Brazilian cuisine varies greatly by region, reflecting the country's varying mix of indigenous and immigrant populations. This has created a national cuisine marked by the preservation of regional differences. Examples are Feijoada, considered the country's national dish; and regional foods such as beiju, feijão tropeiro, vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine). The national beverage is coffee and cachaça is Brazil's native liquor. Cachaça is distilled from sugar cane and is the main ingredient in the national cocktail, Caipirinha. A typical meal consists mostly of rice and beans with beef, salad, french fries and a fried egg.
Cuisine
Brazil
Brazil | Cuisine
The national beverage is coffee and cachaça is Brazil's native liquor Coffee and cachaça. Coffee and cachaça The national beverage is coffee and cachaça is it's native liquor.
when did yu yu hakusho anime come out
user
October 1992
assistant
who is the main character of the show.
user
Yusuke Urameshi
assistant
who was the producer?
user
Fuji Television, Yomiko Advertising, and Studio Pierrot
assistant
what genre is this show?
user
Sorry. I cannot find the answer based on the context.
assistant
were there any games based on the show?
user
Yes, A single Mega Drive game, "Yū Yū Hakusho Makyō Tōitsusen", was published in Brazil by Tectoy in 1999 under the title "Yu Yu Hakusho: Sunset Fighters".
assistant
what sport is the above mentioned country famous for?
user
Football
assistant
what is the weather like there?
user
According to the Köppen system, Brazil hosts six major climatic subtypes: desert, equatorial, tropical, semiarid, oceanic and subtropical.
assistant
who were the people of this region influenced by?
user
The Portuguese Empire
assistant
where did its name originate from?
user
The word "Brazil" likely comes from the Portuguese word for brazilwood, a tree that once grew plentifully along the Brazilian coast.
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what beverage is it well known for?
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Juices and ice creams are made from them, including acerola, graviola, fruta de conde (also referred to as "ata" in Spanish and as sugar-apple in English), and cupuaçu. Açai is gaining widespread notoriety. There are also juices from palm trees such as taperebá, buriti and bacuri. Brazil nuts have gained widespread popularity. Guarana is now widely consumed as an ingredient of popular energy drinks.
Amazonian cuisine | Brazil
Brazilian cuisine varies greatly by region, reflecting the country's varying mix of indigenous and immigrant populations. This has created a national cuisine marked by the preservation of regional differences. Examples are Feijoada, considered the country's national dish; and regional foods such as beiju, feijão tropeiro, vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine). The national beverage is coffee and cachaça is Brazil's native liquor. Cachaça is distilled from sugar cane and is the main ingredient in the national cocktail, Caipirinha. A typical meal consists mostly of rice and beans with beef, salad, french fries and a fried egg.
Brazil | Cuisine
Brazil has a variety of candies such as brigadeiros (chocolate fudge balls), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and romeu e julieta (cheese with a guava jam known as goiabada). Peanuts are used to make paçoca, rapadura and pé-de-moleque. Local common fruits like açaí, cupuaçu, mango, papaya, cocoa, cashew, guava, orange, passionfruit, pineapple, and hog plum are turned in juices and used to make chocolates, ice pops and ice cream.
Brazilian cuisine | Typical and popular desserts
One of the most famous foods of Brazil, churrasco (slow-grilled and -roasted meat), originated in Rio Grande do Sul. But the local cuisine is eclectic, and rice and beans sit on southern tables beside Italian and German dishes, thanks to the South's many European immigrants. Colonial coffee is the elaborate 5 PM tea, with breads, pies, and German kuchen, popular among the Germans in the South. The traditional beverage is chimarrao, a South-American caffeine-rich infused drink. The Chalet of the XV de Novembro Plaza is located along the Glênio Peres Square, it is one of the most traditional bar-draught beer-restaurants in the city, where the last ""lambe-lambe"" photographs of the region work.
Porto Alegre | Cuisine
Often, it is mixed with cassava flour (farofa). Fried potatoes, fried cassava, fried banana, fried meat and fried cheese are very often eaten in lunch and served in most typical restaurants. Popular snacks are pastel (a fried pastry); coxinha (a variation of chicken croquete); pão de queijo (cheese bread and cassava flour / tapioca); pamonha (corn and milk paste); esfirra (a variation of Lebanese pastry); kibbeh (from Arabic cuisine); empanada (pastry) and empada, little salt pies filled with shrimps or heart of palm.
Brazil | Cuisine
Pão de queijo are typical in the state of Minas Gerais. Typical northern foods include pato no tucupi, tacacá, caruru, vatapá, and maniçoba. The Northeast is known for moqueca (a stew of seafood and palm oil), acarajé (a fritter made with white beans, onion and fried in palm oil ("dendê"), which is filled with dried shrimp and red pepper), caruru, and Quibebe. In the Southeast, it is common to eat Minas cheese, pizza, tutu, polenta, macaroni, lasagna, and gnocchi. Churrasco is the typical meal of Rio Grande do Sul. Cachaça is Brazil's native liquor, distilled from sugar cane, and it is the main ingredient in the national drink, the caipirinha.
Culture of Brazil | Cuisine (Gastronomy)
The cuisine of Brazil, like Brazil itself, varies greatly by region. Brazilian cuisine can be divided into several distinct locations. From the north of Brazil through the Amazonian jungle, and directly down the Brazilian coastline. This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Syrians, Lebanese and Japanese among others. This has created a national cooking style marked by the preservation of regional differences. Coffee, being one of the main agricultural products of Brazil, is an indispensable part of every Brazilian's diet. "Chimarrão," a caffeinated drink made of “erva mate”, and the super caffeinated "cafezinho" are commonly served at meals, between meals, and for snacks.
Latin American cuisine | Brazil
Below is a list of drinks found in Brazilian cuisine.
