Eloszor is a "brazil konyha" kifejezes eleg tag fogalmat takar, hiszen mit is tekintunk brazil konyhanak? Eszak-, kozep-, vagy del-Braziliat? Vagy az Amazonas videket? Tehat amikor en brazil konyhazrol beszelek, akkor azt Sao Paulo allamra ertem, ami nem jelenti azt, hogy mashol ezek az etelek ne lennenk ismertek, vagy eppen kozismertek, de lehet, hogy mas variacioban, vagy akar teljesen mas fuszerekkel izesitve.
A brazil konyhara mind az europai, mind az afrikai bevandorlok, mind pedig a oslakos indianok hatassal voltak eppen ezert a brazil konyha regionkent nagyon valtozo attol fuggoen, hogy mely koloniak etkezesi szokasai terjedtek el, illetve milyenek az adott regio termeszeti adottsagai. Peldaul eszakon, ahol fokent az Afrikabol rabszolganak behurcolt feketek leszarmazottai elnek, az afrikai mellett a portugal es az indian hatasok ervenyesultek, mig legdelebbre a kozeli orszagok mellett, mint Argentina vagy Uruguay, a "nemet hatas" a legerosebbn, es az o altaluk preferalt etelek dominalnak (most persze nem olyan nemzeti etelrol beszelek, mint peldaul a feijoada, amit szerte Braziliaban ismernek).
Ehhez hozzaadodnak a termeszeti adottsagok, peldaul eszakon, koszonhetoen a rengeteg erdonek es edesvizu folyonak, a hal es a manioka lisztbol keszult etelek az alapjai a mindennapi etkezesnek, mig delen, mivel ebben a regioban sok az allatalapu gazdasag, igy itt inkabb a marhafelekbol keszult barbeque etelek terjedtek el.
Ehhez hozzaadodnak a termeszeti adottsagok, peldaul eszakon, koszonhetoen a rengeteg erdonek es edesvizu folyonak, a hal es a manioka lisztbol keszult etelek az alapjai a mindennapi etkezesnek, mig delen, mivel ebben a regioban sok az allatalapu gazdasag, igy itt inkabb a marhafelekbol keszult barbeque etelek terjedtek el.
A hozzavalok, amelyeket az oshonos indianok hasznaltak eloszor, ugymint a cassava (mas neven manioka vagy tapioka), guarana, acai, cumaru, tacaca, es ehhez jottek azok a fuszerek, amiket mar az europai bevandorlok hoztak magukkal Portugaliabol, Olaszorszagbol, Spanyolorszagbol, Lengyelorszagbol vagy Svajcbol. Ezek a bevandorlok peldaul hozza voltak szokva a buza alapu etrendhez, es ehhez meg bevezettek olyan dolgokat mint a bor, a leveles zoldsegek vagy a tejtermekek. Amig a burgonya nem volt elerheto szamukra addig azt edes maniokaval potoltak.
Manapsag a gyokerzoldsegek mint a manioka, a jamgyoker vagy a gyumolcsok mint az acai, mango, papaya, guava, narancs, banan, maracuja, ananasz reszet kepezik a mindennapi fozesi alapanyagoknak.
Ami a fuszereket illeti, nekem rogton a koriander es a romai komeny maradt meg mint "tipikus" fuszer, mivel mi otthon ezt a kettot nem, vagy csak nagyon ritkan hasznaljuk. Amugy ugyanugy megvan a paprika, a bors es a fokhagyma, es a fuszerezes Brazilia ezen teruleten nem ter el nagyon az europaitol.
Amit nagyon szeretek az a bufe, amikor sok-sok fajta etel van kiteve es mindenbol szedhetsz egy kicsit, ez a legtobb helyen megtalalhato es egy ilyen bufeben altalaban a kovetkezo etelek szerepelnek:
feijoada (kabe a mi fustolt csulkos babunk)
rizs
rizs
pastel v. pasteis (toltott pite)
coxina (bundaban sult csirke krokett)
sult krumpli
sult edes burgonya
sult banan
parolt kaposzta (couve refogada)
parolt kaposzta (couve refogada)
kulonbozo salatak ecettel vagy majonezzel
sult hus (sertes vagy csirkecomb)
farofa (piritott manioka lisztbol keszitett koret) piritott szalonnaval
lasagne
bolognai spagetti
pao de queijo (sajtos zsomle)
teperto
palmasziv
Virado a paulista:
Tipikus sao paulo-i etel. Tobb variacioja is letezik, de alapvetoen a font felsorolt etelek kozul tobbnek a kombinacioja. Reggelire azert nem, de napszaktol fuggetlenul barmikor kerul az asztalra eleg gyorsan elfogy :-)
A brazilok ezen felul nagyon szeretik a barbeque-t, a Rodizio steakhouse ettermek fix osszegert kinalnak grillezett husokat, addig amig jol nem lakunk. Az osszeg nemcsak a husokat tartalmazhatja, hanem benne van a salata bar kinalata is igy aki szereti megtomni a hasat, az ezzel a hellyel csak jol jarhat.
