Regional Brazilian cuisine reflects the diverse cultural influences and natural resources of Brazil's various regions. Each area has its own unique ingredients and cooking methods, shaped by indigenous, African, and European traditions. For example, the Amazon region features dishes with fresh fish and exotic fruits, while Bahia is known for its spicy seafood stews, often incorporating dendê oil. In the south, chimarrão and barbecue are popular, showcasing the influence of European immigrants. The Northeast is famous for its use of manioc and coconut, while the Southeast offers a mix of flavors, including the beloved feijoada, a hearty black bean stew. Each region's cuisine tells a story of its people and history.