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Introduction
There were about three million Indians in Brazil when the Portuguese
came. They were already cooking with cassava and other root vegetables, eating
corn and potatoes, heart of palm, turtle meat and eggs, nuts, forest fruits, and
fish caught in the waters of the Amazon. They used herbs to cook with, molasses
to sweeten dishes, and “Malagueta“ peppers to give their food a kick.
They used dried fish tongues to grate their guarana sticks and served
food in banana leaves. The classic Brazilian fish stew, “moqueca“, draws
heavily on traditional Indian methods and ingredients.
African cooking brought even more spices but in some ways
their techniques and flavors resembled the Indian methods. Their way of life
dictated many of their methods.
Staple foods:
The daily food of a Brazilian
consists of three basic meals, breakfast, lunch and dinner.
Breakfast: black coffee, milk,
French rolls, corn bread, a simple cake and butter. An optional extra would be
fresh “queijo de minas” (cheese) and fruit such as papaya or orange.
Lunch and dinner are similar.
They reflect the produce of the season whether purchased in the market or
supermarket. But the meals always have white rice and beans. Some regions eat
black beans as staple food such as in Rio de Janeiro, other places prefer kidney
beans.
Meat
Most Brazilians are meet lovers. Beef is a favorite, but pork
and chicken are also eaten regularly. Even the poorest Brazilians make an
attempt to eat meat daily.
Brazil is famous for its
barbecued meats, “churrascos” in Portuguese.
Roots & Starches
Brazilian recipes use wheat, corn, rice and beans. But,
cassava root is a staple food.....
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