Why not try sopa de marisco a soup of shellfish cooked in wine?
The history of Brazilian cooking has its roots in Africa, Portugal and the native peoples of Brazil. From the Portuguese, the introduction of cod, cinnamon, sugar, eggs and wine led to the creation of sweet desserts, stews and fish dishes that complemented the already abundant supply of local fish. The native peoples of this country had long ago learned how to cultivate and use the meals, plants,and flours native to their country. The African influence brought the use of dende oil and coconut milk; spices and condiments that make Brazilian cooking now a culinary art of its own.
As with many other large countries, Brazilian cuisine has its regional differences, although staple ingredients throughout Brazil today include beans, rice and manioc meal. To the North (includes Amazonas, RondUnia and Paras), the diet is mainly fish, root vegetables and fruit as opposed to the Southeast where the use of corn, pork and beans is traditional.
