Brazilian cuisine
Brazilian cuisine
Brazilian cuisine (pronunciation: /brəˈzɪliən kwiˈzin/) has its roots in indigenous, European, and African culinary traditions. The diverse geography and culture of Brazil have given rise to a variety of regional dishes, each with its own unique flavors and ingredients.
Etymology
The term "Brazilian cuisine" is derived from the country of Brazil, which is named after the brazilwood tree (in Portuguese, pau-brasil). The word "cuisine" comes from the French cuisine, meaning "kitchen" or "cooking".
Ingredients
A staple of Brazilian cuisine is rice and beans, often served with farofa, a toasted cassava flour mixture, and vinaigrette. Other common ingredients include manioc, a root vegetable, and açaí, a fruit from the Amazon rainforest.
Regional dishes
Different regions of Brazil have their own signature dishes. In the state of Bahia, for example, the cuisine is heavily influenced by African flavors, with dishes like vatapá and acarajé. The southern region, on the other hand, is known for its churrasco, or barbecue.
Related terms
- Feijoada: A black bean stew with pork, considered the national dish of Brazil.
- Coxinha: A popular street food made from shredded chicken and dough.
- Pão de queijo: Cheese bread, a typical snack from the state of Minas Gerais.
- Caipirinha: Brazil's national cocktail, made with cachaça, sugar, and lime.
External links
- Medical encyclopedia article on Brazilian cuisine
- Wikipedia's article - Brazilian cuisine
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