List of Brazilian drinks | Introduction
Brazilian cuisine varies greatly by region. This diversity reflects the country's history and mix of indigenous and immigrant cultures. This has created a national cooking style, marked by the preservation of regional differences. Since the imperial period, the feijoada, a Portuguese stew with origins in Ancient Rome, has been the country's national dish. Luís da Câmara Cascudo wrote that, having been revised and adapted in each region of the country, it is no longer just a dish, but has become a complete food. Brazil has a variety of candies including brigadeiros and beijinhos. Other snack foods include coxinhas, churrasco, sfiha, empanadas, and pine nuts (in Festa Junina).
Culture of Brazil | Cuisine (Gastronomy)
This is a list of dishes found in Brazilian cuisine. Brazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both South America and the Latin American region. It is the world's fifth largest country, both by geographical area and by population, with over 202,000,000 people.
List of Brazilian dishes | Introduction
In Brazil, restaurants varieties mirrors the multitude of nationalities that arrived in the country: Japanese, Arab, German, Italian, Portuguese and many more.
Restaurant | Brazil
The Brazilian name is (, or , as opposed to the Chilean true boldo), (), () or () ("Oxalá's carpet", because of its velvety texture).
Coleus barbatus | Name
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and most recently Asian (mostly Japanese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, "cassava", "guaraná", "açaí", "cumaru," and "tucupi". From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Poland, and Switzerland) were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine.
Brazilian cuisine | Introduction
Germans introduced new types of food and beverage in Brazil or reinforced their utilizations by Brazilians. The wheat culture in Brazil arrived by German immigrants. Kuchen, Sauerkraut (known in Portuguese as "chucrute", is also used as derogatory term to designate Germans, and people of Central European origin or descent in general), Eisbein, new types of sausage and vegetables are some examples of food introduced in Brazil by the immigrants. In Curitiba, sausage are commonly known as vina, from the German "Wiener" (Wiener Würstchen). In Southern Brazil, Fruit preserves are known as chimia, from the German "Schimier". Chopp or Chope (from German "Schoppen") in Brazilian Portuguese is the world for draught beer or just beer.
German Brazilians | Food and beverage
There is not an exact single "national Brazilian cuisine", but there is an assortment of various regional traditions and typical dishes. This diversity is linked to the origins of the people inhabiting each area. For instance, the cuisine of Bahia is heavily influenced by a mix of African, Indigenous, and Portuguese cuisines. Chili (including chili sauces) and palm oil are very common. In the northern states, however, due to the abundance of forest and freshwater rivers, fish, fruits and cassava (including flours made of cassava) are staple foods. In the deep south, as in Rio Grande do Sul, the influence shifts more towards "gaúcho" traditions shared with its neighbors Argentina and Uruguay, with many meat-based products, due to this region's livestock-based economy; the churrasco, a kind of barbecue, is a local tradition.
Brazilian cuisine | Regional cuisines
The word "Brazil" likely comes from the Portuguese word for brazilwood, a tree that once grew plentifully along the Brazilian coast. In Portuguese, brazilwood is called "pau-brasil", with the word "brasil" commonly given the etymology "red like an ember", formed from "brasa" ("ember") and the suffix "-il" (from "-iculum" or "-ilium"). As brazilwood produces a deep red dye, it was highly valued by the European textile industry and was the earliest commercially exploited product from Brazil. Throughout the 16th century, massive amounts of brazilwood were harvested by indigenous peoples (mostly Tupi) along the Brazilian coast, who sold the timber to European traders (mostly Portuguese, but also French) in return for assorted European consumer goods.
Brazil | Etymology
Brazil is the world leader in production of green coffee ("café"). In 2018, 28% of the coffee consumed globally came from Brazil. Because of Brazil's fertile soil, the country has been a major producer of coffee since the times of Brazilian slavery, which created a strong national coffee culture. This was satirized in the novelty song "The Coffee Song", sung by Frank Sinatra and with lyrics by Bob Hilliard, interpreted as an analysis of the coffee industry, and of the Brazilian economy and culture.
Culture of Brazil | Cuisine (Gastronomy)
In Rio de Janeiro, São Paulo, Espírito Santo, and Minas Gerais, feijoada is popular, especially as a Wednesday or Saturday lunch. Also consumed frequently is "picadinho" (literally, diced meat) and rice and beans. In Rio de Janeiro, besides the "feijoada", a popular plate is any variation of grilled beef fillet, rice and beans, farofa, fried garlic and fried potatoes ("batatas portuguesas"), commonly called "filé à Osvaldo Aranha". Seafood is very popular in coastal areas, as is roasted chicken ("galeto"). The strong Portuguese heritage also endowed the city with a taste for bolinhos de bacalhau (fried cod fritters), being one of the most common street foods there.
Brazilian cuisine | Southeast Brazil's cuisine
In Southern Brazil, due to the long tradition in livestock production and the heavy German immigration, red meat is the basis of the local cuisine. Besides many of the pasta, sausage and dessert dishes common to continental Europe, "churrasco" is the term for a barbecue (similar to the Argentine or Uruguayan asado) which originated in southern Brazil. It contains a variety of meats which may be cooked on a purpose-built "churrasqueira", a barbecue grill, often with supports for spits or skewers. Portable "churrasqueiras" are similar to those used to prepare the Argentine and Uruguayan asado, with a grill support, but many Brazilian "churrasqueiras" do not have grills, only the skewers above the embers.
Brazilian cuisine | Southern Brazil's cuisine
In Brazilian cuisine the cheese is known as ().
Queso blanco | Brazil
The confection is known in Brazil as "Manjar Turco", "Delícia Turca", "Bala de Goma Síria" or "Bala de Goma Árabe". As with most Middle Eastern dishes, it came with the Levantine Arab diaspora to Latin America.
