Published 21st Aug. 2024
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As colourful as the streets it’s consumed in, traditional food in Brazil is packed full of irresistible ingredients, subtle spices and a rich history to tell. While some seek culture in the country’s carnivals and architecture, there’s a melting pot of influences to be found on your fork. So, whether you’re craving creaminess in Brazil’s fishy moqueca or a sugar rush in its brigadeiro, read on to discover our favourite dishes in this slice of South America.
Born from humble beginnings, feijoada is a soul-soothing Brazilian favourite. Thought to have originated from enslaved Africans throwing together unwanted scraps of a pig – from snout to tail – with leftover beans, feijoada has since evolved into a cherished national dish. Depending on the state, black, red or brown beans are stewed and cooked with salted pork, chunks of beef or smoked sausage. Finally, it’s sprinkled with spices and served in hearty portions (alongside hearty company).
Fluffy, cheesy, oh-so moreish and naturally gluten-free... we’re talking about pao de queijo, Brazil’s baked balls of golden delight. Their chewy roots trace back to the state of Minas Gerais and, similarly to feijoada, began as the culinary creations of enslaved Africans. By gathering the residue from the cassava (tapioca) plant, they discovered they could roll this fine powder into balls and bake it. Over time, cheese and milk were added, and the pao de queijo we know and love today was born. More than just a traditional food in Brazil, this cheesy bread is a Brazilian breakfast staple, washed down each morning with a strong espresso.
Escondidinho is Brazil’s spice-packed answer to Britain’s comforting classic: the shepherd’s pie. Directly translating to ‘little hidden one’, the dish consists of what you might expect – meat concealed beneath a mashed, buttery blanket. However, where escondidinho strays from the humble shepherd’s pie is through its traditional Brazilian flavours. Potatoes are sometimes swapped for mashed cassava, and the filling is a well-seasoned serving of carne de sol (sun-dried beef), chicken or seafood. Deliciosa.
It’s one thing to read about traditional food in Brazil, but it’s another thing to try it. Much to everyone’s envy, our America’s specialist, Ollie, treated his tastebuds on a recent trip to Brazil... and one dish was a standout: the creamy moqueca. Hailing from the state of Bahia, various kinds of seafood are mixed with onions, garlic, pepper, tomato, lime and coconut milk to create a simple yet stunning stew. Ready in under 30 minutes, it's the perfect dish to recreate at home (or hop on a 12-hour flight for).
Step aside, savoury dishes – it’s time for sweet treats to shine. Enter brigadeiro, a confectionary with a curiously colourful history. These fudgy balls are made from condensed milk and cocoa powder, rolled in chocolate sprinkles and typically devoured at birthdays and weddings. As for its origins, they’re bizarrely tied to politics, specifically the presidential candidate Brigadier Eduardo Gomes. His supporters made these fudgy delights to sell at fundraisers, and they became so popular that they were eventually named after him. Despite not winning, Brigadier left a delicious legacy nonetheless.
Our final traditional food in Brazil is impossible to miss (and resist). Quindim is a bright orange, coconut-infused egg custard baked in a water bath, forming a macaroon-like crust in the process. Its history? the abundance of eggs points to Portuguese influences (we’re looking at you, pastéis de nata), while others believe it arrived in Brazil via enslaved Africans in the 17th century. Either way, quindim's sugary delight can’t be denied.
Written by Evie Buller.
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