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A Guide to Brazilian Food

Traditional Brazilian foods and beverages
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Brazil boasts a wide-ranging ethnic heritage that combines native Amerindian, Portuguese, African, Italian, Spanish, German, Polish, Syrian, Lebanese, Japanese and other cultures. The diversity makes for a delicious cuisine, which varies regionally. The constant food group is rice, which Brazilians eat almost daily, mixed with onion, garlic and seafood. Another rice mix-in is jambu, a green flowering herb used in arroz de jambu, which has a bitter flavor and an anesthetic-tingly effect on the mouth and throat, making it a memorable experience. When you find yourself in the capital of Rio de Janeiro, located in the southeast, order the churrasco, grilled meats on large skewers, for which the area is renowned.

Here are many traditional Brazilian foods and beverages:

acarajé

Acaraje
Image Source: newyorkstreetfood.com

Fried balls of shrimp, black-eyed peas and onions; a popular street food (Pictured right)

barreado

Meat traditionally made in a ceramic pan placed in a pit in the soil to boil with natural heat from the sun

bolinhos de arroz

Fried rice balls, similar to hush puppies

brigadeiros

Chocolate bonbon treats named for a famous brigadier general who loved chocolate

churrasco

Known as Brazilian barbecue, chunks of beef are cooked on a metal skewer over hot coals 

coxinha

Chicken croquettes made in the shape of drumsticks

cururu de camaraoCafe come leite

Shrimp and okra gumbo

café come leite

Hot milk and coffee mixture

empadinhas de palmito

Small empanadas with a hearts-of-palm filling

farofa

Essential condiment for many Brazilian stews, especially feijoada

feijoada

The most famous and traditional of all Brazilian main courses, this is a thick black-bean stew with chunks of pork and other meats

Feijoada

guaraná

A refreshing soft drink made from the caffeine-rich small red fruit of the same name, with a taste similar to cream soda Guarana

jambu

Green flowering herb often used in rice to create arroz de jambu, which has a bitter flavor and an anesthetic-tingly effect on the mouth and throat 

maté

Herbal tea–like beverage traditionally served in a hollowed-out gourd and sipped through a metal bombilla, or straw

moqueca baiana

Seafood stew made with fish, onions, garlic, tomatoes, cilantro and chile pepper

moqueca de peixe

Coconut fish stew

pao de queijo

Cheese bread typically enjoyed for breakfast or as an afternoon snackChurros

pato no tucupi

Duck soup made with manioc (also known as cassava or yucca) leaves 

pudim or churros

Fried dough rolled in sugar, filled with caramel, chocolate or sweetened condensed milk.

quindin

Small coconut flans Quindin - Brazillian Flan

vatapá

shrimp with a rich cashew peanut sauce

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