This gastronomy draws its origins from Brazil’s plural identity, history and geography — the sources of an exceptional biodiversity. Brazilian cuisine is rich in fruits and vegetables. It is at once simple, original, exotic and healthy. Every bite is a sun-drenched journey between Europe and Africa, set to the rhythm of samba.
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From the moment they arrived on this land, Portuguese colonists shaped the cuisine by adapting their own dishes with indigenous ingredients. It is a skilful blend of local products such as cassava, black beans and coconut milk, with ingredients brought from Africa such as bananas.
The essential dish, heir to this colonial history, is feijoada, a black bean stew usually served with meat and white rice.
And for the party — an essential feature of Brazilian life! — become an expert in caipirinha. A cocktail of uncertain origins…
Several theories nonetheless credit it with medicinal properties, whether curing slaves of influenza in the 17th century, treating a cholera outbreak in the Paraty region in 1856, or even combating the Spanish flu in 1918.
Nowadays, with health conditions sometimes uncertain, here to help is Catherine’s prescription, our Brazil expert… and connoisseur of its therapeutic benefits…:
Take a large glass, 60 ml of cachaça, 1 organic lime, 2 teaspoons of raw cane sugar, and crushed ice.
Cut the lime into small wedges, keeping the peel on.
In the glass, using a muddler, crush the lime with the cane sugar.
Add the cachaça and the crushed ice.
Garnish the glass with a slice of lime and enjoy (in moderation…).
Saúde!
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