Brazilian cuisine, like Brazil itself, varies greatly by region. The natural crops available in each region add to their singularity.
 
While it has many similarities with that of its South American neighbours, Brazilian cuisine is distinct and uniquely delicious. The original population contributed popular ingredients like cassava (manioc) and guaraná. African slaves influenced the cuisine of the coastal states, especially Bahia. And around the country, a Portuguese heritage is reflected in a variety of dishes.
 
Root vegetables such as cassava, yams and peanuts, and fruits like mango, papaya, guava, orange, passionfruit, pineapple and hog plum are among the local ingredients used in cooking. Brazilian pine nuts called pinhão grow in a tree that is abundant in the southern part of Brazil, and are a popular national snack. Rice and beans are an extremely common dish, as are fish, beef and pork.
 
Some typical dishes are caruru (okra, onion, dried shrimp and toasted nuts cooked with palm oil until a spread-like consistency is reached), feijoada (a simmered bean-and-meat dish); tutu de feijão (a paste of beans and cassava flour), moqueca capixaba (slow-cooked fish, tomato, onion and garlic topped with cilantro) and chouriço (a mildly spicy sausage).

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