A Little Brazilian Cookbook

The taste of Brazilian cuisine reflects its exuberant and varied influences - Guarani Indians contributed cassava meal (manioc) and indigenous nuts. Portuguese colonists brought their blend of European and Middle Eastern food, and the African trade brought white okra and dende (palm oil). Beef and fish figure largely, due to magnificent beef cattle in the far south and to coastal waters rich in seafood. The former is most evident in the national meal, Feijoada Completa, which originated in Rio de Janeiro and is made up of seven traditional dishes, and the latter in fish stews such as Moqueca de Peixa. Desserts, such as Mousse de Castanhas de Cahun e Chocolate (Cashew Nut and Chocolate Mousse), are rich and sweet and made with ingredients native to the Americas.

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