Resultados para “Brazilian”

Pão de Queijo

Small Brazilian cheese breads with a crisp shell and stretchy, chewy centre.

Coxinha

Teardrop-shaped croquettes filled with shredded chicken, crumbed and fried until crisp.

Pastel de Feira

Thin, blistered fried pastry filled with cheese, meat or hearts of palm.

Bolinho de Bacalhau

Crisp salt-cod and potato fritters with a fluffy, parsley-scented centre.

Acarajé

Crisp black-eyed-pea fritters fried in dendê oil and filled with vatapá, prawns and salad.

Dadinho de Tapioca

Crisp cubes of tapioca and coalho cheese served with sweet-hot sauce.

Caldinho de Feijão

A smooth, deeply savoury black-bean broth topped with herbs, bacon and chilli.

Casquinha de Siri

Creamy seasoned crab baked in its shell beneath a golden crumb.

Feijoada

Black beans slowly cooked with pork and served with rice, greens, farofa and orange.

Moqueca Baiana

Bahian fish stew with coconut milk, dendê oil, tomato, peppers and coriander.

Vatapá

A thick Bahian cream of bread, coconut, peanuts, cashews, prawns and dendê.

Bobó de Camarão

Prawns in a velvety cassava and coconut sauce scented with dendê and coriander.

Baião de Dois

Rice and beans cooked together with cheese, herbs and cured meat.

Galinhada

Chicken and rice cooked together with saffron-like colour, herbs and vegetables.

Barreado

Paraná beef stew sealed in a clay pot and cooked until the meat collapses into its gravy.

Pato no Tucupi

Duck simmered in tangy tucupi broth with jambu and aromatic herbs.

Tacacá

Hot tucupi broth with jambu, dried prawns and tapioca gum, served in a bowl to drink.

Arroz de Carreteiro

Rice cooked with dried or leftover beef, onion and garlic in a robust southern one-pot dish.

Churrasco de Picanha

Picanha grilled over charcoal with a salted crust and juicy rosy centre.

Escondidinho de Carne Seca

Creamy cassava purée baked over seasoned dried beef beneath a golden cheese top.

Virado à Paulista

A São Paulo platter of bean purée, rice, pork, sausage, egg, greens and banana.

Tutu à Mineira com Torresmo

Smooth seasoned beans thickened with cassava flour and topped with crisp pork crackling.

Frango com Quiabo

Chicken braised with okra, garlic and herbs in a classic Minas Gerais stew.

Peixada Cearense

Fish gently cooked with tomatoes, peppers, coconut milk and vegetables, served with pirão.

Caldeirada Paraense

Amazonian fish stew with tucupi-influenced acidity, tomatoes, peppers and herbs.

Pirarucu de Casaca

Layered Amazonian pirarucu with cassava, banana, vegetables and coconut milk.

Maniçoba

A slow-cooked Amazonian stew of processed manioc leaves and pork, prepared over several days.

Carne de Sol com Mandioca

Salt-cured beef served with buttery cassava and sweet browned onions.

Rabada com Agrião

Slow-braised oxtail in rich gravy with peppery watercress.

Xinxim de Galinha

Bahian chicken stew with peanuts, cashews, dried prawns, coconut and dendê.

Cuscuz Paulista

A moulded São Paulo savoury couscous of cornmeal, tomato, fish, eggs and vegetables.

Feijão Tropeiro

Beans tossed with cassava flour, bacon, sausage, eggs and greens.

Brigadeiro

Soft chocolate-condensed-milk truffles rolled in sprinkles.

Quindim

Glossy yellow coconut custards with a dense sweet base and soft egg-rich top.

Pudim de Leite Condensado

Silky condensed-milk caramel custard baked gently in a ring mould.

Beijinho de Coco

Small coconut-condensed-milk sweets rolled in coconut and topped with a clove.

Cocada Branca

Chewy white coconut sweet made from fresh coconut and sugar.

Bolo de Rolo

Many thin layers of cake rolled with guava paste into a tight spiral.

Romeu e Julieta

Guava paste paired with mild salty cheese in Brazil’s classic sweet-savoury combination.