We are searching data for your request:
Upon completion, a link will appear to access the found materials.
It’s almost time for the FIFA World Cup, the football spectacle that is hands-down the biggest and most expensive sporting event in the world, more so than even the Olympic Games. Almost half a million soccer fans are expected to descend on host country Brazil in June this year to watch the soccer tournament, experience the South American culture and, hopefully, sample the local fare.
Click here to see World Cup Foods: 9 Brazilian Dishes You'll Want to Try (Slideshow)
Brazilian food is a big part of the country’s culture — it blends together flavors from all over South America as well as Portugal, Spain (countries that colonized the continent and left their marks on the culture, cuisine, and language), and Africa (many African slave were brought over to work the plantations and brought many local flavors with them). The combination of native dishes with the immigrant-influenced flavors, and those continental influences make Brazilian food unique, complex, and deliciously rich.
Vegetables and fruits play a big role in almost every Brazilian dish — the dozens of varieties of potato across the continent (from buttery to waxy and on to starchy) — are all used in multiple combinations as a hearty base for many meals. Then there’s cassava, guaraná, açaí, cumaru, and tacacá, all ingredients that differ between locales but feature heavily in Brazilian cooking.
Brazilian food is generally rich and spicy. Much of it is either fried or slow-cooked to bring out the flavors. Palm oil is often used for the frying and coconut oil is added to bring all the flavors together. Vatapá, for example, is a creamy but fragrant dish made from shrimp, bread, and of course, coconut milk. The milk is also added to moqueca de camarão, a traditional fish stew with big flavors and spices.
No matter how your team does in the World Cup, one surefire bet is that the Brazilian food will not disappoint and with so much variety, anyone should be able to find a local specialty to tempt their palates. And if you can’t afford to go Brazil this year (again, it’s one of the most expensive sporting events in the world), then try out some of these Brazilian favorites in your country to create your own South American taste adventure.
This delicious bean stew is often referred to as the national dish of Brazil, so you should try it at least once when you visit the country. It’s made with black beans and a plethora of salted pork and beef products (like pork trimmings, smoked pork ribs, bacon, smoked sausage, and jerked beef), all cooked up in a big clay pot. In some parts of the country, they also add vegetables like cabbage, kale, potatoes, carrots, okra, pumpkin, and sometimes even banana. These are often added at the end of the cooking process so the juices from the stew can infuse them without making them limp. The end broth is usually a glorious, dark-purplish brown color.
Moqueca de Camarão
This Brazilian fish stew with fried shrimps is one of the country’s most famous dishes. It’s easy to make, has great texture, and is full of flavor. The shrimp is fried in palm oil with spices and coconut milk added at the end along with tomatoes, peppers, and vegetables.
Read on for more about World Cup Food: 9 Brazilian Dishes You'll Want to Try
Serusha Govender is The Daily Meal's Travel Editor. Follow her on Twitter: @SerushaGovender
Traditional Cape Verdean Food You Must Try (+ Recipes!)
A former colony of Portugal until 1975, Cape Verde has known how to blend its West African heritage with European influences. From beautiful colonial houses to gorgeous Cape Verde beaches and pristine sceneries, the archipelago has many aces up its sleeve.
It is a great place for adventurers and beachgoers, but also for foodies looking to discover a unique cuisine.
Like everything else, the Cape Verdean food showcases Portuguese and West African influences.
This rich blend of culture gave birth to unique gastronomy. The Creole society has further shaped the Cape Verdean cuisine. Here, you can expect explosions of flavors and aromas that will surprise even well-versed chefs.
If it is true that tasting local food is essential for fully understanding a culture, then you definitely have to try these Cape Verdean dishes during your stay or read the recipes to prepare them at home.
Thanks to affiliate links, I pay my bills. If you make a purchase through them, I may receive a small commission (for which I’m deeply grateful) at no cost to you. All opinions are always mine. Merci!
12 Colombian Appetizers and Snacks You Must Try
When craving Colombian snacks, it can be tempting to rely on your closest Colombian restaurant, but don’t be intimidated by Colombian recipes, it’s very easy to replicate your favorite snacks at home!
