varied, incorporating influences from Portuguese, native Brazilian and African cuisine with the bountiful natural resources that Brazil is endowed with, to produce some of the tastiest delights in the region. Here are a few traditional Brazilian dishes that are guaranteed to make your mouth water!
Feijoada is widely taken to be Brazil’s national dish. A stew of beef, pork and beans, this hearty dish is a favorite nationwide. Feijoada originated in Portugal, and remains popular in other former Portuguese colonies such as Macau and Angola. Within Brazil itself, there is wide regional variation in terms of how this dish is prepared. The stew is prepared with additional vegetables in the Northeastern region of the country, and is exceptionally popular in Rio de Janeiro.
Galinhada is a traditional Brazilian dish widely consumed in the states of Minas Gerais and Goias. Meaning “chicken, this mouthwatering stew is made out of rice and chicken, and is traditionally made with saffron, which gives it its signature yellow hue. A one-pot dish, it makes a great main course for huge family get-togethers, or even for those chilly winter nights.
Pato no Tucupi
Pato no Tucupi is a duck stew originating from the Northern part of Brazil. Pato means duck, and Tucupi refers to the lip-smacking tucupi sauce that the duck is simmered in. Tucupi is made out of fermented manioc, or cassava, a staple food in Brazil. Often served with rice, Pato no Tucupi is a well-loved dish in many parts of Brazil.
Bobo de Camarao
Bobo de Camarao is a Brazilian dish that incorporates strong African influences, and is known to be highly similar to the West African dish Ipete. In fact, this dish first came to Brazil with African slaves, and the name bobo originally referred to dishes made with beans. However, there are no beans in bobo de camarao today. Also known as Shrimp bobo. To make this dish shrimp is stewed in manioc meal, coconut milk and various spices. Like many popular Brazilian dishes, bobo de camarao is often served with a side of white rice, and is flavored with palm oil. In the state of Espirito Santo, however, olive oil is used in place of palm oil due to the overwhelming Italian influences in the area.
Vatapa is a versatile and comforting Brazilian stew often made with shrimp. Coconut milk, peanuts and palm oil are mashed into a paste, to which shrimp and bread are then added. Vatapa is popular in the Brazilian North, where tropical fruit and vegetables are available in great abundance. The creamy texture of this delectable dish makes it a great accompaniment to white rice. The shrimp can also be substituted with cod or even chicken.
What’s your favorite Brazilian dish? Do tell us!
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