Turkish delight | Brazil
Bowls made of calabash were used by Brazilians as utensils made to serve food, and the practice is still retained in some remote areas of Brazil (originally by populations of various ethnicities, origins and regions, but nowadays mainly by Native Americans). The fruit are also commonly used in Brazil as the resonator for the "berimbau", the signature instrument of capoeira, a martial art/dance developed in Brazilian plantations by African slaves.
Crescentia cujete | Brazil
"Bahia reaches superiority, excellence, and primacy in the culinary art of the country as the African element, with its exquisite seasoning of exotic fertilizers, altered profoundly the Portuguese delicacies, which resulted in a completely national product, tasty, pleasant to the palate yet demanding, which surpases the righteous fame of Bahian cuisine." (QUERINO, 1922, p. 23) "Brazil owns two real treasures: the fertility of its soil and the abilities of its mulattos." (Querino 1918: The black settler as a factor of Brazil's civilization)
Manuel Raimundo Querino | Quotations from his works
As in all Brazil, Portuguese is the main spoken language. A few expressions of Spanish origin are common (such as "gracias" instead of "obrigado", or the expletive "tchê") etc., due to the proximity with Argentina and Uruguay and their common Gaucho past. Also a few words of German origin, particularly referring to cuisine, have entered the vocabulary, such as "chimia" (from "schmier") and "cuca" (from "Kuchen"). Words of Guarani language origin also make up the vocabulary, an example being the largely used word "guri", meaning "boy". The Gaúchos are also famous by their use of the pronoun "tu", instead of "você", the latter being the formal second person singular noun and the first being the informal noun equivalent.
Rio Grande do Sul | Language
This style would carry on to inspire many contemporary churrascaria which emulate the cooking style where waiters bring large cuts of roasted meat to diners' tables and carve portions to order.
Brazilian cuisine | Southern Brazil's cuisine
The name "Brazil" is a shortened form of "Terra do Brasil", "land of Brazil", a reference to brazilwood, given in the early 16th century to the territories leased to the merchant consortium led by Fernão de Loronha for commercial exploitation of brazilwood for the production of wood dyes for the European textile industry. The term for the brazilwood tree in Portuguese, "pau-brasil", is derived from "brasa" ("ember"), a reference to the dark red colour, formed from Old French "brese", "ember, glowing charcoal", in turn from Frankish "*brasa". from medieval Latin "brasa."
Name of Brazil | Introduction
The cuisine of this region, which includes the states of Acre, Amazonas, Amapá, Pará, Rondônia, Roraima, and Tocantins, is heavily influenced by indigenous cuisine. In the state of Pará, there are several typical dishes, including: "Pato no tucupi" (duck in tucupi) – one of the most famous dishes from Pará. It is associated to the "Círio de Nazaré", a great local Roman Catholic celebration. The dish is made with "tucupi" (yellow broth extracted from cassava, after the fermentation process of the broth remained after the starch had been taken off, from the raw ground manioc root, pressed by a cloth, with some water; if added maniva, the manioc ground up external part, that is poisonous because of the cyanic acid, and so must be cooked for several days).
Brazilian cuisine | North Brazil's cuisine
After some decades, it started to be called "Brazil" (Brasil, in Portuguese) due to the exploitation of native brazilwood, at that time the only export of the land. In Portuguese, brazilwood is called "pau-brasil", with the word "brasil" commonly given the etymology "red like an ember", formed from Latin "brasa" ("ember") and the suffix "-il" (from "-iculum" or "-ilium").
Brasil (mythical island) | Etymology
Today, beer is the most consumed beverage in Brazil. The tradition of brewing in Brazil dates back to German immigration in the early 19th century. The first breweries date from the 1830s, although the brand Bohemia is claimed to be the first Brazilian beer, with production starting in 1853 in the city of Petrópolis founded by the German-Brazilian Henrique Kremer. In 1913 there were 134 breweries in Rio Grande do Sul. Brahma was founded in 1888 in Rio de Janeiro by the Swiss immigrant Joseph Villiger. Antarctica (Companhia Antarctica Paulista) was founded in the same year by the Brazilian Joaquim Salles and the German immigrant Louis Bücher in São Paulo.
German Brazilians | Food and beverage
Many tapas typical of Spanish cuisine that are rarer dishes in Portugal are more easily found in Brazil, due to the presence of the cultural heritage of the Spanish Brazilians as a result of immigration.
Tapas | Brazil
In Brazil, traditionally prepared is known as , although the word and the expression "" (bitter mate) are also used in Argentina and Uruguay. The Spanish means "rough", "brute", or "barbarian", but is most widely understood to mean "feral", and is used in almost all of Latin America for domesticated animals that have become wild. The word was then used by the people who colonized the region of the Río de la Plata to describe the natives' rough and sour drink, drunk with no other ingredient to soften the taste.
Mate (drink) | Name
The Northeastern Brazilian cuisine is heavily influenced by African cuisine from the coastal areas of Pernambuco to Bahia, as well as the eating habits of indigenous populations that lived in the region. The "vatapá" is a Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. The Bobó de camarão is a dish made with cassava and shrimp (camarão).
Brazilian cuisine | Northeast Brazil's cuisine
For more than four centuries of history, cachaça has accumulated synonyms and creative nicknames coined by the Brazilian people. Some of these words were created for the purpose of deceiving the supervision of the metropolis in the days when cachaça was banned in Brazil; the beverage was competing with the European distillate "grappa". There are more than two thousand words to refer to the Brazilian national distillate. Some of these nicknames are: "abre-coração" (heart-opener), "água-benta" (holy water), "bafo-de-tigre" (tiger breath), and "limpa-olho" (eye-wash).