http://www.erdekesvilag.hu/rodizio-amit-egy-igazi-husevo-nem-hagyhat-ki-x/
http://www.erdekesvilag.hu/rodizio-amit-egy-igazi-husevo-nem-hagyhat-ki-x/
A Rodizio tipusu etteremnek egyebkent van pizza es sushi valtozata is, csakugy mint a husoknal, minden fajta pizzabol vagy sushibol kinalnak egy szeletet (darabot) amig az ember jol nem lakik. Nekem a pizzas is tetszett, sushi-s Rodizioban meg nem voltam.
Tengeri herkentyukbol en a fott tengeri rakot kostoltam paradicsommal, illetve a frissen sult tarisznyarakot lime-mal, napsutessel, tengerparttal (kizarolag) :-)
Edessegek: szeretik a pudingot, a kremes karamellas puding nagyon nepszeru, ezen kivul a gyumolcsos pudingok maracujaval, mangoval, eperrel vagy a csokis pudingok.
A puding torta (Pastel de nata) eredetileg Portugaliabol szarmazik, es foleg Eszak-Braziliaban elterjedt. Van ket edesgolyo, mint nalunk a kokuszgolyo, az egyik csokis (brigadeiro) a masik kokuszos (beijinos).
En sok puding es krem alapu edesseggel talalkoztam, keves konnyu, kremes, habossal es mindegyik edesseguk valami iszonyat gej es edes igy tul sokat en szemely szerint soha nem tudok enni beloluk.
Alkohol: Caipirinha, aminek az alapja a cachaca (cukrnadbol keszult feher rum) es nagyon finoooom :-) Nalam a Caipirinha es a Mojito a top 1-2 (tudom, az utobbi nem brazil, dehat a tequila akkor is nagyon jo baratom:-))
--------------------------------------------------------------------------------------------------------------------
First of all, the expression "Brazilian cuisine" is a quiet broad concept as what exactly means Brazilian? North or South or Mid of Brazil? Or the area of Amazon? So when I talk about "brazilian dish" I mean South-east of Brazil, naming Sao Paulo state which doesn`t mean that those dishes are not well known in other areas but maybe in different combination or flavour.
Brazilian cuisine has European, African and Amerindian influences. It varies greatly by regions reflecting the country`s mix of native and immigrant populations before and after colonization. For instance, the culinary in the North is heavily influenced by a mix of African, Indigenous and Portuguese cuisines. In the Northern states, due to the abundance of forest and freshwater rivers, fish and cassava are staple foods.
In Southern Brazil, due to the long tradition in livestock production and the heavy German immigration, the red meat is the basis of the local cuisine and churrasco, a kind of barbecue, is a local tradition.
Ingredients first used by native peoples in Brazil include cassava, guarana, acai, cumaru and tacaca. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland) were accustomed to a wheat-based diet, and introduced wine, leaf vegetables, and dairy products into Brazilian cuisine.
Root vegetables such as cassava (locally known as mandioca, aipim or macaxeira, among other names), yams, and fruit like acai, cupuacu, mango, papaya, guava, orange, passion fruit, pineapple are among the local ingredients used in cooking.
Regarding spices, for me coriander and cumin are the main characters of some dishes and salads because they are not really part of Hungarian cuisine so these two mean "typical taste" for me in Brazil.
I love buffet style restaurants where I can just pick the dish I like and can try variable meals depending on my mood on that day. A typical buffet style brazilian usually includes the following:
feijoada (stew of beans with beef and pork)
rice
pastel or pasteis (rectangle-shaped thin crust pies with assorted fillings)
coxina (Brazilian chicken croquette)
french fries
fried sweet potato
fried banana
Brazilian-style collard greens
salads with vinegar or mayonnaise
roasted chicken or pork meat
farofa (toasted manioc flour mixture) with bacon
lasagne
spaghetti bolognese
pao de queijo (cheese bread)
cracklings
palmito (palm heart)
Virado a paulista:
It is a typical Brazilian dish from Sao Paulo, which is a combination of many dishes listed above served on a single plate. It was given its name, “virado”, because it literally used to be the leftover foods all combined together.
