Gastronomy of Brazil

The Brazilian gastronomy presents a diversity of typical plates and each region has its own specialty. There are big differences between the dishes of the north and the south. The Brazilian gastronomy has aboriginal, African and European, specially Portuguese, influences. One of the main ingredients used in the Brazilian kitchen is the palm oil and coconut milk.

The "brasileiros" keep a balanced healthy diet because of the variety of natural products used for the preparation of their dishes and being basic ingredients: vegetables, cereals, fish, meats and salads.

Dishes are accompanied by different types of fruit juices or beer.

National dish

The "feijoada" is one of Brazilians national dish and it can be said it is "the national dish" par excellence. The fijoada, originally from Africa, is a bean stew (black beans) mixed with different types of meets, generally pork is used for its preparation and it is served mainly with rice.

At the coastal regions you will find a diversity of fish dishes with African cooking influences and containing as main ingredients coconut milk or "dende" (palm oil).