Cachaça | Synonyms
The local Amerindian culture makes use of local elements to create the colors and flavors of its cuisine. One such dish, "Cupuaçu", comes from the Cupuaçu tree, found in the Amazonian woods. Cupuaçu is easily identified by its unique smell and sour taste. Its pulp is also extracted to make juices, candies, jellies, liquors, and ice cream. Açaí is a palm tree with a long, thin stem. Açaí, also known as Jussara, is purple in color with a delicious taste. Long prized by the local population, it recently it has also reached the national menu. Freshwater crab, a traditional local delicacy, is popular.
Belém | Cuisine
The massive presence of immigrants – especially from Portugal, Italy, Germany, Syria and Lebanon and more recently China – throughout its history has given the city a cosmopolitan spirit and diverse cuisine. Walking down Rio Branco Avenue, (the city's several kilometers long main avenue) one can find typical German, Italian, Arabic, Portuguese, Chinese and Japanese restaurants, as well as traditional Brazilian and vegetarian cuisine. Juiz de Fora is an important regional cultural center, one of the few towns in south-east Minas Gerais to have permanently functional cinemas, theatres, music venues and light entertainment. There is a nationally important museum (Museu Mariano Procópio) and a Philharmonic Orchestra (Orquestra Filarmônica Pró-Musica).
Juiz de Fora | Culture
In Rio de Janeiro, the "botequins" are also known as "pé-sujo" (dirty-feet) when sanitary conditions are questionable. In Belo Horizonte, nationally known as the "Brazilian capital of the boteco", there are about 12,000 establishments, more bars per capita than any other city in the world. Also in Belo Horizonte is used often the term "boteco-copo-sujo" (dirty-cup-pub) which is an offshoot of the genre "boteco" for definition of the level of slovenliness of the establishment, in allusion to its appearance, as though welcoming, most no prizes for their apparent aspects such as cleaning or air. Among the delicacies of the most unusual boteco, we can cite the traditional liver with onions (figado acebolado), spicy chorizo (chouriço apimentado) or the fried scarlet eggplant (jiló frito), accompanied by beer, the chopp, the famous caipirinha or the cachaça.
Botequim | Brazilian cities
() or () are served in the bars of Brazil and typical as tapas-like side dishes to accompany beer or other alcoholic drinks. The better bars tend to have a greater variety, and rarer, more traditional, dishes (using, for example, lamb or goat meat, which are relatively uncommon in the diet of urbanites in southern Brazil). People from the metropolitan area of Rio de Janeiro, which had the most Portuguese and the second-most Spanish immigration in Brazil, are among those who are most proud of their bar culture as a symbol of the city's nightlife, but bars that serve a variety of tapas-like side dishes are common in all state capitals and cities with more than 700,000 inhabitants.
Tapas | Brazil
In Brazil, both yogurt and yogurt-drinks are available. In addition to the usual worldwide fruit flavors, honey with carrot is also available. The "light" line is marketed as "0%" fat.
Activia | Brazil
Possible additions to the basic recipe include melted cheese, "requeijão", sautéed onions, vinaigrette sauce, shoestring potatoes, mustard, hot sauce, and many others. It is usually served as a casual meal, perhaps with a cold beer, very popularly on road-side dinners.
Choripán | Brazil
The average Brazilian drinks 12-24 of these concoctions per day.
Latin American cuisine | Brazil
In Brazil, such preparations, designated "à milanesa" (Milanese-style), are quite common, especially in the more European-influenced southern region of the country. The meats of choice are beef or chicken, while veal and pork are relatively rare.
Schnitzel | Brazil
Italian cuisine is popular in Brazil, due to great immigration there in the late 1800s and early 1900s. Due to the huge Italian community, São Paulo is the place where this cuisine is most appreciated. Several types of pasta and meat, including milanesa steaks, have made their way into both daily home and street kitchens and fancy restaurants. The city has also developed its particular variety of pizza, different from both Neapolitan and American varieties, and it is largely popular on weekend dinners. In Rio de Janeiro Italian cuisine is also popular, and pizza has developed as a typical botequim counter snack.
Italian cuisine | Brazil
When potatoes were not available, they discovered how to use the native sweet manioc as a replacement. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves—Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today, and introduced large-scale aviaries, well into the 20th century. Root vegetables such as manioc (locally known as "mandioca", "aipim" or "macaxeira", among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking.
Brazilian cuisine | Introduction
It has a mild taste and its consistency can vary from creamy solid, like the Catupiry, to liquid. Traditionally associated with the state of Minas Gerais, the "mineiro" presence in Rio de Janeiro and São Paulo from the start of the 20th century on popularized it and nowadays it is produced all over the country. Its most common variant is "requeijão cremoso", with a consistency similar to that of condensed milk; usually sold in glass or plastic cups, both generally re-employed by Brazilians as regular cups.
Requeijão | Introduction
In Brazil, particularly in Rio de Janeiro, one of the most popular beverages is mate or "chá mate". Unlike the Argentinian or gaucho mate (also known as chimarrão), the carioca rendering is consumed iced and sweetened. A preferred flavouring is lime juice (not lemon), referred in Rio as "mate com limão". It is a part of the local beach culture, where it is sold by walking vendors in portable coolers. Mate dried leaves can be bought in supermarkets to be made at home. The most popular brand is Leão, originally from Paraná, and later acquired by The Coca-Cola Company. It is generally left overnight at the refrigerator.
Iced tea | Brazil
The local cuisine, spicy and based on seafood (shrimp, fish), strongly relies on typically African ingredients and techniques, and is much appreciated throughout Brazil and internationally. The most typical ingredient is "azeite-de-dendê", an oil extracted from a palm tree ("Elaeis guineensis") brought from West Africa to Brazil during colonial times. Using the milky coconut juice, they prepared a variety of seafood based dishes, such as Ensopados, Moquecas and Escabeche. The sugar cane bagasse was mixed with molasses and Rapadura, in the creation of coconut desserts like Cocada Branca and Preta. The remaining of the Portuguese Stew sauce was mixed with manioc flour to make a mush, which is a traditional Indian dish.
