Afro-Brazilian Street Food – GIANT FOOD TOUR + Boiling Moqueca + Acarajé in Salvador Bahia, Brazil!

Afro-Brazilian Street Food – GIANT FOOD TOUR + Boiling Moqueca + Acarajé in Salvador Bahia, Brazil!

– Hey, everyone, hope you’re
having an amazing day, it’s Mark Wiens, I’m in Salvador in the state of Bahia, Brazil. This is a city that I’ve
wanted to visit for so long. It’s such a colorful, incredibly history, it’s the center of Afro-Brazilian food, Afro-Brazilian culture in Brazil. And so, today we’re gonna
go on a street food tour of Salvador de Bahia, we’re gonna eat some of the local food, explore
some of the Afro-Brazilian food and culture. I’m gonna share everything
with you in this video and we just arrived to Sao Joaquim Market which is one of the main
distribution markets in the city for food and then
also for cooked food as well. So we’re gonna walk around the market, we’re gonna see some of the ingredients and eat some breakfast
first to start this tour. (drum instrumental) It’s a fruit that kinda tastes
like a cross between tamarind and apple and it’s
fermented in its own skin. Just love visiting local
markets in every city and every region and then
Brazil, because of the diversity, the massive country, the diversity from state to state, from city to city, but this is our first
glimpse at Salvador de Bahia and just the ingredients,
the chili’s are vibrant, the purple chili’s,
different shapes and sizes. Another ingredient that’s
extremely important in Bahian cuisine, is Dende
oil, which is palm oil which is originally from West Africa, brought to Brazil and now
it’s just a significant part of so many dishes of the
culture of the people in Bahia. The dried fish, the palm
oil, the coconut oil, the chili’s, the ingredients, the nuts. I mean the Afro-Brazilian West
African specifically culture is undoubtedly represented. We’ve come to the section of
the market where they have all these ceremonial religious
herbs and ingredients. And also very medicinal,
you immediately can smell the aroma, the basil. (speaks in foreign language) And he just recommended us a restaurant right across the lane. (speaks in foreign language) People are friendly, we’re
gonna order pretty much all the dishes of the day
that she has prepared. She’s showing us, (mumbles) this one is the Feijuada right? Which is the beans with
the pork and then she also specializes in Mocoto,
which is the cow hoof stew. (speaks in foreign language) Okay so she’s just making
something called Pirao now which is, she took some of the
juice from the Mocoto which is the cow hoof stew
and then she mixed in some of the cassava powder and
it’s almost like porridge consistency stirring that around. (crowd murmuring) (speaks in foreign language) Oh nice. (speaks in foreign language) Be careful not to bump the
table and the food but this is an amazing environment, an amazing atmosphere in the alley. She has three main dishes I
think that she has for the day. We ordered everything and
this is what everybody, if you look around this is what
everybody is eating as well. This one is that dish that
she made, that stew sauce, and made it to a porridge
with cassava flour. You can just feel how
heavy that’s gonna be. Now looks like a chunk of brisket. Re-juice it. This one is the main Feijoada,
beans which is one of Brazil’s national dishes but
this one is white beans in Salvador with pork parts. Oh yeah, you can see some gelatinous bits. (speaks in foreign language) She is awesome, she’s taking care of us. She takes care of everybody
that comes to eat here. Okay, I’m gonna try some
of that Feijoada first. (crowd murmuring) Mmmm! Oh that’s amazing! The beans are not even
like mushy, they have a bit of a crunch to them. You can taste the smoky,
bacon-y, porky, gelatinous flavor of it and I just love beans. But that would be even better
with some of this chili sauce. This one is chunky too, there’s cucumber, it’s all tomato maybe,
tomato and green tomato. Is it okay to just pick up the meat? – [Man] Yeah man, I wanna eat like that. – Okay. Like a fat cap on that side, and then just meat on the inside. I think this is kinda like
brisket-y, it looks like it’s just gonna fall apart in your mouth. (crowd murmuring) Oh wow! That is just stunningly tender and fatty. Check out these fish. (speaks in foreign language) And that sauce is incredible. It doesn’t look that spicy
but it does have some spice to it and then just those
onions, so it’s like cilan–, well, I need to kind of
hold it on the, there we go. – Really good, with the fingers. – [Mark] Yeah. That’s so good. – Really good. (Mark laughs) – Dude the jelly bits, I
don’t know if it’s a tendon or anyways, it goes down wonderfully. – [Mark] That is a
massive chunk of sausage. I got some of that Pirao on the side which is that cassava porridge. (crowd murmuring) Oh wow, that Pirao, you taste the meatiness of
it but then at the same time it’s almost like it is a porridge. That is a meat porridge. Next I’ll try the jerk beef. (crowd murmuring) You taste the saltiness of
that beef because it’s just slightly sun-dried. It’s tender, it’s flavorful. And then sauteed with those onions. This is like tendon too. This is the cow hoof and
you just have to reach it with your fingers. I think there’s tendon and
gelatinous bits and fat and you can feel bone in there too. Whoa, I’m losin it. We gotta bite it fast. Cheers man.
