Which of these dishes is traditionally Brazilian. Pork fillet stuffed with sausage and spinach

Spreading from the pampas to the palm-fringed coast, brazilian cuisine- endless mix. Delicately spicy, but not burning, healthy, abundant, with complex flavors and fragrances, she combines amazing variety ingredients and cooking methods, it is a true fusion of new and old worlds. When the first colonizers - the Portuguese - arrived in Brazil, they, of course, brought their own culinary traditions, which took root in the culture of the Brazilian natives - South American Indians. Soon the colonialists brought slaves - Africans. And African culinary traditions have also become an integral part of Brazilian cuisine.

Brazilian cuisine recipes. Dishes for the holidays. National New Year's recipes.

First meal:

But at the same time, it is almost impossible to draw a general portrait of Brazilian cuisine. Each region of Brazil, depending on the prevailing cultural influence, has its own characteristics and culinary traditions.

Traditional dishes of the Northern region of Brazil are: Takaka no tucupi (tacacа no tucupi) - a mixture of pasta and cassava flour with sauce, dried shrimp and jumbo, a plant like watercress that knits the tongue; munguza (munguza) - corn grains with small pieces of coconut; green bananas grated and fried in milk; guisado de tartaruga (guisado de tartaruga) - stewed turtle; pato no tucupi - pieces of duck cooked in thick sauce from cassava with the addition of herbs that burn the stomach a few hours after eating; as well as crabs fried and stewed in sauce.

In the northeast of Brazil, other dishes are known: carne de sol (carne de sol) - salted and sun-dried meat that is stored for a long time; lobster with coconut milk; fish cooked with coconut and coconut milk shrimp stewed with herbs - coriander, onion, pepper, as well as lemon, coconut milk and palm oil; shinshim de galinha (хinxim de galinha) - a dish of African origin, prepared from chicken stewed in peanut sauce, cashews, dried shrimp, ginger; frigideira (frigideira) - a dish of fried fish and shellfish in an egg and coconut milk dough, cooked in a clay pot, caruru (caruru) - salted shrimp with caviar, onions, hot pepper and the Brazilian plant kiaba.

In the central region and in the west of Brazil, they cook lombo de porco - fried loin pork; jacare (Jacare) - alligator dishes, pan de queijo (rao de queijo) - bread balls with cheese.

In the Southeast, they eat couscous made from cornmeal and dried shrimp, dried cod, fried sardines, virado a paulista - suckling pig with baby coconut, and rice with sua (piglet tenderloin).

The southern states of Brazil are the birthplace of churrasco, a meat dish loved by Brazilians and foreigners, which has now become ubiquitous in the country. Perhaps there is no such city in Brazil where there would be no shurrascaria - a restaurant serving different types of grilled meat with various marinades.

But still, one can name one, the most characteristic dish for the whole of Brazil - Feijoada, amazing taste which was even sung by the Brazilian poet Vinicius de Morais. This dish is made from beans, various kinds meat, with the addition of spices and cassava flour, served with rice, orange slices and pepper sauce.

Residents of the central and western regions eat deer meat, capybaras, wild pigs - peccaries, agouti (large rodent). Indians eat crocodiles. The piranha dish has a ritual significance in the life of the Indians.

In the states of the Central and Western region, the use of tangerine flour is common. This product is borrowed from Indian culture. Dishes that use mandioca flour are of Indian origin.

In the state of Goias, almost every meat or a fish dish put guariroba seasoning - this is fragrant fruit yellow color. A typical dish of the state of Goias is empadao goiano: a stew of chicken, pork and sausage seasoned with guariroba and cheese. Prepared in Goias angu (ango) - salted corn porridge and pirao (pirao) - beef, chicken or fish broth with tangerine flour.

A peculiar dish of pintado da urucum (pintado da urucum) - fish with urukum, has a juicy bright red color with a raspberry tint. The fruits of the urukum plant are not only edible and used as a condiment, but are also used by the Indians for war paint.

Piranhas are predators of tropical rivers, suitable for fish soup.

In the central and western region of Brazil, they eat banana flour. flour from dried bananas sprinkle food to make it more satisfying.

