Baku Kitchen! An independent reference of traditional food

Brazil

Ask what Brazil eats and the answer starts with this: continental range from Bahian dendê and coconut to gaucho churrasco, bean stews, cassava everything and condensed-milk sweets. Look for Feijoada (black bean and pork stew with rice, orange, greens, farofa; Saturday ritual), Moqueca (fish simmered with coconut milk, dendê oil and peppers in clay pot) and Pão de queijo (chewy cassava-and-cheese puffs from Minas, breakfast standard). Rio’s black bean and pork stew; historians dispute the popular slave-quarters origin story and trace it instead to European bean and meat stews. This atlas has 53 Brazil dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

53 dishes.

Açaí na tigelaAçaí na tigelaFrozen açaí blended thick, topped with granola and bananaAcarajéAcarajéBahian black-eyed-pea fritter fried in dendê, stuffed with vatapá, shrimpBaião de doisBaião de doisNortheastern rice-and-beans with cured beef and queijo coalhoBatidaBatidaCachaça shaken with fruit juice, sugar and often condensed milkBobó de camarãoBobó de camarãoShrimp in silky cassava-coconut cream enriched with dendêBolo de roloBolo de roloPaper-thin sponge rolled around guava paste into a tight spiralBrigadeiroBrigadeiroChocolate condensed-milk truffles rolled in sprinkles, birthday essentialBuchada de bodeBuchada de bodeGoat offal chopped, seasoned and cooked inside the cleaned stomachCachaçaCachaçaSugarcane spirit distilled from fresh juice, drunk neat or in caipirinhasCaipirinhaCaipirinhaCachaça muddled with lime and sugar over iceCaipiroskaCaipiroskaVodka, lime and sugar muddled over ice, a vodka caipirinhaCajuínaCajuínaClarified cashew-apple juice, amber and still, served chilledCaldo de canaCaldo de canaSugarcane juice pressed to order, served ice cold with limeCanjicaCanjicaWhite corn simmered with coconut milk and cinnamon; June festivalsCarne de solCarne de solSalt-cured sun-dried beef griddled, with cassava and butterCatupiryCatupirySoft spreadable cream cheese used in coxinhas, pizza and chicken piesCaxiriCaxiriFermented cassava beer of Amazonian villages, drunk at festivalsChimarrãoChimarrãoHot erva-mate sipped from a shared gourd, southern traditionChurrascoChurrascoSkewer-grilled meats, salty picanha carved tableside, gaucho styleCoxinhaCoxinhaTeardrop-shaped fried croquettes of creamy shredded chickenCurauCurauPudding of grated green maize and milk, dusted with cinnamonCuscuz nordestinoCuscuz nordestinoSteamed corn couscous with butter, eggs or cheese, northeastern morningsEspetinhoEspetinhoSmall meat or cheese skewers grilled to order at pavement barbecuesFarofaFarofaToasted cassava flour with butter and bacon, sprinkled over everythingFeijão tropeiroFeijão tropeiroMinas beans tossed with cassava flour, sausage, eggs and kaleFeijoadaFeijoadaBlack bean and pork stew with rice, orange, greens, farofa; Saturday ritualGuaranáGuaranáSweet soda made from Amazonian guarana seed, Brazil's other national drinkLeite de onçaLeite de onçaCachaça blended with condensed milk, milk and cocoa, served coldLinguiçaLinguiçaCoarse pork sausage, fresh or smoked, grilled at every churrascoMate geladoMate geladoIced roasted yerba mate tea, sold on beaches from metal canistersMoquecaMoquecaFish simmered with coconut milk, dendê oil and peppers in clay potPaçocaPaçocaCrumbly bar of ground peanuts and sugar, eaten at the June festivalsPamonhaPamonhaFresh corn paste steamed in husks, sweet or savoryPão de queijoPão de queijoChewy cassava-and-cheese puffs from Minas, breakfast standardPastelPastelCrackly fried pastry envelopes of cheese or beef, with sugarcane juicePato no tucupiPato no tucupiDuck simmered in tucupi broth with mouth-numbing jambu leaves

  • Cachaça

    Sugarcane spirit distilled from fresh juice, drunk neat or in caipirinhas. Ready in 5 min to serve prep and Distillery…

  • Caipirinha

    Cachaça muddled with lime and sugar over ice. 4 min to prepare. 1 drink. A cocktail recipe from Brazil.

  • Feijoada

    Black bean and pork stew with rice, orange, greens, farofa; Saturday ritual. Ready in 45 min plus overnight soaking prep…

  • Quentão

    Hot cachaça mulled with ginger, cloves, cinnamon and sugar. Ready in 10 min prep and 30 min cooking. 6 servings.…

  • Açaí na tigela

    Frozen açaí blended thick, topped with granola and banana. 10 min to prepare. 2 bowls. A snack recipe from Brazil.

  • Acarajé

    Bahian black-eyed-pea fritter fried in dendê, stuffed with vatapá, shrimp. Ready in 30 min prep and 25 min cooking. 12…

  • Baião de dois

    Northeastern rice-and-beans with cured beef and queijo coalho. Ready in 30 min prep and 1 hr 30 min cooking. 6…

  • Batida

    Cachaça shaken with fruit juice, sugar and often condensed milk. 5 min to prepare. 2 drinks. A cocktail recipe from…

  • Bobó de camarão

    Shrimp in silky cassava-coconut cream enriched with dendê. Ready in 30 min prep and 50 min cooking. 6 servings. A…

  • Bolo de rolo

    Paper-thin sponge rolled around guava paste into a tight spiral. Ready in 40 min prep and 40 min cooking. 1…