– Cheers. (Mark laughs) (crowd murmurs) – Oh wow. Yeah, that’s tendon right? Mhm, pure jelly. So shocked. (drum instrumental) Mmm mmm. Lucy is amazing. (speaks in foreign language) She is eating with us now. (speaks in foreign language) – [Guilherme] Say that the
chili sauce is really good. – Oh yes, the Reaper. We gave her a little bit of our Reaper, Carolina Reaper Chili Sauce. She is loving it. Hanging out eating with us,
what an atmosphere, what a spot. And as we’re leaving, it
just rained for a little bit but it’s still sunny so
it’s not gonna last yeah, it’s already starting to stop. (drum instrumental) We’re gonna walk just back
through the fruit market, see if it’s a little more
open and then we’ll be on our way to the next place where we’re gonna search out some more food. This is more of the fruit
distribution wholesale market. Lots of fruits. Extremely ripe tropical fruit. (crowd murmurs) Market was cool, not
too busy today but the atmosphere, the people,
that lunch was incredible. Check out these fruit drawings,
it’s almost like fruit graffiti on the wall here. And then the distribution
market, the fruit just piles of fruit, again it’s not that
busy but the fruit stalls that are open are just blooming. From here we’re gonna drive
to more of the old city and there’s another restaurant
not totally sure if it will be open or not but we’re gonna
go there and try to check it out see if it’s open. (upbeat pop music) Just passing by one of the
most iconic areas of Salvador, that famous elevator that
goes from the lower city to the upper city that looks
exactly like the elevator in Lisbon but we’re gonna
go, first she’s driving past we’re gonna go check out a
restaurant to see if it’s open first hopefully it’s open,
it looks amazing and then we’ll be back here. (speaks in foreign language) This is amazing, to
get to this restaurant, you go down off the highway
down this small little road that’s like right along the
edge of the cliff of the ocean. (speaks in foreign language) Yes. (speaks in foreign language) I don’t know much Portuguese but I do know (speaks in foreign language). – Yes, it’s open. – And that means good news. What a cool parking spot too. (speaks in foreign language) This is such a good place. Even the parking spot, yeah, within a, actually we’re on the
bottom of the highway. Such an amazing place. Under the highway, view of the sea, she’s leading us to the restaurant. (speaks in foreign language) Amazing just walking, all
the different art underneath the arches of the highway. This is a car wash here and
the paintings and the murals. Oh man, look at that! (speaks in foreign language) Love the culture, love the
people, love the art here. And this is the view of the neighborhood where the restaurant is. Wow! So beautiful. (upbeat pop music) From here we actually go
down a staircase right here. (drum instrumental) Little private beach. It’s not even sand it’s like
rock beach but the water is crystal clear, you can
just see it from here. (rocks crunching) (waves crashing) It’s hard to even soak
everything in right now. This is Salvador de Bahia, this is Brazil. Now we’re at the base of the community, gonna wind our way through
here to get to the restaurant. That’s the one (mumbles) And then the community
literally just built upon the sea rocks going
up the side of the hill underneath the highway. Spectacular! Absolutely spectacular. (drum instrumental) And connecting with another alley lane. (speaks in foreign language) Oh look at that burger. (Mark laughs) (speaks in foreign language) Dona Susana, what? It’s an honor to be here. (speaks in foreign language) I’m so happy to be here. Oh wow, this a beautiful place. (speaks in foreign language) Amazing community and lady
and owner of this restaurant, she’s offering, she actually
said we can take off our shirts if we’re hot and just
eat without our shirts on and then she even offered to
take, there’s a shower in here. A full shower. We can take a shower maybe after the meal. (Mark laughs) (speaks in foreign language) And I might have to take her up on that. She wants us to come in the
kitchen soon but she wants up to have a drink first. (oil popping) Dona Susana starting to cook,
she’s cooking some fish, fried fish, she put a little
bit, I believe it’s cassava flour on them, just on the
outside and then frying that and then she’s gonna, we ordered some Moqueca which is the stew
from Bahia, Salvador de Bahia. (soup bubbles) (speaks in foreign language) But one of the main dishes that she cooks, that she prepares everyday
is Moqueca which is, it’s a very common Salvador Bahian dish. It’s a stew made with
coconut milk and especially Dende oil which is palm oil. Which originally comes from
West Africa and then was brought to the coast of
South America to Brazil and it’s a very important ingredient for authentic Bahian cuisine. We’re sitting over here in
the alley but over here this is like a table just with
a, it’s actually a million dollar view overlooking the ocean. (upbeat pop music) (speaks in foreign language) – Okay (speaks in foreign language) I think we got almost all
the dishes that she’s serving today but you can have
different combinations of the different dishes. (speaks in foreign language) That’s the Bahian accent. Cool, Moqueca dia-hia – Yahaya. – Yahaya. Which is the main stew, with manta ray fish. So good with rice that’s the problem. The texture of her Pirao
is just incredible. You have to actually shake the spoon. I’m gonna start with the Moqueca. Put this under the rice, oh
