UFSM 2014/1

Brazilian Food - a Mix of Influences

_{For Sunday Times Extra, 6 July 2014}

In a country as geographically expansive as

Brazil, it isn't easy to define the cuisine. Native

Indians and colonisation by the Portuguese,

who brought over African slaves, have all

played their part in the culinary culture. There

is a mix of influences that have endured and

intermingled in Brazil.

There seems to be an understanding that

feijoada, the black bean stew made with

various pork cuts, with its roots in Africa, is the

national dish. Unctuous and hearty, it's served

with pork crackling, orange slices and collard

greens and enjoyed on Saturdays.

Just as many Asians rely on rice as a staple,

Brazilians look to the starchy tuber cassava

(known as manioc or yuca) – boiled, fried,

stewed, ground into flour and toasted with

butter, as their daily bread.

The South East (São Paulo and Rio fall here)

tends to serve a mix from around the country.

Coxinha (chicken croquettes), tapioca pancakes,

salt cod pasteis (deep-fried pastries)

and pão de queijo (cheese rolls) are popular

city snacks.

Other Brazilian foods to try:

1. The North: Influenced by the Amazon Indians,

the food here is as close to what it was

before colonisation. Try:

• Açaí: A superfruit and Guaraná, a berry

used to make energy drinks.

• Pimenta: spicy peppers.

• Pudim de Tambaqui: A soufflé-like fish

dish with shrimp sauce.

• Tacacá: A soup with salted dry jumbo

prawns and local watercress.

2. The North East: slaves on the sugar cane

plantations used palm oil, coconut milk and

okra, popular in some African countries.

Try:

• Acarajé: A fritter made with beans and

fried in palm oil.

• Bobó de Camarão: Hearty shrimp stew,

made with manioc, coconut milk, and

palm oil.

• Caruru: A stew of okra, dried shrimp and

toasted cashews.

3. South Brazil: A melting pot of cultural

influences from German to Lebanese can be

found here. Try:

• Arroz de Carreteiro: Fried rice with

rehydrated charque – South American

biltong.

• Churrasco: Brazilian braai. Meat

marinated in salt and milk or cachaça –

distilled sugar-cane spirits.

_{Fonte: Disponível em: http://www.foodandthefabulous.com/recipes/brazilian-food-mix-influences. Acesso em: 15 set. 2014. (adaptado)}