Mandioca flour is used as a passivating crackers for cooking chicken, pies are baked from cornmeal and mandioca.

Sweet dishes - forrundu (forrundu) - sweetness from papaya and sugar cane, mango puree with rice and bocaiuva, a fruit eaten with tangerine flour or hot milk.

In Rio de Janeiro, black bean feijoada was invented, which later became a typical dish for all of Brazil.

Feijoada from Rio (feijoada carioca) is made from large beans with real cold cuts. Dried meat, sausage, pork ribs, smoked meat and lard. It's hard to imagine how this whole mixture becomes delicious and hearty meal. The secret to turning this combination into cooking masterpiece- in order of adding the ingredients to the pan. Each hostess has his own.

Another typical dish from Rio de Janeiro is beef brisket with cabbage, mandioca flour and orange slices. Another favorite dish of the inhabitants of Rio is galeto (galeto): pieces of chicken fried on the grill.

The restaurants and cafes of Sao Paulo present food from all over the world and all Brazilian states. This city has excellent surrascarias and pizzerias. Sao Paulo has its own original dishes - chicken paulista (chicken from Sao Paulo) - chicken cooked with cheese, mozzarella cheese and onions (galinha paulista), couscous paulista (cuscuz paulista) and country-style capybara (capivara a caipira) - meat capybaras stewed with sweet wine, corn oil and rice vinegar.

Typical dishes of the state of Minas Gerais - chicken with sauce, leitoa purucua - pork dish, tutu de feijao (tutu de feijao) - stewed red or white beans with pepper, torresmo (torresmo) - slices of dried fried meat. Paladar is prepared here - a spicy meat dish after which the foreigner will immediately want to rinse his mouth with water.

Sweet dishes of the region - guava and banana jam, coconut sweets, tiramisu, papaya.

On the streets in the state of Minas Gerais, you can try canudinho - cone-shaped tubes. To prepare canudinho, the sweet mass is braided with bamboo stalks and baked. Further

Southern States Cuisine - Rio Grande do Sul, Santa Catarina

The culinary "calling card" of the states of Rio Grande do Sul and Santa Catarina is churrasco.

In the original, this dish is cooked on a fire. Quite large pieces of beef are fried on a spit and sprinkled with coarse crystalline salt.

On the basis of this dish, numerous culinary variations appeared - churrasco from chicken, pork, fish and seafood, with various seasonings and marinades.

The traditional garnish for churrasco is vegetable, or, oddly enough, fruit salad, as well as cornmeal.

The preparation of churrasco is a holiday in itself. A family or a friendly company goes out into nature, or goes out into the courtyard of a country house, and fries meat on an open fire, immediately enjoying fresh juicy pieces. One of the common companions of churrasco is beer.

Another typical, albeit less well-known, dish of the region is carreteiro rice (arroz carreteiro), that is, rice with vegetables.

German settlers contributed to the region's cuisine - one of the typical dishes: sausages with cabbage.

Sweets of the region: fruits in jelly, or sweet dishes based on egg cream.

Typical Amazonas dishes are tucunare freshwater fish stew and pirakuru with rainforest fruit sauce.

Tucunare (tucunare) - a large beautiful fish, golden with black stripes, lives in all the rivers of the Amazon. Tukunare reaches a length of 70 cm, its meat is pale pink in color. Fish soup is boiled from tukunare, it is fried and stewed. Tucunare soup is prepared with tomatoes, potatoes, boiled eggs, olive oil, lemon juice, chicory leaves, garlic, onions and other seasonings.

Pirarucu fish is called the "cod" of the Amazon. This is the most big fish in Brazil. In length, it reaches 2.5 meters and weighs up to 100 kg. The meat of the fish is soft and white. They eat it fresh, dried, and even bake a cake out of it.

Dried pyrarucu salad is prepared with onions, apples, tomatoes, seasonings and olive oil.