that color, the palm oil, and then that coconut milk in there. Wow. Ensopado de Camarao. This looks incredible, yeah,
it looks like there’s onions, there’s tomatoes, that’s
beautiful and then just wrapped up in coconut milk. Now the black eyed peas. Oh indeed. I’m doing my best to make
like a beautiful plate here, with everything. And that completes, oh it’s
just chili sauce on top. I gotta begin first with
the Moqueca Bahiana. Haya? – [Guilhereme] Ahaya. – Ahaya, Moqueca de Ahaya. Which is the manta ray in the stew. Wow that’s so meaty,
that’s so thick meat, whoa. Like tuna. Just asked for a spoon,
gonna transfer to a spoon because I wanna soak up as
much of that sauce as possible. The sauce is a combination
of coconut milk and palm oil. Oh wow! That is so rich, it almost
tastes like melted butter. The fragrance of the
palm oil yet so distinct, richness on top of richness
and then the manta ray. It’s so solid, it’s so firm. Gonna move over to the shrimp
now and you can see that’s a totally different
color, I think there’s no palm oil in that because
it’s a different color, it’s almost pink in color
because of the coconut milk and then the tomatoes is in there, but there’s lots of onions it’s chunky. Mmm! Oh wow, that’s awesome. Oh, richest, stickiest,
coconut cream broken down with tomatoes for a sourness
give it that tartness plus the crunch of the onions,
the firmness of the shrimp. – Unique flavor, awesome. – [Mark] Rafaela. – Delicious. – The beans and that shrimp. The creaminess is a gift. – You cannot ask for a
better meal in Salvador, a more home cooked meal. Black eyed peas. Mmm, those are amazing too, the starchiness just kind
of melts in your mouth. Yet they’re light at the same time. Oil based chili sauce, but
look how delicious that looks. Let’s just take that bite right there. (speaks in foreign language) That is awesome as well. A little bit of a kick to it. It has a little sourness to it. Kind of like the oil holding
it together, wrapping it up. Still got the Pirao to go. And it’s so yellow in
color from the Dende oil, from the palm oil. It almost looks like pumpkin. Mhm! That is amazingly sticky in texture. And you do taste the aroma
of the palm oil in there. Finally, for some of the fish. I’m not totally sure what
type of fish is this, maybe a type of mackerel. But then yeah, she breaded
it with just some flour and then fried it. I’m gonna take this opportunity
to have a little bit of the chili on there. (speaks in foreign language) Mmm! That’s delicious too. Just the way she’s breaded it,
I think with cassava flour, gives it such an extra crunch
on the outside and a little bit of that chili oil on top of there. (speaks in foreign language) Perfect. Yeah and the the food is hearty, it’s
filling, it’s flavorful, and you know everything is
just cooked with so much love. And by the way I’m just
loving this T-shirt. The air flow is actually perfect with this aerodynamic V-neck that
just lets the air through. It flows. And it also has room
for stomach expansion. Which is one of the most necessary things when you’re in Salvador. Okay, okay. (speaks in foreign language) There’s no way you cannot hug the chef after a meal. (speaks in foreign language) Thank you, thank you. Nice to meet you man. (speaks in foreign language) Man I’m feeling a little
off balance after that meal. Dude did you see that
burger painted on the – Yeah yeah yeah. – That is, we’re comin’ up
on it again one more time. This could be the world’s largest burger. Oh they’re not open, this
is actually a restaurant. We would definitely eat it. Good to get a little exercise
climbing back up but this, it’s been an unbelievable
experience in Brazil. A community literally
underneath the highway. They don’t have a lot but they
have a million dollar view, they’re so hospitable and
they have hearts just of pure love and Dona Susana, she
took care of us like her own kids, she literally asked us
to take showers if we wanted to huge heart, amazing people, that was just a life-changing experience. From here we’re moving on
back to the kind of the center area with that elevator
that we passed earlier. (drum instrumental) We made it to an area called Pelourinho, which is the historic center. It’s also known in short as Pelo but this is the historic
area built by the Portuguese and this is actually the
upper city what’s known as upper city because there’s
an elevator that we saw from the car where you can go down
to the coastline to the lower city so we’re gonna take
the elevator but I think right as we got here we’re
seeing a couple guys who are doing the Capoeira
which is the form of art dance martial arts from Salvador. (instrumental music) (speaks in foreign language) Good job man, good job man. Now I don’t begin to know all
the history and the culture around Capoeira but I know
that it did start with slaves from Africa who came to Brazil
and they were practicing martial arts and defense but
they disguised it as a dance, as a performance and now
it’s more part of a culture. It’s a beautiful part of
the Afro-Brazilian culture. (sings in foreign language) (man laughs) – Are you okay? – Yeah. – Sure? Wanna try? – Such a skill, such an
art, they’re so strong. When I was standing there I
could actually feel the wind of their legs kicking. We’re actually at the top of the elevator Lacerda elevator, construction
was started in 1869 and it is 72 meters high and it connects the lower city which is below
