Brazilian · IV The Method
巴西非洲裔 Brazilian Afro-Brazilian Cooking: The Bahian Tradition
I
Origin
Brazil received more enslaved Africans than any other destination in the Americas — approximately 4.9 million people, compared to approximately 400,000 to North America. The duration of the trade (continuing until 1888, making Brazil the last country to abolish slavery) and its scale produced the most directly African-influenced cooking tradition in the Western Hemisphere. Bahian cooking (from the state of Bahia, the primary landing point of the Brazilian slave trade) is so close to its West African origins that West Africans visiting Bahia today report recognising the food.
II
Description
The specific techniques that make Bahian cooking the most directly African culinary tradition in the Americas.
III
The Thread
—Yoruba àkàrà (direct ancestor of acarajé), Nigerian moin moin (same black-eyed pea ground paste — steamed rather than fried), West African groundnut soup (direct ancestor of vatapá)
IV
Flavour Context
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Pillars V — VII
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