Rio de Janeiro Food and Drink

RIO DE JANEIRO FOOD - STAPLE INGREDIENTS

Feijao - Beans, black or brown, are routinely served alongside white rice; black beans (feijao preto) are thought to be the national kind.

Coco - Coconut is a vital cooking ingredient used in a variety of Brazilian soups; chicken, fish and shellfish recipes; and also in desserts. They come in a variety of colors and textures.

Azeite de dende - Rich tropical oil that is extracted from the African palm which grows in Northern Brazil and adds a delicious flavour and vivid orange color to foods.

Bacalhau - This dried, salted codfish was introduced by the Portuguese and is found in many appetizers, soups and savory puddings.
Camarao seco - Dried shrimp that comes in a variety of sizes which are particularly utilized in dishes pertaining to the north.

Limón - Similar to a lime, this small fruit is green and very tart.

Arroz Brasileiro or Arroz simples - Rice cooked Brazilian style; first sautéed in garlic and oil before the addition of water. Some also add chopped onions, tomatoes or black olives for flavor.