Baião de Dois
A typical dish from the Northeast of Brazil, made with rice, beans, cheese and meat. Commonly served in the region of Maranhão.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Baião de Dois emerged from the adaptation of simple ingredients available in the semi-arid Northeast of Brazil. Influenced by Indigenous, African, and Portuguese culinary traditions, it reflects the resourcefulness of the people in utilizing readily accessible ingredients to create a hearty and nutritious meal. The dish represents a fusion of cultures and agricultural practices within the region.
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Baião de Dois is deeply ingrained in the culture of Northeastern Brazil, particularly in states like Ceará, Rio Grande do Norte, Paraíba, and Maranhão. It's more than just food; it's a symbol of regional identity, resilience, and culinary heritage. It is commonly served in family gatherings, restaurants, and festivals.
Family Meals and Gatherings
Baião de Dois is often prepared for large family meals and celebrations, symbolizing togetherness and sharing. The dish is hearty and filling, making it perfect for feeding a crowd.
Regional Identity
It represents the cultural identity and culinary traditions of the Northeast, showcasing the resourcefulness of the people in adapting to the region's climate and available ingredients.
Festivals and Celebrations
Baião de Dois is a staple at regional festivals and events, where it is served alongside other traditional dishes, celebrating the rich culinary heritage of the Northeast.
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Baião de Dois offers a savory and comforting flavor profile. The combination of rice, beans, cheese, and meat creates a rich and satisfying dish with a delightful mix of textures and aromas.
The core flavor comes from the combination of rice and beans, typically 'feijão de corda' (cowpeas) or 'feijão verde' (green beans). The 'queijo coalho' (a firm, slightly salty cheese) adds a creamy and slightly tangy element, while the meat component, usually dried beef ('carne de sol' or 'carne seca') or sausage ('linguiça'), provides a salty and smoky depth. Onions, garlic, and peppers are usually sauteed and added for additional flavor to the dish.
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Bean Preparation
Soak the 'feijão de corda' (cowpeas) or 'feijão verde' (green beans) before cooking to reduce cooking time and improve digestibility. Cook them until tender but not mushy.
Meat Selection
Use high-quality 'carne de sol' (dried beef) or 'carne seca' (cured beef). Desalt the meat thoroughly before cooking to avoid excessive saltiness.
Cheese Quality
Opt for authentic 'queijo coalho' for the best flavor and texture. If unavailable, a similar firm, slightly salty cheese can be substituted.
Spice it up
Add regional peppers such as 'pimenta de cheiro' to enchance the flavor.
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