To make the cake, dried pyracura is soaked to remove the salt and stewed in olive oil. While the fish is being stewed, the cream for the cake is prepared in another saucepan using milk, eggs, butter, onion and farinha flour. When the fish is almost ready, they take it out, put cream on top, sprinkle with parmesan cheese and bake it all in the oven. Fish cake is eaten hot with white rice for garnish.

Extreme seekers can be treated to a snake, of course non-venomous, fried in thin slices.

Indians eat crocodile meat, turtles, forest birds, the extermination of which is prohibited by the state. Since in the territories assigned to them, according to Brazilian laws, the Indians are full owners, they can eat animals protected by the state.

At the heart of national cuisine are dishes of African origin, with hot spices cooked in palm oil with coconut milk and pepper.

Palm oil tastes like olive oil, but it is much fatter and thicker, called dende. To prepare the national dish of Bahia - moqueca (moqueca) from fish, crab or chicken, the ingredients are stewed in dende with coconut milk and seasonings. The food turns out to be very satisfying, has a peculiar spicy taste, but you shouldn’t get too carried away with moqueca - not every stomach can easily digest the mixture palm oil with coconut milk.

Other typical state dishes - caruru (caruru), vatapa (vatapa), acaraje (acaraje) - are also prepared with palm oil. Watapa - a mixture of fish, shrimp, tomatoes, garlic, onions and bread, crushed to a smooth state and boiled in fish broth with palm oil and coconut milk.

Karuru is a dish of shrimp, farinha flour and sweet guava fruit. The ingredients are stewed in palm oil, seasoned with garlic and tomato paste, red pepper and onion.

Acaraje are donuts fried in dende, the flour for which is made from white beans. Sometimes shrimp is used as a filling in acarage. Shinshin da galinha (xinxim da galinha) - chicken pieces stewed with shrimp in dende. Among original dishes region can also be called mokoto (mocoto) - the knee of the leg of the bull, stewed with pieces of bacon, tomatoes, potatoes and spices.

Sweet dishes.

Kanzhika (canjica) - corn porridge in coconut milk with coconut pulp. The taste of this dish is very unique. Try to eat a spoon pure sugar, and then imagine a taste even sweeter than solid sugar. This will be the taste of kanjika. How the Brazilians achieve such sweetness is hard to say. It is only known that in order to cook a real village kanjika, you need to boil the corn-coconut mass for 5 hours, stirring it continuously.

Traditional Brazilian cuisine was formed on the basis of the culinary traditions of the Portuguese, Africans and aborigines - South American Indians. Depending on the region of the country, the gastronomic preferences of residents differ, but a number of the most common dishes can be distinguished.

Products most used in Brazilian cuisine:meat(pork, beef, chicken, chicken, duck) cereals(rice, corn) legumes(beans, beans) vegetables(cabbage, tomatoes, pumpkin), fruit(oranges, guava, banana, pineapple, mango, papaya), seafood(fish, shrimp, shellfish, crabs).

Brazilians often add to food seasonings and spices. Of these, onion, chili, coriander, pepper and others are popular. Also in the local cuisine it is customary to use sauces.

National dishes Brazil :

Separately from all in traditional Brazilian cuisine, a dish called "feijoada". It is the most common, prepared from different types of meat, beans, cassava flour, dressed with pepper sauce, can be served with cabbage, orange, etc. The history of this dish goes back about three hundred years. Each region has its own peculiarities in its preparation.

• From snacks Brazilians prefer stuffed olives, boiled corn, fried meatballs with cheese or cod, canapes, vegetable salads, pies with cheese, meat, olives, shrimp, palm fruits.
• From meat dishes chicken legs are popular in the country, "lombo de porco"- fried pork "shurasko"- pieces of beef fried on a metal rod, served with tomato sauce, "pato no tukupi"- duck meat special sauce from cassava, "carne de sol"- salted dried meat, "sarapaten"- pork liver or heart, which are boiled with onions, peppers and tomatoes, as well as sausages and sausages. exotic dishes stewed turtle and "jacare"- an alligator dish.
• Seafood famous dish "itapoa"- crab and crayfish meat pudding, "takaka but tukupi"- a dish of cassava flour, pasta, sauce, dried shrimp with the addition of a jumbo plant, frigideira - Fried fish and shellfish in dough, cooked in a clay pot, "vatapa"- pieces of fish with shellfish, boiled in dende oil, served with rice, "mokueka"- seafood broth "takaka"- dry shrimp, tapioca and garlic soup of a thick consistency, lobster in coconut milk, fish cooked with coconut and coconut milk, shrimp stew with various spices, "karuru"- salted shrimp with onions, hot peppers, caviar and kiabou grass.
• From soups stand out bean, seafood broth, chicken and rice broth.
• From desserts Brazilians love sweets: "brigadeiro", "kuindim" - with coconut, "mother-in-law's eye", "casuzinho" - with cashew nuts, "suspiro" - from egg white, "bomb de noses" - with walnuts, "camafeu", "bem-casados" and others.

