Bayram

Chile

<p>Umu is a traditional dish originating from the Easter Islands as a specialty of the Rapa Nui people and a version of the more popular Chilean curanto. A hole is frist dug in the ground and the base is covered with kindling. A pile of volcanic rocks is placed on the kindling and everything is set alight. The stones are then covered with banana leaves, and the banana leaves are topped with strips of fish and meat. There's another layer of leaves and rocks on top so that the fish and meat are cooked from above and below. Various types of potatoes and vegetables are placed on the top layer, and the dish is slowly cooked for up to six hours. The preparation of umu is a special occasion for the entire community, and the dish is always served to huge crowds of people. Umu is often prepared for weddings, religious festivities, and Tapati, a celebration of the Rapa Nui culture that's held annually in February. </p>

Umu Rapa Nui

Brazil

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<p>Virado, also known as virado &agrave; Paulista, is a traditional and hearty dish from the state of S&atilde;o Paulo, Brazil. It dates back to the early Portuguese settlers in the region. The dish consists of a rich platter that includes several components: beans cooked with saut&eacute;ed onions, garlic, and fat; dried, toasted manioc flour; pork; fried sausage; breaded and fried plantain; eggs (usually with a soft yolk); braised kale; rice; and crispy pork rind. Virado became popular during the colonial period as a practical meal for explorers known as bandeirantes, who traveled into the interior of Brazil. They carried beans, pork, and corn flour, which would mix in their bags, hence the name "virado" (turned or mixed in Portuguese). Virado is traditionally served on Mondays in S&atilde;o Paulo and has become an integral part of the city's culinary heritage, with about 500,000 plates served weekly.</p>
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