"Based on the cuisines of the many nationalities that have made Rio their home, the food in Rio has only one unify characteristic: it is delicious. French, Italian, Japanese, and Lebanese, just to name a few cuisines, compete with the more traditional Brazilian churrascarias, or barbecues, which served a perfect combination of cooked meat, for the attention of diners.

Proximity to the ocean means an abundance of fresh seafood, including shellfish, shrimp, lobster, and a variety of fish. Fresh fruit juice is also a staple of the Carioca diet, with juice bars, being tremendously popular in Rio. Fresh juice from dozens or hundreds of types of fruit are available everywhere at any time.

Feijoada

Brazil’s national dish is also Rio’s most beloved, the ubiquitous feijoada. This delectable dish is a meat and bean stew found and nearly every dining establishment and every family event. The star of Rio’s cuisine was originally a slave food, made from leftover cuts of meat and beans. It requires elaborate preparation, and usually becomes a family affair, with various family members bustling through the kitchen. Usually black beans and a variety of dried and salted meats, it needs slow cooking and reheating to attain its potential. Feijoada is traditionally eaten on weekends.

When we talk about feijoada, were really talking about the primary element of a meal that includes seven separate dishes. The stew itself is served with farofa (spice manioc flour), white rice, hot pepper, collard greens, and perhaps sliced oranges. Farofa is an accompaniment at nearly every Brazilian meal. The simple and plain manioc flour is lightly fried in melted or dende oil until a rich yellow color and texture forms, with fried onions also added. In addition to the onions, other common ingredients include raisins, nuts, and pieces of dried sausage.

Molho de Pimenta e Limão

This hot and spicy sauce is also found on every Brazilian table. Hot crushed chile pepper called malagueta, mixed with onion, garlic, lime juice, cilantro, and salt is fiery addition to any dish. It is generally found in a bowl and added as preference dictates.

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