Brazilian

A delicious variation of Pão de Queijo where the cheesy dough is stuffed with a savory filling, offering a delightful surprise in every bite.

Tapioca flour (sour) · Milk · Vegetable oil · Eggs

A simplified, faster version of Pão de Queijo that uses a blender for easy mixing, resulting in a similar delicious cheesy bite.

Tapioca flour (sweet or sour) · Milk · Vegetable oil · Eggs

Classic Brazilian cheese bread made with tapioca flour, offering a delightful chewy interior and a slightly crisp exterior. Perfect as a snack or side.

Tapioca flour (sour) · Milk · Vegetable oil · Eggs

A lighter, tomato-based version of Moqueca from the state of Espírito Santo, typically made without coconut milk or dendê oil, focusing on fresh fish and vegetables.

White fish fillets (e.g., cod, tilapia) · Tomatoes, chopped · Onion, sliced · Garlic, minced

A classic and vibrant Brazilian fish stew from Bahia, featuring coconut milk, dendê oil, bell peppers, tomatoes, and cilantro.

White fish fillets (e.g., cod, snapper) · Shrimp, peeled and deveined · Coconut milk · Dendê oil (palm oil)

A regional variation of Feijoada from the state of Minas Gerais, often featuring more emphasis on pork cuts and sometimes incorporating ingredients like pork rinds (torresmo) and different types of sausages.

Black beans · Dried beef (carne seca) · Smoked pork belly · Paio sausage

A simplified version of the classic Feijoada, using pre-cooked or canned ingredients to significantly reduce cooking time while retaining much of the traditional flavor.

Canned black beans · Pre-cooked smoked sausage (e.g., kielbasa or chorizo) · Cooked ham or pork shoulder · Bacon

The quintessential Brazilian black bean stew, slow-cooked with a variety of salted and smoked pork and beef cuts, served with traditional accompaniments.

Black beans · Dried beef (carne seca) · Smoked pork ribs · Pork ear