brazilian culture?

Question

What is the Brazilian National food dish and what is it's recipe?

Answer 1

There is not a single national dish. There are so many traditional dishes, but not only one. It is as wrong as saying that American National food is ONLY hot dogs.
They have:
Brazilian Barbecue,
Cuz cuz (Brazilian style),
Carne de panela,
Acaraje,
Farofa,
Pastel,
Moqueca,
Coxinha,
Feijoada,
Flan (Brazilian Style),
Virado or Tutu de Feijao,
Galinhada,
Quindim,
Brigadeiro,
Beijinho de coco,
Peixada,
Pirao,
Catupiry,
and many others, depend of the part of the country, just like here in the US.

Answer 2

Feijoada (Brazilian Black Beans and Rice)

1 pound of black beans
1 pound of smoked sausage
1 pound of carne seca (jerked beef) or 1/2 pound of bacon
4 pork shoulder bones and ears
2 small onions
2 garlic cloves
2 large bay leaves
2 cups of beef stock
olive oil
salt and fresh pepper
very hot pepper sauce

Wash beans well and then leave them
soaking in 1 liter of water overnight. On the
next day, cook the beans and water on low
heat for about an hour with the beef stock.

While the beans are cooking, cut the meats
into bite size chunks, put them all in a pan,
cover them with water and boil them for
about ten minutes.

Chop the onions and the garlic finely and mix
in random herbs and spices (a spice mix for
salads would work well here). Heat three
spoons of oil in a frying pan and fry the onion
mixture until it caramelizes. Add a ladle full
of beans (which at this point should be soft)
and mash it together with the fried onion
mixture. Put the bay leaves into this mush
and let it fry for a few minutes. Pour
everything back into the beans.

Put the strained meats into the beans and
add a cup of water. Stir.

Add salt and hot pepper sauce to taste.

Serves 5 over rice. Can and should be
served with peeled oranges and boiled,
salted and shredded collard greens. To
drink, prefer beer or caipirinha.

Notes: While the beans are cooking, stir
them occasionally because if they burn on
the bottom, the whole dish will be
contaminated. Also, do not add salt to the
beans until the meats have been in it for a
while as these will tend to release their salt
into the water. The Feijoada will be ready
when the liquid is thick and flavorful.

Answer 3

I stayed in Brazil for a few months and found that the "churrascaria" (grill restaurants) were the best. They keep bringing the meat (rodizio) until you tell them to stop.
Along the seacoast the prawns and lobster is the best.
And Brazil has fruit which is not grown in any other part of the world.
Since Brazil is also a nation of immigrants, you can find just about any kind of food imaginable.

Answer 4

The National dish is called
Feijioda Completa .
Traditionally it served Wednesdays and Saturdays lunchtime
Your drink ice cold beers or Caiprinhas ;


Feijoada:
1/2 pound chorizo
1 pound smoked pork shoulder
1 pound lean bacon, in one piece, rind removed
4 ounces smoked tongue (optional)
1/2 pound carne seca
2 tablespoons olive oil
2 medium onions, finely chopped
2 large cloves garlic, minced
3 bay leaves
3 sprigs parsley
2 sprigs thyme
1 pigs trotter, blanched and scraped, if necessary
1 pound pork shoulder
1 pound lean beef chuck, in one piece
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 1/2 quarts water
4 cups black beans, picked over, soaked overnight, and drained
To serve
Greens MineiraStyle (recipe attached)
Cooked white rice
5 oranges, peeled and cut into segments without the pith, then cut into 1/2inch chunks

Soak the smoked and salted meats in a large pan overnight. The next morning, drain, rinse, and soak again until ready to cook. In a large heavy stock pot, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released. Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water. Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top. Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top. Simmer for another hour. As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. Remove all the meat and skin from the pigs trotter and dice it. Discard the bone and add the meat to the beans. Cut the carne seca into 1/2 inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender. Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces. Arrange the sliced chorizo, pork shoulder, bacon, fresh pork, and beef on one side of a large heated platter and place the beans on the other side (if using the smoked tongue, traditionally it should be placed in the center of the platter). Serve hot, accompanied by Green Mineira Style, cooked white rice and orange segments.

Enjoy , it's one of the classic dishes of the World