Bring some South America to the table with our favorite Brazilian dishes.
June 18, 2014
1 of 6Photo: Oxmoor House
Best of Brazil
Occupying almost half of South America, Brazil enjoys a bounty of culinary riches. The country's sheer size means there are different recipe preferences in different regions—shrimp from the Atlantic in Bahia, any number of indigenous river fish in the Amazonas, and feijoada wherever pork is found. We can't get enough of Brazil's eclectic pallet, so we've compiled all our favorite Brazilian recipes right here.
Two of the most popular dishes in Brazil's Bahia state are bobo camarones (shrimp in yuca cream sauce) and moqueca (seafood coconut stew). This recipe combines both. Coconut milk flavors the sauce, while mashed yuca adds creaminess. Dendê oil (bright orange palm oil) is usually stirred in at the end to lend the sauce color, but we've used annatto oil instead.
Feijoada (pronounced fay-ZWAH-da) is a delicious stew of pork and black beans that's traditionally served over rice with fresh orange slices. In Brazil, this dish is often served on special occasions, but preparing it in a slow cooker makes it possible to serve this rich dish on the busiest weeknights.
This traditional Brazilian seafood dish recipe comes from the state of Bahia in northern Brazil. The dish, moqueca de peixe, (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk.
Our second variation of this classic Brazilian soup, vatapa offers a harmonious balance of tangy, sweet, and spicy flavors. For an added traditional touch, try sprinkling the soup with chopped peanuts just before serving. If you can't find a Brazilian lager, Mexican beer such as Dos Equis works well in its place.