Cooking The Brazilian Way

The South American country of Brazil is famous for its lively Carnaval celebrations and for the infectious beat of the samba, a bouncy Brazilian music and dance style that has African roots. The land itself is filled with natural beauty, from the glistening miles of sandy beaches to the green depths of the rain forests of the Amazon Basin, the region bordering the Amazon River. The people of Brazil are a varied and vibrant blend of indigenous (native), European, African, and immigrant heritages. This remarkable diversity gives Brazil another great treasure—its tantalizing cuisine, which is flavored with fiery spices and tropical ingredients. The first Brazilians used the land’s native ingredients, such as black beans, squash, and the root vegetable manioc (cassava), to create hearty and nutritious dishes. European settlers brought their own tastes to the country’s kitchens, introducing rice entrées and sugary desserts. African slaves later contributed coconut milk, palm oil, and hot peppers—ingredients in the popular dish xinxim, a rich chicken and peanut stew.

In modern Brazil, cooks continue to draw on these varied influences to serve up a delicious cuisine that is uniquely Brazilian. The nation of Brazil sprawls across nearly half of South America, jutting eastward into the blue waters of the Atlantic Ocean. Brazil’s long coast—which stretches for nearly five thousand miles—barely suggests the vastness and beauty of the country’s interior. Beyond the beaches that dot the narrow coastal plains lie dramatic mountains, wide rivers, and thick rain forest.