In a recent blog post, Afroculinarian Michael Twitty describes how the book, The Masters and the Slaves (titled Casa-Grande & Senzala in Portuguese), by Gilberto Freyre, introduced him to the historical beginnings and sociological influences that produced a significant part of the food culture in Brazil through traditional Afro-Brazilian cuisine. Twitty also credits the book […]
Day of the Baiana
Although any female from Bahia is Baiana (Bahian), the character of the Baiana has become a historical and cultural symbol of Bahia, Afro-Brazil, and the Black Woman. Typically, Baianas are women that dress in the traditional white blouse, skirt, head wrap, and colorful beads that represent the orixás of Candomblé. On the streets of Salvador, […]
Moqueca de Peixe (Fish Stew)
Generally there are two kinds of moquecas: moqueca baiana from the state of Bahia in the northeast of Brazil, and moqueca capixaba from the state of Espírito Santo in the southeast of Brazil. The baiana version is made with dendê (palm) oil while the capixaba version uses olive oil instead. Both are cooked in a […]
A Cozinha Baiana (Bahian Cuisine)
Bahian cuisine has been strongly influenced by its rich African history. The cuisine that developed in the region is also popularly known as “oil food” based on the heavy use of dendê (palm) oil, which is extracted from the pulp of the fruit of the palm tree. Different types of hot peppers are another frequent […]