Coco: origem e influência na gastronomia do recôncavo baiano

Abstract

The purpose of this study was to review the literature on the features and aspects of the insertion of coconut in Brazil and Bahia, and to verify the types of coconut palm, the use of each variety in the market and its local production. Showing techniques of coconut utilization in the Reconcavo Baiano cuisine through traditional recipes, in which the coconut is currently an irreplaceable ingredient. Besides the definition, based on laws of coconut water, grated coconut and coconut milk. The methodology used in this work was carried out by a literature review based on primary and secondary sources. The result of this work was organized into topics that are relevant to the proposed study. Thus, the valorization of fruit that is not native of the country, although it can settle and build an identity in the cuisine of a particular people. It shows the miscegenation in Brazil, that had been exploited and had ingredients from other continents introduced, which ones have become inherent in the memorized recipes of the Reconcavo Baiano