Salvador is the largest city on the northeast coast of Brazil and is the capital of the state Bahia. It is well known for its easy going population and numerous outdoor parties. There is a large African influence that is notable in its cuisine, art and music.
One of the two most famous ingredients in Bahian cuisine is Azeite de Dende, similar to palm oil, and shrimp that are tossed in this oil and dried in the sun.
Another staple of Bahian cuisine is Acaraje. This dish is made from dough of peeled-back black eyed peas formed into a ball and deep fried in Azeite de Dende. It is served split in half and filled with spicy pastes made from shrimp, cashews, okra and green and red tomatoes. It is sold in various huts throughout the city that are all run by Bahian women wearing the traditional Bahian attire of white dresses and colorful headscarves.
Moqueca, a seafood stew, is another popular dish in Bahia. Onions, garlic, tomato, cilantro, Azeite de Dende, and coconut milk make up the base of this stew. Shrimp or crab are the typical fishes used.
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