ocean level to the upper city which is on the
cliff on the rock wall. Now it’s a historic landmark. It’s really one of the icons
of the city of Salvador. It’s 15 cents entrance to the elevator. Definitely has been renovated. It’s actually used more almost like a public transportation.
– A public transportation. That’s why they charge only 15 cents.
– And that’s also why it’s modernized and we
are now on the lower city. Should have a full view
of the elevator above us. (drum instrumental music) Just down from the elevator
and across the street is Mercado Modelo which
is one of the old markets, historical markets in the
lower city of Salvador. The market for the most part
is a little bit touristy with souvenirs, with paintings,
with clothes that you can buy here but they also do
have food and I’m actually just really loving the construction. You look at the rocks on the
bottom, giant slabs of stone and then the walls which
are this pure giant rocks just carved into the walls
and then even the arches. Inside is mostly like souvenirs
and things to remember Salvador by but on the outside
of the market there are a few food stalls, we
ordered a dish called Xinxin de Galinha which is a chicken stew I’m not totally sure,
we’re gonna find out. (speaks in foreign language) That also just comes to
your table just piping hot boiling away that smells
unbelievably delicious. Cooked in a clay pan and then served in a clay pan that’s cooked in. And then finally we also got a dish called Caruru which is a dish I’ve wanted to try, it’s a stew made
with nuts, made with okra. So it has a sticky consistency that look and smells delicious. Gotta start with the Xinxin. They have this chunks of
chicken, there’s chunks of chicken just in this
amazingly rich, beautiful sauce with the shrimp for flavoring as well. That is awesome-looking. (drum instrumental) Some of the Bobo de
camarao which is this stew. It’s so fragrant with the shrimp, with the sauce the coconut milk. It smells amazing. And finally the chili sauce,
which this one looks amazing, it’s like a chunky coriander, cilantro, onions, tomatoes, chilies. This chili sauce deserves
a plate as a main dish on the plate. A spot on the plate as a main dish. Her name is Jasiada and she
is just impressing us with her cooking skills, her knowledge
of food and just the way she cooks, she’s just talking
more and more about the food her cooking skills are amazing. The chicken stew first. Okay, perfect. Let me get a bite with some
of the shrimp, some of the chicken, some of the rice, and
a little dry shrimp in there. And you can really smell
the cilantro in there too. (crowd murmurs) That is amazing. It’s a rich chicken stew. A tart from the tomatoes, those shrimp are really
really salty though like maybe you should only
take half a shrimp because it’s purely salted,
crunchy, the chicken is soft it just kinda soaks up that
rich, creamy coconut milk. Really good. This one is the Caruru. Oh wow, it’s is so amazingly sticky. (speaks in foreign language) Mmm! That is all okra stickiness. Oh I love it. It is so gooey awesome and
so amazing, I love okra. And I love it has this kind
of herbaceous, kind of nutty I think there might be
cashews and peanuts in there. But along with that unique,
slimy, amazing texture, the flavor is outstanding. That nuttiness, that herbal taste to it. Okay, moving on to the Bobo de Camarao and I’m gonna add some of the
chili sauce onions into that. With some of the shrimp in there. (speaks in foreign language) The Caruru is amazing. (drum instrumental) You taste the richness of
the coconut but it’s almost like sticky because she blends
in the yuca, the cassava which has a sticky, gummy texture to it. The sauce is almost a starch
because of that cassava in there, almost like elastic-y texture, and now for some of the Pirao. Her Pirao is great. – [Man] Thank you. This is the type of food
you can just kind of mix altogether and it just
tastes amazing when you mix the different dishes together. You get a little bit of
all types of starches, the rices, the cassava flour, the cassava porridge taste, the more mix of dishes on your plate, on your spoon at one time the better. (drum instrumental) Yeah the gooey-ness of that, it’s just fun to eat. It kinda just slides around in your mouth. Not too sweet. (speaks in foreign language) It’s called Romeo and Juliet? – Romeo and Juliet. – A block of cheese. Then with a block of guava-like paste. – Usually in (speaks in foreign
language) in Rio de Janeiro we eat with white cheese that called (speaks in foreign language)
we had with the yellow cheese which is pretty good. – Mm! Yeah, that exact like contrast of flavors. There’s salty, sharp cheese, the guava, almost like sticky jam. Such an incredible meal, I do
not want to get off this chair but we gotta move, we gotta
go take the elevator back up to the upper part of the city. (drum instrumental) (speaks in foreign language) That was cool, just to
mostly say we did it. Went up and down, now we’re going back up. (speaks in foreign language) That’s just like a vertical
up and down subway. (drum instrumental) And just turning down one of
the side streets now we are in Pelourinho which is
the historic center, the breeze coming up and
down these side lanes, it feels just like Lisbon,
the cobblestone actually they’re stone roads, the churches, the historic colorful buildings. Michael Jackson filmed
his video out of that balcony and then there’s not
