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    Food in Brazil

    Food in


    Food In Brazil

    Brazilian cuisine is characterized as being one of the most varied and tasty in Latin America. Many of the ingredients and dishes have strong influences of indigenous, European and African cuisine. European influences that most have left their mark in the country are Italian and German, who introduced new ingredients and preparation methods. In general, the Brazilian gastronomy is characterized for being rich in meats, as it is the case in other countries of Latin America, as well as vegetables, such as vibrant pumpkin. As for fish, the most commonly used is shrimp.




    This Brazilian drink is one of the most international and well-known in the country. The cocktail is made with cachaça, lime or lemon, sugar and ice. It is sweet in flavour and incredibly moreish. It is recommended to drink it through a straw, since the sweeter part is usually at the bottom of the glass.



    It is the national dish of Brazil, so it can be found in most restaurants in the country. Originally from Rio de Janeiro, the feijoada is a stew that contains black beans, meat (usually pork) and rice. In some kitchens they also accompany it with fried plantain, chopped cabbage, oranges, cassava flour, eggs and sausage. Although this dish can be consumed any day of the week, the days where they are present in all the menus are usually on Wednesdays and Saturdays.



    This Brazilian dessert has its origin in Portuguese cuisine, where its main ingredient: egg yolk, is one of the basics of the country. The incorporation of the coconut, however, is believed to have been brought by the slaves who were sent from Africa to the country in the 17th century. To get that intense yellow color, in addition, dyes are used.

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