Among soft drinks in Brazil the most popular is coffee. It is drunk in small mugs "demitasses" many times a day. As a rule, it is sweet coffee "coffecino" (expresso). There are dozens of varieties of coffee. In addition, the country prepares a variety of fruit juices and cocktails.

Among alcoholic beverages stands out "caipirinha"- vodka from cane sugar with lemon and sugar, which is served with feijoad. In addition, rum, beer, quishasa vodka, wine (Castel-Chatelet, Shandon) are popular in the country.

Brazil really has it all. Big cities like Rio are famous for their unique culture, originality and nightlife. And thousands of kilometers of coastline, superb countryside scenery and hearty cuisine will delight you! We have selected 10 main dishes to try in Brazil.

Don't leave Brazil without tasting...

Barbecued meat

Both , and consider themselves the masters of barbecue in South America. Although everyone has their own approach to cooking - from slicing to garnish, there is still something in common. big chunks meat is best cooked at a low temperature.

In Brazil best fillet beef (a popular Brazilian Picanha or Rump Cap steak) is symbolically sprinkled with coarse salt before the meat is cooked to perfection on smoldering coals (or wood can be used if you are cooking the old fashioned way, as is customary in the south) .

AT home barbecue sausages, cottage cheese(queijo coalho is fried cheese on sticks) and chicken hearts are grilled while steaks (churrascarias - BBQ in the style of the Steakhouse restaurant in London) and all types of meat on skewers: from pork, to lamb and wild boar, the waiters in front of your eyes will cut and serve to table.

Moqueca (pronounced muu-kek-a) / Moqueca

Mokeka - more than just fish stew. It is solemnly served to the table in an open clay pot so that you can feel its exquisite aroma.

Bahia (inhabitants of the state of Bahia in the northeast) and the inhabitants of Espirito Santo claim the original origin of this dish and present their equally tasty versions.

In its very simple form fish and / or seafood is stewed in a sauce of diced tomatoes, onions and coriander. The people of Espirito Santo add natural food coloring annatto (fondant tree seeds), while the Baikal cuisine offers a more sophisticated version with dende (palm oil), pepper and coconut milk.

They add some rice, farofa (a fried cassava flour dish that absorbs the juice) and pirao (spicy fish porridge with cassava - tastes much better!).

Cachaca

Cachaça has been made from fermented sugarcane juice since the 1500s. This "firewater" is also added to Caipirinha, the Brazilian national cocktail. Usually colorless unaged cane juice is added to these cocktails. Although there are about a thousand high-quality golden varieties of cachaca aged in wooden barrels, which are sipped by fans of this drink.

Guarana (sweet carbonated energy drink), Agua de Coco (coconut water, best drunk straight from the coconut) and Caldo de Cana (freshly squeezed sugar cane juice) will help you get rid of a hangover in the morning.

Brigadeiros (Brigadeiros)

Brazilian sweets are not inferior chocolate truffles. They are so easy to prepare, and the children themselves will be happy to keep you company. To prepare sweet balls, boiling condensed milk is mixed with cocoa powder, and then whipped in butter and rolled into chocolate balls. The instant sugar ensures that gourmets themselves will not get tired of this dish. However, from the Brazilians you will not hear a word against.

