Brazilian food
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Brazilian food is as varied as the country itself, shaped by Indigenous, African, and Portuguese influences, plus waves of Italian, Japanese, German, and Middle Eastern immigrants. Regional cuisines differ a lot, from the Afro Brazilian dishes of Bahia to the meat heavy traditions of the south, but some ingredients show up almost everywhere, rice, beans, cassava, tropical fruits, and fresh seafood.
Feijoada, a slow cooked black bean stew with pork, is widely seen as the national dish and is traditionally eaten on weekends with family. Escondidinho, a layered casserole of seasoned meat topped with mashed cassava or potato, is a comfort food favourite, while galinhada, a one pot chicken and rice dish, is common in the interior. Churrasco, the Brazilian style of charcoal grilled meat, is central to social life in the south, and moqueca, a fragrant fish or shrimp stew cooked in coconut milk and dendê oil, represents the coastal Afro Brazilian tradition. Beans are a daily staple, usually served with rice, and farofa (toasted cassava flour) is sprinkled over almost everything, from feijoada to grilled meats.
