Brazil - home to some of the world's largest rainforests, beautiful beaches, historic landmarks, flamboyant carnivals and of course, skilled footballers. Following its success as a fantastic host to the World Cup teams and fans alike, Vintage Bakehouse now wishes to learn more about what has influenced Brazil's culinary culture.
Most of the country's history only dates back to the 1500s. Before then, Brazil's indigenous people were the Asian settlers who crossed over to America and began a long trek southwards. Nobody knows exactly when they reached South America, but sources suggest that these hunter gatherers were feeding on fruits of the Amazon Basin by 8000BC.
European settlements in Brazil began with the Portuguese explorer, Pedro Cabral. In the 1500s Pedro is said to have "discovered" the South American region when a fleet, under his command and en route to India, landed in Porto Seguro.
At the time, Portugal was experiencing a serious economic crisis, so the Portuguese diplomat wanted to capitalise on pau-brasil, a red wood then used for making red dye. To begin with, the indigenous people and the Portuguese worked together amicably to produce this. However, when production escalated to the point of mass exportation, the Portuguese started to enslave the Indians and, as a result, much of Brazils indigenous population died from exhaustion and disease. The Portuguese then went on to become involved in the Trans-Atlantic slave trade, importing around 3.5 million Africans to work mainly in Brazils sugar production. The imported slaves were placed mainly in Brazil's North East region and became what is now known as South America's Afro Brazilian community.
Although challenging, the people of these Afro-Brazilian communities have stayed connected to their heritage by keeping alive their music, religion and culture and by cooking foods similar to those they enjoyed at home.
Most of the country's history only dates back to the 1500s. Before then, Brazil's indigenous people were the Asian settlers who crossed over to America and began a long trek southwards. Nobody knows exactly when they reached South America, but sources suggest that these hunter gatherers were feeding on fruits of the Amazon Basin by 8000BC.
European settlements in Brazil began with the Portuguese explorer, Pedro Cabral. In the 1500s Pedro is said to have "discovered" the South American region when a fleet, under his command and en route to India, landed in Porto Seguro.
At the time, Portugal was experiencing a serious economic crisis, so the Portuguese diplomat wanted to capitalise on pau-brasil, a red wood then used for making red dye. To begin with, the indigenous people and the Portuguese worked together amicably to produce this. However, when production escalated to the point of mass exportation, the Portuguese started to enslave the Indians and, as a result, much of Brazils indigenous population died from exhaustion and disease. The Portuguese then went on to become involved in the Trans-Atlantic slave trade, importing around 3.5 million Africans to work mainly in Brazils sugar production. The imported slaves were placed mainly in Brazil's North East region and became what is now known as South America's Afro Brazilian community.
Although challenging, the people of these Afro-Brazilian communities have stayed connected to their heritage by keeping alive their music, religion and culture and by cooking foods similar to those they enjoyed at home.
Pao de Queijo - Africa
Pao de queijo (bread of cheese) is a small baked cheese flavoured roll eaten as a snack or for breakfast throughout Brazil, Columbia and Ecuador. Like numerous foods throughout this Latin region, pao de queijo is a food that has humble beginnings with African Slaves and is made from processed manioc. Manioc is a root plant with a woody outer coating, mainly native to tropical and subtropical counties - and now more commonly known as cassava or tapioca. This root vegetable was a staple food for African slaves and was peeled, grated, soaked and dried to make a variety of what are now considered to be traditional Brazilian foods.
click the below link for the recipe:
http://allrecipes.com/recipe/brazilian-cheese-bread-pao-de-queijo/
European Immigration
As well as the abolition of slavery, the end of the 19t Century saw an influx of around 5 million Europeans to Brazil. the majority of these immigrants were either Portuguese, Italian or Spanish. Others were German and Dutch.
Pao de queijo (bread of cheese) is a small baked cheese flavoured roll eaten as a snack or for breakfast throughout Brazil, Columbia and Ecuador. Like numerous foods throughout this Latin region, pao de queijo is a food that has humble beginnings with African Slaves and is made from processed manioc. Manioc is a root plant with a woody outer coating, mainly native to tropical and subtropical counties - and now more commonly known as cassava or tapioca. This root vegetable was a staple food for African slaves and was peeled, grated, soaked and dried to make a variety of what are now considered to be traditional Brazilian foods.
click the below link for the recipe:
http://allrecipes.com/recipe/brazilian-cheese-bread-pao-de-queijo/
European Immigration
As well as the abolition of slavery, the end of the 19t Century saw an influx of around 5 million Europeans to Brazil. the majority of these immigrants were either Portuguese, Italian or Spanish. Others were German and Dutch.