Choux buns with cheese (Pao de queijo)

In Brazil, cheese and bread, two favorites around the world, have been combined into a excellent dish pao de queijo cheese buns). Such a snack - you will lick your fingers! You can have breakfast or a snack at any time of the day. Crispy on the outside, soft on the inside, and gluten-free, the buns are made with tapioca flour, eggs, and grated cheese Minas (cow's milk cheese in the state of Minas Geras) and then rolled into small balls.

These balls come in a wide variety of sizes, from small pau di cajou to cake-sized buns and are filled with anything from cheese or cream cheese and a variety of meat fillings.

Acaraje (pronounced A-ka-ra-zhe) / Acaraje

This is one of the most high-calorie street snacks that I was lucky enough to try. Acaraje are deep fried patties made from crushed cowpeas, palm oil and grated onions, fried in oil, then cut open and stuffed with dried shrimp and Vatapa is a delicious spicy mashed potato made from dried shrimp, cashew nuts and other ingredients.

Acarage was invented in the state of Bahia, in the northeast of Brazil, because the flavors of African cuisine are clearly discerned. This is an excellent dish served piping hot in a bowl of butter with a little chili sauce.

Quindim

Another delicacy from Bahia is a brilliant yellowish and sweet kuindim. It is made simply from eggs, sugar and coconut (often butter is added). In the resulting baked cake, a thick golden crust with coconut flakes is obtained, the top is smeared with cream, which then pleasantly sticks in the mouth.

Kuindim is a cross-cultural creation, the word is said to be derived from "kintiti" which means "delicacy" in the Kikongo language (spoken in the Congo and Angola). Portuguese love for egg yolks in sweets and pastries inspired them to create a kuindim recipe.

Acai (pronounced A-sa-i) / Acai

Of the thousands of fruits in the Amazon, Acai is the most famous berry for its health benefits. Traditionally, local tribes used it as food to stock up on energy. Also, a dark blue berry is often used in Brazilian cuisine to prepare sauce for fish.

In the 80s, a well-thought-out marketing campaign brought it to the attention of everyone, claiming that the berry is a great energy snack for glamorous surfers. Served as a sweet frozen dessert, sometimes garnished with muesli and banana slices or in concentrated juices.

You will find this delicacy in every cafe, bakery, juice bar and supermarket across the country. You can even buy vodka or beer with acai.

Feijoada

One of the few dishes eaten throughout Brazil. Feijoada is hearty stew made from black beans, sausages and pieces of pork of various qualities, traditionally made from pork feet and meat scraps. This dish is made with love, the old fashioned way - almost a day, soaking the beans and preserving the meat.

Most Brazilians only go to restaurants for feijoada, and only on Wednesdays and Saturdays. rice, cabbage, orange slices, farofa (cassava flour toast), and popcorn are served with the cachaça drink to improve digestion.

Fried bar snacks

Brazil's favorite beer is served so cold that pieces of ice stick to the bottle. Beer is accompanied by a wide range of fried foods, whether pasties are creamy pastries stuffed with cheese or ground beef or palm kernels; crunchy cassava bars, bolinhos (“little balls”) cookies, often made from salted cod.

You might like coxinha (very fluffy) pies with shredded chicken and mashed potatoes, flat in shape and sprinkled with golden croutons.

Modern Brazilian national cuisine is calling card countries, along with carnivals, incendiary rhythms and dances, costumes with sequins and feathers, and many other attributes of a real holiday. Brazilian cuisine has been shaping the features of its formation and development over the centuries, which is why on the menu today you can find many of the Portuguese, Indian, African classic cuisines, the dishes of which are distinguished by authenticity and national colors both in taste and in the form of serving.

Historical development

The origin of Brazilian cuisine began openly in 1500, when the Portuguese navigator Pedro Cabral first came to Brazilian soil and immediately ranked it among the colonial lands of Portugal. The Portuguese, as colonialists, brought many new, previously unknown food products to the lands of Brazil. Now they began to grow and eat various vegetable oils and spices here. The national cuisine of Brazil has replenished the latest techniques and cooking techniques taken from the Portuguese. Later, when the Portuguese brought slaves from Africa to the territory of modern Brazil, new shifts also took place in the development of Brazilian cuisine - it was replenished with many dishes that the settled peoples were used to cooking and eating.

