brazilian food

Feijoada is Brazil’s most beloved dish for a reason: it is absolutely delicious! Black beans simmer with smoked pork and beef until tender, rich and oh so flavorful. In a nutshell, this is how Brazilians do comfort food!

Feijoada

smoked calabresa sausages (about 1 pound)

paio sausages (about 8 ounces)

black beans (about 2.2 pounds)

bay leaves

orange

vegetable oil

thick cut bacon, diced

onion,

garlic,

Salt and pepper,

The day before you plan on cooking the...

The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.

Place the black beans in a separate bowl...

Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.

Drain the meat and beans. Place the soaked...

Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they’re all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.

Combine the boiled carne seca, beans, bay leaves...

Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.

After 30 minutes, add the sausages. Cover and...

After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours. 

Remove the orange and bay leaves. Discard. Remove...

Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.

Heat the oil in a sauté pan, over...

Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.

Pour that mixture into the feijoada pot and...

Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.

Return the meats back to the pot.

Serve with white rice, collard greens, fried bananas,...

Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!

Camarão na Moranga – or Brazilian Shrimp Stuffed Pumpkin – is a traditional Brazilian dish from the coast of São Paulo. Creamy and shrimp-y, this stunning dish is begging to be a beautiful centerpiece at your next gathering!

Camarão na Moranga (Brazilian Shrimp Stuffed Pumpkin)

Cinderella

onions (minced, divided)

garlic (minced, divided)

olive oil (divided)

Salt and pepper (to taste)

shrimp

lime

Roma tomatoes (chopped)

flour

milk

heavy cream

+ 2 tablespoons chopped fresh parsley

blocks cream cheese, softened

Parmesan cheese

Preheat oven to 350ºF.

Using a sharp paring knife, carefully cut around the outline of the pumpkin stem. You will want to do a hole big enough so you can reach inside. Remove the stringy part and seeds, and discard.

In the food processor (or a mortar and pestle), combine 1/2 onion, 2 garlic cloves, 2 tablespoons olive oil, salt and pepper. Process until it gets to a paste-like consistency. Spread that mixture all over the insides of the pumpkin.

Rub the pumpkin outside with 1 tablespoon olive oil. Close with the top part and roast for 45 to 50 minutes, or until the pumpkin is starting to get soft. Remove from oven and reserve, discarding the top or reserving for decoration.

While the pumpkin is roasting, prepare the shrimp stew. Start by seasoning the shrimp generously with lime juice, salt and pepper.

In a large Dutch Oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp and sauté until cooked, about 2-3 minutes per side. Be careful not to overcook it! Remove (along with any release juices) and reserve.

Reduce heat to medium and wipe the pot if needed. Add another tablespoon of olive oil and, once hot, sauté the remaining chopped onion and garlic, until translucent, about 2-3 minutes.

Add the chopped tomatoes and cook, stirring occasionally, until soft, about 6-8 minutes. Season with salt and pepper.

Stir in the flour and mix until incorporated.

Add the milk and cook, stirring constantly, until thickened, about 5 minutes.

Once thickened to the desired consistency, stir in the heavy cream and 1/3 cup chopped parsley. Return the shrimp (and juices) to the pot, stirring to combine. Taste and adjust seasoning if needed. Remove from heat and reserve.

Wipe the inside of the pumpkin with a paper towel, to get rid of any excess liquid.

Spread the cream cheese inside the pumpkin, all over the bottom and sides.

Fill the pumpkin with the shrimp stew, top with the parmesan cheese and bake for 15-20 minutes or until the pumpkin is soft and the top is bubbly and golden.

Garnish with the remaining parsley and serve, with white rice.

Bold, flavorful and exotic, this fish and shrimp stew is one of Brazil's most famous dishes and is always a hit!

