bsb-food

=Brazil's Cuisine= Brazil's cookery, such as its culture, varies a lot from region to region, so it's hard to establish a pattern for it. Even though, Brazilians tend to have some things in common such as lunch as the most important meal of the day. The regular menu for this meal would be, for instance: rice, beans, steak, salad (lettuce and tomatoes) and pasta. Our cuisine has also different influences that come from our colonization. The most important groups of influence are: the native Amerindians and the Africans and Portuguese that came to Brazil back in the 16th century. But not only them: Italians, Germans, Lebanese, Syrians and Asians had a great effect on our culinary diversity. As years went by, the true Brazilian people was getting formed, so was its culture and culinary bringing forth to the wonderful country we have today.

=Midwest= Midwest is the region that comprehends Mato Grosso, Mato Grosso do Sul, Goiás and Distrito Federal, where is located Brasília. When Brasília was bulit in 1960, Brazilians from everywhere in the country came to live here, that's why we have not only a great variety of food but a lot of different tastes.

As you can see, Distrito Federal is right in the middle of the Goiás and that's why this is the most influencial state of Brasília's cookery. Goiás cuisine is mainly based on corn with a lot of cheese in its dishes. "Pamonha", for instance, is a a very typical (and delicious) dish made of these exact two igredients. It can be whether salty or sweet and it is usually wrapped on the corn husk.

Another common dish is the "empadão" which is similar to a patty stuffed of chicken, gueroba (something like a palmetto), pork sausage and cheese. Goiás has a great diversity of fruits such as: "jatobá", different kinds of mangoes and "pequi". There is also "jabuticaba" which is similar to blueberries, but better. Beside, a picture of jabuticaba's three full of "jabuticabas". Mato Grosso and Mato Grosso do Sul have a quite different cuisine. They eat a lot fish, manioc flour, banana and chilli pepper. Many of their candies are made of cashews a very rich fruit in Vitamin C and Niacin. A very common dish back there is the Banana's "Farofa", made of manioc flour and banana. Next, there is the recipe for Banana's "Farofa": "Farofa de Banana" Ingredients 5 bananas ripe plantains 2 cups manioc flour Onion Sal Oil

How to prepare: Peel and cut the banana into thin slices or cubes, and fry well, until staining and put it aside. Fry the onions separately. Add the flour and salt, stirring until the flour blush. Place the fried bananas, mix well and remove from heat.