text:
INSTITUTO
 **BRASIL A GOSTO**
PRESENTS

* * *

BASICS

BRAZILIAN RECIPES ENCYCLOPAEDIA

* * *

**1 st EDITION, 2017**

To my children Pedro and Antoine, my parents Luiza Helena and Erasmo, my siblings Frederico and Luciana, my grandmother Zuleide and Tia Luiza, with whom I have always shared my passion for Brazilian Cuisine.

To all of the cooks in Brazil who have taught me to cook throughout the years. Especially, to my dear Lúcia who taught me my first recipes and from whom I still learn today.
ACKNOWLEDGEMENTS

Agenor Maia, Antonio Miranda, Amoa Konoya Arte Indígena, Artesol, Bel Coelho, Bettina Orrico, Carla e Beto Pimentel, Anette de Castro, Carlinhos, César Santos, Chris Von Ameln, Denise Rohnelt Araújo, D. Filipa, Depósito Kariri, Dirce Quintino, Dona Nerinha, Douglas Bello, Erika Jo Pin Chou, Fabão Hortifruti, Fábio Vieira, Flávia Quaresma, Fernandinha,Freddi Carnes, Heloísa Bacellar, Ideia Unica, Ivan Prado, Janaina Rueda, Joanna Martins, Joca Pontes, Juarez Campos, Jussara Dutra, Lidia Raposo, Mara Salles, Marcos Livi, Maria Emília, Maria Janes, Neide Rigo, Neli Pereira, Oscar Bosch, Patrícia Fava, Paulo Machado, Porco Feliz, Rosa Moraes, Suely Sani Pereira Quinzani, Seu João, Tereza Paim, Tia Luiza, Ticiana Neves, Vitor Sobral, Wanderson Medeiros e Zenilda Gomes da Silva

# TABLE OF CONTENTS

Introduction

Manifesto

Preface

Appetizers

Mistura

Sustância (hearty food)

Sweets

Breads and "quitandas"

Useful information

Bibliography

Credits

# INTRODUCTION

## #PELACOZINHABRASILEIRA

Addressing Brazilian cuisine is a great joy – and a great responsibility. Because, more than recipes that appear in reference books and menus of restaurants devoted to our culture, Brazilian cuisine is about what happens inside our homes. These are the dishes that nourish and bring joy to different Brazils scattered across our territory, with different knowledge and characteristics as we travel from the interior to the coast, from the backlands to the mountain regions.

Therefore, there are no rules and nothing is set in stone. Maybe, in your home, a _feijoada_ includes other meats, or the _arroz de forno_ is made with chicken, and not ground beef. And that's not a problem! There are different versions for the same dish and we cannot speak about a "right" way to eat or create Brazilian cuisine.

This book reflects what I've seen during the last fifteen years, as I conducted gastronomic research throughout the country. I believe that, more than knowing the origin of each of our recipes, we need to talk about how people eat. In the effort to organize part of our varied array of recipes, I chose to divide them in a way that refers to how the table is set in Brazil. Beginning with a Tira-gosto, a chapter for appetizers and snacks that welcome the reader the same way we welcome guests in our homes. Then, in comes the Mistura, the hearty dishes that are served during lunch or dinner, followed by rices, beans, and farofas, which are the cornerstones of a meal's Sustância. The desserts reveal the abundance of Brazilian confections, and there's enough room left for the Breads and quitandas treats, which are served with the traditional cup of coffee. Altogether, 512 recipes were collected and tested, among the more than a thousand that had been gathered during the initial selection – we had to leave some for the next book!

The main goal in recording these recipes is keeping Brazilian cuisine alive, inside our homes. We hope these dishes will once again be part of our daily life, and we'll speak about them as effortlessly and naturally as we speak about recipes from other countries. A lot of people who find it easy to prepare couscous and risotto Milanese are still daunted by the idea of making _arroz carreteiro_ – or trying ingredients such as stomach, goat, and lime-beans.

This first book authored by Brasil a Gosto Institute sets out not only to recover our cuisine's self-esteem, but also to encourage and support our recipes, so they will be more frequently found in bibliographies and school curriculums. So that they are constantly being researched. So that ingredients such as the dendê oil, clarified butter, and good manioc flours will no longer be categorized as "regional" goods, but are treated like our daily rice and beans – as part of our identity.

We present this book to you with the same enthusiasm we poured into our Manifest, bursting with pride for every ingredient, directions, recipe notebooks, family secrets, the entire journey that brought us here.

Ana Luiza Trajano,

president of Instituto Brasil a Gosto

# MANIFESTO

The Brazilian Cuisine Heritage isn't
only meant for restaurant tables.

We want to see it in markets, fairs, supermarkets, in the tables of each and every Brazilian, back in our daily lives.

We want to foster the knowledge about our own cuisine, frequently taken for granted and left aside.

We want to make our many years of research available to all and, furthermore: create a network.

We believe that gastronomy is an important agent in changes that bring together the preservation of a cultural identity and social impact.

Our role is to be a link in the chain connecting the research development agencies, artisanal food producers, public and governmental agencies, and also the industry and market.

We believe that the best way to preserve our culture is getting to know our raw materials and artisanal processes, recording and revisiting the traditional ways they are used, besides creating original approaches.

We'll create projects that highlight ingredients and ensure they are available to the public.

We'll promote access to knowledge, create courses and events. Come teach and learn with us.

We want to share stories. Celebrate our culture. Create sustainable development and, of course, lots of flavour.
We welcome you into our movement #pelacozinhabrasileira.

Welcome to the Brasil a Gosto Institute.

# PREFACE

## CUISINE ON PAPER

### Carlos Alberto Dória, Sociologist

This is Ana Luiza Trajano's 4th book. In it, she widens her travels researching "roots" Brazilian cuisine, as she sees it, to also devote herself to everyday home cooking. The first-person narrative refers to the universe that spawned the collected recipes. The author's taste is particularly highlighted by family life, her guide through countless recipes that come from the Brazilian domestic and urban tradition.

The reader could chalk it up as another book of recipes following the tradition of the old _Comer Bem Dona Benta_ , which have been available since the 1940's. It wouldn't be terribly original had it not been for the author's particular vision on this list commonly found recipes. Thus, what grants the book its originality is the author's point of view, now added to the collection of works known as "cookbooks". This expression encompasses every written material about the art of cooking or/and relative to the different existing cuisines and cooking styles. An universe that includes various types of books: the old and the new, available in libraries and bookstores; the binders and notebooks filled with recipes that are found in homes, convents, hotels, castles, hospitals, institutions such as factories, businesses, schools, children's homes, and prisons; and, also, books relating to food critique.

We should also consider that "cookbooks" have been fundamental in stablishing a Western gastronomy. This means that the creation of a specific field that shaped and mediated culinary "preferences" greatly relied on the emergence of these publications. Although this type of cooking is closely linked to "real life cooking" (which is practiced daily in each and every society), cookbooks do not set out to reproduce it, purely and simply. In registering, recording, and publishing it in various platforms, cookbooks end up transforming what is real into a taste paradigm and, eventually, into a mark of the identity of a whole people – as it happens, for instance, in France, where a culture of writing about the art of cooking generate style of cuisine that is emblematic in the West.

In Brazil, the influence of French gastronomy began in the 19th century and is reinforced by the arrival of famed French chefs like Claude Troisgros and Laurent Suaudeau, among others, after the 70's. These chefs began to appreciate and make use of Brazilian ingredients, either native or acclimated, such as the jabuticaba, pitanga, mango, jackfruit, manioc flour, and mandioquinha, among many more, giving rise to what is currently defined as "Brazilian Cuisine", which is practiced by local professionals that constantly revisit and reinterpret the traditional aspects of Brazilian cooking.

Due to Trajano's efforts, this mark is also present as she approaches tradition with a modern gaze, holding on to the things that she believes to be worthy, seeking to project them into time. And so, many ingredients that were virtually forgotten – such as the prosaic lambari – reemerge; some "backwards steps" are taken in this search for a higher quality, such as the recipe for pudim de leite that doesn't make use of condensed milk.

Making these recipes available was the purpose of _Dona Benta_. Time went by and gastronomy developed along multiple directions until we lost sight of its domestic roots. Trajano's books seeks to bring us back to that place, while updating it. It's original in the fact that it no longer addresses the outdated "homemaker", a character that became undone in the last few decades. It wishes to dialog with those who practice home cooking, regardless of their gender, and who are not "supposed to" toil over the stove day in and day out. Nowadays, the majority of the middle class doesn't eat at home. It's only natural that, when cooking at home, we seek pleasure and not only "nourishment". If this book reaches this one goal, it will have fulfilled its worthy cause – and these are our wishes for it.

# APPETIZERS

I find myself salivating just thinking about torresmo (pork crackling) or fried lambari. When I was a kid, in the São Paulo countryside, I had a little fishing case and I loved not only to catch lambaris, but also to, later, feast on a batch of crisply fried fishes – the spine, so crunchy, snapping as I chewed. What a wonderful appetizer!

The habit of eating snacks, nibbling on something or grabbing a quick bite is so Brazilian we even came up with a special word, which is essentially Brazilian, for this whole category of treats: tira-gosto ("taste remover" is the literal translation for the Portuguese word). And it makes us wonder: remove which taste? Originally, tira-gostos served the purpose of softening the strong and bitter taste of alcoholic beverages, usually spirits. Could it be that the first tira-gosto got its name in roadside bars? Or among groups of people who talked around fires in backwoods ranches? In my travels across the country, I've found tira-gostos in every kitchen. They not only made their way into homes and stuck around, but also found a new role: keeping at bay those who might try to raid the pots ahead of time. I've also heard good stories about the origins of these small and savory portions. After all, they are delicacies laden with quintessential Brazilian tales. Who among us never gazed at the pickled eggs found in joints and wondered how they came to be so colorful? And who never thought they were about to eat a feline species upon finding "carne de onça" on the menu? (This appetizer's name could be translated as "jaguar meat".)

Most typically Brazilian tira-gostos can be eaten with your fingers, without the need for silverware – paper napkins provide protection for the fingers and food. But they also can be served in shot glasses or bowls (in the case of broths), or with side dishes that become part of the snack (such as the breads that are served with meats and sausages).

