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Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks (cocktails with cachaça), with the caipirinha being the most famous cocktail. Caipirinha: Brazil's national cocktail made with cachaça (sugar cane hard liquor), sugar, lime, and pieces of ice. [12] Cachaça is Brazil's most common distilled alcoholic beverage.
Feijoada, the best-known Brazilian dish, is usually served with rice, farofa, couve (a type of cabbage), and orange. Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian (Levantine, Japanese, and most recently, Chinese) influences. [1]
Spondias tuberosa (umbú, Brazil plum) Spondias venulosa (cajá-grande) Sterculia apetala (mandovi) Sterculia striata (chicá-do-cerrado) Syagrus cearensis (catolé) Syagrus coronata (licuri) Syagrus flexuosa (acumã) Syagrus macrocarpa (marirosa) Syagrus oleracea (guariroba) Syagrus romanzoffiana (jeriva) Syagrus schyzophylla (aricuriroba ...
Below is a list of sweets and desserts found in Brazilian cuisine. Brazilian cuisine has European , African and Amerindian influences. [ 1 ] It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well.
العربية; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Català; Cebuano; Čeština; Deutsch ...
List of common dips; Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products ...
Download as PDF; Printable version; In other projects Wikidata item; Appearance. ... Food and drink companies of Brazil (11 C, 11 P) Brazilian cuisine (18 C, 66 P) F.
Tacacá (Brazilian Portuguese:) is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima).It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), cooked tapioca starch (“goma de tapioca” - manioc), as well as dried shrimps and fragrant, small yellow peppers known as “pimenta de cheiro”.