Baião de Dois
Traditional dish of rice, beans, curd cheese and sun-dried meat.
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 historical influences of indigenous ingredients, African culinary techniques, and Portuguese colonization in the Northeast of Brazil. The combination of beans and rice, a staple across many cultures, was adapted with locally available ingredients like sun-dried meat (carne de sol) and queijo coalho (curd cheese).
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Baião de Dois is deeply rooted in the cultural identity of Northeastern Brazil, particularly in the states of Ceará, Rio Grande do Norte, Paraíba, and Pernambuco. It represents resourcefulness and the ability to create a satisfying and nutritious meal from readily available ingredients.
Regional Staple
Baião de Dois is considered a staple dish in Northeastern Brazil, frequently served in restaurants, homes, and at festivals. It's a comfort food that evokes feelings of home and tradition.
Symbol of Resilience
The dish's origins are linked to the challenges of living in a semi-arid region. It showcases the ability to utilize and preserve food resources effectively, reflecting the resilience of the people in the Northeast.
Communal Meal
Baião de Dois is often enjoyed as a communal meal, shared among family and friends. It fosters a sense of togetherness and celebration.
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Baião de Dois offers a savory and hearty flavor profile, primarily characterized by the combination of beans, rice, the salty, umami taste of sun-dried meat, and the mild, slightly tangy flavor of curd cheese.
The base flavors come from the beans and rice, typically cooked together in the same pot. The sun-dried meat (carne de sol or carne seca), which is heavily salted and dried in the sun, imparts a significant savory and salty depth. Queijo coalho, a firm, squeaky curd cheese, adds a mild, milky counterpoint to the saltiness of the meat. Onions, garlic, and sometimes bell peppers are frequently added for aromatic complexity. Some variations incorporate regional spices like cumin or coriander.
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Sun-Dried Meat Preparation
Soak the sun-dried meat in several changes of water for a few hours (or overnight) to remove excess salt. This step is crucial to balance the flavors in the dish.
Bean Selection
Cord beans (feijão de corda) are the most traditional bean used in Baião de Dois, but pinto beans or kidney beans can also be substituted. Ensure the beans are cooked until tender but not mushy.
Cheese Choice
Queijo coalho is the preferred cheese, offering a slightly chewy texture and mild flavor. If unavailable, halloumi cheese can be used as a substitute due to its similar texture and ability to hold its shape when cooked.
Cooking Method
Traditionally, the rice and beans are cooked together in the same pot, allowing the flavors to meld. Adding the sun-dried meat and cheese towards the end of the cooking process prevents them from becoming overly salty or melted.
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