the appetizer:

Brazil's culinary influences include not only Amerindian and Portuguese foods, but the cooking styles of immigrants from many other parts of Europe, Africa, the Middle East, and Asia. Each of the country's five geographic regions offer cuisines that are distinctly different yet recognizably Brazilian.

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Farofa de Manteiga
(buttered manioc meal)

Serves 4

2 to 3 tablespoons vegetable oil
1 small onion, coarsely chopped
1 egg
1 cup manioc (cassava) meal
2 tablespoons fresh parsley, minced
Salt and pepper to taste

sauté onion in butter until soft, but not browned. Reduce heat and add egg, stirring until scrambled and well mixed. Gradually add manioc meal until the mixture becomes golden and resembles toasted bread crumbs. Add salt and pepper and stir in parsley.


From Eat Smart In Brazil. Reprinted by permission of the publisher, Ginkgo Press.


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This page modified January 2007