Gastronomy

The acarajé is the most famous delicacy of Bahian cuisine. The cookie comes from the candomblé cuisine and is made of black-eyed beans, onion and salt, fried in palm oil and can be served with pepper, vatapá, dried shrimps and salad.

Its origin is explained by a myth about Xangô relationship with his two wives: Oxum and Iansã. The cookie became thus an offering to these deities. Despite being consumed in a profane context, the acarajé is still considered by the bahianos as a sacred food. Therefore, its recipe, although not secret, cannot be modified and should be prepared only by the people of candomblé, the “povo de santo”

The representativeness of this typical food is so strong that the activity of the vendors of the famous delicacy – Baiana de Acarajé - was recognized as a cultural heritage of Brazil, by the Historic and Artistic National Heritage Institute (IPHAN) in 2005.

 All these following foods are made with dendê palm oil and are related with the Candomblé religion:

Originally made of fish wrapped in banana leaf covered by hot ash by Indians or prepares in a clay pot with annatto (Urucuzeiro Fruit). With time and the influences of African and Portuguese culture, in its recipie were added palm oil instead of annatto and optionally coconut milk.

Besides fish and shrimps, a moqueca can be prepared with all types of seafood. The stew can also be made of beef, fato (stomach beef), or tripe, eggs and other ingredients.

This Bahian dish almost as famous as the acarajé, perhaps is the most consumed by bahians. The original recipe is made with dried shrimps, bread, coconut milk, peanuts and cashew nuts.

The abará is also one of the traditional foods of the Candomblé rituals.

The cookie, made with the same paste as the acarajé, is wrapped in banana leafs, steamed and served with dried shrimp, vatapá, and pepper (optional) 

The Caruru is a typical Bahian dish prepared with okra. In September, this food is served as "Caruru of the Saints Cosme and Damião" to honor the twin saints of the Catholic Church, the IBEJIS of Candomblé and also in honor to the children.

Typical sweet that has coconut as a basic ingredient. Its most interesting variations are: toasted coconut, soft white coconut and coconut candy.

 

In Salvador there are lots of recipes to sweeten the taste. Besides the typical coconut candy, there is the quindim (yellow sweet of Portuguese origin), made with egg yolks, sugar and grated coconut. Other typical dishes are: "Breeze-of-lys" - also made of egg yolk, sugar and almonds; as well as rice pudding, hominy, baba de moça, bolinho de estudante, beijus, porridges, mungunzá and varied couscous, which are very present at breakfast or supper.

But there is controversy:

 

The quindim of Iaiá (a corruption meaning mother or lady, "sinhá") is an African or Portuguese sweet?

Sweet is yellow, made of eggs and is very sweet. All these elements are part of the cult of Oshun. But there is a Portuguese sweet called "Breeze-of-lis" that uses two-thirds of quindim ingredients. While quindim is made of egg yolk, sugar and grated coconut, "breeze-the-lys" is made of egg yolk, sugar and almond.

Rice pudding, hominy, baba girl, student cookie - tapioca, are appreciated desserts.

The beijus, porridges, mungunzá, varied couscous, are some of the delicacies typical gifts for breakfast or supper.