LLE7493-03425 (20191) - Compreensão e Produção Escrita em Língua Inglesa III

1) the ogre-sized quantities of meat;

In Brazil, premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way);

(...) while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate;

  D) Barbecued meat;

2) Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations.

At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander;

(...) while the Baianos serve a heavier version, with dendê (palm oil), peppers and coconut milk. 

 B) Moqueca (pronounced moo-kek-a);

3) Dating back to the 1500s, it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail.

While caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados.  

 F) Cachaça; 

4) The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles. 

 H) Brigadeiros

5) Cheese and bread, two staple favourites the world over, are brought together in glorious union in Brazil’s cheese bread.

Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls. 

 G) Pão de Queijo;

6) (...) it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients.

acarajé is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce. 

 I) Acarajé (pronounced a-ka-ra-zjeh);

7)  (...) it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth. 

E) Quindim 

8) Of all the thousands of fruits from the Amazon, it is the best known, thanks to its super-food status.

Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí  vodka, and açaí  beer.

 J) Açaí (pronouned a-sa-ee).

9) One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix.

A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. 

 C) Feijoada;

10)  And an assortment of fried foods makes the perfect pairing, be it pastéis – deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod.

Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

 A) Fried bar snacks;

1 - D : Barbecued meat

 Brazil and Argentina both claim to be South America’s champion. And while each have a different approach – from the cuts to the accompaniments – some things remain the same; the ogre-sized quantities of meat, best appreciated at a leisurely pace, and with an elasticated waistband. In Brazil, premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way). Home barbecues will see sausages, queijo coalho (squeaky cheese-on-a-stick) and chicken hearts sharing space on the grill, while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate.

2 - B : Moqueca

 More than a mere fish stew, it is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food colouring urucum (annatto seeds), while the Baianos serve a heavier version, with dendê (palm oil), peppers and coconut milk. It’s teamed with rice, farofa (fried manioc flour – ideal for mopping up juices) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds).

 3 - F : Cachaça

Dating back to the 1500s, it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail. While caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados. For the morning after, clear your head with a Guaraná (a sweet, fizzy energy drink), an água de coco (coconut water, best sipped straight from the coconut) or caldo de cana (freshly pressed sugar cane juice). 

4 -  H : Brigadeiros

They are so simple to make that they quite literally get rolled out for kids’ parties nationwide. The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles. Guaranteed to give an instant sugar high, they’re cloyingly sweet for some palates. Brazilians won’t hear a word against them though.

5 - G : Pão de queijo

Cheese and bread, two staple favourites the world over, are brought together in glorious union in Brazil’s cheese bread. This moreish snack is enjoyed as much at breakfast as it is at any time of the day or night. Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls. For a naughty twist, you sometimes find pão de queijo in fist-sized rolls – or even the size of a cake – stuffed with anything from yet more cheese or cream cheese to various meaty fillings.  

6 - I : Acarajé 

One of the most calorie-laden street snacks I’ve ever had the good fortune to try, it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients. Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, acarajé is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce. 

7 - E : Quindim

 Another favourite from Bahia, it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth. A classic example of Brazil’s miscegenation, quindim is said to derive from the word kintiti meaning ‘delicacy’ in kikongo language (spoken in the Congo and Angola), while the recipe itself was inspired by the Portuguese love affair with egg yolks in sweets and pastries.

8 - J : Açaí 

Of all the thousands of fruits from the Amazon, it is the best known, thanks to its super-food status. Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí  vodka, and açaí  beer.

9 - C : Feijoada

One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. Which is why most Brazilians go out to restaurants and bars to eat it – and only ever on Wednesdays and Saturdays. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to ease digestion.

10 - A :  Fried bar snacks

Beer, served so cold that chunks of ice stick to the bottle, is the drink of choice in Brazil. And an assortment of fried foods makes the perfect pairing, be it pastéis – deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod. Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

D) Barbecued meat = 1) "Home barbecues will see sausages, queijo coalho (squeaky cheese-on-a-stick) and chicken hearts sharing space on the grill, while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate."

B) Moqueca = 2) "Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander."

F) Cachaça = 3) caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados. 

H) Brigadeiros = 4) The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles. 

G) Pão de Queijo = 5) Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls. 

I) Acarajé = 6)  Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, acarajé is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce. 

E) Quindim = 7) it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth.

J) Açaí = 8) Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí  vodka, and açaí beer.

C) Feijoada = 9) it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork.

