Bahian cuisine, so famous and praised, is the result of the mixture and influence of the diverse races that colonized Bahia: indigenous, Portuguese, and African. A typical Bahian dish traditionally features two ingredients: dendê oil and pepper.
Generally, the food is spicy, colorful, full of aromas, and rich in flavor. In ancient times, dishes were prepared as offerings to saints, a tradition acquired by Africans. Many people still observe these rituals as part of the various spiritual practices that converge in Brazil.
Salvador da Bahia is a highly sought tourist destination for its beautiful, crystal-clear beaches, artisanal crafts, and gastronomy. Strolling through Bahian lands and not trying an acarajé is like not having been there. Just like acarajé, there are other typical dishes that combine fish and spices, all prepared with Bahian expertise.
Among the typical dishes of Bahia are shrimp bobó, a variety of moquecas, zarapatel, goat’s tripe, vatapá, and caruru. Acarajé is the most iconic symbol of Bahian cuisine; it is a biscuit made from fried bean batter, onion, and salt, fried in palm oil. In the bohemian neighborhood of Rio Vermelho, you can taste acarajé made by some of the most renowned Bahian women in the city.
Moqueca is a traditional dish of African origin, with dendê oil as its main ingredient. It is almost always prepared with various types of seafood and is perhaps the favorite dish among locals and visitors alike.
Abará is a fried bean cake cooked in a water bath, wrapped in banana leaf. It is a blend of African and Bahian culinary traditions and is part of the ritualistic food of Candomblé. The sacrifice is made with the same dough as acarajé, with the difference that the dish is cooked rather than fried.
Hauçá rice is a traditional Bahian dish with strong influence from Candomblé, brought from Africa by the Hauçá people. It is usually offered to Oxalá and Yemanjá. The dish consists of unsalted, perfectly cooked rice, almost to the point of disintegration, eaten with a sauce of pepper, onion, and grated shrimp, along with dried meat fried with garlic and onion.
As part of the confectionery, there's the student’s biscuit, a typical delicacy made of granulated tapioca, grated coconut, sugar, and cinnamon. Its name comes from being economical and popular among students, and it can be found at any Bahian acarajé stand.
As you can see, this paradise in Brazil has much to offer. Visit this place and you will not regret it.