After gaining long-awaited independence in 1888, Brazil opened its doors to many foreign emigrants - Italians, Germans, Japanese and many other representatives of centuries-old cultures began to come here, bringing something new to the basis of traditional Brazilian cuisine. Thus, the dishes of Brazilian cuisine have become much more diverse, but at the same time they all retained the flavor of the land on which they began to cook.

Thanks to such a rich interethnic history of its development, Brazilian cuisine has become one of the most popular and exquisite in the entire South American continent. Today, gourmets from all over the world are eager to visit Brazil in order to fully enjoy the incredible recipes of Brazilian cuisine.

Regional features

Many traditional dishes are prepared in Brazilian restaurants in a manner characteristic of a particular region of the country. This is also one of the main features of the cuisine of this state.

In the jungles of the Amazon or northern regions Brazil is dominated by a simple cuisine accessible to everyone. To the most popular products this area are Exotic fruits, uncharacteristic for European dishes, which is a tuber similar to a common one, a plant intended for the production of cereals, nuts, fish. Favorite dish local population and tourists visiting these lands - "Karuru do parau" or dried, tomatoes and onions seasoned vegetable oil, as well as a stewed turtle under exotic name"Guasado de tartaruga".

In the northeastern regions of Brazil, a lot of sugar cane and cocoa grow, the local cuisine is rich in dishes seasoned with various spices. The basis of Brazilian cuisine in the northeastern part of the country is dried meat, cassava, and numerous exotic fruits that grow here are popular.

The savannas and prairies of the western regions also made adjustments to the formation of regional Brazilian cuisine. Brazilian cuisine recipes here resonate as much as possible with classic kitchens many European countries, offering its fans the maximum number of meat products, cassava, rice and corn.

The most important part of Brazil - the southeastern region of the country - combines the recipes of the cuisines of various parts of the state with a predominance of completely different dishes and products. Brazilian restaurants in the southeastern part of the mainland offer their diners a dish consisting of black beans and rice with cassava, called Feijoada by the locals, and more European food, such as baked under grated cheese.

In the south of Brazil, the indigenous local population lives, which always has meat, potatoes, greens on the menu, traditional vegetables from Europe, wine and.

Recipes and cooking methods for Brazilian dishes

Products in culinary arts In Brazil, it is customary, to a greater extent, to stew, fry, boil, salt and dry, rather than eat it raw. Brazilian cuisine restaurants around the world offer their customers to enjoy the taste of all kinds of fish, shellfish, turtles, alligators, pork, specially cooked rice with spices, corn, legumes, cassava, eggs, coconut milk, dairy products and sweets. Brazilian chefs put a lot of spices in almost any food, the most common of which are pepper and coriander. As side dishes and salads, chefs skillfully prepare and serve vegetables such as tomatoes, onions, and many others. The most common local sweets include condensed milk, marmalade and chocolate products. The main national drink of Brazilian cuisine is rightfully considered. Locals drink 30 cups of coffee a day. However, beer and good wine also quite popular in local bars and restaurants.

Among the most famous recipes dishes of Brazilian cuisine, the aforementioned feijoada recipe is sure to appear. The original recipe for home cooking can be adapted to the products common in a particular area, since in different regions of Brazil, feijoada is prepared from different types of meat and legumes.

So, to prepare the most famous dish of Brazilian cuisine at home, you will need the following ingredients:

• black dry beans - about 500 grams;
• - 2 liters;
• dried beef - 100 grams;
• smoked Ham- 200 grams;
• hunting sausages - 350 grams;
• smoked - 120 grams;
• pork sausages - about 250 grams;
• large bulb;
• - 6 cloves;
• cumin - a teaspoon;
• coriander - on the tip of a knife;
• - 1 piece;
• - 2 pinches;
• rice - 2 cups;
• and ground pepper to taste.

