This is alist of dishes found in Brazilian cuisine.Brazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.[1]Brazil is the largest country in bothSouth America and theLatin American region. It is the world's fifth largest country, both bygeographical area andby population, with over 202,000,000 people.[2][3]
| Name | Image | Description |
|---|---|---|
| Abará [pt] |  | Abará uses the same dough, made from black-eyed peas, as acarajé, the only difference is that the abará is steamed, while acarajé is fried. |
| Aberém [pt] | A typical cuisine ofBahia, Aberém is a cookie of African-Brazilian origin, made from corn or rice that isstone ground, macerated in water, salted and cooked in dried banana leaves. | |
| Acarajé |  | Made from peeledblack-eyed peas formed into a ball and then deep-fried indendê (palm oil). It is found in Brazilian cuisine andNigerian cuisine. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city ofSalvador, often as astreet food. |
| Acaçá | A steamedporridge ofcoconut milk andrice flour | |
| Arabu | A typical Brazilian dish consisting of raw (or slightly cooked)turtleeggs, accompanied bycassava flour and seasoned with some salt. | |
| Arrumadinho [pt] | Made with cassava orjerky,farofa,vinaigrette,green beans and seasoned withclarified butter | |
| Bauru |  | A popular Braziliansandwich. The traditional recipe calls forcheese (usuallymozzarella) melted in abain-marie, slices ofroast beef,tomato andpickled cucumber in a French bun with the crumb (the soft inner part) removed. |
| Bolacha sete-capas [pt] | Composed of seven thin layers of a dough consisting of wheat flour,coconut milk, butter or margarine and hydrogenated vegetable fat. | |
| Bolinho | Varieties includebolinho de bacalhau,bolinho de chuva, bolinho caipira,cheese balls, student cake and manioc cake. | |
| Broa |  | A type ofcornbread traditionally made inPortugal andGalicia, as well as inBrazil, where it is traditionally seasoned withfennel. |
| Cabeça de galo | Originating from northeastern Brazil, particularly the states ofPernambuco andParaíba, it consists of a broth ofcassava flour with eggs and spices (especially pepper) and may contain other ingredients such as tomato and onion. | |
| Cabidela |  | Made withpoultry orrabbit. After the fowl or rabbit is killed, they are hung up upside-down, so the blood may be captured as it drains out. The rice is then cooked together with the meat and the blood of the animal, which imparts a greyish-brown color to the dish. |
| Cachorro-quente |  | In Brazil, hot dogs are typically served in a bread roll with a tomato-based vegetable broth, corn, and potato sticks. |
| Catupiry |  | One of the most popular "requeijão" (processed cheese) brands inBrazil. It was developed by theItalian immigrant Mario Silvestrini in the state ofMinas Gerais in 1911. |
| Chana |  | Chickpeas |
| Coxinha |  | "Little chicken thigh" – a popular food in many countries in South America. The drumstick is a Brazilian snack originally fromSão Paulo, and based on dough made with wheat flour and chicken broth, which is filled with spiced chicken meat. |
| Coxinha de farofa |  | A typical snack fromLapa, it is made by coveringchicken meatfarofa withpasteldough and molded in a shape that resembles astraw. |
| Deep-friedcassava |  | Fried cassava (mandioca, aipim, or macaxeira) is a typical substitute for French fries in Brazil. It is commonly served in bars along with beer. |
| Farofa |  | A toastedmanioc flour mixture. In Brazil, where farofa is particularly popular, typical recipes call for raw manioc flour to be toasted withbutter, salt, andbacon until golden brown, being incremented with numerous other ingredients. It is an essential accompaniment tofeijoada. Variants include farofa d'água, farofa de içá and farofa de tanajura. |
| Ginga com tapioca | A traditional food inNatal, Rio Grande do Norte, made of fried fish and served inside Braziliantapioca. | |
| Misto-quente |  | It's a simple ham and cheese sandwich in sliced bread, with or without butter. Can be servedquente (pressed hot) orfrio (just mounted and served). |
