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brazilian-food.com
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Definitions (65)
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Cuscuz
A Moorish-Portuguese couscous made of farinha de mandioca (manioc flour), shrimp or chicken, vegetables, and hearts of palm.
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Moqueca
fish stew made of various seafood and fish, like shrimp and crab. The fish is cooked like a ragout in coconut milk, onions, sweet peppers, lime juice, dende oil, parsley, marjoram and tomatoes.
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Palmito
Heart of Palm. Heart of Palm is grown in Brazil, but you can get very good canned Brazilian heart of palm like the brands Ivai and Roland.
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Abacate
Avocado. When picking an avocado, pick one that succumbs to light pressure, but does not feel overly soft. Brazilians also use avocado plant leaves in a tea as a diuretic.
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abacaxi
Pineapple. Pineapple is indigenous to Brazil… Pineapples are to Brazil what apples are to the United States of America.
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Abobara
Pumpkin. The Abobara pumpkin is not as dense or fibrous as the American pumpkins used around Halloween.
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Acaraje
A fritter consisting of fradinho (a bean that is like black-eyed peas) and dried shrimp. After you fry acaraje, you fill it with a hot spicy sauce. This dish is sometimes called abara if it is steamed (instead of fried) and wrapped in banana leaves.
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Acarajé
A fritter consisting of fradinho (a bean that is like black-eyed peas) and dried shrimp. After you fry acaraje, you fill it with a hot spicy sauce. This dish is sometimes called abara if it is steamed (instead of fried) and wrapped in banana leaves.
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Bacalhau
Dried and salted cod fish. This is often used in fried codfish balls or various stews made of tomatoes and peppers.
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banana
Brazil has many varieties of bananas (banana de agua, ladyfinger bananas, red bananas, apple bananas, and more). When a banana is still green, it can be cooked similar to a vegetable.
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