Baião de Dois
A classic northeastern Brazilian dish made with rice, beans, cheese, and sometimes meat (like sausage or dried beef). It's a hearty and flavorful dish.
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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Paulo da Macaxeira
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Baião de Dois emerged as a resourceful and practical dish in the semi-arid Northeast of Brazil. Its origins lie in the adaptation to harsh conditions and scarcity, ingeniously combining readily available staples like rice and beans to create a filling and nutritious meal. The dish reflects the resourcefulness of the region's inhabitants, making the most of limited resources.
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Baião de Dois is deeply ingrained in the culinary identity of Northeastern Brazil. It's more than just a meal; it represents the region's history, resourcefulness, and communal spirit. Often served at family gatherings and local restaurants, it embodies the warmth and hospitality of the Northeast.
Regional Identity
Baião de Dois is a symbol of Northeastern Brazilian cuisine, widely recognized and celebrated throughout the region.
Family and Community
It's a dish commonly shared among family and friends, fostering a sense of togetherness and celebration.
Festival Food
Baião de Dois is often featured at regional festivals and events, showcasing the region's culinary heritage.
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Baião de Dois offers a savory and comforting flavor profile, combining earthy beans, fluffy rice, and the richness of cheese, often complemented by the smoky and salty notes of dried beef or sausage. It's a symphony of textures and tastes.
The dominant flavors are derived from the creamy texture of the cooked beans (typically pinto beans or 'feijão de corda'), the subtle sweetness of the rice, and the melted, slightly salty 'queijo coalho' (a firm, squeaky cheese). Dried beef (carne de sol or carne seca) adds a salty and umami depth, while sausage provides a smoky and savory element. Onions, garlic, and cilantro are often used to enhance the overall flavor profile.
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Bean Selection
Using 'feijão de corda' (cowpeas) or pinto beans is crucial for achieving the traditional flavor and texture.
Cheese Choice
'Queijo coalho' is the traditional cheese, known for its firm texture and squeaky bite. If unavailable, a similar firm, grilling cheese can be substituted.
Meat Preparation
If using dried beef, desalting it properly is essential. Soak it in water for several hours, changing the water frequently, to remove excess salt.
Rice Cooking
Cook the rice al dente to prevent it from becoming mushy when combined with the beans and other ingredients.
Spice it up
Add some pepper to enhance the dish with some spice!
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