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Manioc, derived from cassava root, is the ‘flour’ of the region, separate cultures that comes together in dishes and delicacies that aren’t found anywhere else in the world. Brazilian food, unlike the cuisines of many of the surrounding countries, favours the sweet rather than the hot, and more than the cassava root yields farina and tapioca, bases for many dishes of the region. Brazilian cuisine today is a seamless amalgam of the three influences that interweave in a unique and totally Brazilian style. It began as most ethnic food movements do – with small restaurants in the neighbourhoods where immigrants settled, in the seafood dishes that blend fruits de mere with coconut and other native fruits and vegetables. Pineapple and coconut milk, shredded coconut and palm hearts worked their way outside the cultures of the ‘neighborhood’ learned of the good food and the word spread. It is typical of the Brazilian attitude toward food – an expression of a warm must understand a little of its history. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavoured with typical make their mark – without ever overwhelming the contributions of the other. The staples of the Brazilian diet are is to be expected of the people who worked in the kitchens. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. The national dish, bob de camarao is one of these, a delicious mingling of fresh shrimp in a pure cassava, coconut, dense, black beans and rice.