List: Brazilian cuisine

by likeorhate

•  Gnocchi

  For the Italian Baroque composer, please see Pietro Gnocchi. Gnocchi is the Italian name for a variety of thick, soft noodles or dumplings. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti. Gnocchi are eaten in Italy as entrées (primi piatti), alternatives to soups (minestre), or pasta.

  

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•  Brazilian cuisine

  Brazilian cuisine, like Brazil itself, varies greatly by region. A vast country that boasts a breadth of influences, such as Amerindian, Portuguese, Italian, Spanish, German, Arab, African and Japanese, Brazil's culture and cuisine are extremely distinct. Dishes such as picadinho de jacaré are quite original; the meal is made from alligator meat. The natural crops of the region also add to its singularity.

  

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•  Churro

  Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Castile. There are two types of churros in Spain.

  

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•  Caipirinha

  Caipirinha is Brazil's national cocktail, made with cachaça, sugar and lemon. Cachaça is Brazil's most common distilled alcoholic beverage. While both rum and cachaça are made from sugarcane-derived products, most rum is made from molasses. Specifically with cachaça, the alcohol results from the fermentation of sugarcane juice that is afterwards distilled.

  

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•  Cachaça

  Cachaça is a liquor made from fermented sugarcane. It is the most popular distilled alcoholic beverage in Brazil. It is also known as aguardente, pinga, caninha or other names. Cachaça is mostly produced in Brazil, where, according to 2007 figures, 1.5 billion liters (390 million gallons) are consumed annually, compared with 15 million liters (4.0 million gallons) outside the country. Cachaça is, "...

  

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•  Rapadura

  Rapadura is the Portuguese name for a form of sugarcane juice, used as a sweetener or as a candy, common in Latin American countries such as Brazil and Venezuela (where it is known as papelón) and the Caribbean. See also panela. It is dried sugarcane juice, in the form of a brick, and is largely produced on site at sugarcane plantations in the very warm tropical regions. It was originally created as an easier way to transport sugar.

  

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•  Malagueta pepper

  Malagueta pepper is a type of chilli used in Brazil, Portugal and Mozambique. It is heavily used in the Bahia state of Brazil . It apparently gets its name from the unrelated melegueta pepper from West Africa. It is a small, tapered, green pepper that turns red as it matures. It is about 5 cm (2 inches) in length at maturity. It is a very hot pepper, with a range of 60,000 to 100,000 Scoville units (about the same as Tabasco peppers).

  

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•  Empanada

  An empanada is a Spanish and Portuguese stuffed bread or pastry, also known as "impanada" in Italy. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing.

  

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•  Polenta

  Polenta is a dish made from boiled cornmeal. The word "polenta" is borrowed into English from Italian.

  

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•  Feijoada

  Feijoada is a stew of beans with beef and pork, which is a typical Portuguese dish, also typical in Brazil, Angola and other former Portuguese colonies. In Brazil, feijoada is considered the national dish, which was brought to South America by the Portuguese, based in ancient Feijoada recipes from the Portuguese regions of Beira, Estremadura, and Trás-os-Montes. The name comes from feijão,, [feʒuˈadɐ], or [feiʒoˈadɐ].

  

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•  Cauim

  Cauim is a traditional alcoholic beverage or beer of the indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areas throughout Panama and South America. Cauim is made by fermenting manioc (a large starchy root), or maize, sometimes flavored with fruit juices. The Kuna Indians of Panama use plantains.

  

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•  Churrascaria

  A churrascaria is a Brazilian steakhouse. Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'.

  

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•  Rodizio

  

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•  Churrasco

  Churrasco is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a principal ingredient in the cuisines of Argentina, Brazil, Nicaragua, Uruguay, Puerto Rico and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse.

  

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•  Bacalhau

  Bacalhau is the Portuguese word for dried and salted codfish. Fresh (unsalted) cod is referred to as bacalhau fresco.

  

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•  Tereré

  Tereré is an infusion of yerba mate (in Spanish) / erva-mate (in Portuguese), similar to mate but prepared with cold water (rather than with hot water), and in a slightly larger vessel. It is originally of Paraguay and is found also in northeastern Argentina and southern and western Brazil. The guaraní people call this infusion ka'ay, where ka'a means herb and y means water.

  

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•  Farofa

  Farofa is a toasted manioc flour mixture, though variants are made with maize flour (farinha de milho), and flavors can vary. It is eaten in South America and West Africa, especially in Brazil and Nigeria, where a variant is known as gari. It can be found commercially produced and packaged but is often prepared at home based on family recipes. Most recipes will also contain varying amounts of salt, smoked meat, and spices.

  

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•  Chimarrão

  

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•  Milanesa

  The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Colombia, Paraguay, Peru and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa (In Portuguese, the beef version is called bife à milanesa and the chicken version is called frango à milanesa).

  

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•  Aguardiente

  Aguardiente, aguardente, augardente/caña or oruxu, is the generic name for alcoholic drinks between 29 and 60 percent alcohol, meaning "firewater", or, literally "burning water" . The word itself is a compound word, combining the words for water ("agua" in Spanish, "água" in Portuguese, or "auga" in Galician) and burning ("ardiente" in Spanish, "ardente" in Portuguese and Galician).

  

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•  Carne-de-sol

  Carne de sol (Portuguese for "sun beef"), also called jabá is a dish from northeastern Brazil. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure. Carne de sol is sometimes fried and served as a hamburger, or baked in the oven with cream or, more traditionally, prepared as paçoca. Its origin is attributed to the Sertanejos (people who live in the hinterland), who developed the recipe to preserve meat.

  

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•  Paçoca

  Paçoca (pronounced Pa-SOH-ca, /pa'soka/) is the name of two different Brazilian dishes: In northeastern Brazil, especially in Fortaleza, Ceará, and in Rio Grande do Norte, it's a dish made of carne de sol (sun-dried beef), cassava flour and red onions, ground together in a mortar (pilão), for which reason it's also known as paçoca de pilão in the rest of Brazil. In other regions of Brazil, paçoca is a kind of candy made of ground peanuts and sugar.

  

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•  Guaraná Antarctica

  Guaraná Antarctica is the most popular guaraná-flavored soft drink in Brazil, created in 1921 by Pedro Baptista de Andrade for Companhia Antarctica Paulista, now part of Anheuser-Busch InBev. The drink is also available in Portugal, Spain, Honduras, Denmark, Switzerland, parts of the United Kingdom and the United States. The drink is produced only in three countries (Portugal, Brazil, and Japan).

  

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•  Moqueca

  Moqueca (pronounced mo-ke-ka) is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years. It basically consists of fish, onions, garlic, tomatoes, cilantro, and additional ingredients. It is cooked slowly, with no water added. Its two variants are Moqueca Capixaba (which is the most trandicional and known) from Espírito Santo state in the Southeast, and Moqueca Baiana from Bahia state in the Northeast.

  

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•  Cajuína

  Cajuína - is a non-alcoholic, non-carbonated beverage made of blended cashew apples. It is traditional in the northeast region of Brazil, especially in the states of Ceará and Piauí.

  

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