a lot going on this afternoon, it’s just kind of a sleepy
afternoon but this is where they officially play Olodum. It’s actually an official
association and students train playing the drum
with the famous Olodum beat here but this scenery
man, this entire plaza, I love the view down in this direction. (drum instrumental) Historic center was very cool
walking around and especially learning Capoeira and
then seeing a little bit of the drumming, but we’re
back in the car, we’re driving through the narrow lanes of
the old city on the cobblestone roads and on our way to one Boteco, which is a restaurant bar. (speaks in foreign language) Can you hear that? Check this out. This is, if you’re not at
the game, at the stadium, this is how they watch
matches in Brazil and there happens to be a game
this afternoon happening. (speaks in foreign language) Absolutely awesome. The place we’re going to
is called Boteco Di Janela which is just up ahead here. – Look, this machine. – [Mark] Oh, Makita. Okay, a saw like a– – Saw, yeah. – [Mark] Like a handsaw. – Handsaw. – Just feels great to sit down, the sun has been brutal today. (speaks in foreign language) Just waiting for our
dishes to be prepared. But he walking around
selling common street snack which is grilled (speaks
in foreign language), which is cheese. He walks around the tub of
cheese is here and then he just literally like holds
it over the hot fire coals and roasts it. (speaks in foreign language) – Which is the (speaks in
foreign language) cheese. (speaks in foreign language) – Perfectly grilled, perfectly blistered, that is freshly grilled cheese. Oh wow! That is amazing. That is awesome. That taste like a grilled
mozzarella stick but even more flavorful ’cause the
smoky, fire-roastedness. That’s so good. And then a lot of people
also eat it with a little bit of palm syrup. Okay, (speaks in foreign language). Okay just one bite with the
palm, oh that’s drippin’. Oh man, that one bite. It’s pretty good. That just contrast the
saltiness, not even that sweet but almost like fruity. (speaks in foreign language) That is a tasty appetizer. (speaks in foreign language) Is this the blood stew? They’re about to dish them
out, one is like a blood and organ stew and then
another one is called Sururu which is a local shellfish from this kind of like a clam. (speaks in foreign language) Rice, this one is the Sarapatel. Which is the organ stew. That looks amazing, so
rich with blood and organs. Looks like there could be
some fat cubes in there too. Mmm! You taste all of the
organs but it’s so soft, it’s so tender, slightly
organ-y, slightly iron-y I mean. Really rich from the blood. And then you taste onions
and tomatoes in there. This is the soup with those shells. Kind of like sea snails and
they’re all, almost look like intestines because of the way
they’ve already been taken out of the shell. Yeah, it’s almost like nutty tasting, those shells are amazing though, like snails but kind of chewy, kind of squid-like, just a thick, rich, not too heavy, like a
seafood chowder almost, water based chowder. Sururu is stew which is
kind of eaten like a soup, and squeeze in that lime. Oh yeah, you can see little
tiny shells, you can see them when you dig it out. Oh that squeeze of fresh lime. That’s also, it’s light in
flavor but really focused on the seafood, on those shells. It has kind of a clam taste to it. Hearty, not oily, not too rich
just focused on those clams and top it with a bit of that chili sauce. (upbeat pop music) The citrusy-ness of that,
and again all over Brazil they have different chili
sauces, amazing chili sauces that one is a little bit spicy and also kind of citrusy and oily. She cooked it so clean, so pure tasting, it doesn’t have any kind of
off flavors, they’re gonna include all the organs and blood. Beautiful atmosphere,
beautiful people, amazing food. From here we still have one
more Bahian Salvador street food to eat and it’s probably
the most famous street snack, street food in
all of Salvador Bahia. If you come here you cannot miss it. We are a little bit early,
they’re just setting up. (latin music) I cannot wait to try my first Acaraje. Acaraje is a direct
West African snack food. It is both a religious food, West African, Afro-Brazilian used as an
offering, as a religious ceremonial food but it’s
also the most common, the most beloved Bahian
Salvadorian street food snack. It’s called Acaraje de Ivone
and Ivone is the mother, she’s not here today it’s
her day off but the daughters are taking very very good care of us. Begins again with the mixture
of black eyed pea flour, it’s more like a batter but
they whip it up so it’s almost like pastry-ish almost like a biscuit, and it looks fluffy and airy. But then she makes a perfect spoonful, drops it into the palm oil,
that’s why the oil is so dark, so orange, the Dende oil,
the palm oil it has to be. (speaks in foreign language) – Dona Ivone. – Dona Ivone, she could not be here today but Guilherme just
called her on the phone. – She happy, her daughter called us– – Oh awesome. – Her daughter call her mom to say hi. – They’re so friendly. (speaks in foreign language) What is that? (speaks in foreign language) Ah, okay. Onions. (speaks in foreign language) (drum instrumental) It’s just sprouting
like a blooming flower. Look at that, it’s like a happy face. Vatapa is just oozing out,
I’m gonna try to maximize my first bite, get all
