Brazilian Food and Food Products
Primarily used Eat Smart in Brazil (see Paterson in the bibliography) with some help from Idone, Brazil: A Cook's Tour (see bibliography).
There is a website known as "Maria's Cookbook: Totally Yummy Brazilian Recipes" at:
Ameixas em calda (Beira Alta) = plums in syrup.
Bombocado = a sweet cheese and coconut muffin.
Cachaca = a Brazilian rum made from sugar cane juice and used to make the national drink, the caipirinha.
Caldo do cana = sugar cane juice.
Carne de sol = see "carne seca"
Carne seca = like the American jerky; salted jerked beef that is dried in the sun and sold in slabs about an inch and a half thick. It must be reconstituted and desalted before cooking.
Charque (pronounced "sharky") = see "carne seca"
Cocada = white or brown coconut candy patties.
Doce de abobora = sweet pumpkin confection.
Doce de leite = caramel with thickened milk and sugar resulting in a rich, soft mixture.
Doce de leite de cortar = tan block of milk pudding thick enough to cut.
Farinha de Mandioca
Farofa = this is the finely ground meal of the manioc root (cassava); it is toasted in a skillet and then sprinkled over many different dishes, including rice, beans, meat, chicken, and fish.
Feijoada = the national dish of Brazil; it is a thick stew of black beans with smoked sausages, dried beef and other meats.
Figo em calda = figs in syrup.
Goiaba em calda em metades = guava in syrup
Guarana = a carbonated soft-drink tasting like a souped-up ginger-ale made from the fruit of the guarana, a fruit that resembles the human eye when ripe; the edible seed is rich in caffeine.
Indian brand of Leite de coco = coconut milk.
Kaki = the Chinese persimmon.
Milharina (flocos de milho pre-cozido) = pre-cooked corn.
Palmito = hearts of palm.
Pao de queijo = small puffs of cheese bread served with butter or dipped in molho campanha; they sell this in packets from the Yoki company, but it contains MSG.
Pinga = a powerful green variety of cachaca (the Brazilian rum)
Polvilho azedo = manioc starch sour. In the northern part of Brazil where settlement first started, wheat could not be grown very well so the newcomers used the flours of the Indians made from manioc and corn. Wheat is now grown in southern Brazil, but the preference for manioc and corn flours still persists in northern Brazil. (see Peterson 1995:1&6)
Poncan = jumbo tangerines developed by the Japanese-Brazilians.
Quindim = an upside-down dessert made of egg and grated coconut.
Suco de caju = a fruit drink from a fruit called a cashew -apple (with a pear-like taste).
Suco de goiaba = guava juice.
Suco de manga = mango juice.
Suco de maracuja = passion-fruit juice.
Trigo para kibe = wheat flour
Many of the Brazilian fruits (and there are many given the vastness of the Amazon forest) are made into sweet pastes that are sold in round tins. Many people like to eat the pastes with various types of cheese.
Brazilian food can be ordered by mail from two different locations of Emporium Brasil (no phone orders):
15 West 46th Street; New York, NY 10036; and
31-88 30th Street, Astoria, NY 11102.
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