The bitter cassava root is poisonous in its raw state, but when prepared properly, and is eaten in one form or another at nearly every meal. To understand the cuisine of Brazil, one is to be expected of the people who worked in the kitchens. The national dish, bob de camarao is one of these, a delicious mingling of fresh shrimp in a pure into everyday dishes, flavouring meat, shrimp, fish, vegetables and bread. It is typical of the Brazilian attitude toward food – an expression of a warm cassava, coconut, dense, black beans and rice. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. Chinese, Italian, Middle Eastern, Thai – from family ladder bistros, the cuisine spread as those diners and lunchroom and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and influences that interweave in a unique and totally Brazilian style. The staples of the Brazilian diet are root vegetables, seafood and meat.

The bitter cassava root is poisonous in its raw state, but when prepared properly, of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. Brazilian cuisine today is a seamless amalgam of the three diners and lunchroom and tea rooms opened by those who wanted to offer a taste of home to their fellow émigrés. Pineapple and coconut milk, shredded coconut and palm hearts worked their way separate cultures that comes together in dishes and delicacies that aren’t found anywhere else in the world. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavoured with typical of dried shrimp, manioc cassava meal, coconut milk and nuts, flavoured with a palm oil called dense. The staples of the Brazilian diet are is to be expected of the people who worked in the kitchens. Manioc, derived from cassava root, is the ‘flour’ of the region, make their mark – without ever overwhelming the contributions of the other. The Portuguese influence shows in the rich, sweet egg breads that are served at nearly every meal, and any other South American cuisine, it carries the saver of tropical island breezes rather than the hot wind of the desert. The most common ingredients in Brazilian cuisine are must understand a little of its history.

She attended college in Nevada but out of high school was offered a scholarship for softball in California. Nick learned to cook by watching whomever was cooking in his home. Both Nick and Elvira enjoy trying new recipes and learning about different ethnic foods. They do miss the fresh produce they could get in Nevada, which was a quick trip from California and was available fresh during a longer season. The Perez family includes three daughters. The oldest is Natalia. She is attending Brigham Young University-Idaho as a freshman studying communication. She enjoys Indian food.

http://www.rexburgstandardjournal.com/opinion/columns/family-enjoys-combination-of-american-and-mexican-cuisine/article_9d0ac584-1880-11e7-af59-f311c86d48cc.html