What is your favorite Brazilian food
The 17-page magazine “Culinary Journey through Brazil” offers detailed information on Brazilian cuisine, plus lots of stimulating photos, tips and maps. It was written for you by the travel guide authors. You can download it here for free.
The Brazilian national dish is the Feijoada, a thick bean stew with all imaginable meat fillings from pork's foot to Cabanossi-like sausage calabresa. The high-calorie meal is enjoyed with orange pieces and kale and washed down with a glass of sugar cane schnapps or a caipirinha. It is traditional to meet friends and family in a restaurant on Saturdays to eat Feijoada. The gourmet buffet is often accompanied rhythmically by a samba troupe and can drag on for the whole afternoon. Tip: Definitely try it out, preferably in Rio!
The slightly sweet water of the green coconut which is offered directly from the ice-cold nut in beach bars and at special kiosks in the cities, is part of the daily refreshment for most tourists. Água de Coco is also revered as a stomach comfort or with a hangover. Tip:If the stomach area is slightly upset, do like the Brazilians and try a coconut water cure.
Where we already at Fruits are: In Rio de Janeiro you can meet a popular Brazilian Fruit Tasting Session connect. Locals introduce the world of Brazilian fruits to one of Rio's many markets. Visitors can nibble through the most delicious tropical fruits for two hours and receive explanations in English or German.
The dessert is almost always followed by the “small coffee”, the Cafezinho. It's one of the greatest Brazilian inventions. The strong, usually very strongly sweetened espresso is drunk at any time of the day. After eating it is free in many restaurants, but it is also offered free of charge in thermos flasks in shops, travel agencies, yoga schools, etc. The Cafezinho can definitely be described as a kind of national drink, which is also a synonym for the Brazilian way of life: Just take a breather, relax for a few minutes from the hectic everyday life and relax with a chat. The Cafezinho is also a symbol of hospitality.
The better bars and pubs are called Botecos orMessengers, They have two faces: during the day they often offer inexpensive daily specials, usually two or three standard dishes. In the evening the selection is reduced, then there are snacks such as carne-de-sol acebolada com farofa (salted meat with onions and cassava flour), bolinhos de bacalhau (cod balls), batatas fritas (french fries), aipim frito (baked cassava, in in some parts of the country also known as Macaxeira or Mandioca) and much more. Tip: You don't necessarily have to have dinner in a restaurant before going out, almost all good botecos have an excellent menu.
Especially in São Paulo and Rio de Janeiro, the Brazilian ones are so typical Churrascarias widespread. The excellent is one of the best in the country Churrascaria Palace in Rio, just a few steps from the legendary Copacabana Palace Hotel. Thanks to the lavish side-dish buffet, it is also an experience for vegetarians. Tip: Almost every vacationer in Brazil visits a Churrascaria (at least) once on their trip. If Rio is on your route, this top restaurant should be included in the program on one of the evenings.
The Rodízio system Incidentally, it is not only used in meat restaurants in Brazil. Some restaurants offer a rodízio every day or on certain days of the week consisting of different types of pizza and / or pasta dishes, variations of crab or seafood, cheese or desserts. There are no limits to the imagination of the restaurant owner. Tip: Such rodizios are often delicious and inexpensive, just pay attention to the notices and try them out.
One variant is the All-you-can-eat restaurants (“Buffet livre”). Here, too, a large buffet awaits the guests, but a flat rate is paid and everyone can help themselves as often as they want. The mixed form is less common, in which the guest can choose whether he would prefer to pay a flat rate or pay by weight. Tip: Since you serve yourself, no tip is usually charged in self-service restaurants (at most on the drinks served at the table).
The cuisine of the Amazon is determined by the Abundance of fishof the great rivers. Particularly recommended are Tucunaré (a species of cichlid) and Pirarucu (Arapaima, one of the largest freshwater fish ever) and of course Tambaqui (millstone tetra), the flagship on the plates in the Amazon. The notorious piranha is also one of the food fish. The guests of the numerous jungle hotels can catch it themselves on an excursion and have it prepared for dinner. Tip: It is essential to order a tambaqui in Manaus, it is usually served in its entirety and, together with the various side dishes (rice, beans, salad, farofa ...) makes a family full.
Typical of the Amazon cuisine are also the many indigenous, sometimes endemic plants and fruits as well as the recipes of the indigenous and other river-edge inhabitants. The palm fruit AçaíFor example, known among athletes as a sweet, semi-frozen power meal, its original version in the state of Pará belongs to fish dishes as a slightly salty, lukewarm fruit pulp. Açaí should never be missing as an accompaniment to seafood, chicken or meat plates around the city of Belém. Tip: Açaí is most common as a sweet fruit puree with banana slices and muesli. The best thing to do is to test it out at the beginning of the trip, as it is very likely that you will become addicted to it.
In the state BahiaWhere the largest slave port used to be, the African influences and the proportion of marine animals in the dishes are greatest. Many of the Bahian dishes have their origins in the candomblé, the religious mixture of Christian and African traditions. For example, the baianos' favorite snack, the Acarajé, which originally represented a ritual meal for the goddess Iansã: small round cakes made from ground white beans, deep-fried in palm oil and served with tomato, onion, smoked mini shrimp and vatapá (a sauce made from fish, crabs, spices, soaked bread and other ingredients) is filled. Acarajé balls are freshly prepared by women in traditional robes at street stalls everywhere, especially in Salvador. Tip: Be careful when the seller asks whether you want it “hot” (quente), it's not about temperatures, but about how much of the hellishly hot chili sauce to put on it.
The fish stew Moqueca de Peixe is a dish that is particularly typical of Bahia and Espírito Santo and has long been known throughout the country. The peculiarity of the Bahian Moqueca is that fish and seafood are cooked in a clay pot with coconut milk and seasoned with the oil of the dendê palm; Onions, garlic, tomatoes, coriander and salt complete the taste. Often crabs are also added to the whole thing, in which case the dish “com camarão e peixe” is ordered. Tip: If you prefer something more stomach-friendly, that is, without palm oil, ask for an “ensopado”.
If you don't just want to enjoy Brazilian cuisine passively, you can attend a four-hour workshop in Copacabana Cook in Rio occupy. In a cozy show kitchen, cookery students are introduced to the secrets of Brazilian culinary art in English and together they prepare a five-course Brazilian menu and two drinks. At the caipirinha, the guest-friendly motto “All you can make (and drink…)” applies, so it's fun. All the necessary ingredients are included in the course price.
You can download the detailed magazine “Culinary Journey through Brazil” with information on Brazilian cuisine on 17 pages for free.
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