Hi guys, How are you all doing?
In today’s Tip of the Day, we are going to learn about some Brazilian typical food.
Brazilian Typical Food
We all know that Brazil is a cultural mosaic, with different cultures, customs, music, and of course, food. We are going to take a look at some of the mouthwatering food options we have here!
Churrasco (Brazilian barbecue)
Churrasco is Brazilian typical food really common at the southern region of Brazil. There’s no way to deny the fact that there isn’t a better churrasco in Brazil than the one from Rio Grande do Sul – at least not according to gaúchos (name given to natives from Rio Grande do Sul). For gaúchos, the best side dish for a piece of meat is toasted manioc/cassava flour. It is quite common to find churrascarias (steakhouses) in Porto Alegre that serve various types of meat à la carte, seasoned with nothing but salt to ensure the steak’s smoothness and good taste, as well as avoiding dryness; the more traditional joints are not fond of all-you-can-eat restaurants (rodízio) with a salad buffet.
Gourd bowl (clay pot) of feijoada with rice, orange slices, collard greens and a caipirinha. Found in menus all over the country, the Feijoada is most commonly served in the city of Rio de Janeiro, the place where the term feijoada was originally coined, according to records. The cooked beans generate a consistent and tasty stew, as a result of the mixture with dry meat (carne-seca), sausage, loin and ribs, as well as feet, ears and tails of pork. The dish is served with white rice, orange slices, sauteed collard greens, pork crackling and, in some places, it can be served with deep fried banana and sausage. The process is long: the salty meats must be neutralized (desalted); feijoada generally needs to start being prepared the night before. A drink that must accompany a delicious feijoada is certainly a fresh caipirinha.
Carne de sol
Carne de sol is typically from the Northeastern region. A feast of meat of the sun includes a side of beans, fried macaxeira (which is the word for manioc/yucca used in the Northeast), farofa d’água (northeastern style toasted manioc flour), pirão de leite and a vinaigrette. Despite the name “carne de sol”, the meat does not rest in the sun, it’s actually placed on a cold bath or in the refrigerator; if the meat remained in the sun, it would dehydrate, making it the famous dried-meat, or ‘carne seca’. If your mouth is watering and your taste buds got you craving this delicious meat of the sun, then come with us on our RioLIVE! at the Feira de São Cristóvão.
Tucupi is a broth extracted from the root of the manioc, which needs to be boiled long enough to lose its poisonous hydrocyanic acid. In the last stage, simply add endives, basil and salt. Tucupi goes well with manioc gum, dried shrimp, chili pepper and jambu. It’s easily found in the Northern region of Brazil.
Rice with pequi
Rice with pequi. The Goiânia cuisine, in the Midwest region of the country, is very similar to the cuisine of Minas Gerais (the Pão de queijo home), but with its peculiarities. The pequi is a typical fruit from the Brazilian Cerrado that has been cultivated by natives long ago. The fruit came to be acknowledge later when found by the bandeirantes (Portuguese explorers and fortune hunters whom searched the Brazilian forests) and slaves during the period of time of Colonial Brazil. One of the most typical ways of preparing pequi is to cook it with rice. It has a yellowish color with a very characteristic smell and taste. Care must be taken when eating the pequi because its seeds have spines which can hurt the mouth; to prevent this, simply scrape the pulp of the pit.
Bobó de camarão
Bobó, as it’s also known, is a typical dish from the African cuisine with a Brazilian touch. To prepare it we need braised shrimp, green seasonings and coconut milk. These ingredients are mixed to a mashed manioc and it’s possible to add more azeite de dendê if you want, ginger and also dried shrimp. It’s perfect to eat it with rice but there are some people that prefer pirão.
Moqueca, or muqueca (comes from quimbundo, mu’keka, and means fish stew) or from tupi poqueca (pokeka, which means to wrap). It’s a Brazilian typical food and i’ts also typical in Angola. In Brazil, it’s typically found in Espírito Santo, Bahia, Pará and Pernambuco. Depending on the region, it can be prepared with chicken, fish or seafood. Som vegetarian versions of the dish were recently created, substituting fish by cashew crest, plantain pepper, jaca, mushroom, eggplant, tofu, etc. In other words, it’s a dish for all kids of taste.
Acarajé is a delicacy typically from the Brazilian and Afro-Brazilian cuisine. It’s a fried dough made of feijão-fradinho, onion and salt. Once the dough is prepared, it’s fried in azeite de dendê. It’s typical to eat it with a loooot of pepper in it, just like baianos do. Would you like to try it?
That’s it guys! These are the Brazilian typical food!
Is your mouth watering?
We’ll see each other around!
Click on the links below to see more related Dicas
The history of Salvador
History of Rio de Janeiro
States and Regions of Brazil
Beach foods in Brazil
Brazilian Street Food
Restaurant vocabulary in Portuguese
Ordering food in Portuguese
Lanche meaning in Portuguese
Different kinds of snacks in Brazil
Lanchonete in Brazil
Brazilian Pão de Queijo