Moqueca Baiana (Brazilian Fish Stew)

sea bass (or other firm white fish,

large shrimp, peeled and deveined (you can use raw or precooked)

Salt and black pepper,

olive oil, divided

garlic cloves, crushed

red chili

tomatoes,

green bell pepper,

red bell pepper,

red onion, sliced

cilantro, chopped

coconut milk

dendê (red palm) oil,

fish, shrimp or vegetable bouillon, crumbled

Place fish and shrimp in a large bowl....

Place fish and shrimp in a large bowl. Season with the lime juice, salt and pepper. Reserve in the fridge.

In a large clay pot (or dutch oven),...

In a large clay pot (or dutch oven), heat 2 tablespoons olive oil over medium heat. Add the garlic and chopped chili pepper and cook until fragrant, about 1 minute.

Arrange half of the tomato slices on the...

Arrange half of the tomato slices on the bottom of the pot. Then add a layer of half the bell peppers, half the sliced onions, half of the fish, half of the shrimp and 1/3 of the cilantro. Season gently with salt and pepper, and drizzle with olive oil. Repeat the layering with all the ingredients, making sure to season again at the end. Reserve 1/3 of the cilantro for garnishing before serving.

Pour the coconut milk, add the dendê oil...

Pour the coconut milk, add the dendê oil and the crumbled bouillon, and bring to a boil over medium-high heat. Then cover, lower the heat to a simmer and cook for 15 minutes, or until the onions are tender and the fish and shrimp are cooked through. Be careful not to overcook it, as you don't want the fish to fall apart. Taste and adjust seasonings. Add more dendê oil, if desired.

Garnish with the reserved cilantro and serve with...

Garnish with the reserved cilantro and serve with white rice.

Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses

Black bean & meat stew - feijoada

dried black bean

streaky smoked bacon

pork rib

chorizo cooking sausages

pork shoulder,

onions

garlic

chilli flakes

olive oil

tbsp white wine vinegar

rice parsley

Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.

Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.

Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.

Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.

Canjica, also known as Mugunzá, is a versatile dessert: it can be enjoyed chilled in the summer and warm on a cold autumn or winter evening!

Canjica (Brazilian Hominy Pudding)

hominy

sweet condensed milk

full fat coconut milk

coconut

cinnamon

cloves

peanuts

In a large pot, combine all the ingredients.

Cook, over medium high heat, until it starts...

Cook, over medium high heat, until it starts to boil. Lower the heat and let it simmer for 20 to 30 minutes, stirring occasionally, until thickened to the desired consistency. Keep in mind that the pudding will continue thickening as it cools.

Divide the pudding into individual bowls and allow...

Divide the pudding into individual bowls and allow it to cool before serving.

If using, sprinkle the crushed peanuts or cinnamon...

If using, sprinkle the crushed peanuts or cinnamon on top.

Serve warm or chilled.

Arroz à Grega is a Brazilian Greek Rice Pilaf that is not really Greek!  Despite the interesting (and somewhat misleading) name, it is a delicious, colorful and festive side dish that will bring joy to your holiday table.﻿

Arroz a Grega (Brazilian Greek Rice Pilaf)

[Carolina® Basmati Rice]

unsalted butter

onion

carrot

red bell pepper (seeded and finely diced)

yellow or orange bell pepper (seeded and finely diced)

garlic (minced)

peas (frozen

golden raisins

water

bay leaf

parsley

green onions (chopped)

Place the rice in a fine mesh sieve and rinse until the water runs clear. Reserve to dry.

In a large pot, over medium heat, heat the oil and butter. Once the butter has melted, add the onion and sauté for a couple minutes, until translucent. Then, add the carrot and bell peppers, and continue sautéing until they begin to soften, about 2-3 minutes. Stir in the garlic and cook for a minute, until fragrant.

Add the the peas and raisins and mix to combine.

Stir in the rice and sauté for a couple of minutes. Season with salt and pepper.

Pour in the hot water and give it a good stir. Taste the water to check the seasoning and adjust as needed. Add the bay leaf, if using, and bring to a boil.

