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Série sobre a minha viagem a SALVADOR - Capital do Estado da BAHIA - Região NORDESTE do BRASIL - A primeira Capital do meu país - Nº 014 !

Series on my trip to SALVADOR - The Capital City of the State of BAHIA - The NORTHEASTERN region of BRAZIL - My Country's first Capital City - #014 !



IGREJAS IV - CHURCHES IV - IGLESIAS IV - ÉGLISES IV - CHIESE IV - The highlight today is the "IGREJA DE SÃO DOMINGOS". There's another version in the WS (a wider view of the same church).

"The local CUISINE, spicy and based on seafood (shrimp, fish), strongly relies on typically african ingredients and techniques, and is much appreciated throughout Brazil and internationally. The most typical ingredient is the "AZEITE-DE-DENDÊ", an oil extracted from a palm tree (Elaeis guineensis) brought from West Africa to Brazil during colonial times.

Using the milky coconut juice, they prepare a variety of sea-food based dishes, such as "ENSOPADOS", "MOQUECAS" and "ESCABECHE". The sugar cane bagasse is mixed with molasses and the "RAPADURA", in the creation of coconut desserts like "COCADA BRANCA" and "COCADA PRETA". The remaining of the Portuguese Stew sauce was mixed with manioc flour to make a mush, which is a traditional Indian dish. In the markets of Salvador, it is possible to find stands selling typical dishes of the colonial era. In the "SETE PORTAS" Market, customers eat "MOCOTÓ' on Friday nights since the 1940s, when the market was inaugurated. In the restaurants of the "MERCADO MODELO" (Model Market), "SARAPATEL", stews and several fried dishes are served regularly. In the "SÃO JOAQUIM", "SANTA BÁRBARA" and "SÃO MIGUEL" markets, there are stands selling typical food. They are also sold at stands located on the beaches, specially crab stews and oysters. The restaurants that sell typical dishes are located mostly along the coast and in Pelourinho. They prepare a wide variety of recipes that take palm tree oil.

Traditional dishes include "CARURU", "VATAPÁ", "ACARAJÉ", "BOBÓ-DE-CAMARÃO", "MOQUECA BAIANA" and "ABARÁ". Some of these dishes, like the acarajé and abará, are also used as offerings in Candomblé rituals. An acarajé is basically a deep-fried "bread" made from mashed beans from which the skins have been removed (reputedly "feijão fradinho"/"black-eyed peas" but in reality almost always the less expensive brown beans so ubiquitous in Bahia). But Salvador is not only typical food. Other recipes created by the slaves were the HAUSSÁ Rice (rice and jerked beef mowed together), the MUNGUZÁ, used as offering to the Candomblé deity Oxalá (who is the father of all deities, according to the religion) pleased the matrons very much. So did the BOLINHOS DE FUBÁ, the CUSCUZ (cornmeal) and the MINGAU (porridge). According to Arany Santana, the IPETÊ (used in the rituals to the deity Oxum) became the Shrimp Bobó (a kind of mush), and the ACARÁ (honoring the deities Xangô and Iansã) became the world-famous ACARAJÉ. Who comes here also has a large number of restaurants specialized on international cuisine. There also places that serve dishes from other states of Brazil, especially from Minas Gerais and the Northeast region." (SOURCE: WIKIPEDIA)



SOME PICTURE DATA:

Make: NIKON CORPORATION
Model: NIKON D80
Software: Picasa 3.0
Exposure Time: 10/2000 sec
F-Stop: f/7.1
ISO Speed Ratings: 100
Focal Length: 38 mm
Date Taken: 2008-11-22 12:02
Metering Mode: Pattern
File Size: 248 kb

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Additional Photos by Neyvan Pecanhuk (npecanhuk) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 8680 W: 56 N: 11523] (62544)
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