A brief history of Brazilian food

Brazilian gastronomy is extremely diverse and rich. It has the influence from many different cultures such as Indigenous, African, and European. Over the years, Brazilian food has developed, being unique in all the different regions of the country. All these regions have different native ingredients that shape their cuisine.

Before European colonizers came to Brazil, the indigenous people of the country had a diverse diet that included certain ingredients such as cassava, corn, tropical fruits, fish, and shellfish. As the Portuguese arrived in the 16th century, new ingredients were introduced. These included pork, rice, beans, and sugar. These ingredients were important in shaping Brazilian cuisine.

African slaves were also relevant for Brazilian gastronomy since one of the most famous Brazilian dishes, feijoada, has African roots. Some other iconic Brazilian foods include picanha (a highly prized cut of beef), which is usually eaten during barbecues, caipirinha (an alcoholic beverage made with cachaça, sugar, and lime), and brigadeiro (a sweet made from condensed milk and chocolate), which is usually in the shape of small balls of chocolate and that is eaten during events and birthdays. Last but not least, acarajé (dough filled with beans and is friend with dendê oil). This is one of the most famous dishes in Bahia, and it can be served with shrimp, vinaigrette, cururu and vatapa fillings.

Check out more details about the history of Brazilian gastronomy here (in Portuguese) and here (in English).