You most certainly heard of, or even tasted, churrasco (barbecue) and feijoada (a complex meal that includes a stew of black beans with pork and several side dishes, including rice, collard greans, pealed orange, cassava flour, red pepper sauce and our national distilled beverage, cachaça).
Now, can you tell me what a buchada de bode is? Or pato no tucupi?
Here I list 10 classics, not necessarily easy to digest, but amazing windows to Brazilian culture. The links lead to recipes, whenever possible in English:
- Cuscuz – Despite having the same origin as the Moroccan couscous, it looks and tastes way different. In São Paulo, where I come from, it is made with corn flour, olives, tomatoes, eggs, peas, sardines and has the look of a decorated cake.
- Barreado – Typical of the coast of the southern state of Paraná, it probably originates from the Portuguese Azores islands. This meat stew served with rice is prepared in a very peculiar way. It is cooked in a clay pot for around 20 hours – the time needed for the meat fibers to be dissolved in a thick sauce. The pot is layered with banana leaves and its outside is covered with hardened manioc flour paste, in order to avoid the heat to escape. Continue reading 10 wonders of Brazilian cuisine