Salvador, Bahia | Cuisine
The influence of African cuisine in Brazil is expressed in a wide variety of dishes. In the state of Bahia, an exquisite cuisine evolved when cooks improvised on African and traditional Portuguese dishes using locally available ingredients. Typical dishes include Vatapá and Moqueca, both with seafood and dendê palm oil (). This heavy oil extracted from the fruits of an African palm tree is one of the basic ingredients in Bahian or Afro-Brazilian cuisine, adding flavor and bright orange color to foods. There is no equivalent substitute, but it is available in markets specializing in Brazilian or African imports. Feijoada was introduced from Portugal and has been one of the national dishes of for over 300 years.
Afro-Brazilians | Cuisine
In Brazil, "churrasco" (barbecue) often includes chicken hearts, roasted on a big skewer. The typical "feijoada" sometimes contains pork trimmings (ears, feet and tail). Gizzard stews, fried beef liver and beef stomach stews used to be more popular dishes in the past, but are nonetheless still consumed. "Buchada", a popular dish from the northeast of the country, consists of the diced organs of a goat, which are seasoned and then sewn inside the goat's stomach (""bucho"") and boiled. "Dobradinha" is a dish made with tripe, a variation of the northern Portuguese dish. In the Northeast of Brazil the "sarapatel" is a very common dish, usually prepared with pork organs (heart, liver, intestine, and kidneys) boiled along with coagulated pork blood in a spiced stew.
Offal | South America
They are also found in buffet-like fast food restaurants, and can be called either by the Japanese or Brazilian Portuguese name, but most often the latter.
Spring roll | Brazil
From the mixture of sulista, southeastern Brazil, nordestino, and indigenous traditions arose a diverse cuisine. It combines sun-dried meat (carne-de-sol) with pirarucu, a typical fish of the region. Such dishes are seasoned with tucupi, a sauce made from manioc.
Acre (state) | Introduction
Other brands include Baden-Baden, purchased from Campos do Jordão, with a range including Pilsen Cristal, Premium Bock, Premium Red Ale, Stout Dark Ale, Weiss Beer, Golden, 1999, Celebration Inverno (winter beer), Celebration Verão (summer beer) and Celebration Christmas. Devassa, a lager microbrewery, originally from Rio de Janeiro, was also bought by the Schincariol Group in 2007. It comes in 4 tropical flavours: blonde, dark, red and Indian.
Brasil Kirin | Products
Brazilian tea culture has its origins with the infused beverages, or "chás" (), made by the indigenous cultures of the Amazon region. It has evolved since the Portuguese colonial period to include imported varieties and tea-drinking customs. There is a folk knowledge in Brazil which says that Brazilians, mainly the urban ones, have a greater taste for using sugar in teas than in other cultures due to the lack of habit to unsweetened drinks.
Tea culture | Brazil
The festivities also coincide with the corn harvest, dishes served during this period are commonly made with corn, such as canjica and pamonha; dishes also include boiled or baked vegetable corn (often buttered), sausages, sweet potatoes, peanuts, and numerous sweet dishes such as rice pudding. The celebrations are very colorful and festive and include the use of fireworks and bonfires.
Midsummer | Brazil
Examples of plants commonly cultivated domestically in Brazil for medicinal uses are "Peumus boldus", the boldo, there known as "boldo-do-chile", "Plectranthus barbatus", the Indian coleus, there known as "boldo-de-jardim" or "boldo-da-terra", "Plantago major", the greater plantain, there known as "tanchagem", "Vernonia condensata", there known as "", "Vernonia polysphaera", there known as "", "Chenopodium ambrosioides", there known as "", "Dysphania ambrosioides", the epazote, also known in Brazil as "erva-de-santa-maria", "Baccharis trimera", there known as "", "Maytenus ilicifolia", there known as "", "Rhamnus purshiana", the cascara buckthorn, there known as "cáscara sagrada", "Echinodorus grandiflorus", there known as "", "Uncaria tomentosa", the cat's claw, there known as "unha-de-gato", "Mimosa tenuiflora", the tepezcohuite, there known as "jurema-preta", among others.
Brazilian tea culture | Common modern varieties
Below is a list of sweets and desserts found in Brazilian cuisine. Brazilian cuisine has European, African and Amerindian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
List of Brazilian sweets and desserts | Introduction
True teas such as black tea ("chá-preto") are popular in Brazil, either hot or iced. Brazilians also have their own local modern variations of flavored and herbal teas. Lemongrass teas are popular. Lemongrass is a plant imported from Southeast Asia, which grows well in Brazil's climate. Lemongrass is called "capim-santo", "capim-limão" or "capim cidreira". It is generally consumed in herbal teas and health drinks, which is its primary culinary use in Brazil. Like many infusions in Brazil, lemongrass beverages are considered more medicinal than culinary. One iced drink made of lemongrass and pineapple peelings is called "chá de abacaxi com capim-santo".
Brazilian tea culture | Common modern varieties
Brazil is a surname. Notable people with the surname include:
Brazil (surname) | Introduction
In São Paulo, a typical dish is "virado à paulista", made with rice, "virado de feijão" (similar to a "tutu"), sauteed kale, fried plantains or bananas and pork chops. São Paulo is also the home of pastel, a food consisting of thin pastry envelopes wrapped around assorted fillings, then deep-fried in vegetable oil. It is a common belief that they originated when Japanese immigrants adapted the recipe of fried spring rolls to sell as snacks at weekly street markets.
Brazilian cuisine | Southeast Brazil's cuisine
The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul). Since gaúchos were nomadic and lived off the land, they had no way of preserving food, the gauchos would gather together after butchering a cow, and skewer and cook the large portions of meat immediately over a wood-burning fire (not exactly as gauchos also produced charque). The slow-cooked meat basted in its own juices and resulted in tender, flavorful steaks.
