A FOOD TRADITION
Brazilian Cuisine
A diverse national cooking tradition shaped by Indigenous, African, Portuguese, and regional ingredients and techniques.
Dishes linked to this cuisine
25–36 of 40
Galinhada
A Brazilian one-pot dish of rice cooked with chicken, onion, garlic, and savory seasonings.
Goiabada
A firm Brazilian guava paste made by cooking guava with sugar until concentrated and sliceable.
Maniçoba
A slow-cooked Brazilian Amazonian stew of manioc leaves with pork, dried beef, and sausage.
Pamonha
A Brazilian preparation of fresh-corn dough, sweetened or seasoned, wrapped in corn husks and steamed until firm.
Pão de queijo
Brazilian cheese bread made from tapioca starch, cheese, milk, and egg, formed into small rounds and baked until puffed.
Pastel
Pastel is a Brazilian filled wheat pastry that is rolled thin, stuffed with savory fillings such as ground beef or cheese, and deep-fried until crisp.
Pato no tucupi
A Brazilian Amazonian dish of roasted or cooked duck served in a tart tucupi broth with jambu and aromatic seasonings.
Pirarucu de casaca
A layered Brazilian Amazonian dish combining salted pirarucu with cassava flour, plantain, aromatics, and coconut milk.
Quibebe
A Brazilian savory pumpkin stew or purée seasoned with onion and garlic, with some regional preparations incorporating dried beef.
Quindim
A Brazilian baked custard with a glossy top and rich texture made from egg yolks, sugar, coconut, and butter.
Romeu e Julieta
A Brazilian dessert pairing slices of guava paste with fresh cheese for a sweet-and-salty contrast.
Rubacão
A northeastern Brazilian rice-and-bean preparation commonly made with cowpeas, dried beef, aromatics, and cheese.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.