There's another characteristic to the tira-gosto that, in my opinion, is among its most prominent features: keeping people busy and entertained around a table while they are waiting for their meal. They stretch out the time we spend together. In this unscheduled dance of flavors, the tira-gosto colors our Sunday afternoons, our family get-togethers. They are the small portions everyone loves – and we always feel like ordering just one more.
ABARÁ

  12 units

  40 minutes, plus time for hydrating

  Difficult

• 3 TEACUPS BLACK-EYED PEAS, PEELED

• 3 LARGE ONIONS

• ½ TEACUP DRIED SHRIMPS, PEELED

• ½ TEACUP DENDÊ OIL

• SALT TO TASTE

• 6 BANANA LEAVES, FOR WRAPPING

Allow the peas to soak in cold water for at least 12 hours. Drain the peas and blend them in a food processor with the onion, dried shrimp, dendê, and salt, until obtaining a smooth paste. Cut the banana leaves in half and pass them through the stove's low flame, to make them more flexible. Hold out the leaf with your hand and, right at the center, arrange three spoonfuls of abará batter. Close carefully, making sure all the batter is wrapped, and steam for 5 minutes. When it is firm, remove the leaf and serve with vatapá, dried shrimp, vinaigrette, and pepper sauce.

IN DETAIL

Along with the first slaves, in the 16th century, arrived the custom of wrapping pasty foods in banana leaves, common in countries such as Nigeria and Dahomey - present day Benin. The abará, an yoruba term, is an example of this sort of wrapped delicacy, which only was made possible in Brazil thanks to the dendê oil. Differently from its "cousin", the acarajé, it is cooked in steam (and not fried).

ACARAJÉ

  12 units

  1 hour, plus time for soaking

  Medium

• 3 TEACUPS BLACK-EYED PEAS, PEELED

• 4 LARGE ONIONS

• 1 CUP DRIED SHRIMP, OR TO TASTE

• SALT AND BLACK PEPPER TO TASTE

• DENDÊ OIL, FOR FRYING

**GREEN TOMATO VINAIGRETTE**

• 6 PEELED, DESEEDED GREEN TOMATOES, CHOPPED

• ½ ONION, CHOPPED

• ½ CUP EXTRA VIRGIN OLIVE OIL

• 2 TABLESPOONS APPLE VINEGAR OR LIME JUICE

• ½ BUNCH CORIANDER LEAVES, CHOPPED

• ¼ BUNCH CORIANDER STEMS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Allow the peas to soak in cold water for at least 12 hours. Drain them and blend them in a food processor with the onions and salt, until obtaining a smooth batter. Drain it with a sieve, removing the excess liquid. Meanwhile, prepare the vinaigrette: mix the tomatos, onion, olive oil and vinegar. Season with salt and pepper and add the herbs. Heat up the dendê oil in a deep pot and fry spoonfuls of the batter. When it is golden, remove and fill with the dried shrimp, vatapá (hereafter), vinaigrette, and pepper sauce.

VATAPÁ

  6 servings

  1 hour

  Easy/medium

• ½ KG STALE FRENCH ROLL OR SLICED BREAD

• ½ LITRE SHRIMP BROTH OR WATER

• ½ LITRE COCONUT MILK

• ¾ CUP DENDE OIL

• ½ ONION, CHOPPED

• 1 CLOVE GARLIC, CHOPPED

• 2 TABLESPOONS GINGER, CHOPPED

• 1 TOMATO, PEELED, SEEDED AND CHOPPED

• 1 RED HOT PEPPER, SEEDED AND CHOPPED

• 1 CUP DRIED SHRIMP, DESALTED

• 1 CUP ROASTED CASHEW NUTS

• SALT TO TASTE

Hydrate the bread with half the shrimp broth and half the coconut milk. Heat dende oil and stir-fry the onion, garlic, ginger, tomato and red hot pepper. Add dried shrimp, cashew nuts, softened bread and the remaining broth and coconut milk. Cook over low heat for 1 hour, or until pasty. Process in a blender and add some more milk to adjust texture, if necessary.

IN DETAIL

The quintessential sacred offering food, it's offered to the Xangô and Iansã orixas during Candomblé rituals. From West Africa, acarajé migrated to Brazil during the 16th century, where it was combined with black-eyed peas and dendê oil, arriving at the shape it now holds, being sold as street food by traditionally dressed women. In the first versions, the peas were grated with a stone. It is a perfect match with vatapá, which has African roots as well, and with caruru.

FRIED BALLYHOO HALFBEAK (Agulhinha frita)

  2 servings

  15 minutes

  Easy

• 12 CLEANED BALLYHOO HALFBEAKS

• JUICE OF 2 LIMES

• SALT TO TASTE

• ALL-PURPOSE FLOUR, FOR COATING

• CORN OIL, FOR FRYING

Season the fish with lime and salt. Coat them in flour and fry in hot oil until golden on both sides. Drain on paper towel and serve immediately.

COOKED PEANUT (Amendoim cozido)

  8 servings

  2 hours

  Easy

• 1 KG RAW PEANUTS, WITH THE SKIN

• SALT TO TASTE

Rinse carefully the peanuts and put on a large pot with 4 litres of water and salt. Cook for about 2 hours, or until tender – try one to check if it is properly cooked. Add more water, if necessary.

CHICKEN WINGS (Asa de frango)

  4 servings

  45 minutes

  Easy

• 1 KG FRENCHED CHICKEN WINGS (TULIPINHAS)

• JUICE OF 1 LIME

• 2 CLOVES GARLIC, CRUSHED

• 1 TABLESPOON MUSTARD

• SALT AND GROUND PEPPER TO TASTE

• OLIVE OIL

Rub the chicken wings all over with lime juice, garlic, mustard, salt and pepper. Place them in a roasting tray and drizzle with olive oil. Cover with aluminium foil and put it in the oven at 180°C for 30 minutes. Remove foil and let it brown for 10 minutes. Serve immediately.

IN DETAIL

Chicken wings, which used to be considered kids food, are popular again in barbecues. Drummette (the fleshy part of the chicken wing) and tulipinha (literally "little tulip", drummettes and mid joints prepared using the technique of cutting and turning the meat inside out) are variations of this cut.

CORNMEAL BEEF CROQUETTE (Bolinho caipira)

  20 small croquettes

  1h20

  Medium

**DOUGH**

• 1 TABLESPOON UNSALTED BUTTER

• 1 TEASPOON SALT

• 3 ¾ CUPS CORNMEAL, PLUS A LITTLE EXTRA FOR COATING

• ½ CUP SOUR MANIOC STARCH

• CORN OIL, FOR FRYING

**FILLING**

• 500 GROUND BEEF

• 2 TABLESPOONS OLIVE OIL

• ½ ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• ½ CUP BLACK OLIVES, CHOPPED

• SALT AND GROUND PEPPER TO TASTE

For the dough, heat 1 litre of water with butter and salt. When it starts boiling, add cornmeal gradually, stirring constantly to avoid lumps. Cook for 5-10 minutes and transfer the dough for a large bowl. Add manioc starch and knead until the dough gets smooth. If any lumps form, blend it with a hand blender to make it smooth. Roll out the dough with a rolling pin and cut it into circles – or divide it in small portions and make little balls with a hole in the middle for filling.

For the filling, season the ground beef with salt and pepper. Heat olive oil and stir-fry onion and garlic. Add meat and let it brown, until all the liquid is gone. Add olives, season to taste and fill the dough circles/balls. Coat the croquettes in the extra cornmeal, to get rid of any moisture, and fry them in hot oil until light golden brown.

IN DETAIL

Some say this cornmeal beef croquette (bolinho caipira, literally, peasant little cake) is an all-Brazilian answer to the Portuguese codfish cake. The original recipe comes from Vale do Paraíba, that rescues the Tupi-Guarani heritage of maize-based food, and it has always been present in many local festivals. Jacareí city includes this snack among its cultural heritage.

MANIOC AND CARNE-SECA CROQUETTE (Bolinho de aipim com carne-seca)

  50 croquettes

  1h20

  Medium

**DOUGH**

• 1 ½ KG MANIOC, COOKED IN SALTED WATER

• 1 EGG

• 1 EGG YOLK

• ½ TABLESPOON BUTTER

• ½ TEASPOON SALT

• ¼ CUP PARSLEY, CHOPPED

• ½ CUP SCALLION, CHOPPED

• 1 PINCH GROUND PEPPER

• 2 SCANT TABLESPOONS ALL-PURPOSE FLOUR

• DRIED BREADCRUMBS, FOR COATING THE CROQUETTES

• CORN OIL, FOR FRYING AND GREASING HANDS

**FILLING**

• 1 TABLESPOON CLARIFIED BUTTER

• ½ TABLESPOON GARLIC, CHOPPED

• ¼ ONION, CHOPPED

• 250 G CARNE-SECA (SALTED AND DEHYDRATED BEEF), DESALTED, SHREDDED AND CUT INTO SHORT STRIPS

• 2 TABLESPOONS WHIPPING CREAM

For the dough, pass the manioc through a sieve or mash it very well with a fork. Add egg, egg yolk, butter, salt, parsley, scallion, ground pepper and all-purpose flour. Mix well until you obtain smooth dough. Set aside while preparing the filling. Heat the clarified butter, add garlic and onion and cook until golden. Add carne-seca and stir-fry for about 3 minutes. Add whipping cream and mix for 1 minute. Put 2 tablespoons of dough in the palm of your hand (grease hands with oil). Flatten it out into a circle and fill with ½ tablespoon of carne-seca. Roll it into a ball and coat in breadcrumbs. Repeat it with the remaining dough and filling. Fry in hot oil (170°C to 180°C) until golden. It's also common serving these dough balls without any filling or stuffed with cheese.

FRIED RICE BALLS (Bolinho de arroz)

  30 balls

  20 minutes, plus cooling time

  Easy

• 2 CUPS COOKED RICE

• ½ CUP MILK

• 2 EGGS

• 1 CUP ALL-PURPOSE FLOUR

• 4 TABLESPOONS GRATED PARMESAN CHEESE

• 1 CUP PARSLEY AND SCALLION, CHOPPED

• 1 TABLESPOON BAKING POWDER

• SALT TO TASTE

• CORN OIL, FOR FRYING

Combine all the ingredients, except the baking powder, and season with salt. Let it rest in the fridge for 30 minutes. Take it out and add the baking powder. Heat the oil. Spoon the mixture into the hot oil and fry until golden brown. Drain on paper towel and serve immediately.

IN DETAIL

Italians have "arancini", best known among Brazilians as "bolinho de risoto". Typical of Sicily, the recipe turns risotto leftovers into a delicious treat. Just like the Italian cousin, our fried rice ball is also an alternative to use up leftovers. It is worth saying that the technique of making fried snacks is also popular among Portuguese people – and other ingredients, such as greens and vegetables, can be used as "filling". Two examples are spinach and scarlet eggplant.

SPINACH FRITTERS (Bolinho de espinafre)

  30 fritters

  20 minutes

  Easy

• 2 CUPS SPINACH, COOKED AND CHOPPED

• ½ CUP MILK

• 2 EGGS

• 1 CUP ALL-PURPOSE FLOUR

• 4 TABLESPOONS GRATED PARMESAN CHEESE

• 1 CUP PARSLEY AND SCALLION, CHOPPED

• 1 TABLESPOON BAKING POWDER

• CORN OIL, FOR FRYING

• SALT TO TASTE

Combine all ingredients, except baking powder. Let it rest in the fridge for 30 minutes. Take it out, add baking powder, heat the oil and spoon the mixture into it. Fry until golden and drain on paper towel. Serve immediately.

