Baião de Dois
A traditional dish from the Northeast of Brazil, made with rice, beans, cheese, and dried meat 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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Baião de Dois reflects the resourcefulness of the Brazilian Northeast, blending indigenous ingredients like beans and rice with influences from European colonization, especially in the use of cheese and cured meats. Its origins are tied to the arid conditions of the Sertão region, where preserving food was crucial.
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Baião de Dois is deeply ingrained in the culinary identity of the Northeast, representing resilience, resourcefulness, and the sharing of a communal meal. It is a dish often associated with family gatherings and celebrations.
Symbol of Northeast Brazil
Baião de Dois is considered a quintessential dish of the Northeast, representing the region's history, climate, and culinary traditions. It embodies the spirit of the Sertão.
Communal Meal
It is often prepared in large quantities and shared among family and friends, symbolizing togetherness and hospitality.
Celebrations and Festivals
Baião de Dois is a common dish served at local festivals and celebrations, especially those related to harvest and regional traditions.
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Baião de Dois offers a savory and hearty flavor profile, combining the earthiness of beans and rice with the salty richness of dried meat or sausage and the creamy texture of cheese.
The dominant flavors are savory, derived from the combination of rice, beans (typically 'feijão de corda' or 'feijão verde'), queijo coalho (a firm, slightly salty cheese), and dried beef ('carne de sol' or 'carne seca') or sausages (like 'linguiça'). Onions, garlic, peppers (like 'pimenta de cheiro') and cilantro or parsley add aromatic layers. The specific beans used contribute a unique earthy and sometimes slightly sweet note, while the cheese adds a textural contrast and creamy saltiness. The dried meat contributes a concentrated, savory umami flavor.
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Bean Selection
The type of bean significantly impacts the flavor. Feijão de corda (cowpeas) or feijão verde (green beans) are traditionally used, offering a unique earthy taste. Soaking the beans beforehand can shorten cooking time.
Meat Preparation
Dried beef requires desalting before cooking. Soak it in water for several hours, changing the water frequently, to reduce the salt content. Properly prepared 'carne de sol' adds a depth of flavor.
Cheese Quality
Queijo coalho, a firm and slightly salty cheese, is the traditional choice. Its ability to maintain its shape when heated adds to the dish's texture. If queijo coalho is unavailable, a similar firm cheese can be substituted.
Moisture control
The rice and beans should be cooked to absorb the moisture, but not dry. You can add broth or water little by little to get the correct consistency
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