Bolinhos de bacalhau is Brazialian Codfish balls. The dish is typically made from a mixture of potatoes, bacalhau (codfish), eggs, parsley, onion and sometimes a hint of nutmeg. The bolinhos or pastéis de bacalhau are deep fried and served hot or cold before meals as an appetizer or as a meal...

Frango a passarinho means chicken fried pieces as one fries a small bird, because the chicken is cut into small pieces. This Brazilian fried chicken bites are super crunchy small cuts of chicken deep fried in oil and topped with a mixture of toasted garlic, olive oil, and parsley. It goes perfectly...

Empadão de Frango is a classic Brazilian chicken pot pie, made with shredded chicken and vegetables and a buttery/flaky crust and loaded with a moist (but firm) chicken filling. This chicken pie is great as a snack, or as a whole meal, with some soup or salad in Brazil. This savory chicken pie is...

Feijoada is a stew of beans with beef and pork. It is commonly prepared in Brazil, Portugal, Angola, Cape Verde, Guinea-Bissau, Mozambique, Timor, Goa, and Macau, where it is also considered a national dish. However, the recipe differs slightly from one country to another. The hearty black bean...

Acarajé or Àkàrà is a type of fritter made from cowpeas. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. This crispy bean and onion cakes (acarajé) are stuffed...

Vatapá is an Afro-Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. It is a typical food of Salvador, Bahia and it is also common to the North and Northeast regions of Brazil. Vatapá is often eaten with white rice in other regions...

Moqueca is a Brazilian seafood stew. It is slowly cooked in a terracotta cassole. Moqueca can be made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The full moqueca meal set is the fish stew, banana da terra stew (same process of stewing the fish but with the...

Feijão Tropeiro is a Brazilian dish from Minas Gerais, made with beans, bacon, sausage, collard greens, eggs and manioc flour. This dish is made from simple, in Brazil easy to find ingredients and is usually made with leftovers. The beans using for this traditional dish is called 'feijao...

Farofa is a traditional Brazilian side dish made with toasted yuca flour/cassava flour. This dish is mainly eaten in Brazil or by the Brazilian diaspora and it’s normally available in Brazilian restaurants all over the world. Farofa can be found commercially produced and packaged but is often...

Coxinha (Portuguese: [koˈʃĩj̃ɐ], little [chicken] thigh) is a popular food in Brazil consisting of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried. Coxinhas were originally made with a chicken thigh, which its traditional shape is...