Here are 12 Colombian appetizers and snacks that I think you’ll enjoy creating yourself:
1. Empanadas: Colombian Empanadas are a popular snack in Colombia and are served by most Colombian restaurants in the USA.See recipe here.
2. Pandebono: A traditional Colombian cheese bread.See recipe here.
3. Papa Rellena: These stuffed potatoes are a popular Colombian food that we eat for breakfast or as a snack.See recipe here.
4. Plátanos Asados: These cheese and guava stuffed ripe plantains are a delicious snack.See recipe here.
5. Palitos o Deditos de Queso:These are sticks of white cheese (queso blanco), wrapped with dough and fried until golden. See recipe here.
Orange you glad we finally got to oranges? While oranges and orange juice are the poster children for vitamin C, as you've read, they have much lower amounts than other fruits and vegetables. But 1 cup will still clock in at more than your daily needs: 106 percent of the DV for vitamin C.
Orange juice is often fortified with important nutrients, including calcium and vitamin D, making it a healthy part of your diet in moderation, as it still contains high sugar levels.
Brazilian Style Black Beans and Rice
Many of you know both my husband and I spent about 2 years of our lives living in Brazil when we were in our twenties. We didn’t meet until we were both back in the states attending college at BYU, but that was definitely something that we loved having in common from the very start. I spent most of my time in southern Brazil (Curitiba, to be exact) but afterwards traveled to just about every corner of that beautiful country. Brazil and its different states are just as unique as those here in the United States. When it comes to food, each region has different specialties and customary dishes, but one thing you will eat no matter where you go, is arroz e feijão, aka Rice and Beans.
And just like you’ll find very different BBQ depending on where you travel in the US, you’ll find varying types of rice and beans in Brazil. But it’s something that most of the population eats every day, and I loved it. Where I lived in the south, black beans reign supreme, and the method of cooking them that I’m going to share with you today is how the local people would prepare them day in and day out. The beauty in this dish is the simplicity. It’s not a complicated thing in fact you won’t see any seasonings except for salt and pepper. The flavor comes from these three things: bacon, garlic, and onion.
The other thing that is standard in every Brazilian kitchen is a pressure cooker. Every household has one. I did a whole post about pressure cooking, here. Check it out and see what a great addition a pressure cooker is to your kitchen! I have both a stove-top pressure cooker and an electric pressure cooker, and I use my electric one more these days because I like being able to walk away, whereas I feel I have to babysit the stovetop one. But I’ve linked great options for both in my post, here. If you don’t have a pressure cooker, check out my recipe for Quick and Easy Black Beans it’s a twist on these traditional beans, using canned beans. Just as the name implies, they are so quick and easy! We also have a great slowcooker recipe, which you can find, here.
When it comes to using dry beans, most people like to soak them overnight because it cuts down on cooking time. Soaked beans will cook in a pressure cooker in about 10 minutes or so. The only problem with that is that I generally don’t think that far ahead. I’ve written this recipe for dry beans, straight out of the bag, because that’s how I make them the most often. I also like a thicker “sauce” on my beans, and using dry beans in a pressure cooker causes more splitting of the beans so it naturally thickens and I like that. Using dry beans, this will still be on the table in about an hour.
You’ll want to really carefully go through your beans and remove any impurities. It’s not uncommon to have little shrived beans and even tiny pebbles sometimes. You’ll also want to rinse them well.
One note about my method here- traditionally (at least from every single person that made beans and rice for me) Brazilians cook their beans in water in the pressure cooker and while they’re cooking, they saute the bacon, garlic and onion in a separate pan. When the beans are done, they ladle in a few spoonful into the bacon pan and let it simmer away absorbing flavors, while lightly smashing the beans to thicken the mixture. That entire mixture is then poured back into the bean pot where they finish seasoning and let everything cook up together.
I combine those steps and just start everything in my pressure cooker and cook it all together. Saves dirtying a pan and they always come out great, so I’m going with my rebel methods.
On that note- heat up your pressure cooker to saute and cook a few slices of bacon.
The bacon adds a smoky, meaty flavor and the rendered bacon fat is what we’ll use to cook the onion and garlic. Now let’s have a moment of silence to imagine onion and garlic sauteing in bacon grease. If anyone can create a candle with that smell I’ll buy it.
