PHOTO GALLERY - Foods of the Gods, Part Two

Continuing with the gallery of photographs from the temples and kitchens of the Afro-Brazilian religion Candomblé that began yesterday at Flavors of Brazil in this post. Many of these photos come from the market of São Joaquim, located near the center of Salvador, the present-day capital of the state of Bahia, and for more than two centuries (1549-1763)the capital of Brazil. Salvador is known for its distinctive music, architecture, cuisine and religion, all of which share deep African roots. Since more than 80% of Salvador's population has Black African ancestry, it's entirely logical that this be so.


(Remember to click the photos to see them full-size.)

Volunteers at the Umbanda center of "Father" Raimundo Troccli make a sacrificial offering of a rooster purchased the previous day at the market for 50 reais (about 25 USD)

At "Father" Raimundo Troccli's Umbanda center volunteers Graciliano Neto, 24, and Ailda Ferreira, 48, prepare basic seasonings.

Ingredients for foods of the gods can be found at São Joaquim Market, in central Salvador.

"Father" Raimundo Troccli chooses a live rooster for sacrificial offering at the São Joaquim Market.

Bottles of dendê oil at the São Joaquim Market in central Salvador.

Dried shrimps at the São Joaquim Market.

Okra, a ritualistically important food, at the São Joaquim Market in Salvador.

A basket of pomegranates at the São Joaquim Market.

Grating fresh coconuts at the São Joaquim Market.

Black-eyed-peas at the São Joaquim Market in Salvador.

Dried white corn at the São Joaquim Market.

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