In addition to above barbeque is very popular in Brazi, "Rodizio" is an "all-you-can-eat" style stakehouse restaurants, where various kinds of quality cuts of meat, most commonly local cuts of beef, pork, chicken are offered and salad bar is also available for side dish. While not as popular, there are other rodízio style restaurants in Brazil, such as ones serving pasta or pizza, where various pizzas and pastas are brought on trays. Rodízio style sushi restaurants are also common in Brazil.
Regarding sea food, I tried cooked crabs with tomato and scampi with lime, sunshine and beach...:-))
Sweets: when it comes to sweet in Brazil, you mean REALLY sweet...puddings and cakes (bolos) are very popular in Brazil flavoured with mango, passion fruit, strawberry or chocolate.
Brigadeiro is a Brazilian chocolate ball candy, beijinho is a coconut truffles.
Beverages: I love caipirinha, mainly if it`s really cold. My other favourite is Mojito, I know it`s not Brazilian but I what can I do, I am a big fan of tequila :-)
.jpg)
Brazilian cuisine has European, African and Amerindian influences. It varies greatly by regions reflecting the country`s mix of native and immigrant populations before and after colonization. For instance, the culinary in the North is heavily influenced by a mix of African, Indigenous and Portuguese cuisines. In the Northern states, due to the abundance of forest and freshwater rivers, fish and cassava are staple foods.
In Southern Brazil, due to the long tradition in livestock production and the heavy German immigration, the red meat is the basis of the local cuisine and churrasco, a kind of barbecue, is a local tradition.
Ingredients first used by native peoples in Brazil include cassava, guarana, acai, cumaru and tacaca. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland) were accustomed to a wheat-based diet, and introduced wine, leaf vegetables, and dairy products into Brazilian cuisine.
Root vegetables such as cassava (locally known as mandioca, aipim or macaxeira, among other names), yams, and fruit like acai, cupuacu, mango, papaya, guava, orange, passion fruit, pineapple are among the local ingredients used in cooking.
Regarding spices, for me coriander and cumin are the main characters of some dishes and salads because they are not really part of Hungarian cuisine so these two mean "typical taste" for me in Brazil.
I love buffet style restaurants where I can just pick the dish I like and can try variable meals depending on my mood on that day. A typical buffet style brazilian usually includes the following:
feijoada (stew of beans with beef and pork)
rice
pastel or pasteis (rectangle-shaped thin crust pies with assorted fillings)
coxina (Brazilian chicken croquette)
french fries
fried sweet potato
fried banana
Brazilian-style collard greens
salads with vinegar or mayonnaise
roasted chicken or pork meat
farofa (toasted manioc flour mixture) with bacon
lasagne
spaghetti bolognese
pao de queijo (cheese bread)
cracklings
palmito (palm heart)
Virado a paulista:
It is a typical Brazilian dish from Sao Paulo, which is a combination of many dishes listed above served on a single plate. It was given its name, “virado”, because it literally used to be the leftover foods all combined together.
In addition to above barbeque is very popular in Brazi, "Rodizio" is an "all-you-can-eat" style stakehouse restaurants, where various kinds of quality cuts of meat, most commonly local cuts of beef, pork, chicken are offered and salad bar is also available for side dish. While not as popular, there are other rodízio style restaurants in Brazil, such as ones serving pasta or pizza, where various pizzas and pastas are brought on trays. Rodízio style sushi restaurants are also common in Brazil.
Regarding sea food, I tried cooked crabs with tomato and scampi with lime, sunshine and beach...:-))
Sweets: when it comes to sweet in Brazil, you mean REALLY sweet...puddings and cakes (bolos) are very popular in Brazil flavoured with mango, passion fruit, strawberry or chocolate.
Brigadeiro is a Brazilian chocolate ball candy, beijinho is a coconut truffles.
Beverages: I love caipirinha, mainly if it`s really cold. My other favourite is Mojito, I know it`s not Brazilian but I what can I do, I am a big fan of tequila :-)
Feijoada
Buffet and salad bar
Pasteis e Pao de queijo
Virado a Paulista
Rodizio steak / pizza / sushi
Puddings
Sea food
Brigadeiro and Beijinos
Nincsenek megjegyzések:
Megjegyzés küldése