A) Fried bar snacks = 10) Beer, served so cold that chunks of ice stick to the bottle, is the drink of choice in Brazil. And an assortment  of fried foods makes the perfect pairing, be it pastéis – deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod. Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

Matches: 

1) matches with D) Barbecued meat;

In Brazil, premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way).

2) matches with B) Moqueca;

More than a mere fish stew, it is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. 

3) matches with F) Cachaça;

It is made from fermented sugarcane juice.

4) matches with H) Brigadeiros;

The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles.

5) matches with G) Pão de Queijo;

Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls.

6) matches with I) Acarajé;

One of the most calorie-laden street snacks I’ve ever had the good fortune to try, it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients. 

7) matches with E) Quindim;

Another favourite from Bahia, it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition)

8) matches with J) Açaí

Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country.

9) matches with C) Feijoada

One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix.

10) matches with A) Fried bar snacks;

And an assortment of fried foods makes the perfect pairing

H) Brigadeiros: 4)"...The sweet balls are made by simmering condensed milk with cocoa powder..."

J) Açaí: 8)"...Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana..."

G) Pão de Queijo: 5)"Cheese and bread, two staple favourites the world over, are brought together in glorious union in Brazil’s cheese bread..."

D) Barbecued meat: 1)"...Home barbecues will see sausages, queijo coalho (squeaky cheese-on-a-stick) and chicken hearts sharing space on the grill..."

I) Acarajé (pronounced a-ka-ra-zjeh): 6)"...Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, acarajé is at its best when made on the spot..."

B) Moqueca (pronounced moo-kek-a): 2)"More than a mere fish stew, it is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam..."

E) Quindim: 7)"Another favourite from Bahia, it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds..."

C) Feijoada: 9)"One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix..."

A) Fried bar snacks: 10)"...And an assortment of fried foods makes the perfect pairing, be it pastéis...bolinhos (‘little balls’) most often made with salt cod. Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

F) Cachaça: 3)"Dating back to the 1500s, it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas..."

1) Brazil and Argentina both claim to be South America’s champion. And while each have a different approach – from the cuts to the accompaniments – some things remain the same; the ogre-sized quantities of meat, best appreciated at a leisurely pace, and with an elasticated waistband. In Brazil, premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way). Home barbecues will see sausages, queijo coalho (squeaky cheese-on-a-stick) and chicken hearts sharing space on the grill, while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate.

D) Barbecued meat

2) More than a mere fish stew, it is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food colouring urucum (annatto seeds), while the Baianos serve a heavier version, with dendê (palm oil),peppers and coconut milk. It’s teamed with rice, farofa (fried manioc flour – ideal for mopping up juices) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds).

B) Moqueca (pronounced moo-kek-a)

3) Dating back to the 1500s, it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail. While caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados. For the morning after, clear your head with a Guaraná (a sweet, fizzy energy drink), an água de coco (coconut water, best sipped straight from the coconut) or caldo de cana (freshly pressed sugar cane juice).   

F) Cachaça

4) They are so simple to make that they quite literally get rolled out for kids’ parties nationwide. The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles. Guaranteed to give an instant sugar high, they’re cloyingly sweet for some palates. Brazilians won’t hear a word against them though.

H) Brigadeiros

5) Cheese and bread, two staple favourites the world over, are brought together in glorious union in Brazil’s cheese bread. This moreish snack is enjoyed as much at breakfast as it is at any time of the day or night. Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls. For a naughty twist, you sometimes find pão de queijo in fist-sized rolls – or even the size of a cake – stuffed with anything from yet more cheese or cream cheese to various meaty fillings.

G) Pão de queijo

6) One of the most calorie-laden street snacks I’ve ever had the good fortune to try, it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients. Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, acarajé is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce.

I) Acarajé (pronounced a-ka-ra-zjeh)

7) Another favourite from Bahia, it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth. A classic example of Brazil’s miscegenation, quindim is said to derive from the word kintiti meaning ‘delicacy’ in kikongo language (spoken in the Congo and Angola), while the recipe itself was inspired by the Portuguese love affair with egg yolks in sweets and pastries.

E) Quindim

8) Of all the thousands of fruits from the Amazon, it is the best known, thanks to its super-food status. Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí vodka, and açaí beer.

J) Açaí (pronouned a-sa-ee)

9) One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. Which is why most Brazilians go out to restaurants and bars to eat it – and only ever on Wednesdays and Saturdays. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to ease digestion.

