| 翻訳と辞書 |
| Amazonian cuisine ： ウィキペディア英語版 |
Amazonian cuisine
Amazonian cuisine includes the foods and preparation methods of various peoples in the Amazon jungle of South America, including the dishes they have popularized among neighbors.
==Brazil==
Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and chicória leaves. Amazonian cuisine in includes many freshwater fish such as peixe nobre (noble fish), the pirarucu (the world's largest freshwater fish), and tambaqui. Smaller fishes such as surubim, curimatã, jaraqui, acari and tucunaré are also eaten, often grilled or sometimes fried. Served in a tomato sauce the dishes are known as escabeche, they can also be prepared in coconut milk or stewed in tucupi (a sauce made with fermented manioc juices). Tacacá is a shrimp soup and vatapá is a bahian seafood dish.〔
Staples of Amazonian cuisine include manioc, a starchy root vegetable, as well as fruit. Juices and ice creams are made from them, including acerola, graviola, fruta de conde (also referred to as ''ata'' in Spanish and as sugar-apple in English), and cupuaçu. Açai is gaining widespread notoriety. There are also juices from palm trees such as taperebá, buriti and bacuri.〔()〕 Brazil nut have gained widespread popularity. Guarana is also gaining notoriety.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Amazonian cuisine」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|