| Pamonha | .jpg) | A traditional Brazilian food, it's a paste made from freshcorn andmilk, boiled wrapped in corn husks, turned into a dumpling. Variations include pamonha de milho and pamonha de carimã, and some variants usecoconut milk. |
| Pão de queijo |  | A small, baked, cheese-flavored roll/bun/puff. It's a very popular snack and breakfast food all overBrazil, but especially in the state ofMinas Gerais. These cheese puffs are distinctive not only because they are made ofcassava orcornflour, but also because the inside is chewy and moist with a crumbly crust around. |
| Pastel |  | Afast food dish consisting of thinpastry envelopes wrapped around assorted fillings, then deep fried in vegetable oil, resulting in a brown, crisp pastry. The most common fillings areground meat,mozzarella,heart of palm,catupiry cream cheese,chicken and smallshrimp. Variants includepastel de angu. |
| Queijo de coalho |  | A firm and lightweight cheese produced inNortheastern Brazil, with an almost 'squeaky' texture when bitten into. It is a popular snack on the beach in Brazil, where walking vendors brown rectangular slabs of it in hand-held charcoal ovens. |
| Queijo Minas |  | A type ofcheese that has been traditionally produced in theBrazilianstate ofMinas Gerais. It comes in three varieties, namedfrescal (fresh),meia-cura (slightly matured) andcurado (matured). A fourth variety, brandedqueijo padrão (standard cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil. |
| Quibebe | Awinter squash soup originating from Northeastern Brazil. | |
| Requeijão |  | A milk-derived product similar to cream cheese, produced inBrazil. It's a spread that resemblesricotta in colour and flavour, but much creamier. |
| Rissole | In Brazil, rissoles are often filled withsweetcorn, cheese, chicken or shrimp. See below, salgados. | |
| Salgado or salgadinho | .jpg) | Many different kinds of finger food which can be small (for parties) or bigger (for bakeries, as snacks and even replacing meals), usually consisting of dough wrapped around chopped meat, chicken, ham and/or cheese. |
| Tapioca |  | Astarch extracted fromManioc (Manihot esculenta). This species is native to theNortheast of Brazil but spread throughout the South American continent. The plant was spread byPortuguese and Spanish explorers to most of the West Indies, Africa and Asia, including the Philippines and Taiwan, being now cultivated worldwide. In Brazil, the plant (cassava) is named "mandioca", while its starch is called "tapioca". |
| Torresmo |  | Pork rinds. See also:Chicharrón. |
| Name | Image | Description |
|---|---|---|
| Angu [pt] | A side dish consisting primarily of cookedcornmeal and water.[4]Broth is sometimes used.[4] | |
| Biscoito de polvilho |  | Savoury snack made of manioc flour. They have a crispy, aerated texture with a salty and slightly sour flavour. Usually shaped as either rings or sticks. Typically found in large packets at fuel stations. |
| Green beans |  | The unripe plant of specific cultivated varieties of the common bean,Phaseolus vulgaris. |
| Name | Image | Description |
|---|---|---|
| Baião de dois |  | A Brazilian dish made of rice, beans and other ingredients. Its origin is the state ofCeará traditionally served withseafood, or dried meat. |
| Bobó de camarão |  | A Brazilian dish ofshrimp in a purée ofmanioc meal,coconut milk and other ingredients. Like many similar dishes, it is flavored withpalm oil, calleddendê inBrazilian Portuguese and is traditionally served withwhite rice, but may also be treated as a standalone side dish. |
| Caldeirada |  | APortuguesefish stew consisting of a wide variety of fish andpotatoes, along with other ingredients. Variants include caldeirada de Camarão and caldeirada de Peixe. In Brazil, it has been described as an aromaticchowder of river fish andcilandro.[5] |
