Baião de Dois
Traditional dish made with rice, beans, queijo coalho (curd cheese), and carne de sol (sun-dried meat).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Baião de Dois emerged from the arid Northeast of Brazil, born out of necessity and resourcefulness. It reflects the blend of indigenous ingredients, African culinary influences, and Portuguese colonization. The dish evolved as a way to make the most of limited resources in a challenging environment, combining readily available staples like beans, rice, and sun-dried meat.
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Baião de Dois is deeply ingrained in the culture of Northeastern Brazil, representing the resilience and resourcefulness of its people.
Regional Identity
Baião de Dois is a symbol of Northeastern Brazilian identity, often associated with the 'sertão' (backlands) and its unique culinary traditions. It is a source of pride and a reminder of the region's history and struggles.
Family Gatherings
The dish is often prepared and shared during family gatherings and celebrations, reflecting the importance of community and togetherness in Northeastern Brazilian culture. It's a dish meant to be shared and enjoyed with loved ones.
Ingredient Significance
Each ingredient in Baião de Dois holds cultural significance. The beans represent sustenance and survival, while the carne de sol symbolizes the ingenuity of preserving food in a dry climate. Queijo coalho is a regional cheese that adds a distinctive touch to the dish.
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Baião de Dois offers a savory and comforting flavor profile, characterized by a harmonious blend of textures and aromas.
The dish presents a rich and hearty combination of flavors. The beans, typically 'feijão de corda' (cowpeas), contribute a slightly earthy and nutty taste, complemented by the fluffy texture of the rice. Queijo coalho provides a salty and slightly tangy counterpoint, with its characteristic squeaky texture when bitten into. Carne de sol delivers a robust and salty, umami-rich taste, adding depth and complexity to the overall flavor profile. Onions, garlic, and other aromatics contribute to a savory and fragrant base. Some versions may incorporate chili peppers for a touch of heat, and coriander (cilantro) for a fresh, herbaceous note.
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Bean Selection
Using 'feijão de corda' (cowpeas) is traditional, but other types of beans can be used. Ensure the beans are properly cooked but not mushy to maintain a good texture.
Carne de Sol Preparation
Carne de sol is very salty, so it's important to desalt it properly before cooking. Soak it in water for several hours, changing the water regularly, to reduce the salt content. Alternatively, boiling it briefly can also help remove excess salt.
Cheese Consistency
Queijo coalho should be grilled or pan-fried before being added to the Baião de Dois to give it a slightly browned and crispy exterior. Cut into small cubes, ensuring it's evenly distributed throughout the dish.
Cooking Technique
Cook the rice and beans separately and then combine them with the other ingredients. This helps to control the texture of each component. Sautéing the onions and garlic before adding the beans and rice enhances the flavor base.
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