SCARLET EGGPLANT FRITTERS (Bolinho de jiló)

  20 fritters

  30 minutes

  Easy

• 6 SCARLET EGGPLANTS, DICED SMALL

• ½ ONION, CHOPPED

• 2 EGGS

• ¼ CUP MILK

• 1 CLOVE GARLIC, CRUSHED

• 1 CUP ALL-PURPOSE FLOUR

• 1 PINCH BAKING SODA

• 2 TABLESPOONS GRATED PARMESAN CHEESE

• PARSLEY AND SCALLION TO TASTE

• CORN OIL, FOR FRYING

• SALT TO TASTE

Mix scarlet eggplant, onion, parsley and scallion. In a bowl, beat the eggs and add milk, salt, garlic, flour and baking soda, stirring very well. Finally, add grated cheese. Heat about 3 cm of oil in a frying pan and fry spoonfuls of the mixture until golden. Serve immediately.

FISH AND PLANTAIN CROQUETTE (Bolinho de peixe com banana-da-terra)

  40 croquettes

  40 minutes, plus hydrating time, if salt-cured paiche is used

  Easy

• 800 G PAICHE (FRESH OR SALT-CURED)

• 3 TABLESPOONS OLIVE OIL

• 3 CLOVES GARLIC, CHOPPED

• 8 PLANTAINS, COOKED UNPEELED

• 600 G MANIOC, PEELED AND COOKED

• 1 BUNCH CORIANDER, CHOPPED

• GROUND PEPPER TO TASTE

• CORN OIL, FOR FRYING

• SALT TO TASTE

Season the fish (if using salt-cured paiche, hydrate and desalt it beforehand) and sauté it with the garlic in olive oil, stirring now and then to break it into flakes. Peel the plantain, remove the woody fiber in the center of manioc and pass both, still hot, through a sieve. Combine plantain and manioc purées, warm paiche and chopped coriander. Season with salt and pepper, roll the mixture into little balls and fry. Serve with hot pepper sauce and lime.

PIRACUÍ BALLS (Bolinho de piracuí)

  20 little balls

  40 minutes

  Easy

• 2 CUPS PIRACUÍ FLOUR

• 1 LARGE POTATO, COOKED

• 1 EGG

• ½ LARGE ONION, DICED SMALL

• PIMENTA-DE-CHEIRO, CHOPPED, TO TASTE

• ½ CUP PARSLEY AND SCALLION, FINELY CHOPPED

• SALT TO TASTE

• CORN OIL, FOR FRYING

Clean carefully the piracuí flour, in order to remove possible fish bones that have remained in the product. Mash the potato to make a purée, add all other ingredients and mix until you have a smooth dough. Roll the dough into small balls and fry in hot oil until golden brown. Drain on paper towel and serve immediately.

IN DETAIL

The distinguishing mark of these little balls is the type of flour, produced in artisanal way from dried fish of the rivers of Amazon Basin. They are either cooked and sun-dried or baked, have the bones removed, and then toasted and sifted.

EGG BALL (Bolovo)

  4 egg balls

  40 minutes

  Medium

• 4 EGGS

• 1 TABLESPOON APPLE CIDER VINEGAR

• 400 G GROUND BEEF (BEEF KNUCKLE OR INSIDE ROUND)

• ½ ONION, CHOPPED

• ½ CLOVE GARLIC

• 1 TABLESPOON YELLOW MUSTARD

• 250 G DRI ED BREADCRUMBS

• 1 BOTTLE CORN OIL

• SALT AND GROUND PEPPER TO TASTE

Cook the eggs for 6 minutes in a saucepan with water and vinegar. Soak in cold water, so the yolks remain runny. Set aside. Season the meat with onion, garlic, mustard, salt and ground pepper and mix well to combine all ingredients. Divide the mixture into quarters and wrap the eggs with them. Cover the entire egg, being careful not to crack the meat layer. Coat in breadcrumbs and fry in heated oil, medium-high temperature, until meat is cooked and golden brown outside. Serve it hot.

IN DETAIL

São Paulo's bars contribution, egg ball (bolovo) exists in other places of the world with different versions. Two examples are the lamb ball (nargisi kofta), in India, and the pork version, in UK. It was in London, by the way, that this snack first came out in the 18th century, under the name of "scotch egg". Yolk's texture varies according to the recipe.

BEAN BROTH (Caldo de feijão)

  6 servings

  1h30

  Easy

• 1 CUP BACON, DICED

• ½ ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• 6 CUPS COOKED BEANS WITH PLENTY OF BROTH

• 300 G PORK BELLY WITH SKIN

• CORN OIL, FOR FRYING

• ¼ BUNCH PARSLEY AND SCALLION, CHOPPED

• SALT AND GROUND PEPPER TO TASTE

Fry the bacon in a heated pan. Add onion and garlic, stir-fry briefly and add the beans. Cook over low heat to intensify the flavours, for 40 minutes. Meanwhile, season pork belly with salt and ground pepper. Roast it in the oven at 180°C for 30 minutes, or until the skin is crispy. Blend beans in a food processor, pass them through a sieve and set aside. Cut pork belly into small cubes and fry in hot oil until it gets really crispy and crackling. Serve the soup with pork cracklings, sprinkled with chopped parsley and scallion.

IN DETAIL

"Caldinhos" (soups and broths served in small portions) are quite something in Brazil. Unlike meat, fish or vegetable stocks, made to enrich stew and casserole recipes, these appetizers served in mugs or bowls have a special place in the menu. Made from beans, beef feet, piranha or charru mussel, they are believed to promote virility, cure hangover and make ones "stronger".

BEEF FEET BROTH (Caldo de mocotó)

  6 servings

  2 hours

  Easy

• 1 ½ KG BEEF FEET

• JUICE OF 3 LIMES

• 2 BAY LEAVES

• 2 TABLESPOONS ANNATTO SEEDS OIL

• 1 MEDIUM ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• 4 TOMATOES, PEELED AND SEEDED

• ¼ BUNCH SCALLION, CUT INTO FINE RINGS

• SALT AND GROUND PEPPER TO TASTE

Wash beef feet very well with lime juice. Cook it in a pressure cooker with bay leaves for about 50 minutes, counting down as soon as the cooker reaches pressure. Remove, set broth aside, and separate meat from bones and cartilage. Chop the meat. Heat annatto seeds oil and stir-fry the onion, garlic and tomato. Stir in two-thirds of the beef feet. Cover with half of the broth and let it cook for 30 minutes. Blend it in a blender until smooth. Return it to the pan with remaining meat and cook for a little longer. Season with salt, pepper and half of the scallion. Serve it sprinkled with remaining scallion.

PIRANHA BROTH (Caldo de piranha)

  6 servings

  2h30

  Easy/medium

• 3 WHOLE PIRANHAS, CLEANED

• JUICE OF 3 LIMES

• 2 TABLESPOONS CORN OIL

• 1 ½ MEDIUM ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• ½ RED BELL PEPPER, PEELED AND CHOPPED

• 2 TOMATOES, PEELED AND SEEDED

• 1 RED HOT PEPPER, CHOPPED

• ½ BUNCH CORIANDER, CHOPPED

• SALT AND GROUND PEPPER TO TASTE

Season the piranhas with lime juice. Heat oil and stir-fry onion, garlic, bell pepper, tomato, red hot pepper and half of the coriander. Add the fish, cover with water and cook for 1h30-2 hours, until the flesh pulls easily away from the bones. Remove all bones and blend the meat and cooking broth in a food processor, until smooth. Season with salt and pepper and serve sprinkled with the remaining coriander.

CHARRU MUSSEL BROTH (Caldo de sururu)

  6 servings

  40 minutes

  Easy

• 400 G CHARRU MUSSELS, SHELLS REMOVED AND CLEANED

• JUICE OF ½ LIME

• 1 ONION

• 2 CLOVES GARLIC

• 2 TOMATOES, PEELED AND SEEDED

• ¼ RED BELL PEPPER, PEELED

• 2 TABLESPOONS DENDE OIL

• 1 MEDIUM POTATO, COOKED

• 300 ML COCONUT MILK

• ½ BUNCH CORIANDER, CHOPPED

• HOT PEPPER SAUCE TO TASTE

• SALT TO TASTE

Wash the charru mussels under cool running water and season with lime juice. Cook for 5 minutes, with a pinch of salt. In a food processor, blitz onion, garlic, tomato and bell pepper, until you have an even mixture. Stir-fry it in dende oil, add two-thirds of charru mussels, cover with water and cook for 20 minutes. Meanwhile, blend the remaining mollusk, potato and coconut milk in a blender, until smooth. Put it in the broth and stir well. Add half of the chopped coriander and season with hot pepper sauce and salt to taste. Serve sprinkled with the remaining coriander.

SHRIMP WITH GARLIC AND OIL (Camarão ao alho e óleo)

  6 servings

  25 minutes

  Easy

• 18 LARGE SHRIMPS, SHELLS AND HEADS LEFT ON

• JUICE OF 2 LIMES

• 2 TABLESPOONS OLIVE OIL

• 3 CLOVES GARLIC, SLICED

• ½ BUNCH PARSLEY, CHOPPED

• SALT AND PEPPER TO TASTE

Season the shrimps with lime juice and salt. Let it rest for 5 minutes. Fry in olive oil, add garlic and sauté until light golden brown. Finish with parsley and ground pepper.

STEAMED SHRIMP (Camarão ao bafo)

  6 servings

  15 minutes

  Easy

• 1 KG ATLANTIC SEABOB SHRIMP, HEADS OFF

• 1 TABLESPOON OIL

• 2 TABLESPOONS WHITE WINE

• 1 TEASPOON SALT

Wash the shrimps very well. Put in a deep cooking pot, add oil, 1 tablespoon of water, wine and salt. Cover and cook over medium heat for 5 minutes. Serve immediately with mayonnaise, lime, hot pepper sauce or other of your choice. They must be eaten with the hands.

TOC TOC CRAB (Caranguejo toc-toc)

  4 servings

  10 minutes

  Medium

• 4 FRESH CRABS

• SALT TO TASTE

Clean the crabs carefully, removing the sand and scrubbing the legs. Put them in salted boiling water and cook for 4-5 minutes, until they get a bright red color. Serve the whole crabs, with little hammers to break the shell.

IN DETAIL

Like the onomatopoeia, the name of this specialty popular throughout Brazilian coast has no date of birth. "Toc toc" comes from the sound of the hammer hitting the shell of a crab to open it.

