It generally very well in Bahia, was the black who brought the main integral components of traditional Brazilian cuisine. The Indians which are already planted manioc and corn when the whites supporting in Brazil. The Portuguese arrived bringing sardines, cod, cooked in the beef with vegetables and gourmet. With the arrival of blacks, the colonial kitchen met the chilli pepper, the okra and palm oil. The mixture of food habits of these three ethnic groups emerged in Bahian cuisine. A good part of that diversity, however, is due to the African culture and, especially, the religion of Candomblé, so widespread in Bahia. Famous delicacies such as Acarajé, amaranth, and mungunzá fool of shrimp, among others, are adaptations of sacred food of the deities.