Brazilian gastronomy is a result of many fusions of traditions, food and ingredients that were adapted over a period of time. The cuisine is pretty much adapted accordingly to climate and the geography
Chef Guto Souza is currently Executive Chef & Partner, Boteco – Restaurante Brasileiro, a newly opened India's first authentic Brazilian restaurant in Bangalore says “Brazilian cuisine is an exuberant mix of native, European and African influences and varies greatly by region, reflecting the country's mix of indigenous and immigrant populations. The most distinctive regional cuisines are from the states of Minas Gerais and Bahia. While Minas Gerais cuisine has a strong Portuguese influence, with pork being the preferred meat; Bahian cuisine has more African delicacies. The Brazilian barbecue churrasco originated in the south of Brazil, with beef being the preferred meat, and strong culinary influences from South American countries such as Uruguay and Argentina. With over 7,000 kms of seacoast skirting the Atlantic Ocean, there is an incredible variety of seafood in their cuisine. While beans and cassava are some common ingredients and accompaniments, freshness of produce is given tremendous importance”
Let's explore some of the dishes from the cuisine
Pão de Queijo- Pronounced pown-deh-kay-zho, these Brazilian cheese bread make for a Brazilian snack. Made from tapioca flour that has been fermented after grinding and cheese, they go great with your coffee, cocktail or beer. They can be served plain or with marinara sauce.
Feijoada, pronounced fey-zhoo-ah-dah, was the substantial meal that enslaved people ate to get through their day. It’s ironic, that it went on to become Brazil’s national dish. It is typically prepared and served at Saturday lunch and is usually paired with sautéed collard greens, pork rinds, orange slices and rice .
Coxinha- pronounced co-sheen-ya, this famous Brazilians fritter that sees shredded chicken meat, covered in dough and then molded into a shape and then fried Coxinha is hands-down delectable and most famous one. Shaped like a teardrop, this one is served during served in parties, celebrations and more.
Did you also know that Brazil is the world’s third-largest market for beer? They like their 'Cerveja' – pronounced cer-ve-ja – extremely cold! A Brazilian can think of a million ways to open a beer bottle, and the first thousand don’t even involve a bottle-opener!
Moqueca- This fish stew, that sees white fish, onions, garlic, bell peppers, tomatoes, cilantro, and coconut milk is an all time favourite. A quick and easy dish this one is traditionally served with rice.
Cachaça- Pronounced kah-shah-sah, this one happens to be distilled spirit made from fermented sugarcane juice which is also Brazil’s national liquor. High on alcohol concentration so much to an averages of 45%, the artisanal cachaças are rich, full-bodied spirits. Said to have been first made in the 1500s, cachaça is similar to rum.
Caipirinha - Pronounced ky-pee-ree-nyah, this Brazilina cocktail sees the cocktail contains fresh lime juice, sugar and cachaça. A low-ball cocktail Caipirinhas are also drunk with meals. It is said to have been invented it was invented by Brazilian farmers in the 19th century.
Let's not forget about Cassava! Tapioca is the key contribution of indigenous Brazilians to the national cuisine and is one of the most versatile ingredients. It is fried, boiled and even used as a base for fish stews, cakes, etc. The possibilities are endless! Ask your server for that extra serving of cassava chips or farofa!
Did you know that Brazilians are not generally used to eating spicy food? For most Brazilians, spice is an acquired taste!