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Publication Date
3-2-2009
Description
Baiana foodstand: acaraid mixture (in blue bowl), fried acaaid and banana leaves for abará (in metal pan; the same mixture as acara' but wrapped in banana leaves and steamed), dried shrimp (in glass bowl), pepper sauce (in metal pail) and wooden figa. Other Bahian Afro-Brazilian dishes include caruru (cut okra seasoned with ground shrimp and spices cooked with a little water and dendd oil); vatapá (cooked fish seasoned with a variety of ground spices and to which dried shrimp, corn meal, dendd oil and coconut milk is added); and feiioada. The latter dish has become the Brazilian national dish and it is not identified as a Bahian specialty, yet its origins are also Afro-Brazilian. It was considered slave food and contained the inferior pork cuts, which along with beans, were a major source of protein. Today, black beans are cooked for several hours and spices and a variety of smoked or salted meats are added. The beans are served with rice, sliced oranges, farinha de mandioca or farofa (manioc flour sauteed with onion, egg and salt pork), and collard greens.Barraca de comida de uma baiana: mistura de acarajé (na tigela azul), acarajés fritos e folhas de banana para abará (na panela de metal; a mesma mistura do acarajé, mas envolta em folhas de banana e cozidas no vapor), camarões secos (na tigela de vidro), molho de pimenta (na vasilha de ferro) e a figa de madeira. Outros pratos baianos afro-brasileiros incluem caruru (quiabo cortado e temperado com camarões secos e condimentos cozido com um pouco de água e óleo de dendê); vatapá (peixe cozido e temperado com uma variedade de condimentos básicos aos quais adiciona-se camarões secos, farinha de milho, óleo de dendê e leite de coco); e feijoada. O último prato tomou-se o prato nacional do Brasil e não é identificado como especialidade baiana, todavia suas origens também são afro-brasileiras. Era considerada comida de escravos e continha as partes inferiores do porco, as quais, junto com feijão, eram a maior fonte de proteínas. Hoje em dia, o feijão preto é cozido por várias horas e então os temperos e uma variedade de carne defumada ou salgada são adicionados. O feijão é servido com arroz, fatias de laranja, farinha de mandioca ou farofa (farinha de mandioca frita com cebola, ovo e carne de porco salgada), e couve.
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
Keywords
Brazil: Salvador, Bahia
