Each ethnic group that came to Brazil with migrations brought their eating habits and cuisine to the country, and then applied the foods grown in the country they lived in to their own cuisine. For example, the Portuguese use olive oil, cod and garlic; Africans brought their spices with them. In fact, it is difficult to talk about a national Brazilian Cuisine. Different dishes have emerged from the mixing of culinary traditions of various countries in each region. Therefore, it would be more accurate to talk about local cuisines. However, there are still dishes that are known throughout this great country and are cooked at least once a week in every Brazilian family. One of them is “feijoada”, which means beans. It is cooked with tomato paste, beef and kidney beans. Foods such as rice and cabbage are eaten as side dishes. A sauce prepared from beans, lemon, pepper, cassava flour and orange slices is poured over it. This dish is served as lunch in all restaurants on Saturday. Brazilians, who generally eat rice, beans, dried meat and cassava throughout the week, have made it a habit to eat feijoada, which is very difficult to digest, on Saturdays. No matter how important fish and other seafood are in Portuguese Cuisine, Brazilians cook thousands of different dishes using only crab, lobster and shrimp. They do not have much demand for other seafood. Only in coastal areas are fried fish, squid and octopus widely consumed. The African-Portuguese cuisine of the Northeast region is the richest among the local cuisines. In this cuisine, inherited from the first immigrants brought to the country for sugarcane farming, the use of various sauces, spices, palm oil and coconut is common. In the north, in the Para and Maranhao regions, real Native American cuisine emerges. These dishes, which seem tasteless and odorless at first taste, provide the opportunity to taste local turtles, iguanas, snakes, fish, mosses, plants and cassava, which is consumed all over the country, which you cannot eat anywhere else. The central part, where the mines are located, is a hunting, livestock, bean, rice and corn production area. The same things are eaten here almost every day; beans, cassava flour, rice and sun-dried meat. Cachaça, the country’s local drink, is made by distilling alcohol extracted from sugar cane. In addition to drinking this drink neat, it can also be mixed with the juices of various fruits such as pineapple, coconut, maracujá and ice to form a very delicious but strong drink called “Batida”. The most well-known of the batidas and the favorite drink of those who visit Brazil is Caipirinha, made with Cachaça and lemon. Mavimore Turizm is a travel agency registered with TÜRSAB. Document number: A-8307