Kuchen - Germany
Like the Africans, many of the Europeans who settled in Brazil brought their cultures and traditions from their homeland. The Germans introduced, among other things, sausages, the tradition of brewing and 'kuchen' (cake).
The most common 'kuchen' eaten in Brazil is known to many as the coffee cake. However, instead of coffee, this cake often contains fruits such as apples bananas, as well as cinnamon, ginger and cloves, and is finished with a crumble topping.
click the below link for the recipe:
http://www.food.com/recipe/kuchen-77329
Like the Africans, many of the Europeans who settled in Brazil brought their cultures and traditions from their homeland. The Germans introduced, among other things, sausages, the tradition of brewing and 'kuchen' (cake).
The most common 'kuchen' eaten in Brazil is known to many as the coffee cake. However, instead of coffee, this cake often contains fruits such as apples bananas, as well as cinnamon, ginger and cloves, and is finished with a crumble topping.
click the below link for the recipe:
http://www.food.com/recipe/kuchen-77329
Chocottone - Italy
At the turn of the century, many Italians left their homes for a new life and new opportunities in Brazil. Today, Brazil is the third largest pasta producer in the world and home to many vineyards in the South East region. There are also numerous Italian restaurants in Brazil, providing an array of traditional Italian dishes; cappelletti alla romanesca, frango com polenta and frango com quiabo are just a few savoury delights inspired by Italian culture. Also found in Brazil is an Italian bread known as the Chocottone. It has been cleverly named, not only to show its origins, but also to highlight its similarities to the more traditional Panettone fruitcake. The chocottone is a rich, chocolate brioche bread baked into a high round dome and drizzled with a shiny chocolate glaze. Chocolate chips and nuts replace the more commonly used dried fruit and is eaten regularly throughout Brazil as a breakfast or a snack, as opposed to only being enjoyed throughout Christmas and New Year.
click the below link for the recipe:
http://www.deliciousmagazine.co.uk/recipes/chocolate-and-hazelnut-panettone
At the turn of the century, many Italians left their homes for a new life and new opportunities in Brazil. Today, Brazil is the third largest pasta producer in the world and home to many vineyards in the South East region. There are also numerous Italian restaurants in Brazil, providing an array of traditional Italian dishes; cappelletti alla romanesca, frango com polenta and frango com quiabo are just a few savoury delights inspired by Italian culture. Also found in Brazil is an Italian bread known as the Chocottone. It has been cleverly named, not only to show its origins, but also to highlight its similarities to the more traditional Panettone fruitcake. The chocottone is a rich, chocolate brioche bread baked into a high round dome and drizzled with a shiny chocolate glaze. Chocolate chips and nuts replace the more commonly used dried fruit and is eaten regularly throughout Brazil as a breakfast or a snack, as opposed to only being enjoyed throughout Christmas and New Year.
click the below link for the recipe:
http://www.deliciousmagazine.co.uk/recipes/chocolate-and-hazelnut-panettone
Empanadas - Spain
Spanish immigration increased significantly between 1880 and 1889 due to a huge propaganda conducted by the Brazilian government in Spain, persuading Spaniards to emigrate to Brazil. The scheme conducted by the government offered free travel by ship , thus attracting those who had lived as peasants in their homeland. During this period, Brazil welcomed 29,166 Spaniards who settled mainly in Sao Paolo.
The Spanish brought the empanada, one of the most commonly eaten pastries in Brazil. Empanada is the Spanish pronunciation of what the Brazilians refer to as pastel and what the Haitians call pate. This snack is a stuffed pastry, also considered as a bread, which is baked or fried. The name of this pastry comes from the verb empanar, a Spanish and Portuguese meaning for to wrap or coat in bread.
Originating from Spain, Portugal and Leon, empanadas made their first appearance during the time of the Moorish invasion and are believed to have derived from meat filled pies, having common origins in India and the Middle East.
Traditional Spanish empanadas, known as empanadillas, are a new addition to Brazilian cuisine. They usually include fillings of tuna, sardines or chorizo cooked in tomato, garlic and onion sauce, then placed in the centre of a very thin wheat pastry and fried in olive oil. Alternatively, the empanada can be prepared similarly to pie, with more interesting fillings like cod, mussels or octopus.
click the below link for the recipe:
http://www.foodnetwork.co.uk/recipes/turkey-and-black-bean-empanadas-5718.html
Spanish immigration increased significantly between 1880 and 1889 due to a huge propaganda conducted by the Brazilian government in Spain, persuading Spaniards to emigrate to Brazil. The scheme conducted by the government offered free travel by ship , thus attracting those who had lived as peasants in their homeland. During this period, Brazil welcomed 29,166 Spaniards who settled mainly in Sao Paolo.
