What you have to try in Brazil? — part 2
Just continuing the post I wrote What you have to try in Brazil? — part 1. I present some more tips of Brazilian dishes you have to try. And there are more tips in the part 3.
Coxinha: chopped or shredded chicken meat, covered in dough, molded into a shape resembling a chicken leg (that’s why we say “coxinha”), battered and fried.
Tapioca: a starch extracted from cassava root. This species is native to the North Region of Brazil. Brazilian tapioca is used for different types of meals, it may be buttered and eaten as a toast (its most common use as a breakfast dish), or it may be filled or topped with either salgados (salty pastry recipes) or doces (sweet pastry recipes), which define the kind of meal the tapioca is used for: breakfast/dinner, or dessert. Choices for fillings range from butter, cheese, ham, bacon, various kinds of meat, chocolate, fruits such as ground coconut,condensed milk, chocolate with sliced pieces of banana or strawberry, among others. This kind of tapioca dish is usually served warm. (Taken from wikipedia)
Pastel: it has portuguese origin, meat or chicken or eggs, etc fried in crusted pies, half-circle or rectangle shaped.
Pé-de-moleque: a candy made with peanut and sugar.
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