Brazil has a wonderfully rich history and vibrant culture that has been shaped over time by a variety of influences starting from the Indigenous people to the immigrants of Africa, Europe, and also Asia. Let’s go on a little expedition to explore ingredients native to the country as well as the delicious dishes that are found in the varied regions of the country.

Brazil is a geographically diverse country, it sits beside the Atlantic Ocean and borders every South American country, except for Ecuador and Chile. Being such a large country, the climate differs greatly throughout, and it contains some of the world’s most amazing, complex ecosystems such as the Amazon Rainforest, The Atlantic Forest, the Cerrado, and the Araucaria Pine Forest.

It is the largest country in Latin America governed as a democratic public officially known as the “Federative Republic of Brazil”. Brazil differentiates itself from its fellow South American counterparts, as it was the only country colonised by the Portuguese. These explorers in the early 16th Century gave the country its name ‘Brazil’ which is derived from the Portuguese word meaning ‘Brazilwood’, a redwood tree that grew abundantly throughout the coastal region of the country and was used for making dyes in the European textile industry. that was used to make dies for the textile industry in Europe. The word Brazil comes from the Brazilwood tree that once grew in abundance throughout the coastal region of the country.

What is Brazilian Cuisine?

Brazilian cuisine can be characterised by its regional differences and the unique cultural influences of the Indigenous people as well as immigrants from Africa, Europe, and Asia.

*Credit - Felipefrazao/Adobe @ancientorigins.net*

Indigenous Influence

The native people of Brazil were hunter-gatherers whose diet contained fish, meat, and ingredients that were harvested from the land. Food was cooked and preserved using a variety of methods, and it was also important in cultural and spiritual rituals and ceremonies. The cooking methods of the native Brazilians such as cooking over an open fire or pit roasting were simple yet effective and are still practices that are used today, particularly in the Northern regions of the country.

The Native Crops and Ingredients of Brazil

The basic crops the Indigenous people cultivated and ate before the arrival of the Portuguese in the 1500s were calorific, medicinal, and, abundant. The Indigenous diet was so unique and plentiful, and it still plays a significant role in modern Brazilian cuisine today.

Cassava (Manioc/Yuca)

Cassava has always been an important staple food in Brazil, and continues to be even to this day. Cassava, also known as manioc, mandioca, or yuca, is a root vegetable that is dense in carbohydrates and calories and can be stored over a long period of time. It is cooked by boiling or frying and can also be dehydrated and ground into tapioca flour.
image of cassava

Tucupi

Tucupi is a bi-product of cassava the indigenous people used in their diet. It is a fermented yellowish-brown liquid that is extracted from the cassava root after it has been soaked in water or grated and then strained. Tucupi contains a high concentration of cyanide and must be boiled prior to consumption. It is a unique ingredient that is still used in Brazilian dishes. I learned about this black version of tucupi which is being used in the modern culinary world of Brazil.

Corn

Corn was also a stable crop to the native Brazilians, particularly in the Southern regions where it was roasted, boiled, or even ground down into a meal to make bread or porridge.

Cumaru/Tonka Bean
Image @(www.candlescience.com)

Cashews

Native to North-eastern Brazil, the cashew tree provided nutritious protein, minerals, and vitamins to the indigenous diet. Both the cashew nut and its fruit were consumed not just as food but for medicinal purposes as well.

Cumaru

Cumaru or Tonka Bean is a tree native to the Amazon rainforest and is from the pea family that produces a dark fruit containing seeds that were used as a spice by the indigenous Brazilians. With slightly smoky, almond, vanilla, and cinnamon notes, it was used to flavour meat dishes and was also used for medicinal purposes to help cure coughs and fever.

Acai

Acai is a small, deep purple round fruit that grows on small acai palm trees. It was officially announced as a superfood in 2004, yet the Brazilian indigenous people have been using it long before the Europeans settled in the country. For thousands of years, the Acai was used as a medicine to cure many ailments. It is harvested by hand from the top of the palm and then made into a paste.

Guarana

Another native plant to the wonderous Amazonian rainforest, Guarana is a climbing plant related to the maple family. Its peculiar seeds that look like eyes have a stimulating effect on the body, containing a concentrated amount of caffeine. Natives used to dry guarana, grind it into a paste, and drink it as a stimulant and also a cure for headaches and fever.

The Introduction of European Ingredients

The official colonisation of Brazil was in the 16th Century and it was the only country in South America to be claimed by the Portuguese. Ingredients such as wheat, sugar, and dairy as well as a variety of cooking techniques blended with traditional foods to create wonderful dishes such as feijoada (a pork and bean stew served with farofa and collared greens), bacalao (salted cod), and Pão de Queijo (cheese bread made with cassava flour). Olive oil, citrus, vinegars, wine and warm spices of cinnamon and clove were incorporated to add more depth to dishes. Other Europeans that migrated and had an influence on Brazilian cuisine within the 1500-1800s were the Spaniards, Germans, Italians, Swiss and Polish.