that crispy fritteryness, all that gooey Vatapa and Caruru, and the shrimp and salad
all together in one. (woman laughs) Oh wow! That is stunning. That is unbelievably delicious. When I took a bite, the oozy, gooey, Vatapan and Caruru just squeezed out onto my cheeks. No, I do not want to use a napkin. I’m gonna hold it there. Actually bun, the black eyed
pea bun is so light and fluffy and biscuity but so crispy
on the outside from that palm oil then you got the
Caruru which has the slimy, okra, nutty taste to it. Got the salty shrimp, you got
the refreshing green tomato, unbelievably delicious. Chill dude, that is amazing. – My mind is blown trying to comprehend all of that flavor, wow! – Literally the stickiness
of that okra, it almost acts like cheese, it’s like a
healthy cheese because there’s just natural stickiness from that okra. I am just blown away by this. When you hear the word Salvador
de Bahia, this is the food that people talk about, and now I know why. It is that good, just an
amazingly delicious food and the culture that surrounds
it, the people that surround it are what make it
spectacular, this place, Ivone. Acaraje de Ivone. This is unbelievable. Restuff it with every
bite, it kinda just slides, oh man I’m just gooing all over the place. I just lost a shrimp tail. (speaks in foreign language) – We have that in Rio
but we can’t compare, this the real deal. Last bite. – [Mark] Seriously good man. (Mark laughs) Look you added on more, look
at how just perfect that is. Okay. (Joel laughs) I just thought I’d put my face in it. Oh wow. It’s spectacular. Like that is as good as a
snack can get, I can’t think of a better afternoon snack than this. Okay, final bite. I’m tryna scoop up all that droppings. (paper crunching) The Abara is the same fritter but instead of being fried
in palm oil, it is steamed so it’s kind of a, I mean
it’s not a crispy version, it is more of like a
steamed bread version. There’s definitely a
strategy to eating these, I know that was my only first
time so I had a terrible strategy that just, I lost
ingredients left and right but I know if you’re an expert
eating this, you probably can eat the whole thing clean
and not waste anything. Re-stuffing is not really working, I think I gotta just put my face in it. Oh wow. That is stunning, the
gooeyness of the okra, the nuttiness, Vatapa
which glues it together. The freshness of those green tomatoes, and then the salty shrimp. Do you have a strategy for
eating so you don’t get messy (Mark laughs) They are amazing. (speaks in foreign language) I think I got a little
Vatapa in my eyelash on that last bite. (Mark laughs) – Why am I laughin’? I had one up here so. – One of the greatest
afternoon snacks maybe ever. It’s so good, two back to
back the Abara was literally double the density and that’s
filling, very very filling. They’re so cool, they’re so friendly. When you are in Salvador de Bahia, this is a must, must come to. (speaks in foreign language) Gizelle.
– Gizelle. (speaks in foreign language) – Thank you so much (speaks
in foreign language). Ultimate experience and as
we’re leaving there’s another guy who came and he told Joel, he’s like you have the Acaraje lipstick. And I just noticed, I’ve got it too. Acaraje lipstick, I’m gonna keep that, that’s like a cookie
mustache but just better. Completely disoriented. (guys laughing) The wrong car. An absolute must eat snack when you’re in Salvador de Bahia and an
absolute must eat stall. Go say hello to them
when you’re in Salvador. – You hit the spot again. The best. – It’s only right that I
end this street food tour of Salvador de Bahia on the
beach, on the Atlantic Ocean. The natural beauty here, the
people, I’m just absolutely blown away by the people
of Salvador de Bahia. The people, the warmth, the hospitality, the Afro-Brazilian culture,
it was an honor to have a chance to be here, to
learn about the culture, to learn about the music, the history, most importantly the food. From the home cooked full
rice meals to the Acaraje, this is actually the final
video of this entire Brazil food and travel series. If you haven’t seen the
entire series, we traveled all around Brazil eating some
amazing food but especially learning about the culture,
learning about the different diversities of destinations and the foods all the way from Rio de Janeiro
all the way to the southern areas to the northern to
the Amazon to Salvador, to the coastline and I’ll
have a link in the description box, you can click that link,
you can watch the entire Brazil food series, all of
the videos are in that series. If you haven’t already seen
them, go back, watch all the videos in order right now. I just owe it to the people of Brazil for being so warm, so welcoming. I wanna say a huge thank you
to everyone who made this happen, to everyone we met
along the way and everyone who shared the food with us. A big thank you to Guilherme
and Rafaela for taking us around, for being with
us and I’ll have their link in the description boxes
as well and then finally a huge thank you to you
for watching this video. Please remember to give it a
thumbs up if you enjoyed it, leave a comment below,
I’d love to hear from you. If you’re not already
subscribed, click subscribe and also click the little
bell icon, you’ll get notified of the next video that I publish. Big goodbye from Brazil,
from Salvador de Bahia where our trip to Brazil ends. Thank you so much for watching and I will see you on the next video.

