INFLUENCE OF AFRICAN CULTURE IN CULINARIA BRASILHEIRA Since the arrival of blacks in Brazil, there was a great influence of African culture in the way we live in many circumstances. We highlight the presence african-Brazilian in our language of African origin have the following words: rum, boy, quindim, eggplant, voodoo, wasp, nap, thong, samba, gherkin, bass drum, acarajé, carimbó, hominy, etc.. Also noteworthy names: Jurema, Yuri, Joaquim, Jusefa, etc.. We can not forget the importance that brought in food: paçoca, feijoada, quindim, tapioca, maize cake, acarajé, vacapá, bobo, mulatinho beans, palm oil, yams and cassava. Brazil had a strong influence of African religion, such as Cacumba, Yemanja and Candoblé. The candoblé for example, is a fetishistic religion (but that was influenced by Christianity), now common in our country and that originally came from Africa. Racism and prejudice are rooted in the process of enslavement of African peoples by Europeans. Slaves were employed in virtually all activities in the three and a half centuries that lasted slavery in our country. These people suffered, but brought with characteristics that were not lost over time and remain today aucumulada diversity in Brazil. Influence of food on the menu African Brazilian Many of preparation techniques and ingredients are of indigenous origin, and adaptations on the part of slaves and Portuguese. These were adaptations of their dishes by substituting ingredients that were missing with the local. The feijoada, a typical dish of the country, is an example. The daily diet in Africa by the sixteenth century included rice, beans (black-eyed peas), corn, sorghum and couscous. The meat was mostly abundant hunting antelopes, gazelles, buffalo, birds, hippos and elephants. Fished little, harpoons, and network arch. They raised sheep, cattle and goats, but the meat of farm animals was generally intended for sacrifice and trade, served as the reserve currency. Prepared food, baking, roasting or baking it and to season the food had appreciation for peppers, but also sauces used vegetable oils, such as olive oil-for-palm that accompanied most foods. The slave was presented to Brazilian genera even before leaving Africa, receiving a ration of beans, maize, cassava, cassava flour and fish for the crossing. The basis of the slave power did not vary according to the function they were exercising, whether they were in-mills, mines or on sale. This base was manioc flour. She most varied in terms of their work be urban or rural, and its owner is rich or poor. The supply of slaves in wealthy properties included hominy, black beans, bacon, dried meat, oranges, bananas, cassava flour and he could fish and hunt, was poor in flour, oranges and bananas. In cities, the sale of some foods could improve food slave achieved through the extra features. NOME: José e Jairo

INFLUENCE OF AFRICAN CULTURE IN CULINARIA BRASILHEIRA

Since the arrival of blacks in Brazil, there was a great influence of African culture in the way we live in many circumstances. We highlight the presence african-Brazilian in our language of African origin have the following words: rum, boy, quindim, eggplant, voodoo, wasp, nap, thong, samba, gherkin, bass drum, acarajé, carimbó, hominy, etc.. Also noteworthy names: Jurema, Yuri, Joaquim, Jusefa, etc.. We can not forget the importance that brought in food: paçoca, feijoada, quindim, tapioca, maize cake, acarajé, vacapá, bobo, mulatinho beans, palm oil, yams and cassava. Brazil had a strong influence of African religion, such as Cacumba, Yemanja and Candoblé. The candoblé for example, is a fetishistic religion (but that was influenced by Christianity), now common in our country and that originally came from Africa. Racism and prejudice are rooted in the process of enslavement of African peoples by Europeans. Slaves were employed in virtually all activities in the three and a half centuries that lasted slavery in our country. These people suffered, but brought with characteristics that were not lost over time and remain today aucumulada diversity in Brazil.

Influence of food on the menu African Brazilian

Many of preparation techniques and ingredients are of indigenous origin, and adaptations on the part of slaves and Portuguese. These were adaptations of their dishes by substituting ingredients that were missing with the local. The feijoada, a typical dish of the country, is an example.

The daily diet in Africa by the sixteenth century included rice, beans (black-eyed peas), corn, sorghum and couscous. The meat was mostly abundant hunting antelopes, gazelles, buffalo, birds, hippos and elephants.

Fished little, harpoons, and network arch. They raised sheep, cattle and goats, but the meat of farm animals was generally intended for sacrifice and trade, served as the reserve currency. Prepared food, baking, roasting or baking it and to season the food had appreciation for peppers, but also sauces used vegetable oils, such as olive oil-for-palm that accompanied most foods.

The slave was presented to Brazilian genera even before leaving Africa, receiving a ration of beans, maize, cassava, cassava flour and fish for the crossing. The basis of the slave power did not vary according to the function they were exercising, whether they were in-mills, mines or on sale. This base was manioc flour. She most varied in terms of their work be urban or rural, and its owner is rich or poor. The supply of slaves in wealthy properties included hominy, black beans, bacon, dried meat, oranges, bananas, cassava flour and he could fish and hunt, was poor in flour, oranges and bananas. In cities, the sale of some foods could improve food slave achieved through the extra features.

NOME:  José  e  Jairo.