Before serving feijoad, the dish will need to be supplemented or decorated with the following ingredients:

• breadcrumbs - ½ cup;
• orange peel - 2 tablespoons;
• - 1 spoon.

Onions with spices and fried bacon with sausages are laid out in a pan with stewed beans. The mixture is poured with water until it covers all the ingredients, and boiled. After boiling, feijoada is stewed over low heat for another hour, until the legumes are completely soft. The dish requires constant stirring and adding boiling water until the filling is covered.

it gourmet dish Brazilian cuisine is served to the table along with rice, which also needs to be cooked in time. Olive oil is heated in a frying pan, golden brown breadcrumbs are fried, then zest and the rest of chopped parsley are added to the crackers. Feijoada is laid out on portioned plates, supplemented with boiled rice, and sprinkled on top with a mixture of crackers and zest with parsley.

Another famous dish Brazilian cuisine, of which there are a lot of recipes in the country itself, is moqueca soup. This is a traditional seafood soup, which can be based on any shellfish, as well as shrimp, crab meat, and much more. At home, you can cook an unusual moqueca with shrimp, which are easy to buy in the store.

For Moqueca Soup, the following ingredients are needed:

• 450 grams of fresh shrimp;
• a quarter cup of long-grain rice;
• 425 milliliters of mashed canned tomatoes;
• can of coconut milk;
• bulb;
• 2 tablespoons of olive oil;
• 4 cloves of garlic;
• 4 glasses of water;
• 2 teaspoons of salt;
• mixture ground peppers taste;
• some fresh parsley for serving

The process of making a shrimp moquette is as follows:

1. On a small fire, heat the olive oil poured into a deep saucepan.
2. Pepper, onion and garlic are cut into small pieces and poured into olive oil, the mixture must be stewed until the vegetables become soft.
3. AT vegetable mix you need to add rice, spices, tomatoes and water prepared in advance. The resulting soup is brought to a boil, and then cooked for about 10 minutes over medium heat until the rice cereal is half cooked.
4. Shrimps are peeled and cut into pieces 2.5 centimeters long.
5. Pour coconut milk into vegetables with rice, boil and add shrimp to the soup. After adding the shrimp, the soup should be cooked on the fire for about 5 minutes.
6. After turning off the heat, add spices to taste in the pan and squeeze the juice of 1 lemon.
7. When served in portions, the moqueca is garnished with chopped parsley and a slice of lemon.

For dessert, the chefs of Brazilian cuisine restaurants often offer their guests a delicacy of beijinho. Translated from Portuguese, this word means "kiss". This is a kind of compliment of Brazilian chefs to all their guests, since neither adults nor children can do without this delicacy in this country.

Preparing a beiginho at home is quite simple, just take a can of good condensed milk, a tablespoon, 150 grams of coconut and a little cloves. Condensed milk is mixed with coconut flakes and infused until the flakes become softer. Then this mass is placed on the fire, stirred and brought to a boil, after which it languishes on the stove for about 10 minutes on the smallest fire. The criterion for the readiness of the mass is a shiny smooth surface, without burnt areas, for which it is constantly intensively mixed.

Next, condensed milk with coconut flakes is cooled at room temperature and put in the refrigerator for an hour. After an hour of cooling, the mixture is taken out and it is necessary to start sculpting small balls from it with your hands. Hands should be lubricated butter to keep the mixture from sticking. Each ball falls into coconut flakes and a carnation is stuck in its center. Ready-made beiginhos are put in the refrigerator for several hours to allow the cloves to give their flavor to the sweets, and before serving, the sweets are placed at room temperature for half an hour to reveal all the shades of tastes and aromas.

Main benefit

By eating a wide variety of foods, Brazilians remain very healthy people. The average life expectancy in the state today is 73 years, despite the huge number of cups of coffee per day, which every Brazilian drinks every day. Brazil is considered in the modern world the country with the most beautiful and young residents. In addition to constant self-care, Brazilians prefer national Brazilian cuisine in order to constantly receive all the necessary benefits from their daily diet. The balance of food, the constant care of oneself and one's health, as well as passion and love of life help the people of Brazil to always feel great shape and look younger than their peers from other countries.