History of the Brazilian cuisine

The Brazilian cuisine is a perfect reflection of cultural mixtures planted the area's history . The typical cuisine of Brazil receives the influences of the different ethnic groups that make up their culture :  as  the Indigenous, African and Portuguese groups , which gives a great richness and variety to the dish. Arriving traditions from colonial times added younger mergers that incorporate different customs Spanish , German, Italian , Arab and Japanese immigrants brought by different regions of the country.

For the vast expanse of its territory , Brazilian food is very regionalized : each zone has its own dishes . However, there are some dishes that its popularization in the tables are considered Brazilian national, as Feijoada , considered the country's emblem plate .

The core ingredients of Brazilian cuisine are fish , seafood , beef , pork , chicken , tropical fruits , porotos and mandioca, which can be found in almost all regions of the country. White rice accompaniment is widely used in Brazilian food , mainly in the Southeast and in the central area. Of course , in each region there are particular ingredients that meet the regional geography and place .

Many preparation techniques for the most common ingredients are rooted in indigenous traditions , the basis of most of the Brazilian dishes . These techniques were adapted by African slaves during the seventeenth century , who in turn merged with native traditions Portuguese dishes . The missing ingredients in the European tradition dishes are replaced by local food more easily available. This will create new dishes that are rooted to the Brazilian culinary tradition .

An example of these adaptations and dining mergers through ingredient substitution is the chicken and rice soup, called Canja. Learn to prepare this delicious Brazilian dishes, you'll find numerous restaurants during your trip to Brazil .