Certainly May 10th (Gastronomy Day), and make competitors who redefine themselves, so get to know 3 ingredients that redefine Brazilian cuisine.
And no one speaks better of today's stars than The World's 50 Best Restauarants, Rosa Moraes, founder of the first gastronomy course at Anhembi Morumbi University.
Brazil is a huge country and very diverse in every sense, including food.
“While in the North tucupi, açaí and cupuaçu are part of everyday life, in the South cheese, wine and barbecue are common. While in the Southeast the customs are based on canjiquinha, angu, okra, curau and quibe, in the Northeast, Brazilians devour crab, acarajé, cabidela and express themselves in the language of chicken. The variety is so great that it is impossible to mention all our recipes at once”, says the expert.
With so much richness, would it be possible to define the essential elements of Brazilian gastronomy? Rosa says yes.
Despite all the diversity, there are three ingredients without which Brazilian cuisine as we know it today would probably not exist.
Because you know 3 ingredients that redefine Brazilian cuisine.
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Banana
We cannot talk about Brazilian bananas without mentioning the many varieties available in the country – terra, prata, ouro, nanica, maçã and others – recalls the expert.
This alone would justify the fruit's notable presence, but the creativity of the people, the mixture of influences and its presence in all states.
Thus, the banana becomes a national icon and gives rise to countless dishes, both sweet and savory: it becomes everything that is sweet, bread, pie and cake.
But it can also be used as dough and filling, sometimes it is breaded to accompany a main dish and is even eaten raw, along with rice and beans.
“Banana is found in the fruit bowls of kitchens all over Pau-Brasil, in workers’ lunch boxes, in children’s lunch boxes in school canteens.”
Bean
Beans are on Brazilians’ tables every other day because, as Moraes points out, they are “the main protein in our basic food basket and have become a kind of Brazilian brand”.
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There are countless recipes that use it. “Feijoada, feijão tropeiro, à paulista, tutu de feijão, baião de dois, green beans with coalho cheese. The list goes on and on and is found in many places in Brazil. But it also appears simply and beautifully in the kitchen from Monday to Monday, perfumed with chopped onion, garlic and bay leaves.”
Cassava
“The versatility of this root and what Brazilians understand how to do with it is something rare to see in the world,” says Rosa Moraes as she begins to talk about the ingredient, an ancient staple of the diet of indigenous peoples.
Cassava, mani, maniva, macaxeira, aipim, whatever you want to call it, is spread throughout the country and is part of every Brazilian's menu.
“It became manioc flour, cassava and biju from Belém. In addition, it goes well with the portion of bars, fried and very dry, with a pinch of salt. There are also those who like it in vaca atolada, in escondidinho, in creamy dishes, in soups and in cassava cake. Not to mention that it was the almighty who gave birth to the most beloved cheese bread. There are many other ingredients that I can mention today. But cassava in a democracy has incomparable real value”, he concluded.
Services
For more information, visit Kitchen Guide.