The cuisine of Brazil is the result of a mixture of European, indigenous and African ingredients. Many of the components of the recipes and preparation techniques are of indigenous origin, having undergone modifications by the Portuguese and slaves from Africa. These made adaptations of their typical dishes, replacing the missing ingredients with local counterparts. The Brazilian style feijoada, a typical dish of the country, is an example of this. Slaves brought to Brazil since the mid-16th century added elements such as palm oil and couscous to the national cuisine. And the waves of immigrants received by the country between the 19th and 20th centuries, coming in large numbers from Europe, brought some news to the national menu and, at the same time, strengthened the consumption of various ingredients.
20 Brazilian cuisine recipes for you to make at home
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