| Carne-de-sol |  | Portuguese for "sun-dried meat", literally "meat ofsun"), also calledjabá ([ʒaˈba]) is a dish fromNortheastern Brazil. It consists of heavilysaltedbeef, which is exposed to the sun for one or two days tocure. |
| Caruru |  | Made fromokra,onion,shrimp,palm oil and toasted nuts (peanuts and/orcashews). It is a typicalcondiment in the northeastern state ofBahia |
| Chouriço doce | Ablood sausage prepared withpig blood,brown sugar or honey, cashew nuts and spices | |
| Churrasco |  | In Brazil,churrasco is the term for a barbecue (similar to the Argentine and Uruguayanasado). It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built "churrasqueira", abarbecue grill, often with supports for spits or skewers.[6] Achurrascaria is a restaurant serving grilled meat, many offering as much as you can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client's plate. |
| Arroz de coco (coconut rice) |  | A dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. |
| Cuscuz |  | In Brazil, the traditional couscous is made fromcornmeal.[7] A variant is cuscuz branco. |
| Feijoada |  | Astew ofbeans withbeef andpork,[8] similar to the FrenchCassoulet and the Portuguese Feijoada and other former Portuguese colonies' versions of the dish. |
| Galinhada |  | A stew of rice with chicken, which is a typicalBrazilian dish in the state ofGoiás. |
| Maniçoba | a festive dish in Brazilian cuisine, especially from theAmazonian region, it is of indigenous origin, and is made with leaves of theManioc plant, salted pork, dried meat, and smoked ingredients, such as bacon or sausage. | |
| Mocotó | .JPG) | Made from cow's feet,[9][10] stewed withbeans andvegetables. The name is derived from theTupi "mbokotó". |
| Moqueca |  | Seafoodstew, in two regional variants:Moqueca baiana andMoqueca Capixaba. Thebaiana version is from the State ofBahia and uses Palm oil, and thecapixaba version is from the State ofEspirito Santo and uses Olive Oil. |
| Pato no tucupi | A traditionalBrazilian dish found mostly in the area around the city ofBelém in the state ofPará state. The dish consists of a boiled duck (pato in Portuguese) intucupi. | |
| Piracuí | Traditionally known in theAmazon region asfarinha de peixe (fish meal) and is traditionally made from a dried, groundfish known asbodó. | |
| Arroz e feijão (rice and beans, "rice and peas") |  | Different regions have different preferences. In Brazil, black beans are more popular inRio de Janeiro,Rio Grande do Sul andSanta Catarina, while in most other parts of the country these are mostly only used infeijoadas. |
| Sarapatel | A dish ofPortuguese origin now commonly cooked in the coastalKonkan region of India, primarilyGoa andMangalore (byGoan Catholics), and in northeasternBrazil. Ingredients include meat andoffal ofpork, but sometimesbeef. | |
| Sopa de mondongo |  | FromLatin America and theCaribbean, this is asoup made from dicedtripe (the stomach of a cow) slow-cooked withvegetables such asbell peppers,onions,carrots,cabbage,celery,tomatoes,cilantro,garlic orroot vegetables. |
| Tacacá | A soup common to North Brazil, particularly the states ofAcre,Amazonas,Rondônia andPará. It is made withjambu (a native variety ofparacress), andtucupi (abroth made with wildmanioc), as well asdried shrimps and small yellowpeppers. | |
| Tucupi | Ayellow sauce extracted from wildmanioc root inBrazil'sAmazon jungle. It is also produced as by-product of maniocflour manufacture. The juice is toxic when raw (containinghydrocyanic acid).[11] | |
| Vatapá |  | Prepared withbread,shrimp,coconut milk, finely groundpeanuts andpalm oil mashed into a creamy paste. This food is very popular in the North and Northeast, but it is more typical in the northeastern state ofBahia where it is commonly eaten withacarajé. |
June Harvest Festival Foods (Comidas Típicas de São João)
• Canjica
• Mungunzá
• Bolo de milho
• Pamonha
• Bolo de mandioca
• Cuscuz com charque
• Curau de milho
• Paçoquinha de colher
• Pé de moleque
• Bolo Souza Leão
• Quindim
• Arroz Doce (rice pudding made with cinnamon sticks)
• Cocada
• Maria mole
• Queijadinha
• Tapioca de coco