BRAZILIAN STEAK TARTARE (Carne de onça)

  2 servings

  15 minutes

  Easy

• 300 G GROUND MEAT (INSIDE ROUND)

• 1 CUP RED ONION, CHOPPED

• 1 TABLESPOON BROWN MUSTARD, PLUS EXTRA TO SERVE

• JUICE OF 1 LIME

• HOT PEPPER SAUCE

• 1 EGG YOLK

• OLIVE OIL

• 2 SLICES BROWN BREAD

• ½ CUP SCALLION

Combine meat, salt, half of the onion, mustard, lime juice, a few drops of hot pepper sauce, egg yolk and a drizzle of olive oil. Stir well until you get an even mixture. Heat the bread in the oven at 180°C for 2 minutes, until slices start getting crispy. Spread meat over the bread and sprinkle with the remaining onion and the scallion. Serve with brown mustard.

IN DETAIL

This recipe comes from Curitiba, where it first came out at Embaixador restaurant, in the 1950s. It grew popular in botecos and became intangible heritage of the city. The name carne de onça (literally, jaguar meat) has no relation with the type of meat, it's a joke about "jaguar's breath", a Brazilian lingo for bad breath.

CRAB MEAT GRATIN IN A SHELL (Casquinha de caranguejo)

  12 servings

  30 minutes

  Easy

• 5 TABLESPOONS OLIVE OIL

• 1 MEDIUM ONIUM, CHOPPED

• 4 TOMATOES, PEELED, SEEDED AND CHOPPED

• 1 TABLESPOON CORIANDER, CHOPPED

• 1 TABLESPOON PARSLEY, CHOPPED

• 500 G CRAB MEAT, COOKED AND SHREDDED

• 1 TABLESPOON LIME JUICE

• 1 TABLESPOON BUTTER

• 1 CUP MANIOC FLOUR

• ⅓ CUP GRATED PARMESAN CHEESE

• SALT AND GROUND PEPPER TO TASTE

• 12 SCALLOP SHELLS

In a large frying pan, heat olive oil and sauté the onion until soft. Add tomato and stir-fry for 2 minutes, stirring constantly. Add coriander, parsley, crab meat, lime juice, salt and ground pepper. Cook over medium heat for 5 minutes. Divide the mixture between the scallop shells. Preheat the oven to 200°C-220°C. In another frying pan, heat butter, add manioc flour, season with salt and stir for a few minutes over medium heat. Dust the crab meat mixture with the manioc flour and sprinkle with grated cheese. Take it to the oven for 10 minutes, or until golden brown.

BLUE CRAB GRATIN IN A SHELL (Casquinha de siri)

  4 servings

  40 minutes

  Easy

• 1 TABLESPOON OLIVE OIL

• 2 TABLESPOONS DENDE OIL

• ½ ONION, CHOPPED

• 1 CLOVE GARLIC, CHOPPED

• 2 TOMATOES, PEELED AND SEEDED

• ¼ RED BELL PEPPER, PEELED AND CHOPPED

• 500 G BLUE CRAB MEAT, CLEANED

• 200 ML COCONUT MILK

• ¼ BUNCH CORIANDER, FINELY CHOPPED

• ¼ BUNCH SCALLION, CUT INTO FINE RINGS

• 1 CUP DRIED BREADCRUMBS

• SALT TO TASTE

• 12 SCALLOP SHELLS

Heat the olive oil and the dende oil. Stir-fry onion, garlic, tomato and bell pepper. Add blue crab meat, stir for a little while and add coconut milk. Cook over low heat for 5 minutes. Add coriander and scallion, season with salt. Remove from heat and divide the mixture between the shells. Dust with manioc flour and take it to the oven at 200°C for 5 minutes, until golden brown.

PLANTAIN CHIPS (Chips de banana-da-terra)

  4 servings

  30 minutes

  Medium

• 6 PLANTAINS, GREEN AND FIRM

• CORN OIL, FOR FRYING

• SALT TO TASTE

Peel the plantains and cut them lengthwise, in 1-2 mm slices. Dry on paper towel carefully, so the slices don't get stuck on the paper, and fry in preheated oil, until light golden brown. Drain on paper towel, season with salt and serve.

POTATO OR SWEET POTATO CHIPS (Chips de batata)

  5 servings

  20 minutes

  Easy

• 5 MEDIUM POTATOES

• CORN OIL, FOR FRYING

• SALT TO TASTE

Peel the potatoes, wash them well and dry with a dishcloth. Cut into thin slices with a sharp knife or a handheld slicer. Fry in very hot oil, until golden on both sides (pay attention, process is quite fast). Drain on paper towel, season with salt and serve.

SCARLET EGGPLANT CHIPS (Chips de jiló)

  6 servings

  40 minutes

  Easy

• 1 KG SCARLET EGGPLANT

• SALT TO TASTE

• 3 CUPS ALL-PURPOSE FLOUR

• 1 LITRE CORN OIL

Wash the scarlet eggplants and cut them into very thin slices. Soak them in salted ice water and set aside for 20 minutes. Drain the slices and coat them on flour. Fry in heated oil (180°C) and drain on paper towel. Serve immediately.

MANIOC CHIPS (Chips de mandioca)

  5 servings

  20 minutes

  Easy

• 2 MEDIUM MANIOCS, PEELED

• CORN OIL, FOR FRYING

• SALT TO TASTE

Cut the maniocs into thin vertical slices with a sharp knife or a handheld slicer. Soak them in ice water and set aside for 30 minutes. Drain and dry with a dishcloth. Fry in very hot oil, until golden on both sides (pay attention, process is quite fast). Drain on paper towel, season with salt and serve.

MARINATED NEW POTATOES (Conserva de batata-bolinha)

  10 servings

  40 minutes, plus marinating time

  Easy

• 1 KG NEW POTATOES, COOKED UNPEELED

• 2 ONIONS

• 3 CLOVES GARLIC

• 2 GREEN BELL PEPPERS

• 4 GREEN TOMATOES, SEEDED

• 1 BUNCH PARSLEY

• 1 CUP OLIVE OIL

• ½ CUP VINEGAR

• SALT AND GROUND PEPPER TO TASTE

Pierce the potatoes, so seasoning can penetrate them, and place in a bowl. Pulse-process or coarsely chop onion, garlic, bell pepper, tomato and parsley. Add the mixture to the potatoes, along with olive oil, vinegar, salt, and ground pepper. Mix well. Let it rest in the fridge for 24 hours. Serve chilled (it can be stored for 5 days in the fridge).

PICKLED VEGETABLES (Conserva de legumes)

  1 preserving jar

  15 minutes, plus marinating time

  Easy

• ½ BOTTLE APPLE CIDER VINEGAR

• 1 ½ CUP SUGAR

• ½ JAPANESE CUCUMBER, CUT INTO SLICES

• ½ CARROT, CUT INTO SLICES

• ½ DAIKON RADISH, CUT INTO SLICES

• 1 CUP CAULIFLOWER FLORETS

• 1 PINCH SALT

Heat the vinegar with 1½ cup of water and sugar. Bring to a boil and turn off the heat. Add the vegetables in this hot broth, season with salt and allow to cool. Transfer to a glass jar sterilized with boiling water and let it marinate for at least 48 hours before serving.

PICKLED QUAIL EGGS (Conserva de ovo de codorna)

  10 servings

  10 minutes

  Fácil

• 30 QUAIL EGGS

• 100 ML WHITE VINEGAR

• 1 TEASPOON SALT

• 1 TEASPOON RED PEPPER FLAKES

• 1 TEASPOON DRIED OREGANO

• 1 DRIED BAY LEAF

• 1 PINCH GROUND WHITE PEPPER

Boil eggs for 6-7 minutes, until they are completely cooked. Unpeel and set aside in a bowl. Wash them in filtered water to remove any possible piece of shell left behind and drain on paper towel. Sterilize a preserving jar and fill half of it with vinegar. Complete with 100 ml of water. Add all seasoning, mix well and add little eggs. Close the lid and keep in the fridge until serving time.

PICKLED PEPPERS IN CACHAÇA, OLIVE OIL AND VINEGAR (Conserva de pimenta na cachaça, no azeite e no vinagre)

  10 servings (each)

  20 minutes (each), plus preparation one day before

  Easy

**CACHAÇA**

• 500 G VARIED PEPPERS

• 4 CUPS CACHAÇA

• 1 TABLESPOON SALT

• 4 CLOVES GARLIC, SMASHED

**OLIVE OIL**

• 500 G MIXED PEPPERS

• 4 CUPS EXTRAVIRGIN OLIVE OIL

• 4 CLOVES GARLIC, SMASHED

**VINEGAR**

• 500 G HOT PEPPERS (DE-CHEIRO, MALAGUETA AND DEDO-DE-MOÇA)

• 1 CUP, PLUS 2 TEASPOONS SALT

• 750 ML VINEGAR

• 2 TABLESPOONS SUGAR

• 1 SPRIG THYME

• 4 CLOVES GARLIC, SMASHED

For pickled peppers in cachaça or olive oil, the recipe is quite the same. Wash and pat dry the pepper. Remove stems and set aside overnight on paper towel, to dry completely. Put all ingredients in a sterilized jar, leaving 1,5 cm of headspace. Wipe the top with a paper towel, screw on the jar lid and keep in the refrigerator for at least 30 days before consumption.

For vinegar pickled peppers, put the pepper on a brine solution made with 1 litre of water and 1 cup of salt; cover with a clean dish cloth and let aside for 8 hours. Drain, rinse under running water and pat dry with a dish cloth. Poke a bunch of holes with a fork and transfer to a sterilized jar. Heat the vinegar, 250 ml of water, 2 tablespoons salt, sugar, garlic and thyme for 5 minutes, over a medium heat. Pour in the liquid and leave 1 cm of headspace. Allow to cool, screw on the jar lid and store it in room temperature, away from light exposure, in a cool, dry place, for 3 months, at most.

SHRIMP COCKTAIL (Coquetel de camarão)

  6 servings

  40 minutes

  Fácil

• 1 EGG YOLK

• 1 TABLESPOON MUSTARD

• ½ BOTTLE CORN OIL

• JUICE OF 1 LIME

• 1 TABLESPOON HOMEMADE KETCHUP

• 20 ML COGNAC

• ½ CUP WHITE WINE

• 1 CELERY STALK

• ½ ONION

• ½ CARROT

• 1 BAY LEAF

• 600 G MEDIUM-SIZED SHRIMPS, CLEANED

• ½ BUNCH PARSLEY, FINELY CHOPPED

• SALT AND GROUND PEPPER TO TASTE

For the sauce, combine yolk and mustard. Pour the oil in a steady stream, whisking with a wire whip, until you have a mayonnaise. Add lime juice, ketchup and cognac. Stir well, season with salt and ground pepper and set aside. Heat ½ litre of water. At the boiling point, add wine, vegetables, bay leaf, and salt to taste. Cook the shrimp in this broth for 2 minutes. Serve the sauce with the shrimp and garnish with parsley.

