World Flavors Cookbook

Brazil Recipes

Brazilian cuisine is an exuberant fusion of Indigenous Amazonian, Portuguese colonial, African (from enslaved peoples), Italian, Japanese, and German immigrant traditions. Feijoada (black bean and pork stew), churrasco (barbecue), açaí, and pão de queijo (cheese bread) are the cornerstones of an enormously diverse food culture.

Recipes from Brazil

• Feijoada

  Brazil's national dish — a rich, slow-cooked black bean stew with various cuts of pork and beef, traditionally served with rice, kale, and farofa.

• Pão de Queijo

  Iconic Brazilian cheese bread made with cassava flour (tapioca starch), resulting in a crispy exterior and a chewy, airy center.

• Coxinha

  A popular teardrop-shaped street food snack consisting of shredded chicken wrapped in a potato-based dough, breaded and deep-fried.

• Pastel de Carne

  Thin, crispy deep-fried pastry envelopes filled with seasoned ground beef, a staple of Brazilian farmers' markets.

• Moqueca Baiana

  A fragrant, slow-cooked fish and shrimp stew from Bahia, characterized by the use of coconut milk and dendê (red palm) oil.

• Acarajé

  Deep-fried fritters made from black-eyed pea paste, split open and stuffed with vatapá, shrimp, and salad.

• Vatapá

  A creamy, spicy paste made from bread, shrimp, coconut milk, and peanuts, often served as a side or stuffing.

• Baião de Dois

  A classic northeastern Brazilian dish of rice and beans cooked together with dried meat, bacon, and cheese.

• Bolinho de Bacalhau

  Golden, crispy salt cod fritters with a fluffy potato interior, a classic appetizer in Brazilian bars.

• Brigadeiro

  The most famous Brazilian sweet — fudgy chocolate truffles made with condensed milk and covered in sprinkles.

• Empadão de Frango

  A large, savory double-crust pie with a flaky, buttery "podre" (shortcrust) pastry and a creamy chicken filling.

• Galinhada com Pequi

  A traditional chicken and rice dish from the Brazilian Cerrado, flavored with the unique, aromatic pequi fruit.

• Farofa

  A versatile side dish made of toasted cassava flour, usually sautéed with butter, onions, and various savory additions.

• Escondidinho de Carne Seca

  A "hidden" dish consisting of a layer of shredded dried beef topped with a smooth, creamy mashed cassava (yuca) purée.

• Tapioca

  A gluten-free pancake-like street food made from hydrated cassava starch, filled with either sweet or savory ingredients.

• Churrasco (Picanha)

  The star of the Brazilian barbecue — a tender, fat-capped sirloin cap grilled over charcoal with only coarse salt.

• Carne de Sol

  Salt-cured beef that is briefly dried in the sun, resulting in a tender meat with a concentrated flavor, typical of the Northeast.

• Arroz com Pequi

  Fragrant rice cooked with the yellow, oily pequi fruit, a beloved staple of the Goiano and Mineiro countryside.

• Tacacá

  A unique Amazonian soup made with tucupi (yellow cassava juice), jambu (a tongue-numbing herb), dried shrimp, and tapioca starch gum.

• Pato no Tucupi

  A festive Amazonian dish of roast duck served in a broth of tucupi and jambu leaves.

• Kibe

  Brazilian-style deep-fried beef and bulgur wheat croquettes, flavored with fresh mint and spices.

• Beirute Sandwich

  A massive pita bread sandwich filled with roast beef or ham, cheese, lettuce, tomato, and often a fried egg.

• Bauru Sandwich

  A classic São Paulo sandwich made with roast beef, melted mozzarella (traditionaly melted in a water bath), pickles, and tomato in a French roll.

• X-Tudo

  A monster of a burger that contains "everything" — beef patty, cheese, ham, egg, bacon, corn, peas, lettuce, tomato, and potato sticks.

• Sanduíche de Mortadela

  A legendary São Paulo sandwich featuring a massive amount (up to 300g) of thinly sliced mortadella in a French roll.

• Risoles

  Half-moon shaped fried pastries filled with ham and cheese or ground beef, popular at birthday parties and snack bars.

• Cachorro Quente

  The Brazilian hot dog is more like a meal in a bun, usually served with sausages in a tomato-based sauce and a variety of toppings.

• Quindim

  A glossy, bright yellow custard dessert made primarily from egg yolks, sugar, and shredded coconut.

• Beijinho

  The "little kiss" — a coconut version of the brigadeiro, made with condensed milk and shredded coconut, topped with a single clove.

• Romeu e Julieta

  A simple yet perfect combination of salty white cheese (Minas cheese) and sweet guava paste (goiabada).

• Moqueca Capixaba

  The lighter version of the fish stew from Espírito Santo, made without coconut milk or palm oil, highlighting the natural flavor of the fish.

• Bobó de Camarão

  A sophisticated, creamy dish of shrimp in a purée of cassava, coconut milk, and ginger.

• Açaí na Tigela

  An energizing bowl of frozen mashed açaí berries from the Amazon, usually served with granola and sliced bananas.

• Bolo de Rolo

  A Pernambucano delicacy consisting of many paper-thin layers of sponge cake rolled with guava paste.

• Caipirinha

  Brazil's national cocktail, made with cachaça (sugar cane spirit), lime, sugar, and ice.

• Molho Vinagrete

  A fresh, tangy salsa of tomatoes, onions, and vinegar, essential for BBQ and feijoada.

• Canjica (Mugunzá)

  A warm, creamy sweet corn porridge made with white corn kernels, coconut milk, and aromatic spices like cinnamon and cloves.

• Caldinho de Feijão

  Brazilian black bean broth with bacon, garlic, and cumin — served in a small cup as an appetizer before feijoada or as a street food warming drink.

• Coxinha Clássica

  The iconic Brazilian teardrop-shaped fried pastry filled with shredded chicken and cream cheese — the most beloved Brazilian salgado.

• Caipirinha

  Brazil's national cocktail — fresh lime muddled with sugar and cachaça (sugarcane spirit), served over ice.

• Romeu e Julieta

  Fresh cheese with guava paste — Brazil's most beloved sweet-and-savory pairing, eaten as dessert or with afternoon coffee.

• Arroz com Feijão

  White rice and black beans cooked separately and eaten together — the fundamental daily meal of virtually every Brazilian.

• Pamonha

  Fresh corn paste cooked in corn husks — sweet or savory, this ancient food is the treat of June festivals in Brazil.

• Pirão

  Brazilian fish broth thickened with manioc flour — a porridge-like sauce that accompanies fish dishes throughout coastal Brazil.

• Torta de Frango

  Brazilian chicken pie with a liquid batter poured over the filling — a quick, moist batter pie that is the favorite of Brazilian home baking.

• Caldo Verde Brasileiro

  Brazilian adaptation of Portuguese caldo verde — potato and collard greens soup with linguiça sausage. Comfort food of the South.

• Bolo de Milho

  Moist Brazilian corn cake blended from fresh corn kernels — dense, yellow, and fragrant, the staple of June Festival tables.

• Espetinho de Churrasco

  Brazilian street skewers — marinated beef heart or sirloin grilled on charcoal, sold from carts throughout Brazil.

• Mousse de Maracujá

  Brazilian passion fruit mousse — a light, tangy, cream-based dessert that is the most popular restaurant dessert in Brazil.