Baião de Dois
Traditional Northeastern Brazilian dish made with rice, beans, cheese curds ('queijo coalho'), and often meat (like dried beef - 'carne de sol').
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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Salute Comedoria
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Baião de Dois emerged from the arid Northeast of Brazil, a region historically marked by scarcity and resilience. It reflects the ingenuity of the Sertanejo (inhabitants of the Sertão) who combined readily available ingredients like beans, rice, and dried meat (carne de sol) to create a nourishing and flavorful meal. Its origins are deeply connected to the challenges of the region and the resourcefulness of its people.
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Baião de Dois is more than just food; it's a symbol of Northeastern Brazilian identity, resilience, and resourcefulness. It represents the ability to create something delicious and satisfying from simple, locally sourced ingredients, reflecting the culture of surviving and thriving in a challenging environment.
Northeastern Identity
Baião de Dois is strongly associated with the Northeast region of Brazil. It is a staple dish in many households and restaurants throughout the region, and it is often served during family gatherings and celebrations.
Symbol of Resilience
The dish embodies the spirit of the Sertanejo people who have historically faced hardship and scarcity. Its simple ingredients and resourceful preparation reflect the ability to overcome challenges and create something delicious from limited resources.
Communal Meal
Baião de Dois is often served as a communal dish, meant to be shared among family and friends. It fosters a sense of togetherness and strengthens social bonds.
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Baião de Dois is a symphony of savory, slightly salty, and comforting flavors. The combination of rice and beans provides a hearty base, while the queijo coalho adds a creamy and slightly salty counterpoint. The carne de sol infuses the dish with a rich, umami depth.
The specific flavor profile depends heavily on the preparation. The 'carne de sol' (sun-dried beef), which is often rehydrated and cooked before being added, gives a salty, almost gamey taste. The 'queijo coalho' contributes a squeaky texture and a mild, milky flavor that complements the other components. Depending on the cook, onions, garlic, bell peppers, cilantro, and sometimes even bacon or sausage are added to enhance the savoriness and aromatic complexity. The beans, usually cowpeas (feijão de corda), offer an earthy sweetness, balancing the saltiness of the meat and cheese.
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Bean Selection
Traditionally, 'feijão de corda' (cowpeas) are used, but pinto beans can be substituted if necessary. Ensure the beans are properly cooked, but not mushy, before adding them to the rice.
Carne de Sol Preparation
The 'carne de sol' needs to be desalinated before cooking. Soak it in water for several hours, changing the water frequently, to remove excess salt. Then, cook it until tender before shredding or dicing and adding it to the Baião.
Queijo Coalho Texture
The 'queijo coalho' should be added towards the end of the cooking process. It's best to lightly grill or pan-fry it before adding it to the dish to get a slight crispness. Avoid overcooking as it can become rubbery.
Moisture Control
The Baião should be moist but not soupy. Adjust the amount of broth or water added to the rice to achieve the desired consistency.
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