African Influence in Brazilian Cuisine

During the 16th to 18th Centuries, Africans were taken from their country to work on a variety of crop plantations in Brazil, notably sugar cane and coffee. The transatlantic slave trade lasted for such a long period of time which significantly impacted Brazilian cuisine and cultures, particularly along the coastal regions of the country.

The Africans brought to Brazil new cooking techniques and flavours and combined them with existing dishes, once again evolving the cuisine. The use of cooking in dendê (palm oil) has become a tradition and a technique that is still used today. Also, the vegetable okra is used as a thickening agent and plantain has commonplace in many traditional Brazilian dishes. Using dry smoked dish and prawns as well as adding chili peppers, coconut milk and ginger to dishes is also thanks to the African slaves.

Dishes that have a significant influence on the Africans are acarajé (fried black-eyed pea fritter), Moqueca (fish stew made with coconut milk), vatapá (a coconut and prawn stew), and caruru (okra, peanut, and shrimp stew).

The impact of Africans in Brazil impacted its culture which is incredibly significant today and seen through the spirit of Samba, the complexity of capoeira and the belief system of candomblé.

As Brazil began to expand coffee exportation and began to compete with Cuba on sugar cane cultivation, sugar exports declined. It was around this time when gold was discovered which created a huge influx of Europeans to try their luck at fortune.

Sugar supply was high in demand and African slaves were imported to manage and work on the sugar cane plantations. Just as sugar exports started to decline towards the end of the 1600s and in 1690, gold was then discovered.

*Credit: Sebastião Salgado*
Gold mine of Serra Pelada, State of Pará, Brazil, 1986 (www.independent.co.uk)

The gold rush of the 1700s in Brazil brought on an influx of Europeans trying their luck at fortune on the fields. African slavery continued throughout this period until 29th August, 1825 at the Treaty of Rio De Janeiro, which officially recognized Brazil as an independent country. The agreement between Portugal and Brazil eventuated to the cessation of the Atlantic Slave Trade in 1888.

The Japanese-Brazil agreement in the early 1900s brought the first Asian immigrants to the country. Subsidised by the government, the voyage of the Kasato Maru, a boat loaded with Japanese citizens, promised a life of opportunity and prosperity in Brazil. These Japanese immigrants became the country’s workers after the abolishment of African slaves in the sugar cane fields.

The Atlantic slave trade abolishment in 1888 impacted Brazil significantly culturally, socially, and economically. The labour gaps in Brazil encouraged immigrants from Europe and Asia to work as labourers and business owners in the late 19th and 20th centuries.

The Japanese-Brazil agreement in the early 1900s brought the first Asian immigrants to the country and to this day, there is a strong perception of ‘Asian Cuisine’ in Brazil. The Kasato Maru was a boatload of Japanese citizens who were promised a life of prosperity and opportunity and the voyage was subsidised by the government. On arrival, the Japanese immigrants, after the abolishment of African slavery in the sugar cane fields, became the country’s workers on the coffee plantations in Brazil. The labour gaps also encouraged Europeans to come and work in Brazil and begin new lives.

Sushi, Yakisoba (fried noodle dish), Pastel (deep fried filled pastry), and Esfiha (baked bread filled with meat, cheese, or spinach), are some dishes found in Brazil as a result of Asian immigration in the 20th Century.

The Regional Differences of Brazilian Cuisine

Due to the vast size of Brazil, the five main regions within it have distinct and varied climates, cultures, people and cuisines that can be summarised in the following:

North Brazil

The northern region of Brazil is an area of wild surroundings and due to it being fairly remote, the cuisine found in the states of the north is strong in Indigenous and African influences. This region was discovered later when the Tupi people roamed the land. With the vast water resources in the north, there are over 1200 fish species that can be found, among these is the Tambaqui fish which is either salted, smoked, or dried. The notable culinary regions of the North are Amazonas, Pará, Maranhão, and Rondônia.

Significant North Brazilian Dishes

Pato no tucupi (duck in Tucupi sauce) from Pará is a dish where the duck is marinated in lemon juice, oil, and garlic, then boiled in a sauce which is made from the fermented extract of cassava (tucupi).

Tacacá is a soup made from a tucupi broth, Jambu leaves, garlic, and onion which is poured over tapioca pearls, chicken, and prawns.

Maniçoba is a rich stew of beef, manioc leaves, herbs, garlic, and onions and cooked for a long period of time in a clay pot.

