Learn regional differences in food in Brasil!

If you've traveled around Brazil, you might have noticed that not all foods are called by the same name. I myself run into some foods that many would call one thing but I consider it by an all too different name... Well... Brazil is a huge place, so it's obvious that each region has its food-naming quirks, especially because the country influenced by European and European countries, and indigenous peoples.

I know that regional differences in food terminology are very common in every country, but it can prove really confusing in Brasília! Just imagine that you tried a portion of "macaxeira frita" during a visit in a city in the Northeast and would like to have it again in down in the South. What would you call it for? Well, if you order "macaxeira", some people will understand, others don't. Point it out in the menu and a likely reply is "Ah, you mean 'mandioca'"! Or aipim... or cassava... it'll depend on who you talk to! There are even situations when the same name is used for different foods in different regions or for foods having different scientific names. It's the case of "polenta"!

That's because there are Brazilians living here from all over the country, whose parents or grandparents were attracted in the late 1950s to complete the major buildings of the new capital. Following the inauguration of Brasília, however, many of them didn't have the resources to go back to their hometowns, so they decided to establish here. Besides, since then Brasília has been a constant magnet for migrant populations because of the higher standard of living. This is why you will have the impression to meet more people from the Midwest, Northern, Northeastern or Southern Brazil than brasilienses (people born in Brasília) themselves.

As a result, Brasília is a very multicult city, jumping with accents, flavors and traditions found in every corn of this country. You'll find a girl chimarrão (from Southern Brazil) and guy eating acarajé (from Bahia) while talking to each other in a room in Brasília. That's cool - nothing new here. All of this can get a little confusing when they start to discuss about the same thing, but with differing names - let's say traffic circle and roundabouts (also known as merry-go-around)... Nice! They're obviously referring to a circular area at a place where several roads meet, in which you drive round until you come to the road you want.

Yet there are bunch of term variations that may leave us scratching our head. Some of them could be rather difficult or impossible to understand or comprehend out of a context. This is especially true of food.

That's why I've assembled some of the major regional food term variations (adapted from this list in Brazilian) to help you know your way around next time you try to order something or just don't get lost when talking to Brazilians about one of their favorite sujects: food!

Beijinho

Angu, the polenta of Brazil

Northeast variant

Southern variant

Explanation:

Angu

Polenta

For me, when I listen to the word "Polenta", I think of the Southern variant, which looks like "a Central European dish made by boiling cornmeal into a thick, solidified porridge, and directly consumed afterwards or baked, fried or grilled" (Wikipedia). Angu is a side dish consisting primarily of cooked cornmeal and water, which tastes like polenta. Got it?!

Mandioca

Northeast variant

Southern variant

Explanation:

Macaxeira

Mandioca/aipim

It is also know as cassava, vuca,.... In a word: manioc. Make sure to try it fried ("“mandioca frita”"). For me, mandioca frita tastes even better than french fries. I know, it sounds impossible, but go for it – once you try it you will be hooked.

Northeast variant

Southern variant

Explanation:

Mugunzá/ canjica

Canjica

Canjica "is a white variety of corn, very typical of Brazilian cuisine. It is mostly used in a special kind of sweet popcorn" (Wikipedia). It is very popular during the June festivities. This food is of African influence, firstly created by Brazilian black slaves during the colonial times. (Wikipedia)

Northeast variant

Southern variant

Explanation:

Rapadura	Rapadura	Rapadura is "unrefined whole cane sugar, typical of Central and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice". It can replace sugar as an ingredient in many sweet dishes. Warning: extremely sweet. English variant: Panela.

Abóbora

Polvilho

Northeast variant

Southern variant

Explanation:

Fércula de mandioca

Polvilho

Polvilho "is a essentially a manioc flour puff. The main ingredient is manioc, or cassava, flour. Polvilho are lighter than air, very crispy, and disappear in your mouth with a wisp of subtle saltinessPolvilho is a essentially a manioc flour puff. The main ingredient is manioc, or cassava, flour.  Polvilho are lighter than air, very crispy, and disappear in your mouth with a wisp of subtle saltiness" (Source). Other variants: goma seca, polvilho doce, amido de mandioca, fécula de mandioca, amido de tapioca and tapioca starch. English variant: Sour starchs.

Northeast variant

Southern variant

Explanation:

Machucho/chuchu

Chuchu

Curiously, some small villages in the northeast still employ the term machucho to refer to "chuchu". English variant: Chayote.

Northeast variant

Southern variant

Explanation:

Feijão-fradinho/ feijão-de-corda/ feijão-verde

Feijão-miúdo

English variant: black-eyed-peas.