Brazilian cuisine is a flavorful, varied mix derived from the many cultures that make up modern Brazil. This huge nation was home to many different native cultures before the arrival of the Europeans in the sixteenth century, each of which had its own cuisine and foodstuffs. The Portuguese were the first Europeans to settle there, bringing with them centuries of culinary tradition. African slaves were brought in to work the plantations, and they brought not only their own culinary traditions but a wonderful ability to take a handful of seemingly random ingredients and make something delicious. After independence, immigrants were welcomed into Brazil’s booming economy and today there are sizeable communities descended from Japanese, Italian, German, Syrian and other immigrants. Each of these cultures added their own traditions to Brazil’s already diverse cuisine.
The Brazilian north is where you’ll find the Amazon basin and the many indigenous cultures that still make it their home. Brazil’s native cultures still prefer local, traditional ingredients and like their food cooked slowly, giving it a rich flavor. The northern region of Brazil is for the most adventurous of travelers, and that goes for the food as well!
Caruru: Occasionally translated as “gumbo,” which it resembles, Caruru is a traditional pasty stew made of fresh vegetables including okra, onions and garlic in addition to peanuts, cashews, ginger and dried, salted shrimp. It’s all blended up and then cooked in palm oil. It’s also very popular in the Brazilian northeast.
Pato no tucupi: (“duck in tucupi sauce) The signature dish of the north, especially the state of Pará, it’s a holiday favorite during Pará’s festivals (which take place in October) but if you’re in Belém, capital of Pará, you can find it year-round. It’s basically boiled duck (which was one of the first animals domesticated by the Amazonian natives) in a tucupi sauce, which is made from manioc root. It also often made with jambú, a plant which, when chewed, causes a faint numbness in the lips (it’s also a traditional medicinal plant used to dull the pain of a toothache). Don’t try this one at home, as the manioc juice is poisonous when raw!
Tacacá: A common street food in Pará, Tacacá is a thick soup made with a tucupi base, to which is added shrimp and jambú.
Maniçoba: Another traditional holiday food, a proper maniçoba takes a week to prepare. First, cassava (manioc) leaves are ground and cooked slowly to remove certain toxins. Once they’re safe to eat, other ingredients are added to make a thick, pasty soup. Traditional ingredients include salted and dried meats like bacon or salted pork but may include just about anything, including tripe, fat or any odd part of a cow or pig like the ears or feet. It also includes garlic, onion and peppers. Maniçoba is a true indigenous dish and can’t be found anywhere else!
The Brazilian north is a great place to try new things for adventurous travelers: don’t be afraid to try some traditional indigenous dishes!
See Also:
