
Brazilian Feijoada — Black Bean and Pork Stew
Brazil's national dish — a hearty black bean stew slow-cooked with pork ribs, smoked sausage and cured meats, served with rice, farofa, oranges and kale.
Feijoada、churrasco、brigadeiros——大胆、热带和公共。
巴西美食融合了三个根源:土著人民贡献了各种形式的木薯(木薯)——面粉、木薯粉、tucupi 肉汤——以及巴西莓和古布阿苏等本土水果;葡萄牙殖民者带来了炖菜、咸鳕鱼和甘蔗种植园文化;被奴役的非洲人,尤其是巴伊亚的非洲人,发明了用 dendê 棕榈油烹饪的 moqueca 鱼炖菜、acarajé 黑眼豌豆油条和 vatapá。 Feijoada 是一种被视为国菜的黑豆猪肉炖菜,它源自葡萄牙的豆肉 cozidos,经过几个世纪的改造。
大陆国家的地区差异很大。巴伊亚的非洲裔巴西厨房是最有特色的,以登代油、椰奶和马拉盖塔辣椒为原料。南部高乔州完善了巴西烤肉(churrasco)——将牛肉片(如 picanha)串起来,在明火上烤,加盐,仅此而已。米纳斯吉拉斯州出产 pão de queijo 奶酪面包、慢煮猪肉和 couve greens;亚马逊提供塔卡卡汤、金布叶和坦巴基等河鱼;东北地区将牛肉干制成肉酱,配上木薯。
日常家庭烹饪以米饭和豆类为主,午餐是主餐,farofa(烤木薯粉)撒在所有东西上以增加口感。周末的仪式很重要:周六的 feijoada 搭配橙片和 couve、巴西烤肉聚会,以及聚会时的 salgados(coxinha、粉彩)。甜点以甜炼乳为主,从 brigadeiro 松露巧克力到葡萄牙传统的普迪姆果馅饼。
大米、豆类和法罗法
Arroz e feijão 配烤木薯餐 Farofa 是巴西所有地区和班级的每日午餐基础。
巴西烤肉
南方风格的烧烤是在明火上串牛肉块,仅用粗盐调味,并在桌边雕刻。
木薯(Mandioca)
巴西的本土主食包括面粉、木薯薄饼、油炸木薯和亚马逊发酵肉汤 tucupi。
非洲巴伊亚烹饪
Dendê 棕榈油、椰奶和 malagueta 辣椒共同构成了 moqueca、acarajé 和 vatapá(巴伊亚的非洲美食)。
费约阿达和慢炖菜
黑豆猪肉国菜是一种周末仪式,搭配米饭、橙片、青菜和法罗法。
萨尔加多和炼乳糖果
Coxinha 和 Pastel 等派对食品可与 brigadeiros 和 pudim(炼乳甜点经典)搭配。
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巴西美食以巴西烤肉烧烤(尤其是 picanha)、feijoada 黑豆炖菜、pão de queijo 奶酪面包、moqueca 炖鱼、巴西莓和 brigadeiro 糖果而闻名。日常饮食以米饭、豆类和法罗法烤木薯餐为主。美食融合了土著木薯传统、葡萄牙炖菜和甜点以及来自巴伊亚的非洲裔巴西棕榈油烹饪。
Feijoada 是一种用黑豆和各种猪肉片慢炖而成的菜肴,传统上包括熏香肠、排骨和咸肉。这是一道周末社交菜肴,通常在周六的长午餐中食用,搭配白米饭、炒羽衣甘蓝、farofa 和橙片,据说有助于消化这道浓浓的炖菜。
一般不会。大多数巴西烹饪都是咸味温和的,用大蒜、洋葱、月桂叶和香菜而不是辣椒调味。巴伊亚是个例外,马拉格塔辣椒酱与非洲裔巴西菜肴搭配,但即使在那里,辣味也通常作为餐桌调味品。全国几乎所有地方都提供辣酱,而不是强加的。
Pão de queijo 只需要木薯粉、奶酪、鸡蛋和油,几乎万无一失。巴西风格的米饭和豆类搭配大蒜教日常基础。 Brigadeiros 只需要炼乳、可可和黄油。作为主菜,moqueca 是一种宽容的一锅炖鱼,而烤 picanha 只需粗盐和高温即可。
Churrasco 使用大块肉——picanha、fraldinha、排骨——串起来并在明火或木炭上烘烤,仅用粗岩盐调味,然后在几轮服务中将串切下来。美式烧烤通常用低速、缓慢的方式熏制肉类,并配上酱汁和酱汁。 Churrasco 优先考虑牛肉的纯正味道;旁边还配有 Chimichurri 风格的醋汁等酱汁。