Brazilian cuisine is characterized by remarkable diversity. Approaches to food vary wildly, depending on the region, and each has its own distinct personality. Some common ingredients include cassava, peanuts, white rice, and black beans. The food culture might be most easily seen as a fusion of native, African, and Portuguese influences. The multicultural integration continues to this day, and more recently there are influences of immigrants from many corners of the globe.
Some of northern Brazil’s trademark dishes include tacaca, a soup containing the herb paracress and coconut milk, and caruru, a condiment that includes shrimp, palm oil, okra, onions, and nuts. Southern Brazil’s signature dishes include arroz de carreteiro, a dish somewhere between risotto and fried rice, and churrasco, traditional Brazilian barbeque. Feijoada, a dense stew made from black beans and many kinds of meat, is considered the country’s national dish.