Brazil Food

Brazilian cuisine varies per region, but is generally a mix of Amerindian, Portuguese, Italian, African, Spanish, German, Polish, Syrian, Lebanese and Japanese, among others.

Brazil's national dish is Feijoada or meat and bean stew, the country's take on the French cassoulet.

The North's dishes are heavily influenced by indigenous roots. Primarily, the recipes center on fish and seafood. The most typical are Pato no Tucupi (Duck in tucupi or cassava yellow broth) and the street food Tacacá or tacacazeira (spiced tucupi with shrimp).

In the Northeast, the food is African and Afro-Bahian. White rice and black beans are the staple food. The recipes generally include palm oil, cashew nuts and citrus fruits.

In the Southeast, African, European, Middle Eastern and Asian influences can be gleaned in popular dishes like feijao com arroz or rice and beans, pizza and sushi.

In the South, the gauchos (cowboys) contributed dishes such as sun or salt-dried meats and churrasco or Brazilian barbecue.