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Pamonha. A traditional Brazilian food, it's a paste made from fresh corn and milk, boiled wrapped in corn husks, turned into a dumpling. Variations include pamonha de milho and pamonha de carimã, and some variants use coconut milk. Pão de queijo. A small, baked, cheese-flavored roll/bun/puff.
Brazil portal. v. t. e. Feijoada, the best-known Brazilian dish, is usually served with rice, farofa, couve (a type of cabbage), and orange. Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian (Levantine, Japanese, and most recently, Chinese) influences. [1]
Feijoada (Brazilian dish) Feijoada or feijoada à brasileira (lit. Portuguese for " Brazilian-style feijoada ") is a dish that consists of a stew of black beans with various types of pork and beef. It is served with farofa, white rice, sautéed kale, and sliced oranges, among other sides. It is a popular dish, typical of Brazilian cuisine.
Brazil. Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and culantro leaves. Amazonian cuisine includes many freshwater fish such as peixe nobre (noble fish), the pirarucu (the world's largest freshwater fish), [citation needed] and tambaqui. Smaller fishes such as surubim, curimatã, jaraqui, acari and ...
Pães de queijo are formed into small balls, around 3–5 centimeters in diameter (though they may be larger) and about 50 calories in each roll. The cassava flour is a powerful starch which is key to the texture of the pão de queijo; unlike other types of bread, pão de queijo is not leavened. Small pockets of air within the dough expand ...
Quindim – a popular Brazilian baked custard dessert. Rapadura – unrefined whole cane sugar. Sweet rice – rice pudding. Sagu – a southern Brazilian dessert, made with tapioca pearls, sugar and red wine, it is typical of the state of Rio Grande do Sul.
Cuisine of Pará. Pará cuisine refers to the traditional cuisine native to Pará, Brazil. Foods from this region primarily draw influence from Indian, African, and Portuguese cultures. The core ingredients are sourced from the Amazon jungle, and may include meats such as shrimp, crab, seafood, fish, poultry, bush meat, and duck; these are all ...
Sagu (dessert) Sagu de vinho served in a ramekin, with a white cream on top of it. Sagu (or sagu de vinho — Portuguese pronunciation: [saˈɡu dʒi ˈviɲu]) is a southern Brazilian dessert, made with tapioca pearls, sugar and red wine. It is typical of the state of Rio Grande do Sul, but also consumed in Santa Catarina and Paraná.