BRAZILIAN CHICKEN CROQUETTE (Coxinha de galinha)

  20 coxinhas

  2 hours

  Medium/difficult

• 150 G BUTTER

• 1 TABLESPOON SALT

• 3⅓ CUP ALL-PURPOSE FLOUR

• 4 TABLESPOONS OLIVE OIL

• ½ ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• 500 G CHICKEN BREAST, COOKED AND SHREDDED

• 1 TEASPOON TOMATO PASTE

• ½ BUNCH PARSLEY, CHOPPED

• 4 EGGS

• 4 CUPS DRIED BREADCRUMBS

• CORN OIL, FOR FRYING

Heat 1 litre of water with butter and salt. At boiling point, pour the flour all at once, stirring constantly, until dough starts to pull away from the bottom. Remove from heat and set aside. Heat the olive oil and sauté onion and garlic. Add the chicken and tomato paste, stir well and salt to taste. Add the parsley and remove from heat. Roll the dough into little balls and flatten into discs with your fingertips. Add the chicken filling, bring the edges together and shape the coxinhas (they must look like little pears). Dip them in the beaten egg, then coat in breadcrumbs. Fry in hot oil until golden. You can also add creamy requeijão (Brazilian cheese spread) to the filling, if you like.

IN DETAIL

Although French people have been preparing "croquette de poulet" since the 19th century, this beloved Brazilian appetizer made with shredded and seasoned chicken was born in São Paulo in the 1920s, near factories' gates. People from Minas Gerais state incorporated requeijão into the filling.

BEEF CROQUETTE (Croquete de carne)

  20 croquettes

  1h20

  Fácil

• ⅓ ONION, CHOPPED

• 1 CLOVE GARLIC

• 2 TABLESPOONS OLIVE OIL

• 2 CUPS BRAISED BEEF, SHREDDED

• 3 TABLESPOONS BUTTER

• 3 TABLESPOONS ALL-PURPOSE FLOUR

• 1 CUP MILK

• 2 TABLESPOONS PARSLEY, CHOPPED

• SALT TO TASTE

**FOR COATING**

• 1 CUP ALL-PURPOSE FLOUR

• 2 EGGS

• 1 CUP DRIED BREADCRUMBS

• 1 BOTTLE CORN OIL, FOR FRYING

Sauté onion and garlic in olive oil, until golden. Stir in the beef and set aside. In the same pan, melt the butter and add 3 tablespoons of all-purpose flour, stirring constantly to avoid lumps. Mix well and cook for about 4-5 minutes, until it starts to smell like cookie. Add milk, parsley, the reserved meat and salt to taste. Cook over low heat until thickens and let stand. Shape the dough into little cakes, coat in all-purpose flour, then dip them in beaten eggs and, finally, coat in breadcrumbs. Fry in hot oil.

IN DETAIL

Croquettes' origins are European. They were brought to Brazil by Portugal, where it can be eaten as a main dish, sided by rice and potatoes. In Brazil, it has found its place at parties and display counters of bars and bakeries.

SHRIMP, CHICKEN AND HEART OF PALM 'EMPADINHAS' (Empadinhas de camarão, frango e palmito)

  12 units (of each)

  50 minutes

  Medium

**FOR THE DOUGH:**

• 500 G ALL-PURPOSE FLOUR

• 300 G BUTTER

• 1 EGG AND 2 YOLKS

• A DASH SALT

For the dough, mix the flour, butter, and salt, until it becomes crumbly. Add the egg and, while mixing, slowly put in 143 ml of water, until the dough is soft and no longer sticks to your hands. Allow it to rest for 1 hour at room temperature while you prepare the filling. Roll out the dough with a rolling pin, creating the base and the top of the crust for the empadas. Put the bases in small pastry cups, put in the filling and cover with the top. Brush with the yolk and bake for 15 minutes at 180°C, or until golden.

**SHRIMP FILLING**

• 500 G MEDIUM SHRIMPS, CHOPPED

• JUICE OF 1 LIME

• ½ ONION, DICED

• 2 GARLIC CLOVES

• 2 TOMATOES, CHOPPED

• 2 TABLESPOONS OLIVE OIL

• 1 TEACUP SHRIMP STOCK (MADE WITH THE SHRIMP'S SHELLS)

• ½ TEACUP CHOPPED GREEN OLIVES

• ¼ BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the shrimp with the lime juice, salt, and black pepper. Braise the onion, garlic, and tomatoes in olive oil. Add the shrimps and the stock; cook until it reduces to about half and is creamier. Add the olives and parsley and put the filling into the empadas.

**HEART OF PALM FILLING**

• 750 G PEACH PALM

• 1 TABLESPOON OLIVE OIL

• 2 TABLESPOONS BUTTER

• ¼ ONION, DICED

• 1 GARLIC CLOVE

• 2 PEELED AND DESEEDED TOMATOES, CHOPPED

• 1 TABLESPOON ALL-PURPOSE FLOUR

• 1 TEACUP MILK

• ¼ BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the heart of palm with olive oil, salt, and black pepper. Wrap in aluminium foil and bake at 180°C for 30 minutes, or until tender. Dice and set aside. Heat up the butter and braise the onion with the garlic and tomato, until they whiter. Add the all-purpose flour and cook for a bit, stirring constantly to prevent lumps. Add the milk, cook until it's creamy, then add the diced heart of palm. Adjust the seasoning, sprinkle with parsley and remove from the heat.

• **CHICKEN FILLING**

• 500 G BONELESS CHICKEN BREAST

• JUICE OF 1 LIME

• 3 TABLESPOONS OLIVE OIL

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2 TOMATOES, CHOPPED

• ½ BUNCH PARSLEY, CHOPPED

• 1 TABLESPOON BUTTER

• 1½ TABLESPOON ALL-PURPOSE FLOUR

• 1½ TEACUP MILK

• SALT AND BLACK PEPPER TO TASTE

Season the chicken with the lime juice, salt, and black pepper. Fry in olive oil until lightly golden. Remove the chicken; braise the onion, garlic, and tomato in the same pot. Bring back the chicken, cover with water and cook until tender (add more water if necessary). Shred the meat and season with parsley. In another pot, melt the butter and braise the shredded chicken with the seasoning. Add the flour and stir. Add the milk and stir thoroughly; cook until creamy. Cook over low heat for another 5 minutes, then remove from the heat, allow to cool down, and fill the empadas.

IN DETAIL

What's the origin of the empadinha? Could it be that the pie shrunk so it would fit into the trays of parties? Or did the appetizer grow to become a pie? In any case, empadinha became the official savoury snack of Brazilian parties, and it's a mandatory staple of joints and bars in São Paulo.

STEAK BITES (Filé aperitivo)

  6 servings

  30 minutes

  Fácil

• 500 G BEEF TENDERLOIN (OR TOP SIRLOIN BUTT, TRI-TIP OR STRIP LOIN), CUT INTO STRIPS

• 1 TABLESPOON OLIVE OIL

• 3 CLOVES GARLIC

• 1 TEASPOON VINEGAR

• 1 ONION, FINELY SLICED

• 1 TABLESPOON WORCESTERSHIRE SAUCE (OPTIONAL)

• CORN OIL

• SALT AND GROUND PEPPER TO TASTE

Season the meat with olive oil, garlic, vinegar, salt and ground pepper. Heat the oil in a griddle or a large skillet and fry the steak bites, without stirring, for 2 minutes. Then stir-fry for 2 more minutes. Add onion and sauté, stirring constantly, until golden. To finish, add Worcestershire sauce, heat for about 1 minute and turn off the heat. Serve with French rolls and vinagrete (fresh tomato and onion salsa).

DEEP-FRIED CHICKEN BITES (Frango à passarinho)

  4 servings

  40 minutes

  Fácil

• 1 WHOLE CHICKEN, CUT INTO 22 PIECES OF THE SAME SIZE

• JUICE OF 2 LIMES

• 6 CLOVES GARLIC

• CORN OIL, FOR FRYING

• ½ CUP PARSLEY, CHOPPED

• SALT AND PEPPER TO TASTE

Season the chicken with lime juice, 2 crushed garlic cloves, salt and ground pepper; marinate for 15 minutes. Meanwhile, chop the remaining cloves of garlic into little cubes and fry over low heat in 1 tablespoon of oil, be careful not to burn it; set aside. Heat the oil to 150-160°C (medium heat) and fry the chicken pieces for 10 minutes, until light golden. Remove and drain on paper towel. Heat the oil a little more and fry the chicken again, now until it gets a golden brown crispy skin. Remove, drain and combine with fried garlic and chopped parsley.

IN DETAIL

A literal translation of "pollo all'uccelletto", this hand-held snack became popular in Brazil in the 1950s, especially in Italian restaurants. At Triângulo Mineiro (Minas Gerais' state area, between Grande and Parnaíba rivers), it is boned and served with cheese. In Salvador (Bahia state's capital), it is called "frango à passarinha", named after "passarinha", a snack made with beef spleen fried in dende oil.

BROADBAND ANCHOVY WITH TAPIOCA (Ginga com tapioca)

  4 servings

  40 minutes

  Fácil

• 500 G TAPIOCA GOMA (HYDRATED TAPIOCA STARCH)

• ½ FRESHLY GRATED COCONUT

• 16 BROADBAND ANCHOVIES

• 1½ MANIOC FLOUR, FOR COATING

• 4 TABLESPOONS DENDE OIL

• SALT TO TASTE

Combine goma and coconut. Pass the mixture through a sieve, so the tapioca dough is very soft. Heat a non-stick frying pan over low heat, add some dough and spread it with the back of a spoon, to cover the bottom evenly. Fry for 2-4 minutes, or until you get a sort of a pancake, with edges pulling away from the pan. Flip it and fry for 1 more minute. Season the broadband anchovies with salt and skewer the fish using wooden skewers broken in half. Coat in manioc flour and fry in very hot dende oil. When fish is golden, remove and stuff the tapioca pancake with it, leaving the tip of the skewer out.

FISH BITES WITH TARTAR SAUCE (Isca de peixe com molho tártaro)

  4 servings

  20 minutes

  Easy

• 500 G GROUPER OR ACOUPA WEAKFISH

• JUICE OF 1½ LIME

• 1 EGG YOLK

• 1 TABLESPOON MUSTARD

• ½ BOTTLE CORN OIL

• ¼ BUNCH PARSLEY, CHOPPED

• ¾ CUP PICKLED VEGETABLES

• 1 CUP ALL-PURPOSE FLOUR

• 1 BEATEN EGG

• 2 CUPS CORNMEAL

• CORN OIL, FOR FRYING

• SALT AND GROUND PEPPER TO TASTE

Cut the fish into strips and season with the juice of 1 lime, salt and ground pepper. Meanwhile, prepare the tartar sauce: whisk the egg yolk with the mustard and pour the oil in a steady stream, whisking non-stop with a wire whip, until you get a mayonnaise. Season with the juice of ½ lime, salt and ground pepper. Add parsley and pickled vegetables finely chopped. Coat the fish in all-purpose flour, dip in beaten egg and coat in cornmeal. Fry in preheated oil and serve with the sauce.

