[{"data":1,"prerenderedAt":335},["ShallowReactive",2],{"country:brazil":3,"feed:country:brazil":42,"links:country:brazil":284,"country:musttry:brazil":311},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":21,"mustTrySlugs":22,"regions":26,"heroImage":39},"brazil","Brazil","Brasil","br","South America","South America \u002F Atlantic","Brazilian food is what happens when three culinary worlds cook in the same pot for five centuries. The indigenous base contributed cassava in all its forms — farinha, tapioca, farofa — along with fish stews and tropical fruit. The Portuguese brought slow-simmered stews, salt cod, wheat bread and a national sweet tooth built on egg yolks and, later, condensed milk. Enslaved Africans and their descendants, above all in Bahia, added dendê palm oil, okra, coconut-milk cooking and an entire festive repertoire that still defines the northeast coast. The result is not one cuisine but a federation of regional kitchens: Bahia tastes nothing like the churrasco country of the South, and Minas Gerais keeps its own cheese-and-pork comfort food. What unites them is the daily plate — rice, beans, farofa — and a genius for turning humble staples into celebration food.","Start with cassava (mandioca), the indigenous root that predates every colonizer. Toxic raw, it was tamed by indigenous processing into flour (farinha), starch (polvilho and tapioca) and countless preparations. Toasted farinha becomes farofa, the buttery crumble scattered over almost everything; tapioca starch becomes the crepe-like tapioca of the northeast and the chewy pão de queijo of Minas Gerais. Rice and black beans — feijão — are the other daily constant, cooked fresh in most households nearly every day, with the bean pot seasoned by garlic, onion and often a piece of smoked meat.\n\nThe national dish grew straight out of that bean pot: feijoada, black beans simmered long and low with salted and smoked cuts of pork, served ceremonially with rice, collard greens, farofa and orange slices. Its exact origins are debated — the romantic slave-quarters story is contested by food historians, who point instead to Portuguese bean-and-meat stews adapted to Brazilian ingredients — but its status is not: feijoada is the Saturday and Wednesday lunch institution around which restaurants build their week.\n\nBahia is the cuisine's African heart. Dendê (red palm oil), coconut milk, dried shrimp, chiles and okra define dishes like moqueca, vatapá, caruru and the street-corner acarajé — black-eyed pea fritters fried in dendê by baianas in white dress, a tradition tied to Candomblé religious practice and formally recognized as Brazilian cultural heritage. Further south the table changes completely: São Paulo absorbed the largest Italian and Japanese immigrant communities in the country, and its everyday food — pizza, pastel, yakisoba stands, feijoada counters — reflects it. The southern states raised cattle on open grassland, and their gaúcho fire-roasting culture produced churrasco: big cuts salted coarsely and grilled on skewers over embers, now exported worldwide through rodízio steakhouses.\n\nSweets are their own kingdom. Portuguese convent desserts built on egg yolks and sugar met the twentieth-century arrival of canned condensed milk, and Brazil never looked back: brigadeiro, beijinho, pudim (a dense condensed-milk flan) and doce de leite dominate every birthday table. Fresh fruit fills the gaps — açaí, cupuaçu, cashew fruit, passion fruit — blended into juices that accompany meals as naturally as water. And through it all runs coffee, served short, sweet and constantly: the cafezinho offered to every guest is less a drink than a form of hospitality.",[13,14,15,16,17,18,19,20],"cassava (farinha, tapioca, farofa)","black beans","rice","dendê (red palm