In Brazil, the midday meal (almoço) revolves around an invariable foundation: white rice and beans, topped with a protein and sides. The cuisine of Bahia, João's homeland, adds the Afro-Brazilian soul — red palm oil (dendê), coconut milk, and fried snacks sold in the squares. In Rio, the day is punctuated by tiny strong coffees drunk standing at the counter, between conversations. There's no separation of starter/main/dessert: everything dialogues around the rice-and-beans base, and tropical sweetness closes the moment.

Orange palm oil inherited from West Africa, the absolute emblem of Bahian cuisine. Its saffron color and warm aroma mark Afro-Brazilian dishes (moqueca, acarajé). It is the thread connecting João, a child of Juazeiro in Bahia, to the flavors of his land.