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If you’re in the mood for Brazilian cuisine, here are five delicious recipes to whet your appetite.
Brazilian Black-Eyed Pea and Shrimp Fritters – Acarajé
Acarajé are a specialty of the state of Bahia in Brazil, and a popular street food and beach snack. Black-eyed peas, seasoned with ground dried shrimp and onions, are shaped into fritters and deep fried in palm (dende) oil, then split and filled with various fillings, such as vatapa, or in this case a spicy shrimp and onion mixture. Though dried shrimp are a traditional ingredient in acaraje, they tend to impart a very strong flavor. In this milder version, the cooked fritter is split and then filled with fresh shrimp and caramelized onions.
Pão de Queijo – Brazilian cheesy doughballs
Pão de Queijo is one of the most delicious of the thousands of Brazilian recipes you can make with Cassava. I know it sounds strange, but the main ingredient is not ‘cheese’, but the cassava starch, not only replaces wheat flower in this recipe, but gives it the intense cheesy taste.
If you like codfish, this one’s for you.
Brazilian Collards“Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don’t drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!” — Javagoddess
This is the recipe for Brazilian Guacamole. In Brazil avocados are one of the most popular things to eat for many reasons including their great nutrition, flavor, and abundance. There are endless ways to eat this healthy green and delicious fruit and we are going to show you how to make the most popular and widespread version, guacamole. Brazilian guacamole is perfect serving as a complement with some chips or as a spread.
Salmon Fish Stew, Brazilian Style
In Bahia in Northern Brazil, there is a savory fish stew called “Moqueca” that they make with local fish. Fernanda Guimaraes Rosa, who writes the Brazilian food blog Chucrute com Salsicha, brought a Vancouver friend’s salmon version of Moqueca to party a while ago, and it was wonderful, my favorite dish of the day. The salmon is marinated first with lime juice, paprika, and cumin, and then simmered with onions, tomatoes, and bell peppers, in coconut milk. It was even better the next day.
Pastel with Meat and Cheese Filling (Pastelzinho de Carne com Queijo)
Pastel is one of the most loved bar foods in Brazil. This small savory pastry is usually served inside small baskets and it is ordered by the dozen or half dozen; so friends gather around the bar table to munch on the Pastelzinhos (small Pastel) while chatting, drinking a cold beer and having a good time. The variety of fillings is endless, but one of the most popular is ground beef and cheese. Crunchy on the outside with a creamy, meaty filling, this typical Brazilian appetizer is often called “Empanada” in the US. Empanadas are usually baked, instead of fried; and the dough is different. But… I am cheating in this recipe and using store-bough empanada dough!!! Store-bought dough is faster and easier to use (and it tastes great too, because if it didn’t I wouldn’t be here telling you to use it). Make sure you check my Hearts-of-Palm Pastel recipe if you want to make the authentic version with home-made dough. Enjoy this delightful appetizer with a cold beer!