C) Feijoada

10) Beer, served so cold that chunks of ice stick to the bottle, is the drink of choice in Brazil. And an assortment of fried foods makes the perfect pairing, be it pastéis – deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod. Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

A) Fried bar snacks

1) Brazil and Argentina both claim to be South America’s champion. And while each have a different approach – from the cuts to the accompaniments – some things remain the same; the ogre-sized quantities of meat, best appreciated at a leisurely pace, and with an elasticated waistband. In Brazil, premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way). Home barbecues will see sausages, queijo coalho (squeaky cheese-on-a-stick) and chicken hearts sharing space on the grill, while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate.

D) Barbecued meat

2) More than a mere fish stew, it is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food colouring urucum (annatto seeds), while the Baianos serve a heavier version, with dendê (palm oil), peppers and coconut milk. It’s teamed with rice, farofa (fried manioc flour – ideal for mopping up juices) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds).

 B) Moqueca (pronounced moo-kek-a)

3) Dating back to the 1500s, it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail. While caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados. For the morning after, clear your head with a Guaraná (a sweet, fizzy energy drink), an água de coco (coconut water, best sipped straight from the coconut) or caldo de cana (freshly pressed sugar cane juice).   

F) Cachaça 

4) They are so simple to make that they quite literally get rolled out for kids’ parties nationwide. The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles. Guaranteed to give an instant sugar high, they’re cloyingly sweet for some palates. Brazilians won’t hear a word against them though.

H) Brigadeiros

5) Cheese and bread, two staple favourites the world over, are brought together in glorious union in Brazil’s cheese bread. This moreish snack is enjoyed as much at breakfast as it is at any time of the day or night. Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls. For a naughty twist, you sometimes find pão de queijo in fist-sized rolls – or even the size of a cake – stuffed with anything from yet more cheese or cream cheese to various meaty fillings.  

G) Pão de queijo

6) One of the most calorie-laden street snacks I’ve ever had the good fortune to try, it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients. Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, acarajé is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce. 

I) Acarajé (pronounced a-ka-ra-zjeh)

7) Another favourite from Bahia, it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth. A classic example of Brazil’s miscegenation, quindim is said to derive from the word kintiti meaning ‘delicacy’ in kikongo language (spoken in the Congo and Angola), while the recipe itself was inspired by the Portuguese love affair with egg yolks in sweets and pastries.

E) Quindim

8) Of all the thousands of fruits from the Amazon, it is the best known, thanks to its super-food status. Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí  vodka, and açaí  beer.

J) Açaí (pronouned a-sa-ee).

9) One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. Which is why most Brazilians go out to restaurants and bars to eat it – and only ever on Wednesdays and Saturdays. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to ease digestion.

C) Feijoada

10) Beer, served so cold that chunks of ice stick to the bottle, is the drink of choice in Brazil. And an assortment of fried foods makes the perfect pairing, be it pastéis – deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod. Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

A) Fried bar snacks

1- D) Barbecued meat
"Brazil and Argentina both claim to be South America’s champion. And while each have a different approach – from the cuts to the accompaniments – some things remain the same; the ogre-sized quantities of meat, best appreciated at a leisurely pace, and with an elasticated waistband. In Brazil, premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way). Home barbecues will see sausages, queijo coalho (squeaky cheese-on-a-stick) and chicken hearts sharing space on the grill, while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate."

2 - B) Moqueca (pronounced moo-kek-a)
More than a mere fish stew, it is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food colouring urucum (annatto seeds), while the Baianos serve a heavier version, with dendê (palm oil), peppers and coconut milk. It’s teamed with rice, farofa (fried manioc flour – ideal for mopping up juices) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds).

3 - F) Cachaça
Dating back to the 1500s, it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail. While caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados. For the morning after, clear your head with a Guaraná (a sweet, fizzy energy drink), an água de coco (coconut water, best sipped straight from the coconut) or caldo de cana (freshly pressed sugar cane juice).

4 - H) Brigadeiros
They are so simple to make that they quite literally get rolled out for kids’ parties nationwide. The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles. Guaranteed to give an instant sugar high, they’re cloyingly sweet for some palates. Brazilians won’t hear a word against them though.

5 - G) Pão de queijo
Cheese and bread, two staple favourites the world over, are brought together in glorious union in Brazil’s cheese bread. This moreish snack is enjoyed as much at breakfast as it is at any time of the day or night. Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls. For a naughty twist, you sometimes find pão de queijo in fist-sized rolls – or even the size of a cake – stuffed with anything from yet more cheese or cream cheese to various meaty fillings.

6 - I) Acarajé (pronounced a-ka-ra-zjeh)
One of the most calorie-laden street snacks I’ve ever had the good fortune to try, it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients. Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, acarajé is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce.

7 - E) Quindim
Another favourite from Bahia, it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth. A classic example of Brazil’s miscegenation, quindim is said to derive from the word kintiti meaning ‘delicacy’ in kikongo language (spoken in the Congo and Angola), while the recipe itself was inspired by the Portuguese love affair with egg yolks in sweets and pastries.

8 - J) Açaí (pronouned a-sa-ee)
Of all the thousands of fruits from the Amazon, it is the best known, thanks to its super-food status. Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí vodka, and açaí beer.

9 - C) Feijoada
One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. Which is why most Brazilians go out to restaurants and bars to eat it – and only ever on Wednesdays and Saturdays. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to ease digestion.

10 - A) Fried bar snacks
Beer, served so cold that chunks of ice stick to the bottle, is the drink of choice in Brazil. And an assortment of fried foods makes the perfect pairing, be it pastéis – deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod. Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

A) Fried bar snacks; B)Moqueca (pronounced moo-kek-a); C) Feijoada; D) Barbecued meat; E) Quindim; F) Cachaça; G) Pão de queijo; H) Brigadeiros; I) Acarajé (pronounced a-ka-ra-zjeh); and J) Açaí (pronouned a-sa-ee).

1) Brazil and Argentina both claim to be South America’s champion. And while each have a different approach – from the cuts to the accompaniments – some things remain the same; the ogre-sized quantities of meat, best appreciated at a leisurely pace, and with an elasticated waistband. In Brazil, premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilledto pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way). Home barbecues will see sausages, queijo coalho (squeaky cheese-on-a-stick) and chicken hearts sharing space on the grill, while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate.

D Barbecued meat

2) More than a mere fish stew, it is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food colouring urucum (annatto seeds), while the Baianos serve a heavier version, with dendê (palm oil), peppers and coconut milk. It’s teamed with rice, farofa (fried manioc flour – ideal for mopping up juices) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds).

B Moqueca

3) Dating back to the 1500s, it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail. While caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados. For the morning after, clear your head with a Guaraná (a sweet, fizzy energy drink), an água de coco (coconut water, best sipped straight from the coconut) or caldo de cana (freshly pressed sugar cane juice).   

  F Cachaça

4) They are so simple to make that they quite literally get rolled out for kids’ parties nationwide. The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles. Guaranteed to give an instant sugar high, they’re cloyingly sweet for some palates. Brazilians won’t hear a word against them though.

H Brigadeiro

5) Cheese and bread, two staple favourites the world over, are brought together in glorious union in Brazil’s cheese bread. This moreish snack is enjoyed as much at breakfast as it is at any time of the day or night. Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls. For a naughty twist, you sometimes find pão de queijo in fist-sized rolls – or even the size of a cake – stuffed with anything from yet more cheese or cream cheese to various meaty fillings.  

 G Paõ de queijo

6) One of the most calorie-laden street snacks I’ve ever had the good fortune to try, it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients. Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, acarajé is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce. 

 I Acarajé

7) Another favourite from Bahia, it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth. A classic example of Brazil’s miscegenation, quindim is said to derive from the word kintiti meaning ‘delicacy’ in kikongo language (spoken in the Congo and Angola), while the recipe itself was inspired by the Portuguese love affair with egg yolks in sweets and pastries.

 E Quindim

8) Of all the thousands of fruits from the Amazon, it is the best known, thanks to its super-food status. Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí  vodka, and açaí  beer.

9) One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. Which is why most Brazilians go out to restaurants and bars to eat it – and only ever on Wednesdays and Saturdays. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to ease digestion.

10) Beer, served so cold that chunks of ice stick to the bottle, is the drink of choice in Brazil. And an assortment of fried foods makes the perfect pairing, be it pastéis – deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod. Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

1 matches with D: Brazil and Argentina both claim to be South America’s champion. And while each have a different approach – from the cuts to the accompaniments – some things remain the same; the ogre-sized quantities of meat, best appreciated at a leisurely pace, and with an elasticated waistband. In Brazil, premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal (or wood, if you’re doing it the old-fashioned Southern way). Home barbecues will see sausages, queijo coalho (squeaky cheese-on-a-stick) and chicken hearts sharing space on the grill, while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate.

2 matches with B: More than a mere fish stew, it is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food colouring urucum (annatto seeds), while the Baianos serve a heavier version, with dendê (palm oil), peppers and coconut milk. It’s teamed with rice, farofa (fried manioc flour – ideal for mopping up juices) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds).