FRIED LAMBARI (Lambari frito)

  4 servings

  40 minutes

  Medium

• 500 G LAMBARI (SMALL FRESHWATER FISH)

• 150 G CORNMEAL, FOR COATING

• 2 LITRES CORN OIL, FOR FRYING

• LIME TO TASTE

• SALT TO TASTE

Clean the lambari and make 10 to 12 slits in the fish skin. Salt to taste. Coat in cornmeal and toss them in a sieve to remove the excess coating. In a deep pot (10 cm high x 24 cm diameter) or medium pan, heat the oil to 180°C and fry the lambari for 10 minutes, or until it gets firm and dry; golden, but not brown. Drain on paper towel and serve with lime to taste.

IN DETAIL

This appetizer comes from the tradition of coating and frying freshwater fish, in order to soften the strong taste from small dams. According to their size, you can put the whole fish in the pan – fish bones and all.

THICK LUCINE CLAM (Lambreta)

  6 servings

  30 minutes

  Easy

• ¼ CUP OLIVE OIL

• 1 ONION, CHOPPED

• 2 TOMATOES, CHOPPED

• JUICE OF 2 LIMES

• ¼ CUP CORIANDER, CHOPPED

• 3 KG THICK LUCINE CLAMS

• SALT TO TASTE

In a large pan, pour olive oil and add onion, tomato, salt and lime juice. Stir-fry for 5 minutes, mixing constantly. Add coriander, 4 cups of water and the thick lucine clams. Cover and cook until all clams open up (discard any clams that have not opened, they may be unfit for consumption). Remove the clams with a skimming ladle and serve with the broth, hot or cold, separately.

CACHAÇA SAUSAGE (Linguiça na cachaça)

  4 servings

  25 minutes

  Easy

• 500 G ARTISAN SAUSAGE

• 3 TABLESPOONS OLIVE OIL

• 1 ONION, SLICED

• 1 TABLESPOON VINEGAR

• 40 ML ARTISANAL CACHAÇA (BRAZILIAN SPIRIT MADE WITH SUGAR CANE)

• ½ BUNCH PARSLEY, CHOPPED

• 1 PINCH SALT AND ANOTHER OF GROUND PEPPER

Brown all sides of the sausage in hot olive oil. Remove from the pan, cut into slices and return to the frying pan to brown a little more and cook inside. Set aside. Using the same pan, stir-fry onion over low heat, until soft. Season with salt, ground pepper, and vinegar. Stir in the sausage and add cachaça. Let some of the liquid evaporate, add chopped parsley and serve.

FRIED CALAMARI (Lula à dorée)

  4 servings

  20 minutes

  Easy

• 12 MEDIUM-SIZED SQUIDS, WITHOUT TENTACLES

• JUICE OF 2 LANGPUR LIMES

• 1 CUP ALL-PURPOSE FLOUR

• CORN OIL, FOR FRYING

• SALT AND PEPPER TO TASTE

Clean and wash very well the squid bodies. Cut into rings, season with lime juice, salt and ground pepper. Put the flour inside a plastic bag and add calamari rings. Close it tightly and shake to coat the squid completely in the flour. Heat the oil and fry the rings quickly, around 1 minute. Drain on paper towel and serve with tartar sauce.

FRIED BROADBAND ANCHOVY (Manjubinha frita)

  6 servings

  10 minutes

  Easy

• 1 KG FRIED BROADBAND ANCHOVIES, CLEANED AND EVISCERATED

• JUICE OF 2 LIMES

• 3 CUPS ALL-PURPOSE FLOUR

• CORN OIL, FOR FRYING

• SALT AND PEPPER TO TASTE

Season the fish with lemon juice, salt and ground pepper. Coat in flour and fry in hot oil until golden (another option is to coat them in fubá mimoso, fine maze flour). Serve immediately with tartar sauce or homemade mayonnaise.

CHICKEN GIZZARD (Moela na cerveja escura)

  4 servings

  4 hours

  Easy

• 1 KG CHICKEN GIZZARD

• 3 RED HOT PEPPERS

• 3 TINS DARK BEER

• ½ ONION, CHOPPED

• 3 CLOVES GARLIC

• 2 TABLESPOONS CORN OIL

• ½ BUNCH CORIANDER, CHOPPED

• SALT TO TASTE

Clean the chicken gizzard very carefully and wash under running water. Chop the red hot peppers, combine the meat and cover with beer; let marinate for 1h30. Remove the chicken gizzard and reserve the brine. Sauté onion and garlic in oil, add chicken gizzard and brown on all sides. Pour in the reserved brine and cook over medium heat, covered, until meat is tender. Uncover and cook until the sauce has reduced by half. Season with salt and finish with the coriander. Serve with bread or plain rice.

OYSTER AU GRATIN (Ostra gratinada)

  4 servings

  1 hour

  Easy

• 3 CUPS MILK

• ½ ONION

• 1 BAY LEAF

• 2 CLOVES

• 2 TABLESPOONS UNSALTED BUTTER

• 3 TABLESPOONS ALL-PURPOSE FLOUR

• 1 PINCH GROUND NUTMEG

• 16 FRESH OYSTERS

• 1 CUP GRATED PARMESAN CHEESE

• SALT TO TASTE

Prepare the béchamel sauce: boil the milk with onion, bay leaf and cloves. Melt the butter, add all-purpose flour and stir until it smells like cookie. Add the boiled milk gradually, stirring constantly to avoid lumps. Season with salt and ground pepper; set aside. Open the oysters carefully and season with a pinch of salt. Cover with béchamel sauce, sprinkle Parmesan cheese and take it to the oven for 6-7 minutes, until cheese is melted and golden. Serve immediately.

COLOURED EGG (Ovo colorido)

  12 eggs

  30 minutes

  Easy

• 12 WHITE EGGS

• 1½ TABLESPOON VINEGAR

• 2 TABLESPOONS GROUND TURMERIC

• 1 CUP BEETROOT, GRATED

• 1 CUP SPINACH, FINELY CHOPPED

Divide eggs between 3 bowls; cover with water and add ½ tablespoon of vinegar in each bowl. In one bowl, add ground turmeric. In the other one, add beetroot and, in the last one, put the chopped spinach. Keep in the fridge for 30 minutes. Transfer the content of each bowl to separated saucepans. Cook for 12 minutes, drain and place the eggs in a glass container, unpeeled. Serve them peeled or unpeeled.

IN DETAIL

There is a recurrent discussion in the counter of botecos: how coloured eggs were created? And everybody seems to have an explanation for it – usually connected with jokes. In fact, the first coloured eggs came from the practice of boiling the ingredients along with pre-cooked sausages. And then with onions. And beetroot. And...

BRAZILIAN HAND PIE (Pastel assado)

  20 servings

  40 minutes

  Easy

• 2½ CUPS ALL-PURPOSE FLOUR

• 1 TEASPOON BAKING POWDER

• 3 EGGS

• 1 TABLESPOON BUTTER

• 1 TABLESPOON CORN OIL

• 4 TABLESPOONS MILK

• 1 TEASPOON CACHAÇA

• 400 G MEAT OR CHICKEN FILLING

• 2 EGGS, FOR BRUSHING THE DOUGH

• SALT

Sieve flour and baking powder. Make a well in the center and add eggs, butter, oil, milk and salt. Mix very well and add cachaça. Knead the mixture until you have a smooth dough. Roll out the dough on a clean flour-dusted surface and cut circles using a 10 cm pastry cutter. Place 1 tablespoon of filling in the middle of each circle, fold over like a half moon and pinch edges to seal. Brush the pies with beaten eggs and bake in preheated oven at 180°C for 20 minutes, until golden.

BRAZILIAN FRIED TURNOVERS (Pastel de camarão, carne e palmito)

  10 fried turnovers (of each filling)

  1h20

  Medium/difficult

**DOUGH**

• 4 CUPS ALL-PURPOSE FLOUR

• 1 TABLESPOON SALT

• 1 TABLESPOON CORN OIL

• 40 ML CACHAÇA

• 1 BOTTLE CORN OIL, FOR FRYING

Mix 3 cups of flour with the salt. Make a well in the centre and gradually pour in 400 ml of water, incorporating the ingredients with the hands. Add the oil and mix until smooth. Combine the cachaça. Dust the remaining flour over a clean surface and knead the mixture until you have an elastic and not sticky dough. Cover with a cloth and set aside for 30 minutes. Roll out the dough with a cylinder or rolling pin and cut into desired size. Add the filling and fry in oil at 180°C.

**SHRIMP FILLING**

• 500 G MEDIUM-SIZED SHRIMP, CLEANED AND CHOPPED

• JUICE OF 1 LIME

• ½ ONION, CHOPPED

• 2 CLOVES GARLIC

• 2 TOMATOES, CHOPPED

• 2 TABLESPOONS OLIVE OIL

• SHRIMP BROTH (MADE WITH SHRIMP SHELLS)

• ½ CUP GREEN OLIVES, CHOPPED

• ¼ BUNCH PARSLEY, CHOPPED

• 1 RECIPE DOUGH FOR PASTEL

• SALT AND PEPPER TO TASTE

Season shrimp with lime juice, salt and ground pepper. Set aside. Stir-fry onion, garlic and tomato in olive oil. Add the shrimp and broth (1 cup). Let it reduce by half, until gets creamier. Add olives and parsley. Stuff the dough with it and fry the pastéis.

• **MEAT FILLING**

• 500 G GROUND BEEF KNUCKLE

• 3 TABLESPOONS CORN OIL

• ½ ONION

• 3 CLOVES GARLIC

• ½ CUP BLACK OLIVES, CHOPPED

• 4 EGGS, BOILED AND CHOPPED

• ½ BUNCH PARSLEY, CHOPPED

• 1 RECIPE DOUGH FOR PASTEL

• SALT AND GROUND PEPPER TO TASTE

Season meat with salt and ground pepper and stir-fry in oil, until golden brown. Stir in onion and garlic. Add olives, eggs and parsley. Mix gently, taking care not to smash the eggs. Take off the heat, stuff the dough with it and fry the pastéis.

