Baião de Dois
A dish from northeastern Brazil made with rice, beans (usually cowpeas), queijo coalho (a type of cheese), and often meat (like dried beef or sausage).
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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Pietro i Maria
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Baião de Dois emerged from the interior of Northeastern Brazil, a region historically marked by drought and scarcity. It reflects the resourceful ingenuity of the people in making the most of available ingredients. The dish evolved from simply cooking rice and beans together for sustenance to incorporating other readily accessible ingredients like queijo coalho and dried meat, creating a hearty and flavorful meal.
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Baião de Dois is more than just a meal; it embodies the cultural identity, resilience, and communal spirit of Northeastern Brazil. It represents resourcefulness, family gatherings, and the celebration of simple pleasures.
Regional Identity
Baião de Dois is deeply associated with the Northeastern region of Brazil. It's a staple dish that instantly evokes images of the Sertão (the arid backlands) and its rich cultural heritage. It is a dish that binds people to their regional roots.
Celebrations and Gatherings
This dish is often prepared for large gatherings, family reunions, and festive occasions. Its hearty nature and ability to feed many make it ideal for communal dining, reinforcing social bonds and shared experiences.
Resourcefulness and Adaptability
Baião de Dois reflects the ingenuity and resourcefulness of the Northeastern people in adapting to harsh environmental conditions. The dish's ingredients were readily available and could be preserved, highlighting the region's ability to create delicious and nourishing meals even in times of scarcity.
Culinary Heritage
Passed down through generations, the recipes and preparation methods of Baião de Dois embody the region's culinary heritage. Each family might have their own unique twist, contributing to the dish's diverse variations while maintaining its core essence.
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Baião de Dois is a symphony of rustic flavors, blending savory, salty, and slightly creamy notes.
The dish primarily delivers a savory flavor profile stemming from the combination of rice, beans, and meat. The queijo coalho adds a salty and slightly chewy texture and taste. The dried beef (carne de sol) contributes a deep, cured meat flavor and a robust saltiness, while the sausage adds a spicy and smoky element, depending on the type used. The beans provide an earthy and slightly sweet undertone.
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Bean Selection
Authentic Baião de Dois typically uses cowpeas (feijão de corda), but other bean varieties like kidney beans or pinto beans can also be used depending on availability. Adjust cooking times accordingly.
Cheese Quality
The key to a great Baião de Dois is the queijo coalho. Choose a fresh, high-quality cheese that grills well without melting completely. Its characteristic squeakiness is a sign of good quality.
Meat Preparation
If using carne de sol (dried beef), desalting it properly is crucial. Soak it in water for several hours, changing the water frequently, to remove excess salt. This will prevent the dish from becoming overly salty.
Spice it up!
If you like it hot, add some locally grown chili peppers into the dish.
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