An interesting combination of bananas and coffee - the Brazilian style
Brazilian cuisine is an amalgamation of African, Amerindian, Asian (mostly Japanese) and European influences. There are variations too which largely depends on the region, as well as the mix of native and immigrant populations. The resultant cuisine is a preservation of regional differences. Cassava, guaraná, açaí, cumaru, cashewnuts and tucupi are native ingredients. The immigrants brought some of their typical dishes in which they replaced missing ingredients with local equivalents. For instance diet of the European immigrants (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland) was primarily wheat-based diet. They also introduced wine, leafy vegetables and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc, which is a type of tapioca, as a replacement. The African slaves also helped develop the Brazilian cuisine, especially in the coastal states. Other foreign influence includes Japanese immigrants who brought most of the food items that Brazilians would associate with Asian cuisine today.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.