oil)","coconut milk","condensed milk","lime","beef","Lunch is the main meal, and the default plate — rice, beans, a protein, farofa, a simple salad — is so standard it has a name: prato feito, the \"made plate\" of every workers' restaurant. Feijoada is traditionally a Wednesday or Saturday lunch, eaten long and slowly, ideally followed by nothing more ambitious than a hammock. Churrasco is a weekend social event, hours around the grill with meat served in waves rather than courses. Juice bars are everywhere and fresh juice accompanies meals routinely. The cafezinho — a small, strong, usually pre-sweetened coffee — is offered to any guest, in any home or office, and refusing it outright is mildly rude. Sharing matters: food arrives for the table, and eating alone is treated as misfortune.",[23,24,25],"moqueca","pao-de-queijo","brigadeiro",[27,30,33,36],{"name":28,"description":29},"Bahia","The Afro-Brazilian kitchen of the northeast coast: dendê palm oil, coconut milk, dried shrimp and chiles power moqueca, vatapá and the street-side acarajé of Salvador — the most distinctive regional cuisine in the country.",{"name":31,"description":32},"Minas Gerais","Landlocked comfort-food country built on pork, corn, greens and legendary cheese — home of pão de queijo, queijo minas, tutu de feijão and the wood-fired farmhouse cooking Brazilians get nostalgic about.",{"name":34,"description":35},"São Paulo","Brazil's immigrant metropolis, where huge Italian and Japanese communities reshaped everyday eating — pizza and pastel stands, the world's largest Japanese community outside Japan, and a restaurant scene that absorbs everything.",{"name":37,"description":38},"The South","Gaúcho cattle country: churrasco culture of coarse-salted beef grilled on skewers over embers, chimarrão (mate) passed around in a shared gourd, and German and Italian settler influence in the towns.",{"src":40,"alt":41},"\u002Fimages\u002Fcountries\u002Fbrazil.jpg","Overhead photograph of Brazil kitchen staples — cassava, black beans, rice and dendê — on a dark wooden table",{"items":43,"total":82,"page":282,"limit":114,"hasMore":283},[44,78,110,131,153,179,199,225,243,263],{"slug":45,"title":46,"nativeName":47,"countrySlug":4,"region":28,"baseServings":48,"prepMinutes":49,"cookMinutes":50,"restMinutes":51,"difficulty":52,"course":53,"diet":55,"mainIngredients":58,"images":64,"keywords":68,"publishedAt":76,"updatedAt":76,"authorSlug":77},"acaraje","Acarajé (Bahian Black-Eyed Pea Fritters)","Acarajé",4,70,40,720,"hard",[54],"street-food",[56,57],"pescatarian","dairy-free",[59,60,61,62,63],"dried-shrimp","coconut-milk","okra","cashews","onion",[65],{"src":66,"alt":67},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero.jpg","Split orange acaraje fritter filled with pale vatapa paste, okra caruru and whole dried shrimp",[69,70,71,72,73,74,75],"acarajé","bahia","black-eyed peas","dendê","vatapá","afro-brazilian","street food","2026-08-19","dishroute-kitchen",{"slug":79,"title":80,"nativeName":81,"countrySlug":4,"region":31,"baseServings":82,"prepMinutes":83,"cookMinutes":84,"restMinutes":85,"difficulty":86,"course":87,"diet":89,"mainIngredients":92,"images":98,"keywords":102,"publishedAt":76,"updatedAt":76,"authorSlug":77},"bolo-de-fuba","Bolo de Fubá (Brazilian Cornmeal Cake)","Bolo de fubá",10,15,45,20,"easy",[88],"dessert",[90,91],"vegetarian","nut-free",[93,94,95,96,97],"cornmeal","eggs","milk","flour","fennel-seed",[99],{"src":100,"alt":101},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero.jpg","Golden ring-shaped Brazilian cornmeal cake with a cracked crust, one thick wedge cut and served beside coffee",[103,104,105,106,107,108,109],"bolo de fubá","cornmeal cake","brazilian cake","fubá","festa junina","erva-doce","coffee