Brazilian cuisine blends Indigenous, Portuguese, African and Asian influences across a continental-scale country whose cooking varies sharply by region, from the Portuguese-descended wheat-and-dairy traditions of the south to the West African-shaped seafood and palm-oil cooking of Bahia. Indigenous peoples contributed founding ingredients such as cassava, cashew and acai, Portuguese settlers introduced wheat, wine and dairy, enslaved Africans shaped much of the coastal repertoire, and twentieth-century Japanese immigration built the country's own distinct take on Asian cooking. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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Signature TechniqueSourced to the subject's own accountChurrasco: barbecuing meat over an open flame or embers, a preparation style that originated in southern Brazil and is similar to the Argentine and Uruguayan asado. 1 Origin RegionSourced to the subject's own accountBrazil (Indigenous, Portuguese and West African roots) 1 Brazilian Cuisine
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1. Brazilian Cuisine (Wikipedia)
WikipediaIntroduction
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by African, European, Amerindian and Asian (Levantine, Japanese, and most recently, Chinese) influences.
Churrasco
Churrasco is the term for a barbecue (similar to the Argentine or Uruguayan asado) which originated in southern Brazil.
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Used By: Okra, Culinary, BrazilQuote, Used By: Okra, Culinary, Brazil
In Brazil, it is an important component of several regional dishes, such as caruru, made with shrimp, in the Northeastern region, and frango com quiabo (chicken with okra) and carne refogada com quiabo (stewed meat with okra) in Minas Gerais.
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