A FOOD TRADITION
Bahian Cuisine
An Afro-Brazilian coastal tradition centered on dendê oil, coconut, seafood, peppers, and ceremonial foods.
Dishes linked to this cuisine
1–12 of 20
Abará
A Bahian steamed dumpling of seasoned black-eyed-pea paste wrapped in banana leaf, commonly enriched with palm oil and dried shrimp.
Aberém
A traditional Bahian preparation of corn dough cooked or steamed in banana leaves, commonly served with coconut milk.
Acaçá
A Bahian corn preparation cooked into a dense porridge or dumpling, sometimes enriched with coconut milk and served wrapped in banana leaf.
Acarajé
A Bahian fritter made from seasoned black-eyed-pea paste, fried in palm oil, and commonly split and filled with shrimp-based vatapá or other savory fillings.
Arroz de hauçá
A Bahian rice dish made with coconut milk and palm oil and served with dried beef and a savory dried-shrimp accompaniment.
Banana real
A Brazilian sweet made from banana enclosed or coated with wheat-flour dough, fried, and finished with sugar and warming spice.
Bobó de camarão
A creamy Bahian shrimp stew thickened with cassava and flavored with coconut milk, dendê oil, tomatoes, peppers, onions, garlic, and cilantro.
Bolinho de estudante
A Bahian tapioca-and-coconut sweet made by shaping a sugared tapioca mixture and frying it until lightly crisp outside.
Caldo de lambreta
A traditional Bahian Brazilian clam broth made by simmering lambreta clams with aromatics and herbs.
Caldo de sururu
A hot Bahian mussel broth enriched with coconut milk and seasoned with aromatic vegetables, coriander, and palm oil.
Caruru
A thick Bahian okra stew traditionally enriched with dendê oil, dried shrimp, and ground nuts or seeds.
Cocada
A Brazilian coconut sweet prepared by cooking grated coconut with sugar into a chewy or firm confection.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.