• Quebra queixo
• Doce de abóbora
• Doce de batata doce
• Quentão (warm alcoholic beverage)
| Name | Image | Description |
|---|---|---|
| Beijinho |  | Beijinho ("Branquinho" inRio Grande do Sul) is a typical Brazilian birthday party candy prepared with condensed milk and grated desiccated coconut or milk powder. It's the coconut version of the Brazilianbrigadeiro. When rolled, it can be covered with granulated sugar or grated coconut. Traditionally a single driedclove is stuck in the top of the candy. |
| Brigadeiro |  | Brigadeiro ("Negrinho" inRio Grande do Sul) is a simple Brazilian chocolate bonbon usually served at birthday parties and also as dessert, made by mixing sweetened condensed milk, butter and cocoa powder together, covered in granulated chocolate. |
| Doce de leite |  | A traditional Latin American sweet made of milk and sugar. It can be consumed as a thick spread or as a solid cut into cubes. |
| Mousse de maracujá |  | Amousse made withpassion fruit pulp and seeds. |
| Paçoca |  | It's the name of two very different Brazilian foods. InNortheastern Brazil, especially inFortaleza,Ceará, and inRio Grande do Norte, paçoca is the name of a dish made ofcarne de sol (sun-dried beef),cassavaflour and redonions, ground together in amortar (pilão). In other regions of Brazil, paçoca is actually acandy made of groundpeanuts andsugar pressed together. |
| Pamonha | | A traditional Brazilian food, it's a paste made from freshcorn andmilk, boiled wrapped in corn husks, turned into a dumpling. Variations include pamonha de milho and pamonha de carimã, and some variants usecoconut milk. |
| Pé-de-moleque |  | Peanut brittle is a traditional candy made of mixing roasted, peeled or macerated peanuts with meltedbrown sugar, jaggery,molasses orrapadura. |
| Pudim |  | Milk pudding, egg pudding, or flan—thiscustard dessert withcaramel sauce is commonly prepared in Brazil. |
| Quindim |  | Quindim is a Brazilian baked custard made chiefly from sugar, egg yolks and ground coconut. |
| Rabanada |  | A sweet version of French toast, covered with sugar and powderedcinnamon. It is usually served at Christmas. |
| Romeu e Julieta |  | "Romeo and Juliet"—Minas cheese withgoiabada |
| Sweet rice |  | Brazilian sweet rice or rice pudding is prepared with milk, sometimes coconut milk, sugar, condensed milk, and cinnamon. |
| Tareco |  | A tough biscuit, make ofwheat flour,eggs andsugar; that, when put into the oven, cook into a disk shape. |
| Name | Image | Type | Description |
|---|---|---|---|
| Cachaça |  | Alcoholic beverage | Cachaça (also widely known aspinga orcaninha) is a distilled spirit made from sugarcane juice. It's the most popular distilled alcoholic beverage inBrazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks (cocktails with cachaça), with thecaipirinha being the most famous cocktail. |
| Caipirinha |  | Alcoholic beverage | Brazil's national cocktail made withcachaça (sugar cane hard liquor),sugar,lime, and pieces of ice.[12] Cachaça is Brazil's most commondistilledalcoholic beverage. Bothrum and cachaça are made fromsugarcane-derived products. Specifically with cachaça, the alcohol results from the fermentation ofsugarcane juice which is then distilled. |
| Cajuína |  | Soft drink | A non-carbonated drink made from blendedcashew apples |
| Chimarrão |  | Herbal drink | Aherbal drink made from soaking driedyerba mate (Ilex paraguariensis) leaves in hot water. The drink originates from theGuaraní people andTupi people,[13] and is known askaʼay inGuaraní. |
| Guaraná |  | Soft drink | Asoft drink made from theguaraná plant. |
| Guaraná Jesus |  | Soft drink | A soft drink made from theguaraná plant, especially popular inSão Luís.[14] Currently owned byCoca-Cola.[15] |
| Itubaína | Soft drink | A soft drink best known for itstutti-frutti flavor,[16] produced byHeineken Brasil. |
| Dishes by origin |
| ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| By type and origin |
| ||||||||||||||||||||
| By type |
| ||||||||||||||||||||
