It could be considered to be the most national of Brazilian cuisines. It gathers the local traditions of the Indians, enriched and added to by European and African creations, along with components brought by the Japanese, Lebanese and Italian immigrants, among others.
The great contribution of black slaves to Bahian cuisine is palm oil and pepper -chili pepper and Ataré pepper– brought by Africans.
Each people has a type of cuisine – a particular way of preparing their food. From the point of view of folk culture, it can be seen that through different forms, mixtures, temperatures, odours and colours, people transform food into an attraction.
The gastronomy of the region, however, despite having had strong Portuguese and African influence over the centuries, is still based on that of the indigenous culture.