“Native Indians and colonisation by the Portuguese, who brought over African slaves, have all played their part in the culinary culture” (ℓ.2-5).

“feijoada, the black bean stew made with various pork cuts, with its roots in Africa, is the national dish ℓ9-11).

“The South East (São Paulo and Rio fall here) tends to serve a mix from around the country” (ℓ.19-20).

“the food here is as close to what it was before colonisation ℓ.27-28)

“slaves on the sugar cane plantations used palm oil, coconut milk and okra, popular in some African countries” (ℓ.36-38).