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How to Cook dishes from Brazil
Brazil is a large country (the 5th largest in terms of geographical area)
with many different regions. Brazilian cuisine reflects these facts, as well as the country's diverse
population, and you can find recipes influenced by
African cuisine,
German cuisine,
Italian cuisine,
Japanese cuisine,
Lebanese cuisine,
Polish cuisine,
Portuguese cuisine,
Spanish cuisine,
Syrian cuisine,
and native American cooking.
Some popular Brazilian recipes include:
- Barreado - Boiled meat. It is eaten in the South of
Brazil, often by placing the meat in ceramic
pans, putting them under the soil, and using the sun's heat to cook.
- Churrasco - The Brazilian version of
barbecue.
A variety of meats, often on skewers, are cooked on a grill (churrasqueira).
- Empadas - Pastry pies with various fillings, often eaten as fast food.
Common fillings include beef, cheeese, chicken, palmito (heart of palm) and shrimp.
Pieces of olive are generally mixed into the filling.
- Feijão com arroz - White rice with beans
(black beans are popular in Rio de Janeiro).
- Feijoada - A stew made from slowing cooking black turtle beans and meat.
The meats used include salted pork and beef, bacon, smoked pork ribs,
sausage and
jerked beef.
It is sometimes considered
Brazil's national dish, and is particular popular in
Rio de Janeiro.
It is traditionally served with rice, refined collar greens, roasted
cassava flour, and an orange. Other side dishes may also be provided, and hot
pepper sauce is used as a condiment.
- Moqueca - A seafood stew containing onions, tomatoes, cilantro, chili pepper, and garlic, as well as fish.
- Picadinho de Jacaré - This is made from alligator meat. It is popular in Northern
Brazil (where dishes influenced by indigenous cuisine tend to predominate).
- Vatapá - This is a creamy paste made from bread, coconut milk, palm oil and shrimp (sometimes
chicken,
tuna, or turkey may be substituted for shrimp). It
tends to be eaten in the North and Northeast of the country, where it is eaten with
acarajé (black-eyed peas formed into a ball or deep-fried), or sometimes with
white rice.
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By Christopher Idone
Clarkson Potter
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The Cooking of Brazil (Superchef)- Manufacturer: Benchmark Books
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