North East Brazil

North Eastern Brazil was abundant in sugarcane plantations from around the 1500s and the area was heavily populated with African slaves that have influenced the cuisine and culture. Some examples of a strong African influence in dishes within the North Eastern region are the regular use of coconut milk, okra and dendê (palm oil).

The cuisine of all the nine states encompassing North Eastern Brazil reflect the abundant ingredients found in this region, in particular, spices, seafood and fruit. All regions of the North East - Maranhão, Piauí, Ceará, Rio Grande do Norte, Paraíba, Pernambuco, Alagoas, Bahia and Sergipe produce a variety of culinary delights.

Acaraje (www.gastronomiatupiniquim.blogspot.com)

Significant Northeast Dishes

Acarajé
It is a dense and delicious fritter that is made with black-eyed fritters, it is then filled with shrimp and Vatapá.

Moqueqa
Is a seafood stew that has two variations in this region.
One is from Pernambuco (coconut milk, palm oil, tomatoes), as well as Bahia (coconut milk, ginger, coriander).

Carne de Sol
Is a delightful salted beef that is dried in the sun for 1-2 days. It reflects simple preservation techniques used by the native Brazilians. The use of this meat is versatile and can be grilled fried or baked.

Central West Brazil

This region’s cuisine remained off limits from immigrant influences and is strong in indigenous tradition. It was not until the 1950s that the area became popular when Brasilia, the new capital of the country had been built.
The regions in Central West Brazil are Mato Grosso, Goiás, and Mato Grosso do Sul
and the dishes found within them use a lot of fish, dreid meat, plantains, corn and cassava.

Central West Dishes

Arroz com Pequi
Is a rice dish that contains onion, garlic, chicken broth and Pequi. Pequi is a firm orange fruit that is treated as a vegetable due to its cheesy, ‘barnyard’ like flavours. It contains spikes on its inner core so must be eaten with caution.

Pintado na Telha
A fish dish that is baked in a claypot containing a Pintado fish, lemon, garlic, green onions and tomatoes.

Farofa com Banana
Farofa is a side dish consisting of fried cassava flour. In farofa com banana, plantains are added as well as onions herbs and butter.

South East Brazil

South East Brazil is the culinary hub of Brazil and its cuisine is a reflection of the many immigration movements in the late 19th Century. Indigenous traditions, Asian and European ingredients and techniques contribute to the wide variety of dishes found the four states of this region; Rio de Janeiro, São Paulo, Espírito Santo, and Minas Gerais.

South East Dishes

Feijoada
The dish Feijoada is considered the national dish of Brazil. A slow-cooked stew containing black beans, various cuts of pork, onions and herbs served with farofa, oranges, and greens.

Pão de queijo
This bread is only small and is a popular street food snack. It contains Minas Gerais cheese and cassava flour.

Bolinhos de Bacalao
This dish is a strong reflection of European influence containing Bacalao, a preserved salted cod mixed with potatoes, and herbs, rolled into small cylinder shapes that are then deep fried.

Southern Brazil

The south of Brazil experienced heavy immigration from Europeans and its cuisine is very meat-centric yet also contains balanced notes of the indigenous diet. Originally, Tainha fish was consumed widely by the natives, yet livestock became the focus in this region that is made of 3 states; Paraná, Rio Grande do Sul, and Santa Catarina

Southern Dishes

Churrasco Gaucho
Is one of the most iconic cooking methods from Brazil. Borne from the Gaúcho (cowboy) culture, it is centered around different cuts of meat that are seasoned with salt or marinated in milk, cachaca, or cognac and roasted over an open fire.

Barreado
This is an intense beef stew made with onions, tomatoes, and garlic that is cooked in a clay pot that is sealed with flour and water ‘glue’ and cooked for many hours. It is then served with plantains and farofa.

Arroz de Carreteiro
A rice dish that is fried with rehydrated dried meat, onions, and garlic and then simmered in stock until cooked through.

Modern Brazilin Cuisine

Many native chefs in Brazil are unearthing traditional techniques and ingredients in their restaurants and bringing them to the forefront of the global culinary scene, with a focus on fresh and local produce. Among these chefs are Alex Atala (D.O.M), Helena Rizzo (Mani), and Rodrigo Oliveira (Mocotó), who are innovating the historical culinary landscape of Brazil while bringing awareness to sustainable and ethically sourced ingredients.

Brazilian Cuisine is a reflection of the country’s varied history and culture making it a fascinating culinary experience to explore. Due to its vast landscape and varied regions, the cuisine is diverse and contains some wonderfully unique dishes and ingredients like no other in the world. I have just touched the base of it in the words written above, and I am looking to share more of it in detail with you in the near future.

While you wait, feel free to try out some recipes that have been inspired by Brazil here.