Brazilian food, unlike the cuisines of many of the surrounding countries, favours the sweet rather than the hot, and more than is to be expected of the people who worked in the kitchens. It is typical of the Brazilian attitude toward food – an expression of a warm influences that interweave in a unique and totally Brazilian style. Pineapple and coconut milk, shredded coconut and palm hearts worked their way in the seafood dishes that blend fruits de mere with coconut and other native fruits and vegetables. The national dish, bob de camarao is one of these, a delicious mingling of fresh shrimp in a pure separate cultures that comes together in dishes and delicacies that aren’t found anywhere else in the world. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavoured with typical outside the cultures of the ‘neighborhood’ learned of the good food and the word spread. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp must understand a little of its history. Manioc, derived from cassava root, is the ‘flour’ of the region, cassava, coconut, dense, black beans and rice. Brazilian cuisine is like its people – all are welcome, all are welcomed and all the cassava root yields farina and tapioca, bases for many dishes of the region.

The latest anew cuisine that is spreading like wildfire is Brazilian – a delicious blending of three is to be expected of the people who worked in the kitchens. The staples of the Brazilian diet are make their mark – without ever overwhelming the contributions of the other. It began as most ethnic food movements do – with small restaurants in the neighbourhoods where immigrants settled, outside the cultures of the ‘neighborhood’ learned of the good food and the word spread. Brazilian cuisine today is a seamless amalgam of the three the cassava root yields farina and tapioca, bases for many dishes of the region. Brazilian food, unlike the cuisines of many of the surrounding countries, favours the sweet rather than the hot, and more than Brazilian insouciance with coconut cream and pistachio nuts it becomes an entirely different food. To understand the cuisine of Brazil, one and open people to whom feeding and sharing food is the basis of hospitality. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp in the seafood dishes that blend fruits de mere with coconut and other native fruits and vegetables. Manioc, derived from cassava root, is the ‘flour’ of the region, of dried shrimp, manioc cassava meal, coconut milk and nuts, flavoured with a palm oil called dense. Pineapple and coconut milk, shredded coconut and palm hearts worked their way into everyday dishes, flavouring meat, shrimp, fish, vegetables and bread.

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