Brazilian cuisine | Southern Brazil's cuisine
A common beverage to drink with pastéis is "caldo de cana", a sugarcane juice.
Pastel (food) | Brazil
This is a list of edible fruits that are native to, acclimatized to, or widely cultivated in Brazil:
List of Brazilian fruits | Introduction
In Bolivia and other Spanish-speaking countries, Brazil nuts are called , or ("chestnuts from Pando"). In Brazil, they are called (meaning "chestnuts from Pará"), but in Acre they are often called instead. Indigenous names include "juvia" in the Orinoco area. In Cuba, the nut is alternatively called ("St. ⁠James coconut"). In North America, as early as 1896, Brazil nuts were sometimes known by the slang term "nigger toes", a vulgarity that gradually fell out of use as the racial slur became less used and socially unacceptable.
Brazil nut | Etymology and names
Brazil is a large, diverse country with a long history of popular-musical development, ranging from the early-20th-century innovation of samba to the modern "Música popular brasileira". Bossa nova is internationally well-known, and Forró (pronounced ) is also widely known and popular in Brazil. Lambada is influenced by rhythms like cumbia and merengue. Funk carioca is also a highly popular style.
Music of Latin America | Brazil
Brazil is also seen as a breadbasket, as it is the world's largest supplier of coffee and contains vast tracts of arable land.
Breadbasket | Brazil
In Goiás State, the pequi is used in many typical foods, especially the "arroz com pequi" (rice cooked with pequi), and in snacks, mostly as a filling for pastel. Also, a mixture of chicken and rice known as galinhada is very popular.
Brazilian cuisine | Center-West Brazil's cuisine
In Brazil, Japanese food is widespread due to the large Japanese-Brazilian population living in the country, which represents the largest Japanese community living outside Japan. Over the past years, many restaurant chains such as Koni Store have opened, selling typical dishes such as the popular temaki. Yakisoba, which is readily available in all supermarkets, and often included in non-Japanese restaurant menus.
Japanese cuisine | Brazil
Minas Gerais is known nationally for its cuisine. The cultural basis of its cuisine is the small farmhouse, and many of the dishes are prepared using locally produced vegetables and meats, especially chicken and pork. Traditional cooking is done using coal- or wood-fired ovens and cast iron pans, making for a particularly tasty flavor; some restaurant chains have adopted these techniques and made this type of food popular in other parts of the country. Many of the cakes and appetizers of the local cuisine use corn or cassava (known there as "mandioca") flour instead of wheat, as the latter did not adapt well to the local weather.
Minas Gerais | Cuisine
Brazilian tea culture has its origins in the infused beverages, or "chás" (), made by the indigenous cultures of the Amazon region and the Río de la Plata basin. It has evolved since the Portuguese colonial period to include imported varieties and tea-drinking customs. There is a popular belief in Brazil that Brazilians, especially the urban ones, have a greater taste for using sugar in teas than in other cultures, being unused to unsweetened drinks.
Brazilian tea culture | Introduction
Coffee's extreme popularity in Brazil reaches all ages and demographics. One of the most popular drinks of the country is café com leite, which is extreme strong coffee blended with a large amount of milk. This drink is usually served at breakfast to adults and children alike. Another popular Brazilian drink is the cafezinho, made with a strong coffee blend similar to that used in café com leite and a large portion of sugar.
Coffee in world cultures | Brazil
In Brazil, a traditional dish is the feijoada, a stew consisting of beans with beef and pork. Rice and beans is also very common in Brazil. Peruvian cuisine is largely influenced by traditional Incan culture (see Incan cuisine). The consumption of carne asada is widespread throughout much of the continent. It is popular to grill in the open air as in asado or churrasco. Shredded beef is common throughout South America and Latin America and is served with a variety of foods.
South American cuisine | Overview
The official Portuguese name of the land, in original Portuguese records, was the "Land of the Holy Cross" ("Terra da Santa Cruz"), but European sailors and merchants commonly called it simply the "Land of Brazil" ("Terra do Brasil") because of the brazilwood trade. The popular appellation eclipsed and eventually supplanted the official Portuguese name. Some early sailors called it the "Land of Parrots". In the Guarani language, an official language of Paraguay, Brazil is called "Pindorama". This was the name the indigenous population gave to the region, meaning "land of the palm trees".
Brazil | Etymology
Pirassununga is home to three sugar cane distilleries, Pirassununga 51 Cachaça, Cachaça Sapucaia and Pirassununga Cachaça. The most popular brand, Pirassununga 51 Cachaça, was founded in 1959, only one year after Brazil won the sixth world cup. Pirassununga 51 Cachaça became a household name in the country during the 70s. "51, uma boa ideia," which translates to "51, a good idea," soon became a phrase in popular culture. It wasn't until the 1990s that Pirassununga 51 Cachaça became an export to other parts of the world. Cachaça is used as the spirit of choice for Brazil's national cocktail, the caipirinha.
Pirassununga | Cachaça
After cooking, the duck is cut into pieces and boiled in "tucupi", where is the sauce for some time. The "jambu" is boiled in water with salt, drained, and put on the duck. It is served with white rice and manioc flour and corn tortillas
Brazilian cuisine | North Brazil's cuisine
He also ventured into food processing activities, including fruit juices under the trademark Yukery. In Brazil the juice was called Yuky and in Venezuela Yukery.
Toddy (PepsiCo) | History
In Brazil, the traditional Portuguese dish known as cabidela (see above) is also eaten, as well a stew made of pork blood and offal called sarapatel. Chouriço is a blood sausage also eaten in Brazil, known as morcilla in Spanish.
Blood as food | Brazil
In Brazil, it is known as "torresmo". The dish may be seasoned with garlic, pepper, and/or other spices. It is cooked in its own fat or oil; the finished product is typically complemented with a wedge of lime.
