West African Flavours in Brazil: Street Food Fusion You Have to Try
Itidal Abdullah
The influence of West African culture on Brazilian cuisine is profound, dating back to the transatlantic slave trade between the 16th and 19th centuries. During this period, millions of enslaved Africans, primarily from West Africa, were forcibly brought to Brazil. They brought with them their culinary traditions, ingredients, and cooking techniques, which have significantly shaped Brazilian food. Here are some key aspects of this influence:
Staple Ingredients
• Palm Oil (Dendê Oil): A hallmark of West African cooking, palm oil became a foundational ingredient in many Afro-Brazilian dishes. It imparts a distinctive flavor and vibrant coloir to foods like moqueca (seafood stew) and acarajé (black-eyed pea fritters). 
• Okra: Known as quiabo in Brazil, okra is a staple in dishes like caruru, a stew made with shrimp and dendê oil.
• Coconut Milk: Widely used in West African cooking, it became essential in Brazilian stews, desserts, and sauces.
Dishes with West African Roots
Acarajé: Originating from the West African dish akara, these deep-fried fritters are made from black-eyed peas and served with vatapá (a spicy paste made of shrimp, peanuts, and coconut milk). Acarajé is particularly iconic in the Afro-Brazilian religion of Candomblé.
Vatapá: • A creamy dish made with bread, shrimp, peanuts, coconut milk, and dendê oil, closely linked to West African peanut-based stews.
Caruru: • A traditional dish of okra cooked with dried shrimp and spices, often served during Afro-Brazilian religious ceremonies.
Feijoada: • While the origins of feijoada, Brazil’s national dish, are debated, enslaved Africans played a key role in its development. The stew, made with black beans and pork, reflects resourcefulness in utilising leftover cuts of meat. Personally feijoada reminds me of Ghana's beans and gari and gob3.
Cooking Techniques
• Grinding and Pounding: Techniques like grinding grains, seeds, or legumes (e.g., black-eyed peas for acarajé) with mortars and pestles are directly inspired by West African traditions.
• Slow Cooking: Many Brazilian stews and soups reflect the slow-cooking methods of West African cuisine, emphasising layered flavours.
. Cultural Context West African culinary practices are deeply intertwined with Afro-Brazilian religions like Candomblé. Many dishes, such as acarajé, are prepared as offerings to deities (orixás) and are integral to religious ceremonies.
Regional Influence
The strongest West African influence is seen in Bahian cuisine (from the state of Bahia), where enslaved Africans were concentrated. Cities like Salvador are hubs for Afro-Brazilian culture, and traditional West African-inspired dishes are staples of local food markets and celebrations.
Legacy
The African contribution to Brazilian cuisine is a testament to cultural resilience and innovation. Despite the adversity of slavery, West African traditions transformed Brazilian food, creating a rich and diverse culinary heritage that continues to thrive today.