Baião de Dois
A classic northeastern Brazilian dish with rice, beans, queijo coalho (grilled curd cheese), and other ingredients.
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 Sertão region of Northeastern Brazil. The dish reflects the ingenuity of the region's inhabitants in utilizing available ingredients during times of scarcity, blending indigenous, African, and European influences.
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Baião de Dois is deeply ingrained in the cultural identity of Northeastern Brazil, representing resilience, resourcefulness, and communal spirit. It is more than just food; it's a symbol of the region's heritage and culinary traditions.
Symbol of Northeastern Identity
Baião de Dois is considered a quintessential Northeastern dish, embodying the region's history, climate, and cultural values. It is often served during celebrations and family gatherings, fostering a sense of belonging and shared identity.
Resilience and Resourcefulness
The dish reflects the ability of the Sertão people to create flavorful and nourishing meals using readily available ingredients, showcasing their resourcefulness in the face of adversity.
Communal Dining
Baião de Dois is typically served in large portions and shared amongst family and friends, promoting a sense of community and togetherness. The act of sharing this hearty dish reinforces social bonds and celebrates the region's culinary heritage.
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Baião de Dois is a savory and hearty dish, characterized by its rich and comforting flavors. It offers a unique combination of textures, from the creamy beans and rice to the chewy queijo coalho and the flavorful dried meat.
The dish's flavor profile is dominated by the earthy notes of rice and beans, enhanced by the salty and slightly tangy taste of queijo coalho (grilled curd cheese). Dried meat (carne de sol or carne seca), provides a deep umami flavor and a chewy texture. Onions, garlic, and peppers add aromatic and spicy elements, while coriander and other herbs contribute freshness.
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Choosing the Right Beans
Cord beans (feijão de corda) are the most traditional choice for Baião de Dois, but other beans like kidney beans or pinto beans can also be used. Ensure the beans are fresh and of good quality for optimal flavor.
Proper Hydration of Dried Meat
If using carne de sol or carne seca, soak it in water for several hours (or overnight) to remove excess salt. Change the water frequently to achieve the desired level of saltiness.
Perfect Queijo Coalho Texture
Grill the queijo coalho until it is golden brown and slightly crispy on the outside, while remaining soft and chewy on the inside. Avoid overcooking, as it can become rubbery.
Cooking Rice
The rice should be fluffy and well-cooked. Ensure you use enough water to cook the rice until al dente. Traditionally, white rice is used.
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