**HEARTS OF PALM FILLING**

• 750 G FRESH PEACH PALM HEARTS

• 1 TABLESPOON OLIVE OIL

• 2 TABLESPOONS BUTTER

• ¼ ONION, CHOPPED

• 1 CLOVE GARLIC

• 2 TOMATOES, PEELED, SEEDED AND CHOPPED

• 1 TABLESPOON ALL-PURPOSE FLOUR

• 1 CUP MILK

• ¼ BUNCH PARSLEY, CHOPPED

• 1 RECIPE DOUGH FOR PASTEL

• SALT AND PEPPER TO TASTE

Season the palm hearts with olive oil, salt and ground pepper. Wrap in aluminium foil and take it to the oven at 180°C for 30 minutes, or until tender. Chop it and set aside. Melt the butter and sauté the onion, garlic and tomato until soft. Add flour and let it cook for a while, stirring constantly to avoid lumps. Stir in the milk and cook until creamy; add the palm hearts. Adjust seasoning, sprinkle parsley and take off the heat. Stuff the dough with it and fry pastéis.

COOKED PARANÁ PINE NUT (Pinhão cozido)

  8 servings

  2 hours

  Easy

• 1 KG PARANÁ PINE NUTS

• 1 TABLESPOON SALT

Wash clean the pine nuts in running water and cook in salted water for about 2 hours – or 30 minutes in a pressure cooker.

MANIOC KIBBEH (Quibe de mandioca)

  20 kibbehs

  45 minutes

  Medium

• 1 KG MANIOC, CENTRAL WOODY FIBER REMOVED

• 1 CUP BULGUR WHEAT

• 3 TABLESPOONS CORN OIL

• ½ ONION, CHOPPED

• 3 CLOVES GARLIC

• 500 G GROUND MEAT (BEEF KNUCKLE)

• ½ BUNCH MINT, CHOPPED

• 1 TABLESPOON BUTTER

• 4 TABLESPOONS RICE FLOUR

• 3 EGGS, BEATEN

• 2 CUPS FINE MANIOC FLOUR, TOASTED

• CORN OIL, FOR FRYING

• SALT AND PEPPER TO TASTE

Cook manioc in a small amount of salted water, until it gets pretty dry. For the filling, hydrate de bulgur wheat and set aside. Heat the oil and sauté onion and garlic. Add meat, let the liquid evaporates and season with salt, ground pepper and mint. Combine the bulgur wheat and set aside. Mash the manioc until you get a nice firm dough. Add butter and rice flour, mixing until smooth. Roll the dough into same-sized little balls, make a cavity and stuff them with the meat filling. Shape the kibbehs like rugby balls, dip them in the beaten eggs and coat in manioc flour. Fry in heated oil until lightly golden.

MEAT RISSOLE (Rissole de carne)

  20 rissoles

  2 hours

  Medium

• 150 G BUTTER

• 1 TABLESPOON SALT

• 3⅓ CUPS ALL-PURPOSE FLOUR

• 700 G GROUND BEEF KNUCKLE

• 3 TABLESPOONS CORN OIL

• 3 CLOVES GARLIC

• ½ ONION, CHOPPED

• ½ CUP BLACK OLIVES, CHOPPED

• ¼ BUNCH PARSLEY, CHOPPED

• 4 EGGS, BEATEN

• 2 CUPS DRIED BREADCRUMBS

• CORN OIL, FOR FRYING

• SALT AND GROUND PEPPER TO TASTE

Heat 1 litre of salted water with the butter. At boiling point, pour the flour all at once in the pan, stirring constantly, until the dough starts to pull away from the bottom. Remove and set aside. Season meat with salt and ground pepper; stir-fry in corn oil until golden brown. Stir in the garlic and onion. Add the olives and parsley, stir a little bit and take off the heat. Roll out the dough to 0,5 cm thick and cut with a round pastry cutter. Add the filling and fold over like a half moon. Dip the rissoles in the beaten egg, coat in dried breadcrumbs and fry in preheated oil, until lightly golden.

FRIED SARDINE (Sardinha frita)

  10 servings

  30 minutes

  Easy

• 10 OPENED AND CLEANED SARDINES

• 2 CLOVES GARLIC, CHOPPED

• ½ CUP ALL-PURPOSE FLOUR

• CORN OIL, FOR FRYING

• 2 LIMES

• SALT AND GROUND PEPPER TO TASTE

Run sardines under cold water to wash them and season with garlic, salt and pepper. Coat them in flour, shake gently to remove the excess flour, and fry them in hot oil. Drain the sardines on paper towel and serve with lime slices.

PORK CRACKLING – CHICHARRÓN (Torresmo)

  4 servings

  5 hours, plus time for draining

  Medium

• 1 PORK BELLY (2 KG)

• SALT AND GROUND PEPPER TO TASTE

• CORN OIL OR LARD, FOR FRYING

Make parallel diagonal lines across the skin side of the pork, and season with salt and pepper, rubbing. Place it over a baking rack, with the skin upside down, and let it drain overnight inside the fridge. On the next day, take it to the oven at 180°C for 1h30, until golden and dry. Cut it into large dices and let stand. Heat the oil and fry the pork pieces until golden and crispy.

IN DETAIL

With feijoada, pork cracklings are served in dry, small chunks. As a robust appetizer, it is better if the pork belly is prepared in strips, with crunchy skin and juicy meat.

# MISTURA

In Brazilian cuisine, mistura is the nourishing, filling food. A home where you find mistura is a home where meals are plentiful, whole. Otherwise, the feeling is there is no food at all, or that there is something missing. Like when we look into a closet filled with clothes and still feel like we have nothing to wear. So much so that those who climb the social ladder make a point of "enhancing" the mistura – because they spent their whole lives trying to stretch out a given portion of whichever meat.

In fact, many classic dishes came out of this need to "stretch out" the mistura. It's the case of the Maria Isabel and carreteiro rices, which make use of the meat while "swelling" the dish with the added rice. To stretching out the mistura with "sustância" (nourishment) is to make sure there is no lack of protein – and this is almost a matter of national pride.

But the idea of meat as the only fundamental part of a meal has been reviewed with time. Nowadays, there is "mistura" with legumes, potatoes, squashes, manioc, and other vegetable foods that are rich in vitamins and minerals. And no one dares to say that those are not "hearty" foods.

I realized the importance of the mistura when I collected the recipes for the most iconic dishes of Brazilian cuisine. This chapter occupies more than a third of the whole book. It's the outcome of more than fifteen years of travels across the country, gathering recipes and tales about the eating habits of Brazilians such as myself.

Ok, Ana, that's all very nice, but where did the term "mistura" come from? I've found that this word is more frequent in the countryside of São Paulo, in Rio Grande do Sul, and in some regions of the Northeast. If I close my eyes, I can still see my father, looking inquisitively into the kitchen and asking, "What's the mistura for today?"
BEEF

BRISKET STEW (Afogado)

  Serves 6

  2 hours

  Medium

• 1.5 KG BEEF BRISKET

• 2 GARLIC CLOVES, MINCED OR CRUSHED

• 1 LARGE ONION, DICED

• 4 TABLESPOONS CORN OIL

• 1 TABLESPOON ANNATTO

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• ¼ BUNCH CLOVE BASIL, STEMS REMOVED

• 2 BAY LEAVES

• 6 POTATOES, PEELED

• 2 TEACUPS FINE MANIOC FLOUR

• SALT AND BLACK PEPPER TO TASTE

Trim the meat, cut it into large cubes and season with salt and black pepper. Braise the garlic and onion in oil. Add the annatto and the meat pieces; fry the meat, searing each side. Add all other seasonings (set aside a bit of the scallions and parsley for garnishing) and cover it with water. Cook for 30 minutes and then add the potatoes. When everything is cooked, adjust seasoning and remove from heat, sprinkle the reserved scallions and parsley and serve with manioc flour.

IN DETAIL

In some cities around the Paraíba river valley, where it first appeared in the 18th century as a party food, the dish is also known as "fogado" In both cases the name refers to the practice of "drowning" the meat, which could take up to 24 hours, and cooking it in huge copper pots. Originally, it was made with manioc, but nowadays there are versions that use potatoes or pasta.

MEATBALLS (Almôndega)

  Serves 4

  1 hour and 20 minutes

  Easy/Medium

• 1.5 KG TOMATOES

• 2 ROLLS

• 700 G GROUND BEEF (KNUCKLE OR RUMP STEAK)

• 1 LARGE ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 2 TABLESPOONS OLIVE OIL

• SALT AND BLACK PEPPER TO TASTE

Cook the tomato in a pot with a bit of water and blend it in a food processor in order to get a smooth sauce. Moisten the rolls until they dissolve and mix them with the ground beef. Add ½ onion, 2 garlic cloves, salt, and black pepper. Mix until smooth. Shape into little balls and sear them in olive oil until golden. Remove from heat and set aside. Using the same pot, braise the remaining onion and garlic. Return the meatballs to the pot, add the tomato sauce and cook for 20 minutes. Serve with white rice.

IN DETAIL

Our meatballs come from Portugal. But this does not mean that the recipe is 100% Portuguese. As old as the Greek, Chinese, and Arabs – from whom the Portuguese name came through the word "albúnduqa" ("round shape") –, meatballs have different ingredients and roles around throughout the world. Here, rarely they stand alone as a dish: the classic version is served with tomato sauce and accompanied by pasta or rice.

CARRETEIRO RICE (Arroz carreteiro)

  Serves 6

  2 hours

  Medium

• 300 G MEAT SHAVINGS (FRALDINHA, ALCATRA, TRI-TIP, PICANHA), CUT INTO THIN SLICES

• 4 CUPS CORN OIL

• 400 G CHARQUE, DESALTED, COOKED AND SHREDDED

• 2 GARLIC CLOVES, CHOPPED

• 1 SMALL ONION, CHOPPED

• 350 G LONG-GRAIN WHITE RICE

• 700 ML BEEF STOCK

• 4 TABLESPOONS PARSLEY, CHOPPED

• 2 TABLESPOONS SCALLION, CHOPPED

• 6 COOKED EGGS

• 3 PORK SAUSAGES, GRILLED

• SALT AND PEPPER TO TASTE

Sauté meat shavings in a thick-botton pan, until brown; season with salt and pepper. Add charque, garlic and onion. Stir-fry a little longer and bring together the rice. Pour in the beef stock, correct the salt, put a lid and cook for 20 minutes, until rice gets tender. Sprinkle parsley, scallion and the eggs mashed up. Serve with grilled pork sausage.