The Spanish brought the empanada, one of the most commonly eaten pastries in Brazil. Empanada is the Spanish pronunciation of what the Brazilians refer to as pastel and what the Haitians call pate. This snack is a stuffed pastry, also considered as a bread, which is baked or fried. The name of this pastry comes from the verb empanar, a Spanish and Portuguese meaning for to wrap or coat in bread.
Originating from Spain, Portugal and Leon, empanadas made their first appearance during the time of the Moorish invasion and are believed to have derived from meat filled pies, having common origins in India and the Middle East.
Traditional Spanish empanadas, known as empanadillas, are a new addition to Brazilian cuisine. They usually include fillings of tuna, sardines or chorizo cooked in tomato, garlic and onion sauce, then placed in the centre of a very thin wheat pastry and fried in olive oil. Alternatively, the empanada can be prepared similarly to pie, with more interesting fillings like cod, mussels or octopus.
click the below link for the recipe:
http://www.foodnetwork.co.uk/recipes/turkey-and-black-bean-empanadas-5718.html
Pastel de Nata - Portugal
This egg, custard tart was created before the18th century by monks of the Jeronimos Monastery in the Parish of Belem, Lisbon, Portugal. Found all over Brazil today, the pastel de nata was one of the many sweet pastries created, using the remaining egg yolks, from the large quantities of whites, used to starch clothes worn by members of the monasteries and convents.
In 1834, the monks sold the recipe to a nearby sugar refinery, which then went on to open a family run pastry shop specialising in sweet pastries. These pastries can still be purchased today in the very same pastelaria (pastry shop), owned by the descendants of the refinery and known in Portugal as 'Pasteis de Belem'.
click the below link for the recipe:
http://allrecipes.co.uk/recipe/4791/pasteis-de-nata-portuguese-custard-tarts-.aspx
This egg, custard tart was created before the18th century by monks of the Jeronimos Monastery in the Parish of Belem, Lisbon, Portugal. Found all over Brazil today, the pastel de nata was one of the many sweet pastries created, using the remaining egg yolks, from the large quantities of whites, used to starch clothes worn by members of the monasteries and convents.
In 1834, the monks sold the recipe to a nearby sugar refinery, which then went on to open a family run pastry shop specialising in sweet pastries. These pastries can still be purchased today in the very same pastelaria (pastry shop), owned by the descendants of the refinery and known in Portugal as 'Pasteis de Belem'.
click the below link for the recipe:
http://allrecipes.co.uk/recipe/4791/pasteis-de-nata-portuguese-custard-tarts-.aspx
Croquettes - Netherlands
The most common type of Dutch food eaten in Brazil is said to be the fried (not baked), small bread crumbed, filled roll called Croquettes.
Although the Croquette is considered as a quintessentially Dutch delicacy, its origins can be found in French recipes, dating back to the 17th Century. The name croquette or kroket is also derivative from the French word croquer meaning 'to crunch' and became popular in the Netherlands during the 18th century when French food was all the rage.
The typical Dutch croquette is filled with meat or ragout, but can be found in a variety of forms including; shellfish fish, cheese or vegetables.
The Coxinha is one of Brazil's well known and much loved croquettes. This tasty snack comprises of dough made with wheat flour, chicken broth and optionally mashed potato, which is filled with shredded, spiced chicken or a whole chicken thigh.
Whilst there is a strong European influence behind the Coxinha, this little croquette has a fairy tale of its own dating back to the end of the end of the 19th century, suggesting the Coxinha is a creation owned by Brazil.
To read this story and for the recipe, click the link below:
http://favoursofbrazil.blogspot.co.uk/2011/04/coxinha-brazilian-fairy-tale.html
The most common type of Dutch food eaten in Brazil is said to be the fried (not baked), small bread crumbed, filled roll called Croquettes.
Although the Croquette is considered as a quintessentially Dutch delicacy, its origins can be found in French recipes, dating back to the 17th Century. The name croquette or kroket is also derivative from the French word croquer meaning 'to crunch' and became popular in the Netherlands during the 18th century when French food was all the rage.
The typical Dutch croquette is filled with meat or ragout, but can be found in a variety of forms including; shellfish fish, cheese or vegetables.
