Bahia Cuisine

Bahia cuisine is the cuisine of the Bahia region of northeastern Brazil.

Bahia cuisine has a strong West African influence as well as indigenous Brazilian influence and some Portuguese influence.

Salvador is a historic city and cultural center. The first capital of Brazil, Salvador was one of the early Portuguese settlements in Brazil.

Ingredients

rice

coconut

red palm oil(azeite de dendê)

Malagueta chili(pimenta malagueta) is popular, named after malagueta pepper or grains of paradise from West Africa.

Cassava is native to South America, either in the Bahia region or nearby.

Cowpea was brought from West Africa.

shrimp

Dishes

• beiju: flat cassava starch pancake
• acaraje(acarajé): cowpea fritter
• farofa: toasted seasoned cassava dish
• feijoada: bean stew with meat and often other toppings such as plantain
• shrimp bobo(bobó de camarão): cassava and coconut milk stew with shrimp
• vatapa: ground peanut and coconut milk stew with bread and shrimp or other meat
• moqueca: coconut milk stew with fish or shrimp