cake",{"slug":25,"title":111,"nativeName":112,"countrySlug":4,"baseServings":113,"prepMinutes":83,"cookMinutes":114,"restMinutes":115,"difficulty":86,"course":116,"diet":117,"mainIngredients":119,"images":121,"keywords":125,"publishedAt":130,"updatedAt":130,"authorSlug":77},"Brigadeiro (Brazilian Chocolate Fudge Truffles)","Brigadeiro",6,12,120,[88],[90,118,91],"gluten-free",[120],"butter",[122],{"src":123,"alt":124},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero.jpg","Brigadeiro chocolate truffles coated in sprinkles, arranged in mini paper cups on a party tray",[25,126,18,127,128,129],"brazilian dessert","chocolate truffle","party sweet","no-bake","2026-08-18",{"slug":132,"title":133,"nativeName":134,"countrySlug":4,"region":135,"baseServings":136,"prepMinutes":113,"cookMinutes":137,"difficulty":86,"course":138,"diet":140,"mainIngredients":142,"images":143,"keywords":147,"publishedAt":76,"updatedAt":76,"authorSlug":77},"caipirinha","Caipirinha (Brazilian Cachaça and Lime Cocktail)","Caipirinha","Nationwide",2,0,[139],"drink",[141,118,57,91],"vegan",[19],[144],{"src":145,"alt":146},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero.jpg","Frosted tumbler of caipirinha packed with crushed ice and muddled lime wedges",[132,148,149,150,151,152],"cachaça","lime cocktail","brazilian drink","national cocktail","muddled lime",{"slug":154,"title":155,"nativeName":156,"countrySlug":4,"region":34,"baseServings":113,"prepMinutes":157,"cookMinutes":158,"restMinutes":159,"difficulty":160,"course":161,"diet":163,"mainIngredients":164,"images":168,"keywords":172,"publishedAt":76,"updatedAt":76,"authorSlug":77},"coxinha","Coxinha de Frango (Brazilian Chicken Croquettes)","Coxinha de frango",50,35,60,"medium",[162,54],"snack",[],[165,96,166,167,94],"chicken","cream-cheese","breadcrumbs",[169],{"src":170,"alt":171},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero.jpg","Golden teardrop-shaped coxinha croquettes, one broken open to show shredded chicken and melting cheese",[154,173,174,175,176,177,178],"chicken croquette","brazilian snack","catupiry","boteco","salgados","deep fried",{"slug":180,"title":181,"nativeName":182,"countrySlug":4,"region":135,"baseServings":113,"prepMinutes":82,"cookMinutes":83,"difficulty":86,"course":183,"diet":185,"mainIngredients":186,"images":189,"keywords":193,"publishedAt":76,"updatedAt":76,"authorSlug":77},"farofa","Farofa de Manteiga (Toasted Brazilian Cassava Flour)","Farofa de manteiga",[184],"side",[90,118,91],[187,120,63,188],"cassava","garlic",[190],{"src":191,"alt":192},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero.jpg","Bowl of golden toasted cassava flour farofa flecked with onion, scallions and parsley",[180,194,195,196,197,198],"cassava flour","farinha de mandioca","brazilian side dish","manioc","churrasco side",{"slug":200,"title":201,"nativeName":202,"countrySlug":4,"region":203,"baseServings":113,"prepMinutes":50,"cookMinutes":204,"restMinutes":51,"difficulty":160,"course":205,"diet":207,"mainIngredients":208,"images":215,"keywords":219,"publishedAt":76,"updatedAt":76,"authorSlug":77},"brazilian-feijoada","Feijoada Completa (Brazilian Black Bean and Pork Stew)","Feijoada completa","Rio de Janeiro",180,[206],"main",[57],[209,210,211,212,213,214],"black-beans","pork-shoulder","smoked-pork","bacon","collard-greens","orange",[216],{"src":217,"alt":218},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero.jpg","Dark black bean feijoada with chunks of pork, served beside white rice, shredded collard greens and orange slices",[220,14,221,222,223,224,180],"feijoada","pork stew","brazilian","carne seca","couve",{"slug":23,"title":226,"nativeName":227,"countrySlug":4,"region":28,"baseServings":48,"prepMinutes":85,"cookMinutes":228,"restMinutes":229,"difficulty":86,"course":230,"diet":231,"mainIngredients":232,"images":236,"keywords":240,"publishedAt":130,"updatedAt":130,"authorSlug":77},"Moqueca