rio de janeiro is a paradise with a very rich and colorful history of native indian, african, and european culture reflected in its culinary diversity and traditions - for one, it is virtually impossible to journey through the city and state's restaurants, bars, or any carioca's home without coming across a plate that does not include feijão preto, arroz, couve, and farofa, which are black beans, rice, collard greens, and toasted manioc flour.

these staple dishes date back to colonial brazil when african slaves prepared food for their masters and masters' households - they used ingredients native to south america along ones that were newly introduced to the region, and the culinary expertise and customs from their own native lands.

these dishes are just a few of many other traditions that are deeply entrenched into the fabric of rio de janeiro and wider brazil - the popular sides aforementioned are usually accompanied by a beef or pork meat option.