After that has cooked for a few minutes you’ll add your beans, salt and pepper, and the cooking liquid. Now, in Brazil they generally use water, but I like to use broth because I feel like it enhances the flavor really nicely. I call for vegetable broth here, but you could use chicken or even beef as well. I cook them for 40 minutes on high pressure and then immediately let out the steam after that.
This is a rather thick ratio when it comes to black beans, but that’s how I prefer it. If you’d like your beans “soupier” you can certainly add more liquid after they are done, or cook them with more liquid to start.
If you’d like to eat these in the traditional way, serve over Brazilian Style Rice.
This south American staple has become a staple in my own home and it’s now something my kids love eating as well. And although these are Brazilian black beans, they obviously go very well with other Latin dishes like burritos, fajitas, Southwest salads, etc.
If you want to turn this into a full meal, just pair it with some grilled chicken, beef, or fish. Or one of my favorites is Linguica sausage, which is eaten often in Brazil.
Easiest of all however, is one of my favorite comfort foods: rice and beans topped with a runny fried egg. That might sound strange but trust me, heaven in a bowl.
If you’re interested in more Brazilian food, you can check out a few other recipes, here!
Authentic Brazilian Food With a Bossa Nova Vibe
Café Bossa Nova is located in the heart of the Hillcrest community in Little Rock, Arkansas. Not a Brazilian steakhouse Café Bossa Nova brings traditional dishes unique to the southeast region of Brazil just like the ones you would find on the corner in Rio de Janeiro, Belo Horizonte, or São Paulo. All of our recipes are prepared using fresh ingredients (organic when possible) and we welcome families, children, and groups.
Bossa Nova, a fusion of soft samba and American jazz, is a Brazilian music genre that began on the tropical beaches of Rio de Janeiro in the late 1950s when a small group of mainly middle-class students, artists, and musicians came together to create a new sound. It was a youthful celebration of romance, beach culture, and sensual pleasure.
Bossa Nova's twin figureheads are Antônio Carlos Jobim (Tom Jobim), a gifted composer, also blessed with classical good looks, and João Gilberto, a guitarist and singer who came to Rio from the poorer Bahia state in the northeastern region of Brazil.
The song that lit the touch-paper for the bossa nova explosion in the US and the rest of the world was called “The Girl From Ipanema,” sung by Astrud Gilberto (João Gilberto’s wife) in a wispy but beguiling girlish voice, which reached #5 in the US pop singles chart in the summer of 1964.
2701 Kavanaugh Blvd
Little Rock, AR 72205
Tue - Fri: 11 am to 9 pm
Saturday: 10 am to 9 pm
Rabanada (Brazilian-Style French Toast)
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Rabanada usually makes an appearance on the Brazilian breakfast table around Christmastime, but it’s so delicious we whip it up all year long. Most recipes call for the bread to be soaked briefly, fried, and sprinkled with cinnamon sugar. Our version sits overnight before frying to allow the custard to really soak in. Then, like a churro, we completely cover it in a cinnamon-cocoa-sugar mixture. Team this with our Marinated Mango or Grapefruit Spike, and you’re set for Sunday brunch.
What to buy: Use unsweetened cocoa powder in this recipe.
We prefer the custardy texture that results from using a narrow (about 2 inches wide) baguette rather than a thicker one however any size baguette will work.
Game plan: Frying the bread for 8 to 10 minutes makes for a crispy outside and a custardy interior, but go ahead and adjust the cooking time to your French toast preferences.
9 Best Foods You're Not Eating
Salmon, berries, broccoli, almonds, and kale are among the superstars of the dietary world. But they're not the only nutritional powerhouses out there.
Many other foods that haven't earned celebrity status are also worthy of a spot on your plate. Start with these nine.
Broccoli is the relative that gets all the attention, but its paler cousin is no wallflower. Like other cruciferous veggies, cauliflower is a good source of vitamin C and fiber. Like broccoli, it also has a natural plant chemical called sulforaphane that may hold promise against cancer, according to early lab tests done in animals. Many other things also affect your cancer risk, but diet is one of the easiest to control.
These small fish have big nutritional value. Sardines are a great source of good-for-you omega-3 fatty acids, and few foods are as high in vitamin B12. They're also rich in vitamin D, calcium's partner in bone strength.