Chicharrón | Brazil
Madeira Islands, Pepper Coast, Ivory Coast, Gold Coast, Spice Islands, etc.) The lands of Vera Cruz were simply popularly known as the "Land of Brazil" ("Terra do Brasil") for the same reason. (Curiously, some letters from the early 1500s refer to it as "Terra di Papaga", "Land of Parrots") More curious is the demonym. In the Portuguese language, an inhabitant of Brazil is referred to as a "Brasileiro", although the suffix "-eiro" properly denotes occupations and not inhabitants (who are typically given the suffix "-ano" instead). A rough English equivalent might be the suffix "-or" (doctor, actor) or "-er" (carpenter, plumber) versus "-an" (Indian, American).
Fernão de Loronha | Naming Brazil
In Brazil, they are often filled with heart of palm, cheese, ham, ground meat, chicken or shrimp.
Rissole | South America
Choices for fillings range from butter, cheese, ham, bacon, various kinds of meat, chocolate, fruits such as ground coconut, condensed milk, chocolate with sliced pieces of banana or strawberry, Nutella and cinnamon among others. This kind of tapioca dish is usually served warm. A regional dessert called "sagu" is also made in Southern Brazil from tapioca pearls cooked with cinnamon and cloves in red wine. The cassava root is known by different names throughout the country: "mandioca" in the North, Central-West and in São Paulo; tapioca or "macaxeira" in the Northeast; "aipim" in the Southeast (especially in Rio de Janeiro).
Tapioca | Brazil
There is even a well-known competition between the crowded bars of Belo Horizonte to select which has the best and most traditional pub food. This festival is called Comida de Boteco and was created in 1999 by gourmet Eduardo Maya.
Botequim | Brazilian cities
The "Copo americano" is a capacity model of drinking cup developed by the São Paulo based Nadir Figueiredo company in 1947. It is the most common item of glassware in Brazil, with over 6 billion units having been produced since its creation. It is used throughout casual restaurants and bars in the country, and also considered as a standard unit of measure for Brazilian recipes. A style of faceted glass similar to the one created in 1943 by sculptor Vera Mukhina, it is seen as an icon of Brazil and a part of the country's history, having been exhibited at the MOMA in 2009 as a symbol of Brazilian design.
Copo americano | Introduction
With its own folklore, the main attractions are the Parintins Folklore Festival, in Belém, Rio Branco and Macapá; Çairé Festival, in Santarém, ExpoAcre (the largest in the North region) and typical dances, Marujada, Carimbó, Brazilian Calypso, Tecno brega and Cirandas such as Samba lelê and others. In the region, there are some of the most beautiful theaters and palaces in Brazil, which are: Amazon Theatre, located in Manaus, , in Rio Branco, , in Boa Vista, , in Macapá and the Peace Theatre, located in Belém. The gastronomic culture of the northern region of Brazil is quite rich, has Indigenous, African and Portuguese roots, in addition to other influences from both within Brazil and other cultures outside the country, the strong Amazonian indigenous influence in its main dishes is remarkable, among the main highlights are delicacies such as duck in Tucupi sauce, maniçoba, Tacacá and a menu of a wide variety of species of Amazonian fish, such as pirarucu, Tambaqui, jaú, piramutaba, among other species; a huge menu of fruits, such as the local Açaí, pupunha, tucumã, Cupuaçu, buriti, abiu, urucu, Malay apple, cumaru, Guaraná, ingá among other fruits.
North Region, Brazil | Culture
Cassava is heavily featured in the Brazilian cuisine. In the guise of "farofa" (lightly roasted flour), cassava is combined with rice and beans to make the basic meal of many Brazilians. "Farofa" is also a frequent side dish to many Brazilian foods including the national dish "feijoada", a salted-pork and black-beans stew. The dish "vaca atolada" ("mud-stranded cow") is a meat and cassava stew, cooked until the root has turned into a paste. "Pirão" is a thick gravy-like gruel prepared by thickening seasoned fish stock (made from fish heads and bones) with cassava flour. Boiled cassava is also made into a popular sweet pudding or "cassava cake".
Cassava-based dishes | Brazil
In Brazil, there are : All dumplings can vary of its original form with optional additions like olives, onions or spices. They are commonly served in parties. In some parts of Brazil like Rio it can be found in fast-food kiosks ('open restaurants', where there is no door to enter and you are served in a big counter) in the city or in parks, but it is very diffused through the territory, so you could find people who also eat these on the beach or after work with beer, fruity alcoholic drinks known as batidas, or non-alcoholic beverages like soda or refrescos (a sort of juice).
Dumpling | Brazilian
Sandwiches of calabresa sausage, which is similar in taste to pepperoni, are also popular. All over the country, popcorn is offered in push carts, both savory or sweet (with sugar and cocoa powder). "Churros" push carts (sausage shaped deep fried dough filled with a choice of "doce-de-leite" caramel or chocolate sauce) are also found on any major city street. In the northeastern state of Bahia, the region's African heritage is reflected in the iconic "acarajé" (deep fried black eyed pea bun filled with "caruru", made from salted dried shrimp, and "vatapá", a creamy combination of coconut milk, palm oil and cashew nuts) and sweets such as "cocada" (candied coconut) and "pé-de-moleque" (peanut brittle).
Regional street food | Brazil
Açaí na tigela ("açaí in the bowl") is a Brazilian specialty from Pará and Amazonas, where the ribeirinhos population prepare it regularly. They harvest the berries by hand and make different traditional preparations by incorporating their "earthy" and "creamy" taste into traditional dishes. In northern Brazil, tapioca pearls are now used as a topping but the original recipe wasn't sweet, it was salty and consisted of either shrimp, fried fish, or farofa. It's also popular to find variations with fish and cassava in the north while in southern Brazil, the dish is prepared sweet with granola and other fruits as well.
