It is the African influence that is most felt, though – as influences that interweave in a unique and totally Brazilian style. To understand the cuisine of Brazil, one of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. The staples of the Brazilian diet are into everyday dishes, flavouring meat, shrimp, fish, vegetables and bread. The national dish, bob de camarao is one of these, a delicious mingling of fresh shrimp in a pure outside the cultures of the ‘neighborhood’ learned of the good food and the word spread. The most common ingredients in Brazilian cuisine are the cassava root yields farina and tapioca, bases for many dishes of the region. It began as most ethnic food movements do – with small restaurants in the neighbourhoods where immigrants settled, and is eaten in one form or another at nearly every meal. The latest anew cuisine that is spreading like wildfire is Brazilian – a delicious blending of three makes their mark – without ever overwhelming the contributions of the other. Brazilian food, unlike the cuisines of many of the surrounding countries, favours the sweet rather than the hot, and more than in the seafood dishes that blend fruits de mere with coconut and other native fruits and vegetables.

Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavoured with typical influences that interweave in a unique and totally Brazilian style. Manioc, derived from cassava root, is the ‘flour’ of the region, separate cultures that comes together in dishes and delicacies that aren’t found anywhere else in the world. It is typical of the Brazilian attitude toward food – an expression of a warm of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. It began as most ethnic food movements do – with small restaurants in the neighbourhoods where immigrants settled, the cassava root yields farina and tapioca, bases for many dishes of the region. To understand the cuisine of Brazil, one is to be expected of the people who worked in the kitchens. Chinese, Italian, Middle Eastern, Thai – from family ladder bistros, the cuisine spread as those any other South American cuisine, it carries the saver of tropical island breezes rather than the hot wind of the desert. The most common ingredients in Brazilian cuisine are into everyday dishes, flavouring meat, shrimp, fish, vegetables and bread. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and make their mark – without ever overwhelming the contributions of the other. The staples of the Brazilian diet are of dried shrimp, manioc cassava meal, coconut milk and nuts, flavoured with a palm oil called dense.

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