About the Author: Michael Flood


  1. Thank you for watching this entire Brazil food and travel series! If you haven’t watched all the videos yet, here’s the full playlist:

    Before visiting Brazil, what I knew was Football, Amazon Rainforest, and Brazilian BBQ.

    This trip was a massive eye-opener and learning experience.

    From feijoada in the favelas of Rio, to pequi in Goiás, to feijão tropeiro in Belo Horizonte, to açaí, tacacá, and jambu in Belém, to moqueca and acarajé in Salvador.

    Honestly, not everything was easy and smooth in Brazil: traveling, filming while walking around with camera gear, and keeping safe. But for all the risk, the people we met along the way were some of the most warm, hospitable, and diverse, of anywhere.

    A massive thank you to Guilherme and Rafa from Rio4Fun – this trip wouldn’t have been possible without them:

    And thank you again for watching and for your incredible support!

  2. What's the first meat he picked up and ate? It's really fatty and he stated that it's like brisket. Looks similar to sirloin cap. I want to buy some of that meat.

  3. Why he don’t have a tv show not that he’s not doing good I just think other people who are not tech savvy would adore u as I am

  4. I love brazil! Canadian here who did 2 trips and traveled and lived there for a total of 8 months! Estou com muito saudade, espero que eu pode voltar em pouco tempo! Travel to Brazil you wont regret it!

  5. Feijão one of Angola best recipe from slave most of slave from Brazil came from Angola lot recipes is really the from Angola to 🇦🇴🇧🇷🙈 the most of then meal Angola eat it too West too and central Congo too

  6. This guy is Unauthentic, he likes everything he eats in every single country he has been to. How can you believe this? He is a SCAM.

