COMIDA DE SEXTA FEIR SALVADOR • BAHIA • BRASIL The best known (though not the most consumed) Bahianan cuisine is that produced in the Recôncavo and across the coast of Bahia composed of dishes of African origin, distinguished by the stronger seasoning based on dendê palm oil, coconut milk, ginger , pepper of various qualities and many others that are not used in other states of Brazil. This Bahian cuisine, however, does not represent 30% of what its inhabitants consume daily. The delicacies of this African culinary strand are reserved, by local tradition and habits, on Fridays (such as moqueca, vatapá, caruru, xinxim de galinha) and for celebrations of institutional, religious or family dates; with evident regional touches (the more or legiven recipe, for example). The predominance of "Afro-Bahian" cuisine, is largely due to the fact that Salvador, the capital of Bahia, is located on the Recôncavo coast, which confers greater dissemination power for the African legacy of regional cuisine, alongside the influences brought by the Indians. #ferapalacehotelsalvador #ferapalace #viachile #pelourinho #salvador #bahia #brasil #almoco #lunch #comidabahiana #brasilianfood #culinariabrasileira #vatapa #moqueca #sururu #african #heritage #history #identity #character (at Fera Palace Hotel - Salvador da Bahia) https://www.instagram.com/p/B5x5T00n9wI/?igshid=do20tv4znv2h