You know about tofu, but have you tried tempeh? Tempeh is also made from soybeans, and it’s also packed with nutrients -- like protein, potassium, and calcium.
These brightly colored root vegetables look rough on the outside, but they're softer and sweeter once you cook them. Beets are high in antioxidants, which may help protect against cancer and other chronic diseases. Plus, their juice, which is rich in nitrates,has been found to lower blood pressure and increase blood flow to the brain. If you're an athlete, snacking on beets might even help improve your performance.
You can grill it, bake it, and eat the leaves or the heart. Finish off the whole artichoke, and you'll only get about 60 calories and almost no fat, not counting any dip or sauce you ate it with. High in fiber, it will fill you up so you won't splurge on higher-fat foods.
This bubbly form of fermented milk has been a dietary staple in the Caucasus Mountains of Eastern Europe for many years. Recently, it's started to catch on in the U.S. Kefir is high in "good" bacteria called probiotics. It's also being studied for its anti-inflammatory and anti-cancer effects.
Prunes, which are dried plums, do much more than keep your digestion regular. They're also high in antioxidants and fiber. A quarter-cup has 104 calories and 12% of the fiber you need in a day. You can eat them as-is, chop them up and add them to muffins or other baked goods, or include them in smoothies, cereals, sauces, or stews.
Lentils aren't as popular as beans, but they're just as much of a health food superstar. You don't need to soak them before you cook them. Substitute them for meat in soups or stews, and you'll get a hearty boost of protein and fiber for a lot less fat.
Unless you're a fan of sushi, seaweed may never have passed your lips. But this member of the algae family is definitely worth a try. Because it absorbs nutrients from the sea, seaweed is rich in many vitamins and minerals, especially calcium and iron. It's also high in protein and low in fat.
News release, U.S. Department of Agriculture.
Harvard School of Public Health: "Eggs and Heart Disease."
Cleveland Clinic: "Omega 3 Fatty Acids," "Power Foods."
Murphy, M. Journal of the Academy of Nutrition and Dietetics, April 2012.
News release, Wake Forest University.
Leite, A. Brazilian Journal of Microbiology, 2013.
Farajian, P. Eating Behaviors, August 2010.
Kayano, S. Biofactors, 2004.
Asif, M. Critical Reviews in Food Science and Nutrition, 2013.
European Food Information Council: "Seaweed -- exploring its dietary value."
Appiah, S. International Journal of Cancer Research, 2012.
National Institutes of Health, Office of Dietary Supplements: "Vitamin D Fact Sheet for Health Professionals."
Traditional Brazilian food
In case carbs aren&rsquot a big problem for you, give it a try. You won&rsquot regret it.
Further out, you will have the best impression of food in Brazil when trying a dish in a recommended restaurant, and not when eating in any venue you see on the street &ndash small, family-owned or reputable restaurant.
That&rsquos why local advice is so welcome in those situations.
But let&rsquos not go down that road now &ndash this article is about popular Brazilian food only, and not where you can find them.
As I experience more venues throughout the country, I&rsquoll write specific articles recommending restaurants, cafes, and bars in the capitals and most touristy areas.
But anyway, whether you want to research what you&rsquoll eat during your trip to Brazil or prepare delectable national dishes of Brazil, this article is for you.
Keep in mind that many of these traditional Brazilian dishes have local interpretations which are influenced by the weather in that region, as well as the local ingredients, meaning the same dish might be much different when prepared in São Paulo or in Bahia.
Without further ado, wanna know the most traditional Brazilian foods? Read on!
I&rsquom on a mission to publish all of these Brazilian recipes here on the site but bear with me&ndashit&rsquos a one-woman show. It might take me a little time, but eventually, you will find all instructions for these delicious Brazilian dishes.
Whole30 Fish Recipes
If you’re more of a seafood person, you’re in luck as well. Salmon, shrimps, and many other seafood types are highly recommended for a Whole30 diet. Just make sure you’re not adding in heavy creams and sauces that are not Whole30 compliant. Below are a few delicious ideas on how to do this.
If you try any of these recipes during your Whole30 journey, leave a comment on the recipe page and let the community know how you liked it! Want to see how I do Whole30? Watch my Whole30 What I Eat in a Day video!