Baiana (Brazilian Coconut Fish Stew)","Moqueca baiana",25,30,[206],[56,57,118],[233,234,235,19],"white-fish","tomato","bell-pepper",[237],{"src":238,"alt":239},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero.jpg","Bubbling moqueca baiana in a wide pot, white fish in orange coconut broth with pepper rings and cilantro",[23,241,70,17,72,222,242],"fish stew","seafood",{"slug":24,"title":244,"nativeName":245,"countrySlug":4,"region":31,"baseServings":113,"prepMinutes":229,"cookMinutes":228,"restMinutes":83,"difficulty":86,"course":246,"diet":249,"mainIngredients":250,"images":252,"keywords":256,"publishedAt":130,"updatedAt":130,"authorSlug":77},"Pão de Queijo (Brazilian Cheese Bread)","Pão de queijo",[247,162,248],"bread","breakfast",[90,118,91],[94,251],"parmesan",[253],{"src":254,"alt":255},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero.jpg","Basket of golden pão de queijo cheese puffs, one torn open showing the stretchy cheesy interior",[257,258,259,260,261,262,248],"pão de queijo","brazilian cheese bread","tapioca starch","gluten-free bread","minas gerais","polvilho",{"slug":264,"title":265,"nativeName":266,"countrySlug":4,"region":267,"baseServings":48,"prepMinutes":228,"cookMinutes":229,"restMinutes":82,"difficulty":160,"course":268,"diet":269,"mainIngredients":270,"images":271,"keywords":275,"publishedAt":76,"updatedAt":76,"authorSlug":77},"picanha","Picanha (Brazilian Churrasco Rump Cap)","Picanha na churrasqueira","Rio Grande do Sul",[206],[118,57,91],[234,63,235],[272],{"src":273,"alt":274},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero.jpg","Sliced grilled picanha with a crisp browned fat cap and rosy pink center, beside a bowl of tomato vinagrete",[264,276,277,278,279,280,281],"churrasco","rump cap","brazilian barbecue","grilled beef","sirloin cap","vinagrete",1,false,{"links":285,"total":82},[286,289,292,294,295,298,300,303,306,308],{"slug":45,"title":47,"iso2":287,"minutes":288},"BR",830,{"slug":79,"title":290,"iso2":287,"minutes":291},"Bolo de Fubá",80,{"slug":25,"title":112,"iso2":287,"minutes":293},147,{"slug":132,"title":134,"iso2":287,"minutes":113},{"slug":154,"title":296,"iso2":287,"minutes":297},"Coxinha de Frango",145,{"slug":180,"title":299,"iso2":287,"minutes":228},"Farofa de Manteiga",{"slug":200,"title":301,"iso2":287,"minutes":302},"Feijoada Completa",940,{"slug":23,"title":304,"iso2":287,"minutes":305},"Moqueca Baiana",75,{"slug":24,"title":307,"iso2":287,"minutes":49},"Pão de Queijo",{"slug":264,"title":309,"iso2":287,"minutes":310},"Picanha",65,{"items":312,"total":334,"page":282,"limit":334,"hasMore":283},[313,320,327],{"slug":23,"title":226,"nativeName":227,"countrySlug":4,"region":28,"baseServings":48,"prepMinutes":85,"cookMinutes":228,"restMinutes":229,"difficulty":86,"course":314,"diet":315,"mainIngredients":316,"images":317,"keywords":319,"publishedAt":130,"updatedAt":130,"authorSlug":77},[206],[56,57,118],[233,234,235,19],[318],{"src":238,"alt":239},[23,241,70,17,72,222,242],{"slug":24,"title":244,"nativeName":245,"countrySlug":4,"region":31,"baseServings":113,"prepMinutes":229,"cookMinutes":228,"restMinutes":83,"difficulty":86,"course":321,"diet":322,"mainIngredients":323,"images":324,"keywords":326,"publishedAt":130,"updatedAt":130,"authorSlug":77},[247,162,248],[90,118,91],[94,251],[325],{"src":254,"alt":255},[257,258,259,260,261,262,248],{"slug":25,"title":111,"nativeName":112,"countrySlug":4,"baseServings":113,"prepMinutes":83,"cookMinutes":114,"restMinutes":115,"difficulty":86,"course":328,"diet":329,"mainIngredients":330,"images":331,"keywords":333,"publishedAt":130,"updatedAt":130,"authorSlug":77},[88],[90,118,91],[120],[332],{"src":123,"alt":124},[25,126,18,127,128,129],3,1787360042015]