Article : http://wanderingtrader.

com/travel-blog/brazilian-food-typical-traditional-
cuisine/
In this article, I added some things that I know about Brazilian gastronomy to build
my vocabulary
Brazilian gastronomy is influenced by the diversity of the main ethnic groups in the
formation of its people. Gastronomy, as well as the culture and the Brazilian people
were built in processes of miscegenation, mixtures.
The article presents some classic approaches on Brazilian cuisine. In my summary
in this article, I'll try to list some specifications as shown in the article without going
into too much detail because I do not know how to cook. (I'm really bad at cooking).
The contributions of indigenous, Portuguese and African ethnicities during the
colonial period are the main factors influencing Brazilian food.
On the other side, each Brazilian state has its typical and specific gastronomy. The
main regions are the Minas Gerais colony, Bahia, Azorean-Brazilian colony, São
Paulo colony, Pará and Amazonas, a northeastern colony.
Two large colonial food complexes - the coastal, cassava and fish, and the interior,
maize and pork sertanejo.
Brazilian cuisine is a Portuguese work of compulsory acculturation, using American
reserves and acclimated African resources.
The main ethnic groups and their contributions in gastronomy.

INDIANS
PRODUCTS
Manioc and derivatives: manipueira (depleted manioc juice containing hydrocyanic
acid) from which comes the manipula - tacaca and tucupi; tapioca bean gums (dried);
carimã (fine beiju or manioc flour), sprinkles, leaf-maniva (maniçoba preparation).
Yellow and red peppers; corn, sweet potato, peanut, peach, peach palm, pacoba,
cashew, pineapple, guava, araçá, tomato, taioba, honey.
GASTRONOMIC LEGACY:

 Manioc flour and its by-products ;

 Taste for fruits;
 Fermented beverages;
 Stew;
 Barbecue (poorly cooked meat)
 Kill;
 I like the pepper

PORTUGUESE

PRODUCTS:
Domestic animals (cow, sheep, goats, chicken); Sugarcane, wheat, fig,
pomegranate, orange, limes, coconut, rice, melon, watermelon, lettuce, fennel,
parsley, mint, eggplant, chicory, carrot.
GASTRONOMIC LEGACY:

 Disclosers and multipliers of European taste ;

 Gastronomic feasts of santo ;
 Valorization of the salty and revelation of the sweet ;
 Olive oil, vinegar, garlic, onions, salads and vegetables,
 Wine ;
 Eat without hunger, eat as a hobby, appetizer to open appetite, food as
seduction ;
 Confectionery ;

AFRICAN

 Religiosity strongly influenced Bahian cuisine;

 Taste for pepper and sauces;
 Couscous;
 Oil palm
 Beans;
 Food that is more cooked than baked, more seasoned; etc…