Brazilian cuisine is as vibrant and colourful as the country it hails from and offers a wide range of different flavours from its many regions. Although it takes on influences from other South American countries, it is also a distinct cuisine in its own right. The country`s coastal regions have many influences that stem from its origins as a home of African slaves and there is also a strong Portuguese influence to be found in the brazilian cuisine throughout the country.

There are many delicious ingredients that grow widely in Brazil and are used throughout its dishes. Root vegetables grow very successfully as well as a wide range of fruits. Papaya, orange, passionfruit, pineapple and the distinct hog plum feature in many local dishes. Pine nuts which grow in abundance in the south of Brazil, as well as rice and beans are also major ingredients. Rice and beans are served in a surprising number of ways both boiled and fried which locals call refogado. Pasta and polenta act as substitutes to rice particularly at special times of the year and festivals such as Christmas.

Brazilians enjoy snacks similar to Spanish Tapas known as Salgadinhos. They feature in most family celebrations as well as being sold by street vendors. Most Salgadinhos are little pastries. Pao de queijo, translating as cheese bun, features Brazilian minas cheese and can be bought ready to bake in supermarkets as well as being freshly made. Esfiha, little pies, filled with meats such as beef or mutton and vegetables were brought into Brazilian food culture by immigrants from the middle east and have been enthusiastically embraced. Pasteis pastries come in different shapes according to their fillings and were introduced by the Japanese diaspora.

As well as fresh fruits, Brazilians enjoy a pudding consisting of tapioca and coconut milk called cuscus branco. Pine nuts and fruits from all over the Amazon are eaten almost daily as well as making delicious and cooling smoothies. Sugarcane juice is also used to make a drink and is usually mixed with fruit juices such as lemon and pineapple.

Brazil`s regions are very proud of their individual dishes which very much define the region in terms of cuisine. The Cerrado in the Centre-Western region is made from rice and often served with chicken and is seasoned with souari nuts which grow locally. Angua, similar to polenta, is a popular side dish in the south of the country.

Many of Brazil`s great dishes are one pot dishes and require large clay pots to make in the traditional style. These can be sourced from a specialist catering equipment supplier and are sure to become a favourite utensil to be used time and again.