  7. Brazil got the biggest black population outside of the motherland that should tell you they should have a black president but no they got the races as Portuguese in there

  8. You've have had a huge diarrea…
    With all the dendê oil and grease .
    When i was in Bahia i only ate a feijoada and the toilet knows what i done in him… Kkkkkkkkk!!!!!!

  9. I can see the similarities in ingredients and style of cooking with my West African roots, we Yoruba people also call cow hoof "Bokoto", actually the only tribe I have heard call it that, looks delicious and filling. Great channel Mark!

  10. amazing videos! Next time you visit hit me up, I want to introduce you to Rabada (beef tail) and dobradinha (beef guts) from another part of Minas Gerais! I mean it!

  11. Que almoços maravilhosos, eu sou fã de sarapatel, um espetáculo combina tudo bem com uma cerveja bem gelada. O Nordeste é maravilhoso!

  12. That food reminds of my grandmother from southern part united states just different seasons
    Black eye peas the rice and fried fish
    Afro American soul food
    Salute to my brothers and sisters in Brazil
    Mother Africa flows through all its children

  13. It's not just West Africa, there also influences from Central Africa (Congo and Angola) as the slave trade took place in that region too, many people ended up in Brazil, the Caribbeans, and the southern part of the US. As a Congolese, I see all the similarities between Brazilian cooking and Congolese cooking too. Thanks Mark for this video!

  14. Brazilians are not Africans from Africa or Afrocentric there are indigenous Aboriginal people of Brazil get your facts right 🎯🎯🏹🏹 hayah haya and neater is there food

  15. What I love the most on being soteropolitan is the food. My favourite is the shrimp stew(bobó de camarão) and the palm oil and coconut milk porridge(Vatapá). My grandma cooks it so well. It's a nice video and it is cool to see how foreigners can see stuff in our city that we just kinda got used to. Thanks for the appreciation of our culture.

  16. As a black American I definitely see some major food similarities and funny enough I'm watching this in black history month lol

  17. That guava paste and cheese at 28:48 is a Latin American version (because of the guava) of queso con membrillo from Spain (quince instead of guava) and known in Portugal as queijo e marmelada. It’s also known as romeo y julieta/romeu e julieta.

  18. There are obvious African influenced dishes like the acarajé and the dish with the okra in it, but there are some food items in this video that are not African, but are European and/or Amerindian origin instead. The guava and cheese came from Spain and Portugal in the form that combines quince paste with cheese, the guava is substituted for quince in Latin America. That torched cheese is found in various parts of Europe. Feijoada is of European (Portuguese/Spanish) and Amerindian influence. Feijoada exists in Portugal and is made with white beans or red beans. In Brazil it’s made with black beans or as we saw in this video, white beans like in Portugal. Influence of the black beans came from the Amerindians.

  19. To amando esse canal !! Ele com esse jeito simples de ser faz uma homenagem linda em cada país que chega … Parabéns !! Orgulho de vc ter vindo no Brasil😊

  20. Black people in Brazil ARE UNIQUE; THEY ARE SO DIFFERENT FROM THE REST OF THE WORLD. Salvador- Bahia has the biggest black population in Brazil.

  21. why do you never speak of the safety level of a place? i enjoy your videos but i feel like they are not authentic enough.

  22. This guy is living his best life!! Do they eat alot of pork in Brazil?? Im kosher and would love to try the food there when I visit

  23. Please, learn at least how to say the basic words in Portuguese: 'Prazer' (Nice to meet you). 'Mucho gusto' is Spanish.

  24. Awesome video! I'm planning a trip and this was so helpful! BTW, what kind of camera did you use to record? High quality footage!

  25. He makes me wish for every dish he tries in all of his videos ❤️❤️❤️ Mark inspires me to try new things and I have been since watching his videos. Indian, Korean, Vietnam and I want to try so much more

  26. Mmm 😊I am from a Carribean country Belize and I could relate to these foods. Make me hungry lol. Monday I will cook whole fry fish with rice and beans.

  27. This goes to shows blacks are the aborigines of every country look at the same food and oils we use in our dishes wow Caribbean ,Brazilians Africans all the same foods

  28. Minus a few dishes the food looks similar to soul food, pork and beans and rice, chow chow, organ meat and fat, stewed black eyed peas, fried fish, what looks like hush puppies and the makings of gumbo. It’s cool to see the similarities. I’m adding Brazil to my travel list.

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