BR Top 10 traditional Brazilian recipes.

Ingredients

• 1½–2 cups black beans
• 1 lb / 450 g pork
• 1 lb / 450 g sausage
• 1½–2 cups rice
• 1–2 cups prepared collard greens
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Feijoada and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• tapioca starch, as needed
• 6–8 oz / 170–225 g cheese
• 2–4 eggs
• 1–3 cups milk
• 1–3 tbsp oil
• salt, to taste

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Pão de Queijo into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• 1–3 cups condensed milk
• 1 portion cocoa
• 1–3 tbsp butter
• 1 portion sprinkles
• salt, to taste

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Brigadeiro and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Brigadeiro warm, fresh or chilled depending on the traditional style.

Ingredients

• 1 lb / 450 g fish
• 1 lb / 450 g shrimp
• 1–3 cups coconut milk
• 1–2 cups prepared peppers
• 1–2 cups prepared tomatoes
• 1–2 cups prepared cilantro
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the fish and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g shredded chicken
• enough dough for serving or wrapping
• 6–8 oz / 170–225 g cream cheese
• enough breadcrumbs for serving or wrapping
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the shredded chicken for Coxinha.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• black-eyed peas, as needed
• 1–2 cups prepared onion
• 1 lb / 450 g shrimp
• 1–3 tbsp palm oil
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the black-eyed peas for Acarajé.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 2 cups cassava flour
• 1–3 tbsp butter
• 1–2 cups prepared onion
• 1 lb / 450 g bacon
• 1–2 cups prepared herbs
• salt, to taste

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Farofa in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• enough bread for serving or wrapping
• 1–3 cups coconut milk
• peanuts, as needed
• 1 lb / 450 g shrimp
• 1–3 tbsp palm oil
• salt, to taste

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the bread and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• enough pastry dough for serving or wrapping
• 6–8 oz / 170–225 g cheese
• 1 lb / 450 g beef
• 1–3 tbsp oil
• salt, to taste

Method

1. Prepare the filling, batter or coating before heating the oil.
2. Shape, fill or coat the pastry dough for Pastel.
3. Heat oil over medium-high heat until a small test piece sizzles steadily.
4. Fry in batches until crisp and golden, turning as needed.
5. Drain on a rack or paper towel and season while hot.
6. Serve with a sauce, salad, pickles or fresh herbs.

Ingredients

• 1½–2 cups rice
• 1½–2 cups beans
• 1 tsp–2 tbsp garlic, to taste
• 1–2 cups prepared onion
• 1–3 tbsp oil
• bay leaf, as needed
• salt, to taste

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Brazilian Rice and Beans and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.