Category:People in Brazilian Food

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The Brazilian chefs mainly use fish and other seafood, rice and beans, and several specific condiments to prepare typical dishes. The national dish however, is the feijoada, a mixture of black beans, pork, and farofa (manioc meal). Among the most used ingredients for a traditional Brazilian dish, the cooks use beans (feijao), which are probably the most representative aliments. Other elements include dried shrimp (camarao seco), dried, salted codfish (bacalhau), coconut flakes or coconut milk, dendÍ oil (azeite de dendÍ), rice, toasted manioc meal (farofa or farinha de mandioca and lemon. The coastal chefs are specialized in seafood and fish dishes: caruru do par (shrimp and okra entree), shrimp stew, Bahian style, seafood frittata, shrimp stroganoff. Beef is used especially for the roast loin of pork accompanied by toasted manioc. All these meals require high knowledge, skills and creativity, but also preciseness, qualities owned by the Brazilian cooks and famous chefs.