Hardships

So... this is my new blog. My last one was deemed SPAM by the wonderful people here at blogger.com.

This is the post I was going to post last week, but couldn't because my blog had been dismantled. After trying to find a way to get it back together for the past week, I've just created a new one.

I've been having some difficulties finding the time to make the recipes I've been finding online. Most require a fair amount of time in order to be made, also they take quite a bit of money-- two things I seem to be running a bit short on. Oh well.

Last week I took some time to explore what Brasilian food is. I talked to my friend Chelsea who lived in Brasil for two years. She said that when she thinks of Brasilian food, she thinks of steak, fish, feijoada, and pao de cajo.

I also picked up a book about Brasilian cooking titled 'The Art of Brazilian Cookery' by Dolores Botafogo. Botafogo makes a point in her book to explain how Brasilian cuisine is heavily influenced by the many immigrants from all over the world who have come to Brasil. She says there are many from Portugal, America, Ireland, England, Italy, Germany and many Eastern European countries. There are also many from East Asia and Africa. All of these people come to Brasil and mix their cultures with the indigenous peoples of Brasil and those who are descended from the slaves and Portuguese settlers.

Each culture has put a twist on cooking from their home or cooking that they learned in Brasil. These twists are what make Brasilian food so unique.

In Belem, in the north on the Amazon, many dishes come from native origins. Fish in many forms is a popular dish as well as many items using the fruit that grows plentiful in the area including many using the para nut (or Brasil nut). On the coast, one would expect to find many dishes made with shrimp and other sea faring animals. Vegetables are often used, and, as well as everywhere in Brasil, you will always see black beans and rice at every lunch and dinner.

In the south of Brasil, meet is the main staple for this is cattle country. Manioc flour (locally called farofa) is a big part of the cuisine of the gauchos (cowboys). But it can be found everywhere in the country. Many types of breads and cereals are found in the area because the grains needed are more easily grown here. As you go farther south, there is a heavy German influence shown in the cuisine. Many dinners consist of pumpernickel bread an cold cuts.

There is much more to say about the Brasilian food scene, but not enough space to write it all. It is safe to say that there are a lot of dishes that are universal to all of Brasil, but there are also dishes special to each area.