Although when speaking English we are accustomed to speaking in terms of butternut or acorn squashes, pumpkins, gourds, marrows, pattypans,…

Caju (cashew) fruit Back in 2010, Flavors of Brazil published a post about a Brazilian drink called aluá , a lightly acoholic concoction m…

Among the numerous "endangered" dishes to be found on the menu at Restaurante Dona Mariquita in Salvador, Bahia, is an intriguing…

When proto-Brazilians first learned that many foodstuffs were improved, or even simply made edible, by the application of heat, they basica…

Photo by Adalton Ramos As with our earlier recipe for pato no tucupi in this series of posts about the Amazonian cuisine of the city of Be…

tacacá At the end of the afternoon in Belém, around four or five, just after the daily torrential downpour ends, a collective hunger pervad…

As we mentioned in last Friday's post about the three cornerstones of the cuisine of Belém, the staple carbohydrate upon which the cui…

The cuisine of Amazonian Brazil, and in particular the cuisine of the city of Belém, is complex and elaborate, even in its most traditional…

From time to time Flavors of Brazil posts a series of related articles which we call "On The Road". Each series details the gastr…

Over the past few days, Flavors of Brazil has been featuring a small sampling of the many thousands of recipes for a dish called farofa - a…

Most recipes for farofa, the Brazilian side-dish made from dry manioc flour toasted with some form of oil or far, aim for a finished dish i…

Photo courtesy Come-Se When Brazilians eat grilled or roasted meat or fish, the side dishes are plain white rice, beans and a golden-colore…

The starchy edible tuber known in Brazil as cará (pronounced ca-RAH) is a member of the yam family and is one of the oldest of all cultivat…