Açaí na tigela | History
Croquetes, primarily made from beef, are common in many parts of Brazil. The "coxinha" is a popular chicken-based croquette, intentionally shaped to look like a chicken thigh.
Croquette | Brazil
Breakfast in Brazil tends to be lighter as "Brazilians consider lunch to be a more important meal". It is called "café da manhã" in Portuguese, which translates to “morning coffee”, and consists of a combination of bread, butter, jam, fruits, cheese, ham, eggs, cereal, "pão de queijo", cakes, coffee, milk, and fruit juice. Regional differences also exist. Children may drink milk mixed with a small amount of coffee with their breakfasts.
Breakfast | Brazil
The barbecue-style meat known as "Churrasco", is the cooking style which translates roughly from the Portuguese for barbecue. Many Brazilian restaurants called Churrascarias in Brazil and abroad serve "churrasco".
Regional variations of barbecue | Brazil
However, since the inception of synthetic dyes, the Pau-Brazil has been harvested less. The Pau-brasil tree is sometimes mentioned as the origin of the country's name. All over Brazil, in all biomes, are hundreds of species of orchids, including those in the genera "Cattleya", "Oncidium", and "Laelia". Along the border with Venezuela lies Monte Roraima, home to many carnivorous plants. The plants evolved to digest insects due to the oligotrophic (low level of nutrients) soil of the tepui.
Wildlife of Brazil | Plants
Caipira food typically includes fried or barbecued beef steaks; fried eggs; "couve" (collard green); "taioba" (cabbage); "manioc" (corn flour); "farofa" (stuffing); "frango Caipira" (freshly baked or pan-seared chicken); "frango a Passarinho" (fried chicken pieces of chicken); fried breaded sardine or fish fillet; and pork chops or baked pork with lettuce or cabbage and tomato, seasoned with garlic, lemon, and onions. Bean stew with "carne seca" (dried charque beef), "toicinho" (bacon) and white rice is always the staple, but "macarronada" (spaghetti) is always present on Sunday luncheons, and fried sausages are often eaten daily. Mildly spiced legumes, as well as zucchini and other types of squash, are often prepared as a stew with or without meat, and sometimes with quiabo (ocra) and abobora or butternut squash are a favorite dessert, as are sweetened sidra, canjica (white corn kernels cooked in milk, coconut, and condensed milk and peanut bits).
São Paulo (state) | Cuisine
The city has restaurants specialized on international cuisine also. There are also places that serve dishes from other states of Brazil, especially from Minas Gerais and the Northeast region.
Salvador, Bahia | Cuisine
The whole region has a rich variety of ingredients, but also foods based on Cassava such as water flour, uarini flour, tapioca flour, Tapioca gum, tucupi, among others.
North Region, Brazil | Culture
Brazilwood harvesting was doubtlessly the principal and often sole objective of European visitors to Brazil in the early part of the 16th century. The first hint of the new name is found in the Cantino planisphere (1502), which draws extensively on the 1501 mapping expedition. The label "Rio D Brasil" ("River of Brazil") is given near Porto Seguro, just below the São Francisco River, almost certainly an indicator of a river where ample brazilwood could be found on its shores. That label is repeated on subsequent maps (e.g. Canerio map of 1505).
Name of Brazil | Shift to "Brazil"
The batida has not spread from Brazil to the same extent as other drinks like the caipirinha.
Batida | Introduction
The tradition of brewing in Brazil dates back to German immigration in the early nineteenth century. The first breweries date from the 1830s, the brand Bohemia is claimed to be the first Brazilian beer, with production starting in 1853 in the city of Petrópolis, Rio de Janeiro and is the oldest Brazilian beer which is still under production (now owned by Anheuser–Busch InBev). Naturally, many breweries appeared and disappeared in that period like Ritter from Rio Grande do Sul and Imperial "Fábrica de Cerveja Nacional" from Rio de Janeiro. Two important brands, Antarctica and Brahma, started production in the 1880s.
Beer in Brazil | History
As Proença says, restaurants offering food from other countries tend to make changes and adjustments to the foods and may even create new versions for certain dishes, preserving some unique features. These changes and adjustments take place until the dishes suit consumer tastes. Examples of these modifications are the "hot rolls" ("sushi", breaded and fried). However, this popularity was strengthened with the opening of the first restaurant with option buffet free (caster). At reasonable prices, Brazilians today can experience "sushi", "sashimi", "tempuras", "shimeji" and other Japanese dishes. The first restaurant opened with this system was in the early 90s, in Ipanema, Rio de Janeiro, named Mariko.
Japanese cuisine in São Paulo | Japanese food in present Brazil
Goiabada (from "goiaba", "guava") is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make "marmelada" (quince cheese). An abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. It is a conserve made of red guavas and sugar. In rural areas of Brazil, it is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food. It is a deep slightly bluish red colour, sometimes a very dark hue of red.
Goiabada | Introduction
Two theories have been put out on the origins of "advocaat". According to several makers, such as Verpoorten and Bols, and the Oxford companion to Sugar and Sweets, its origins can be traced back to "abacate", an alcoholic beverage of the indigenous people in Brazil, which was made with avocado. Dutch colonials of northern Brazil introduced this beverage to Europe as "advocat/advocaat". As avocados could not grow in northern Europe, they were replaced with egg yolk, thought to have a similar taste and consistency, and the name derived from the avocado stuck, although the drink no longer contains any. "Advocaat" is also the Dutch word for "lawyer".
Advocaat | Etymology
Because of South America's ethnic mix, South American cuisine takes on European, American Indian, and African influences. Bahia state (in Brazil), is especially well known for its West African-influenced cuisine. Peru is especially well known for its ethnic mix influences like African, American Indian, European, Chinese, Japanese, and others.
Culture of South America | Cuisine