Brazil Slide Series: Collection Salvador, Bahia, Slide No. 0062.

Creator

Herbert Knup
Jon M. Tolman
Siegfried Muhlhausser

Preview

Publication Date

3-2-2009

Description

Baiana frying acaraj6 dumplings. On the top far right of her stand is some cocada branca (dessert made of ground coconut, sugar and coconut milk). The African element is probably the strongest ethnic influence in Brazilian cuisine and Bahian cookery provides a model widely copied in other parts of Brazil. African slaves came from diverse cultures and they introduced different ingredients and cooking styles, also mod- ifying a variety of Portuguese and Indian dishes. Fine cookery had special religious importance for African slaves and this is one of the reasons why many of the ingredients and techniques were trans- ferred and adopted in Brazil. Afro-Brazilian cooking is especially characterized by the usage of dende oil, malagueta pepper and coconut.Baiana fritando bolinhos de acarajé. Na sua barraca, acima e à direita, temos cocada branca (sobremesa feita à base de coco, açúcar e leite de coco). O elemento africano é provavelmente a influência étnica mais forte na cozinha brasileira, e a comida baiana é um modelo amplamente copiado em outras partes do Brasil. Escravos africanos vieram de diversas culturas e introduziram diferentes ingredientes e estilos de cozinhar, e também modificaram uma variedade de pratos portugueses e indígenas. A comida fina teve especial importância religiosa para escravos africanos sendo uma das razãos porque muitos ingredientes e técnicas foram transferidos e adotados no Brasil. A comida afro-brasileira é especialmente caracterizada pelo uso de óleo de dendê, pimenta malagueta e coco.

Publisher

Latin American and Iberian Institute / University of New Mexico

Rights

Brazil Slide Series Collection: This article is copyrighted by the Latin American & Iberian Institute (LAII) of the University of New Mexico. Rights permission is for standard academic, non-commercial, use of these materials. Proper citation of this material should include title, author, publisher, date, and URL. Copyright Latin American and Iberian Institute University of New Mexico 1988