Once boiling, lower the heat to a simmer, cover and cook for 15 minutes.

Turn the heat off and crack the lid open. Let it sit, untouched, for another 15 minutes. Then, fluff with a fork and stir in the chopped herbs.

Transfer to a nice platter and serve!

This Brazilian Hot Sauce is easy to make and most importantly absolutely delicious! Learn how to make this authentic Brazilian chili sauce with step by step instructions. Great for canning too. 

Homemade Brazilian Hot Sauce Recipe

¼ (100 grams) cups cayenne pepper, big slices

250 milliliters) vinegar vinegar

tomato puree

(125 milliliters) cup oil

brown sugar

salt

nutmeg

Parsley

Wash the cayenne peppers and slice them into...

Wash the cayenne peppers and slice them into big pieces.

Add all ingredients to the blender and blend...

Add all ingredients to the blender and blend until smooth.

Transfer the sauce to a clean air-tight glass...

Transfer the sauce to a clean air-tight glass container and store it in the fridge.

Feijoada or Brazilian Beef Stew is the national dish of Brazil.  If made traditionally, it can take a day or two to make.  A pressure cooker makes this version much faster!

Feijoada (Brazilian-Style Beef Stew)

canola oil (or vegetable oil, divided)

Poblano peppers

garlic (sliced)

chuck stew meat

Salt and black pepper

(14-ounce) kielbasa (or smoked sausage, halved and sliced)

orange juice

beef broth

can (15-ounce) diced canned tomatoes (undrained)

red wine vinegar (or

chili powder

(15-ounce) black beans

corn starch (mixed with 3 tablespoons water)

Brown rice (optional)

red onion

Orange and lime wedges

(for garnish)

Heat 2 tablespoons oil in an electric pressure cooker on the "saute" setting. Add the onion and poblano pepper and cook, stirring occasionally until beginning to soften, approximately 5 minutes. Add the garlic and cook briefly until fragrant. Turn pressure cooker off.

Heat 1 tablespoon oil in a large skillet or saute pan over medium-high heat. Season the beef with salt and black pepper. Brown the beef in batches, being careful not to crowd the pan, adding remaining 1 tablespoon oil as needed. Transfer each batch to the pressure cooker.

Add kielbasa, orange juice, beef broth, tomatoes, vinegar and chili powder and stir to combine.

Secure the lid on the pressure cooker. Set pressure cooker to "High" and let the pressure cooker do its thing for 21 minutes.

Release the pressure as s-l-o-w-l-y as possible. Stir in black beans and corn starch slurry. Set pressure cooker to "simmer" and simmer gently until thickened. Let stew rest for 5 minutes to thicken more.

Serve over brown rice (optional) with jalapeno slices, chopped red onion, orange and lime wedges and cilantro sprigs for garnish.

Hi Carol,
Just wanted to thank you for this. Cooked it a couple of nights ago for the family and it's a definite keeper. Deep flavours and the citrus makes it deliciously different to other stews.

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Top Tags

Feijoada

Camarão na Moranga (Brazilian Shrim...

Moqueca Baiana (Brazilian Fish Stew...

Black bean & meat stew - feijoada

Canjica (Brazilian Hominy Pudding)

Arroz a Grega (Brazilian Greek Rice...

Homemade Brazilian Hot Sauce Recipe

Feijoada (Brazilian-Style Beef Stew...

Top 8 brazilian food recipes from across the web

The most viewed brazilian food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Feijoada

Camarão na Moranga (Brazilian Shrim...

Moqueca Baiana (Brazilian Fish Stew...

Black bean & meat stew - feijoada

Canjica (Brazilian Hominy Pudding)

Arroz a Grega (Brazilian Greek Rice...

Homemade Brazilian Hot Sauce Recipe

Feijoada (Brazilian-Style Beef Stew...

The most viewed brazilian food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine