Cultural Aspects of the Northeast Region (continued)

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Cooking

Northeastern cuisine was developed under the influence of Portuguese, African and indigenous food.

The consumption of roots, such as cassava, yam, sweet potatoes, the preparation of well-seasoned and spicy foods, such as acarajé, vatapá, shrimp bobó, fish moqueca, sururu; Corn and coconut foods such as couscous, mush and hominy are all a heritage that has been adapted in every state.

Acarajé - typical dish from the northeast region (Bahia)