Rio de Janeiro Travel Guide: Food & Drink
Rio de Janeiro Food – Staples
Feijao: Beans, black or brown, are routinely served alongside white rice; black beans (feijao preto) are thought to be the national kind.
Coco: Coconut is a vital cooking ingredient used in a variety of Brazilian soups; chicken, fish, and shellfish recipes; and also in desserts. They come in a variety of colors and textures.
Azeite de dende: Rich tropical oil that is extracted from the African palm which grows in Northern Brazil and adds a delicious flavor and vivid orange color to foods.
Bacalhau: This dried, salted codfish was introduced by the Portuguese and is found in many appetizers, soups, and savory puddings.
Camarao seco: Dried shrimp that comes in a variety of sizes which are particularly utilized in dishes pertaining to the north.
Limón: Similar to a lime, this small fruit is green and very tart.
Arroz Brasileiro or Arroz simples: Rice cooked Brazilian style; first sautéed in garlic and oil before the addition of water. Some also add chopped onions, tomatoes, or black olives for flavor.
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