3 matches with F: Dating back to the 1500s, it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail. While caipirinhas are often made with uncoloured, unaged cachaças, there are thousands of better-quality golden varieties, aged in wood barrels, and sipped straight up by aficionados. For the morning after, clear your head with a Guaraná (a sweet, fizzy energy drink), an água de coco (coconut water, best sipped straight from the coconut) or caldo de cana (freshly pressed sugar cane juice).

4 matches with H: They are so simple to make that they quite literally get rolled out for kids’ parties nationwide. The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles. Guaranteed to give an instant sugar high, they’re cloyingly sweet for some palates. Brazilians won’t hear a word against them though.

5 matches with G: Cheese and bread, two staple favourites the world over, are brought together in glorious union in Brazil’s cheese bread. This moreish snack is enjoyed as much at breakfast as it is at any time of the day or night. Crispy on the outside, soft and chewy on the inside, the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls. For a naughty twist, you sometimes find pão de queijo in fist-sized rolls – or even the size of a cake – stuffed with anything from yet more cheese or cream cheese to various meaty fillings.  

6 matches with I: One of the most calorie-laden street snacks I’ve ever had the good fortune to try, it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients. Originating in Bahia, in Brazil’s North-East, where the flavours have strong roots in African cooking, acarajé is at its best when made on the spot, served piping hot from the vat of oil, with a liberal dash of chilli sauce. 

7 matches with E: Another favourite from Bahia, it is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth. A classic example of Brazil’s miscegenation, quindim is said to derive from the word kintiti meaning ‘delicacy’ in kikongo language (spoken in the Congo and Angola), while the recipe itself was inspired by the Portuguese love affair with egg yolks in sweets and pastries.

8 matches with J: Of all the thousands of fruits from the Amazon, it is the best known, thanks to its super-food status. Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí vodka, and açaí beer.

9 matches with C: One of the few dishes eaten the length and breadth of Brazil, it is a hearty stew of black beans, sausages and cuts of pork of varying quality – traditionally veering towards the lower end, with trotters, and ears all going into the mix. A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. Which is why most Brazilians go out to restaurants and bars to eat it – and only ever on Wednesdays and Saturdays. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to ease digestion.

10 matches with A: Beer, served so cold that chunks of ice stick to the bottle, is the drink of choice in Brazil. And an assortment of fried foods makes the perfect pairing, be it pastéis – deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod. Or perhaps coxinha (‘little thigh’), with shredded chicken and potato pureed, shaped like a (very voluptuous) thigh and covered in golden breadcrumbs.

A) 10 - Fried bar snack

deep-fried parcels of crisp pastry filled with melting cheese, or minced beef, or creamy palm heart –, or crunchy batons of manioc, bolinhos (‘little balls’) most often made with salt cod

Açaí (pronouned a-sa-ee).

B) 2- Moqueca (pronounced moo-kek-a)

 At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food colouring urucum (annatto seeds), while the Baianos serve a heavier version, with dendê (palm oil), peppers and coconut milk.

C) 9 - Feijoada

 A labour of love, feijoada done the old fashioned way takes up to 24 hours to make, between soaking beans and desalting pork. Which is why most Brazilians go out to restaurants and bars to eat it – and only ever on Wednesdays and Saturdays.

D) 1 - Barbecued meat

the ogre-sized quantities of meat.

premium cuts are seasoned with no more than a liberal shake of coarse salt, before being grilled to pink perfection over charcoal. 

while in churrascarías (barbecue-style steakhouses) all manner of meats on skewers, from pork to lamb and wild boar, will be sliced by waiters straight onto your plate.

E) 7 - Quindim

glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth.

F) 3 - Cachaça

it is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail. 

G) 5 - pão de queijo

the gluten-free breads are made with tapioca flour, eggs and grated queijo Minas (a cow’s milk cheese from the state of Minas Gerais), rolled into small balls.

H) 4 - Brigadeiros

The sweet balls are made by simmering condensed milk with cocoa powder, then whisking in butter and shaping the mix into balls before rolling in chocolate sprinkles

I) 6 - Acarajé (pronounced a-ka-ra-zjeh)

it is a deep-fried patty of crushed black-eyed peas, palm oil and pureed onions, deep fried in yet more palm oil and then sliced open and stuffed with dried shrimp and vatapá – a rich and spicy puree of prawns, bread, cashew nuts and other ingredients.

J) 8 - Açaí (pronouned a-sa-ee)

Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country. You can even buy açaí  vodka, and açaí  beer.