The cuisine of Brazil is the result of a mixture of European ingredients , indigenous and “africanos”.1 Many of preparation techniques and ingredients are of indigenous origin , having been adapted by the slaves and Portuguese .
These were adaptations of his typical substituting ingredients that were missing with corresponding local dishes. Feijoada , a typical dish of the country , is an example .2 The slaves brought to Brazil from the late sixteenth century , amounted to national culinary elements like oil – for-palm and couscous .
The waves of immigrants received by the country between the nineteenth and twentieth centuries , coming in large numbers from Europe , brought some innovations to the national menu and simultaneously strengthened the consumption of various ingredients .
The daily diet , taken in three meals , involves drinking coffee with milk , bread, fruit , cakes and sweets for breakfast …
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