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.

Pé de molequePé de molequeBrittle of peanuts set in melted rapadura or sugarPicanhaPicanhaRump cap grilled with the fat cap on, sliced thick at churrascariasPirarucuPirarucuGiant Amazon fish, salted and dried or grilled fresh with cassavaPubaPubaCassava soaked for days until sour, then pressed into a doughQueijo CanastraQueijo CanastraRaw-milk cow's cheese from Minas, tangy and firm, eaten with guava pasteQueijo CoalhoQueijo CoalhoSqueaky rennet cheese grilled on a stick and sold on the beachQuentãoQuentãoHot cachaça mulled with ginger, cloves, cinnamon and sugarQuindimQuindimGlossy baked custard of egg yolk, sugar and coconutRabo-de-galoRabo-de-galoCachaça stirred with vermouth and served in a small glassRapaduraRapaduraHard block of unrefined cane sugar, chewed or shaved over dishesRomeu e JulietaRomeu e JulietaSlab of guava paste eaten with a slice of fresh Minas cheeseSarapatelSarapatelPork or goat offal and blood stewed with lime and chilliTacacáTacacáAmazonian tucupi broth with jambu leaves and dried shrimp; tongue-tinglingTapiocaTapiocaCassava-starch crepe folded over coconut, cheese or condensed milkTiquiraTiquiraCassava spirit distilled in Maranhão, sometimes tinted deep purpleTucupiTucupiYellow broth pressed from wild manioc and boiled for days to detoxifyVatapáVatapáCreamy paste of bread, shrimp, peanuts, coconut milk and dendê

  • 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…