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feed the slaves, nowadays the tail, ears, feet, etc. of a pig are thrown in. feijoada for lunch on saturday has become somewhat of an institution in rio de janeiro, where it is served completa with white rice, finely shredded collard-green (couve), farofa (manioc root meal toasted with butter) and sliced
great variety of fish, including tucunaré, pirarucú, tambaquí and the famous piranha, which contribute to the uniqueness of the amazonian cuisine. two portuguese dishes that are popular in brazil are bacalhau (imported dried salted codfish) and cosido, a glorified "boiled dinner" of meats and vegetables...
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