The cuisine of Brazil, like Brazil itself, varies greatly by region. This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Poles, Syrians, Lebanese and Japanese among others which has created a national cooking style marked by the preservation of regional differences. The national dish of Brazil is whole feijoada – a meat and bean stew, akin to the French cassoulet.
The cuisine of thi...
more
The cuisine of Brazil, like Brazil itself, varies greatly by region. This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Poles, Syrians, Lebanese and Japanese among others which has created a national cooking style marked by the preservation of regional differences. The national dish of Brazil is whole feijoada – a meat and bean stew, akin to the French cassoulet.
The cuisine of this region, which includes the states of Acre, Amazonas, Amapá, Pará, Rondônia, Roraima, and Tocantins, is heavily influenced by indigenous cuisine. In state of Pará there are several typical dishes:
Pato no tucupi (Duck in tucupi) – one of the most famous dishes from Pará. It is associated to the Círio de Nazaré, a big celebration which is like Christmas for people from Para. The dish is made with tucupi(yellow broth extracted from cassava and therefore needs to be cooked over a week), the duck, after cooking, is cut into pieces and boiled in...
less
