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The cuisine of Brazil, like Brazil itself, varies greatly by region. This diversity reflects the country's mix of native Amerindian s, Portuguese , Africa ns, Italians , Spaniards , Germans , Syria ns, Lebanese and Japan ese among others. This has created a national cooking style marked by the preservation of regional differences. BRAZIL'S FIVE MAIN CUISINE REGIONS North '' Acre , Amazonas , Amapá , Pará , Rondônia , Roraima , and Tocantins '' The region is known as Amazônia for it includes a large part of the Rain Forest , and tributaries flowing into the Amazon River . Culturally, the Amazon Basin is heavily populated by native Indians or people of mixed Indian and Portuguese ancestry who live on a diet of Fish , Root Vegetable s such as Manioc , Yams , and Peanut s, plus Palm or Tropical Fruit . TP The cuisine of this region is heavily influenced by indigenous cuisine. Popular dishes include Picadinho de Jacaré (a meal made from Alligator meat), Tacacá and Açaí . Northeast '' Alagoas , Bahia , Ceará , Maranhão , Paraíba , Pernambuco , Piauí , Rio Grande Do Norte , and Sergipe '' Geographically the region comprises a narrow, fertile coastal plain with abundant rainfall where much of the population is found, an equally narrow transition zone called the ''Agreste'', and a large semi- Arid region called the ''Sertão'', which is dominated by large Cattle Ranches . All kinds of tropical produce are grown on the coastal plain, with Sugarcane and Cacao being particularly abundant. Within the state of Bahia the predominant cuisine is Afro-Bahian, which evolved from plantation cooks improvising on African, Indian, and traditional Portuguese dishes using locally available ingredients. Typical dishes include Vatapá , Moqueca (both having seafood and Palm Oil ), and Acarajé (a salted muffin made with white Beans , Onion and fried in Palm Oil (''dendê'') which is filled with dried shrimp, red pepper and ''caruru'' (mashed Okra with ground Cashew Nut , smoked shrimp, onion, pepper and garlic). The main staple is a plate of white rice and Black Beans but other common foods include Farofa , Paçoca , Canjica , Pamonha and Quibebe . In the remainder of the coastal plains there is less African influence on the food, but Seafood , Shellfish , and Tropical Fruit are menu staples. Commonly eaten tropical fruits in the Northeastern region include Mango , Papaya , Guava , Orange , Passionfruit , Pineapple , Sweetsop , Hog-plum , and Cashew (both the fruit and the nut). Inland, in the arid, drought stricken cattle-growing and farm lands, foods typically include ingredients like (sun) dried meat, Rice , Bean s, Goat , manioc and Corn Meal . A popular dish is called Caruru do Par. Central-West ''Federal District of Brasilia plus Goiás , Mato Grosso , and Mato Grosso Do Sul '' A region comprising dry open Savanna s or Prairie s with wooded terrain in the north. The famous Pantanal , one of the finest Hunting and Fishing regions on Earth, is also located in the Central-Western region of Brazil. A fruit called Pequi is very popular in Goiás cuisine. Fish, Beef and Pork from the vast ranches of the region dominate the menu, along with harvested crops of Soybean , rice, Maize , and manioc. Southeast '' Espírito Santo , Minas Gerais , Rio De Janeiro , and São Paulo '' The Southeastern region is the industrial heart of Brazil, and is home to several distinctive cooking styles for which Brazil is probably best-known. In Minas Gerais the regional dishes include maize, pork, beans, and local soft ripened Cheese s. In Rio , Feijoada (a simmered bean and meat dish of Carioca origin), is popular especially as a Friday or Saturday luncheon. Also consumed frequently is ''feijão com arroz'', or Rice And Beans . Traditionally, black beans are prepared in Rio, ''rajadinho'' or ''carioquinha'' (brown) beans in São Paulo, and either in Minas Gerais. Another typical food in São Paulo is the ''Virado à Paulista'', that consists of rice, '' Tutu de feijão'' (a paste of beans and manioc flour), Sautéed Collard Greens (couve) and pork chops, typically ''bisteca'', the pork equivalent of the T-bone steak. It is usually accompanied by Pork Rinds , bits of sausage, a fried egg and a fried banana. The cuisine of São Paulo shows the influence of European and Middle Eastern immigrants. The majority of immigrants in São Paulo arrived from Portugal , along with many from Italy , Japan , the Middle East , Spain , and other nations. Hence, there it is possible to find a wide array of cuisines. In São Paulo city, Pizza is a popular dish, and Sushi has entered the mainstream and can be found in regular, non-Japanese restaurants. In Espírito Santo, there is significant Italian and German influence in local dishes both savory and sweet. The state dish, though, is of Amerindian origin, and is called '' Moqueca Capixaba '' (mainly fish and tomato). The cuisine of Minas Gerais is also strongly influent there, with many restaurants serving that fare. '' Farofa '' (a dish of toasted manioc flour with small amounts of flavoring ingredients that may include pork, onions, hardboiled eggs and different vegetables), '' Polenta '', ''couve'' (collard greens), ''chouriço'' (a type of sausage that is less spicy than its cousin '' Chorizo ''), '' Tutu à mineira'' (a paste of beans and manioc flour) and fried banana are examples of popular dishes from Minas Gerais. South '' Paraná , Santa Catarina and Rio Grande Do Sul '' The '' Gaucho '' ( Cowboy of the Pampa ) contributed to the national cuisine with dishes made with sun- or salt-dried meats and '' Churrasco '' (a Brazilian counterpart of the Barbecue ), a meal of flame grilled fresh meats. The traditional food from the state of Paraná is the ''barreado'', boiled meat, made in ceramic pans, often put under the soil to boil with the sunheat. It is eaten with Flour . The European immigrants (primarily from Germany , Italy , Poland and Portugal )that has 92% of the ethnics in this region were accustomed to a wheat-based diet, and introduced Wine , Leaf Vegetable s, and Dairy products into Brazilian cuisine. When Potatoes were not available they discovered how to use the native sweet manioc as a replacement. OTHER DISHES
RESTAURANT STYLES A simple and usually inexpensive alternative, which is also advisable for Vegan s, is comida a quilo or comida por quilo restaurants (literally "food by the kilo") where food is paid for by weight. Another common style is the all-you-can-eat restaurant where customers pay a Fixed Price . In both types (known collectively as "self-services") customers usually assemble the dishes of their choice from a large Buffet . Rodizio is a common style of service, in which a Prix Fixe is paid, and servers circulate with food. This is common in Churrascaria s, resulting in an all-you-can-eat meat barbecue. VEGETARIAN AND VEGAN FOOD Although many traditional dishes are prepared with meat or fish, it is not difficult to live on Vegetarian Food as well. The country has a rich supply of all kinds of fruits and vegetables. Even on the streets, one can bargain cheese buns or ''Pão de Queijo''. Yet, vegetarianism is not common in Brazil. Most Brazilians are not used to vegetarians. Not every restaurant will provide vegetarian dishes and some seemingly vegetarian meals may turn out to include unwanted ingredients. ''Comida por quilo'' and all-you-can eat restaurants continuously prepare a wide range of fresh dishes and one can more easily find food there that satisfies dietary restrictions. SEE ALSO EXTERNAL LINKS
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