E-Book Content
(c) 2011 Kidhaven Press. All Rights Reserved.
(c) 2011 Kidhaven Press. All Rights Reserved.
© 2008 Gale, Cengage Learning For more information, contact KidHaven Press 27500 Drake Rd. Farmington Hills, MI 48331-3535 Or you can visit our Internet site at gale.cengage.com ALL RIGHTS RESERVED. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means—graphic, electronic, or mechanical, including photocopying, recording, taping, Web distribution or information storage retrieval systems—without the written permission of the publisher. Every effort has been made to trace the owners of copyrighted material.
LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Barbara Sheen. Foods of Brazil / by Barbara Sheen. p. cm. — (A taste of culture) Includes bibliographical references and index. ISBN 978-0-7377-3773-8 (hardcover) 1. Cookery, Brazilian—Juvenile literature. I. Title. TX716.B6S49 2007 641.5981—dc22 2007021859
ISBN-10: 0-7377-3773-5
Printed in the United States of America 1 2 3 4 5 6 7 12 11 10 09 08
(c) 2011 Kidhaven Press. All Rights Reserved.
Contents Chapter 1 Food Rooted in the Past
4
Chapter 2 Different Regions, Different Dishes
18
Chapter 3 Tasty Snacks and Healthy Drinks
30
Chapter 4 Food for Festas
42
Metric Conversions
55
Notes
56
Glossary
58
For Further Exploration
60
Index
62
Picture Credits
64
About the Author
64
(c) 2011 Kidhaven Press. All Rights Reserved.
Chapter
1 Food Rooted in the Past B
razil is a large country blessed with a fine climate and fertile soil. These conditions make food plentiful. Dozens of varieties of tropical fruit and nuts grow wild in the rain forest here. The coastal waters of the Atlantic Ocean and the inland waters of the Amazon River are full of water creatures. Herds of cattle thrive on the Brazilian plains or pampas (pahm-pahs). Corn and other vegetables grow well on Brazilian farms. Brazilian cooks have many foods to choose from. They use them all in their cooking. But it is manioc (mah-nee-oc), beans, and rice that Brazilian cooks depend on. These are the same staples that the ancestors of modern Brazilians, the Amerindians, the Portuguese, and the West Africans could not do without. Brazilian meals would be incomplete without them.
4 (c) 2011 Kidhaven Press. All Rights Reserved.
FOOD REGIONS OF BRAZIL I NORTH ATLANTIC OCEAN
Fruits Acai Nuts Acerola ww^ Coffee Beans, Turkey
\^$
Beans
ctf&
SOUTH ATLANTIC OCEAN
Food Rooted in the Past (c) 2011 Kidhaven Press. All Rights Reserved.
5
A Starchy Root Brazilians have been eating manioc, which is also known as cassava, yuca (u-ca), or mandioca (mahn-dee-ohcah), for hundreds of years. This starchy root vegetable was a staple food of the Tupi (Too-pee) Indians, a native tribe that lived along the Amazon River. Manioc looks like a large sweet potato. It is long and thin and covered by tough brown skin. Inside, it contains snow-white flesh. It also contains a poisonous juice that must be removed before the vegetable can be eaten. The Tupi Indians used a tube made of woven plant fibers to squeeze the juice out of the vegetable. Then they boiled the manioc, eating Brazilians have been eating manioc for centuries.
6
Foods of Brazil (c) 2011 Kidhaven Press. All Rights Reserved.
Farofa, toasted manioc, is used as a condiment in many Brazilian dishes.
it like boiled potatoes. Or they ground it into nutty tasting flour called farinha de mandioca (fah-rin-ah day mahn-dee-oh-cah). They mixed the flour with ground fish. And they toast