The Coxinha is one of Brazil's well known and much loved croquettes. This tasty snack comprises of dough made with wheat flour, chicken broth and optionally mashed potato, which is filled with shredded, spiced chicken or a whole chicken thigh.
Whilst there is a strong European influence behind the Coxinha, this little croquette has a fairy tale of its own dating back to the end of the end of the 19th century, suggesting the Coxinha is a creation owned by Brazil.
To read this story and for the recipe, click the link below:
http://favoursofbrazil.blogspot.co.uk/2011/04/coxinha-brazilian-fairy-tale.html
We have learned that as well as beautiful landscapes and great footballers, this country boasts character and lots of it! Brazil's colourful history has lead to a nation that is so diverse in various ways, that it has been extremely difficult to encapsulate all that it has to offer in just one blog. Vintage Bakehouse will certainly take another trip to this amazing culinary hub, to bring you more fascinating stories of how many of their sweet and savoury baked delicacies have become all time favourites.
Thanks for taking the time to read this blog, we hope you enjoyed it.
Comments welcome below
Love Vintage Bakehouse Ltd x
Images sourced from:
http://kirbiecravings.com/2011/04/Brazilian-cheese-bread-balls.html
http://www.maraswunderland.de/apfel-walnuss-kuche
http://www.pinterest.com/pin/498773727453175648/
http://www.pinterest.com/pin/483362972479221878/
http://www.pinterest.com/pin/204491639304321079/
http://www.pinterest.com/pin/531002612285377016/
Content Sourced from:
http://flavoursofbrazil.blogspot.co.uk/2012/08/thebrazilianization-of-german-cake.html
http://www.brazil.org.za/history.html#.U9VL3H3TXMJ
http://www.panoramitalia.com/en/food-wine/article/eating-italian-style-brazil/2540
http://www.nytimes.com/fodors.com/fodors/top/features/travel/
destinations/centralandsouthamerica/brazil/riodejaneiro/
http://www.historytoday.com/john-geipel/brazils-african-legacy
http://www.lib.umm.edu/bell/tradeproducts/sugar
http//exploringafrica.matrix.msu.edu/teachers/curriculum/m15/
http://en.m.wikipedia.org/wiki/German_Brazilian
http://en.m.wikipedia.org/wiki/Brazilian_cuisine
http://en.m.wikipedia.org/wiki/Italian_Brazilian
http://en.m.wikipedia.org/wiki/Spanish_immigration_to_Brazil
http://britannica.com
http://en.m.wikipedia.org/wiki/Brazilian_cuisine
http://www.chebe.com/pages/history-of-pao-de-queijo-brazilian-cheese-bread
http://dutchfood.about.com/od/k/g/kroket.htm
http://en.m.wikipedia.org/wiki/Croquette
http://en.m.wikipedia.org/wiki/Empanada
Thanks for taking the time to read this blog, we hope you enjoyed it.
Comments welcome below
Love Vintage Bakehouse Ltd x
Images sourced from:
http://kirbiecravings.com/2011/04/Brazilian-cheese-bread-balls.html
http://www.maraswunderland.de/apfel-walnuss-kuche
http://www.pinterest.com/pin/498773727453175648/
http://www.pinterest.com/pin/483362972479221878/
http://www.pinterest.com/pin/204491639304321079/
http://www.pinterest.com/pin/531002612285377016/
Content Sourced from:
http://flavoursofbrazil.blogspot.co.uk/2012/08/thebrazilianization-of-german-cake.html
http://www.brazil.org.za/history.html#.U9VL3H3TXMJ
http://www.panoramitalia.com/en/food-wine/article/eating-italian-style-brazil/2540
http://www.nytimes.com/fodors.com/fodors/top/features/travel/
destinations/centralandsouthamerica/brazil/riodejaneiro/
http://www.historytoday.com/john-geipel/brazils-african-legacy
http://www.lib.umm.edu/bell/tradeproducts/sugar
http//exploringafrica.matrix.msu.edu/teachers/curriculum/m15/
http://en.m.wikipedia.org/wiki/German_Brazilian
http://en.m.wikipedia.org/wiki/Brazilian_cuisine
http://en.m.wikipedia.org/wiki/Italian_Brazilian
http://en.m.wikipedia.org/wiki/Spanish_immigration_to_Brazil
http://britannica.com
http://en.m.wikipedia.org/wiki/Brazilian_cuisine
http://www.chebe.com/pages/history-of-pao-de-queijo-brazilian-cheese-bread
http://dutchfood.about.com/od/k/g/kroket.htm
http://en.m.wikipedia.org/wiki/Croquette
http://en.m.wikipedia.org/wiki/Empanada