indian influence contributed many fruits, seeds, and nuts such as the cashew, cassava,  taro, tamarind, cherry, palm, jaboticaba, jambo, and the sapodilla. 

africans were in charge of cooking in colonial brazil, and they introduced beans, one of the most typical national dishes - cayenne, olive oil-palm, the dried shrimp, yams, okra, and various herbs used for flavoring also were part of their contributions -  some of these original african recipes are still prepared during zumbi dos palmares commemorations.

carioca gastronomy owes to portugal most of its basic european recipes for meat and seafood dishes, salads, soups, desserts, and dry sweets -  the portuguese strongly promoted the consumption of wheat and  rice with beef, lamb, pork, fish, soups, fruits, and vegetables.