BEEF STOCK

  3 litres

  12 hours

  Difficult

• 5 KG BONELESS BEEF SHANK, OR ANY OTHER BEEF CUT WITH COLLAGEN

• 2 LARGE ONIONS

• 1 CARROT

• 4 CELERY STALKS

• 1 LEEK

• 2 CUPS CORN OIL

• 1 CUP TOMATO PASTE

• 1 BOTTLE DRY RED WINE

• 5 BAY LEAVES

Cut the beef shank into large pieces and cook it in preheated oven at 180°C for 1 hour, until it gets pretty dry and brown. Chop onions, carrot, celery stalks and leek into large dices. Stir-fry the vegetables with corn oil until it gets golden brown, without burning. Add the beef shank and tomato paste, mixing well, plus red wine, bay leaves and 8 litres of water. Cook over medium-low heat for about 6 hours. Strain the broth, squeezing well to take all liquid from it. Discard all solid ingredients. Bring broth back to the fire and let it simmer for 3 hours, or until it reduces by half. Take the quantity needed for the recipe, and store the rest on the freezer for 6 months, at most.

IN DETAIL

As typical among gaúchos as mate tea and churrasco (Brazilian barbecue), carreteiro has been a staple of lone travellers, cargo transport workingmen who left family and made long journeys into Pampas' farthest reaches, in order to build small houses and ranches, helping to populate what later would become Rio Grande do Sul state. Carreteiro is a Spanish word: means wagon or transport cart.

OVEN RICE (Arroz de forno)

  Serves 6

  1 hour and 40 minutes

  Medium

• 1 KG TOMATOES

• 750 G GROUND BEEF (KNUCKLE)

• 3 TABLESPOONS CORN OIL

• 1 ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 1 BAY LEAF

• 2½ TEACUPS WHITE RICE

• 2 TEACUPS COARSELY GRATED MOZZARELLA CHEESE

• ½ TEACUP CHOPPED GREEN OLIVES

• 3 EGGS, BEATEN

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• 3 TEACUPS GRATED PARMESAN CHEESE

• SALT AND BLACK PEPPER TO TASTE

Put the tomato on a pot and cook it low heat, without water, until soften. Blend it in a food processor, strain it, and set it aside. Season the meat with salt and black pepper. Braise it in 3 tablespoons of oil, until dry. Add ½ onion and 1 garlic clove; braise for a bit, until soft. Add the tomato sauce and bay leaf; cook for 20 minutes. Meanwhile, prepare the white rice: braise the remaining onion and garlic in two tablespoons of oil. Add the rice, cover it with 5 teacups of warm water and season with salt. When it is cooked through, add the ground beef sauce. Let it cool for a bit and add the mouzzarella, olives, eggs, scallions, and parsley, mixing well until even. Put it in a baking dish, cover with Parmesan cheese and bake in a preheated oven at 180°C, until golden. Serve while still hot. The arroz de forno (baked rice) is a recipe for leftovers – that is, it is very versatile. You could add ingredients such as corn or peas, for instance, and replace the ground beef for shredded chicken or diced pork.

HAUÇÁ RICE (Arroz de hauçá)

  Serves 6

  2 hours

  Medium

• 1 KG DESALTED CARNE-SECA, CHOPPED INTO CUBES

• 2 TABLESPOONS OLIVE OIL

• 2 TABLESPOONS DENDÊ OIL

• 2 ONIONS

• 3 CUPS COCONUT MILK

• 2 CUPS DRIED SHRIMPS, DESALTED

• 2 TABLESPOONS CORN OIL

• 2 GARLIC CLOVES, CHOPPED

• 2½ CUPS LONG-GRAINED WHITE RICE

• SALT TO TASTE

**SAUCE**

• ½ MEDIUM ONION

• 1 TOMATO, PEELED AND SEEDED

• ½ CUP DRIED SHRIMP, DESALTED

• ½ MALAGUETA PEPPER

• 1 TABLESPOON OLIVE OIL

• 1 TABLESPOON DENDÊ OIL

• JUICE OF ½ LIME

Cook carne-seca until tender. Heat 1 tablespoon of olive oil and 1 tablespoon of dendê oil. Add 1 onion cut into thin slices and sauté, until soft. Add carne-seca and fry for 10 minutes, stirring, so meat doesn't stick on the pan. Add ¾ cup of coconut milk and 1 cup of dried shrimp; let dry a little and set aside. Prepare the rice: heat the oil and stir-fry ½ chopped onion and garlic. Add rice and 5 cups of lukewarm water; season with salt. When it gets tender, add ¾ cup of coconut milk and transfer the rice to a ring mold; set aside. Heat the rest of the olive oil and dendê oil and sauté ½ chopped onion with 1 cup of dried shrimp. Add coconut milk, cook for 2 minutes and set aside.

Prepare the sauce: blend onion, tomato, dried shrimp and malagueta pepper in a blender. Stir this paste with olive oil combined with dendê oil; season with lime juice. Unmold the rice from the ring mold and place the meat around it and inside the hole. Cover with dried shrimp cooked with coconut milk and serve with the sauce.

COCONUT MILK

  1 litre

  20 minutes

  Easy

• 200 ML COCONUT MEAT IN PIECES

Blend the coconut meat with 1 litre of hot water. Strain the coconut and use it right away.

IN DETAIL

Câmara Cascudo registered the origins: 'Haussás, muslim sudaneses from Nigeria, had left in Salvador a dish with rice which honors their name, hauçá rice, kept by baianos from the capital". Chronics from that time mention that it was Ruy Barbosa's favourite dish. He would have said, mistakenly, that the word "hauçá" was a corruption of "water and salt" (água e sal).

MARIA ISABEL RICE (Arroz Maria Isabel)

  Serves 6

  30 minutes

  Fácil

• 600 G DESALTED CARNE DE SOL, DICED

• 3 TABLESPOONS CLARIFIED BUTTER

• 1 LARGE ONION, CHOPPED

• 1 GARLIC CLOVE, CHOPPED

• ½ RED BELL PEPPER, SKINNED AND CHOPPED

• 1 DE-CHEIRO PEPPER, CHOPPED

• ½ TEASPOON COLORAU

• 1 TEASPOON BABASSU OIL

• 2 CUPS BEEF STOCK

• 6 CUPS LONG-GRAIN RICE, COOKED

• ¼ BUNCH CILANTRO, CHOPPED

• SALT TO TASTE

Stir-fry carne de sol with clarified butter. Add the onion, garlic, bell pepper and de-cheiro pepper; sauté until brown. Add colorau, babassu oil and beef ragout. Add cooked rice, combine and salt to taste. Sprinkle cilantro.

IN DETAIL

Legend has it that this dish was popular among poor families from Piauí backlands, so women could eat meat, an ingredient almost exclusive of male tropeiros. Maria and Isabel would have been the daughters of the anonymous cook that created the recipe. In a Historical Fiction book called "O Escravo e o Senhor da Parnahiba", author Enéas Barros found the origins of this dish studying the life of Simplício Dias da Silva, a powerful farmer from São João da Parnaiba village, in the beginnings of 19th century. Maria Isabel would have been his wife.

ARRUMADINHO

  Serves 6

  30 minutes, plus the desalting time

  Easy

• 1 KG JERKED BEEF CUT INTO STRIPS

• 5 TABLESPOONS CLARIFIED BUTTER

• ½ ONION, SLICED, AND ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2 TEACUPS FRESH BLACK-EYED PEAS COOKED IN WATER AND SALT

• SALT TO TASTE

• SIMPLE VINAIGRETTE

• CLASSIC FAROFA

Desalt the jerked beef, soaking it for 24 hours and changing the water three times. Cook until soft. Heat three tablespoons of clarified butter; braise the sliced onions and 1 garlic clove. Add the jerked beef and brown all sides; set it aside. For the black-eyed peas, heat 2 tablespoons of clarified butter and braise the remaining onions and garlic. Add the peas, mix, and add salt if necessary. Divide the beans into the dishes, cover them with jerked beef, and top it off with the vinaigrette. Serve with farofa on the side.

SIMPLE VINAIGRETTE

  Serves 6

  15 minutes

  Easy

• 10 PEELED AND SEEDED RIPE TOMATOES, CHOPPED

• 1 MEDIUM ONION, CHOPPED

• ¾ CUP EXTRA VIRGIN OLIVE OIL

• ¼ CUP APPLE VINEGAR OR LIME JUICE

• ¼ BUNCH CORIANDER, CHOPPED

• ¼ BUNCH PARSLEY AND SPRING ONION, CHOPPED

• SALT AND PEPPER TO TASTE

Whisk all the ingredients together and season with salt and pepper. It's also possible to add red pepper, garlic or citrus such as cashew, among other ingredients, to change the type of vinegar or to leave out the coriander, for example.

IN DETAIL

This coming together of ingredients, as well as the habit of arranging them with a particular order and logic, come from the backlands of Pernambuco. Some place the beans on the bottom, the farofa above it, the beef following it, and vinaigrette topping it off; others prefer to arrange the portions side by side in a tray.

BAIÃO-DE-DOIS

  Serves 6

  1h30

  Medium

• 500 G CARNE-SECA, DESALTED AND CUBED

• 2 CUPS COWPEAS

• 2 TABLESPOONS CORN OIL

• 1 ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• 2 CUPS LONG-GRAIN WHITE RICE

• 4 TOMATOES, PEELED AND SEEDED, DICED

• ¼ BUNCH SCALLION, CHOPPED

• ¼ BUNCH CORIANDER, CHOPPED

• 2 CUPS COALHO CHEESE, DICED

• SALT TO TASTE

Cook carne-seca in the pressure cooker for 30 minutes. Cook the beans with a little bit of salt until al dente; turn off the heat and keep the water used for cooking them. Heat the oil and sauté onion and garlic, until soft. Add rice and stir a little longer. Add carne-seca and cowpeas. Combine and pour in the water kept from cooking, until it covers the cowpeas up to 4,5 cm. Cook until rice is soft. Add and combine tomato, scallion, coriander and cheese. Heat for a minute and serve.

MEAT POT (Barreado)

  Serves 6

  7 hours, plus time to marinate

  Medium

• 1 KG SHOULDER HEART OR BEEF BRISKET

• CUMIN TO TASTE

• 2 ONIONS, CUT INTO STRIPS

• 3 GARLIC CLOVES, MINCED

• ½ BUNCH PARSLEY AND ½ BUNCH OF SCALLIONS, FINELY CHOPPED

• 2 BAY LEAVES

• 1 SHALLOW DISH SLICED BACON

• 3 SHOTS CACHAÇA

• 3 RIPE PLANTAINS

• 2 TEACUPS EXTRA-FINE MANIOC FLOUR

• SALT TO TASTE

**FOR THE DOUGH**

• ½ A TEACUP OF EXTRA-FINE MANIOC FLOUR

• ½ TEACUP ALL-PURPOSE FLOUR

Cut the beef into broad strips and season with salt, cumin, onions, garlic, scallions, parsley, bay, and 1/4 of the bacon. Marinate overnight. The following day, line the bottom of a clay pot with the remaining bacon. Add the beef, all seasonings, and 2 shots of cachaça. Cover with water and seal the pot; mix the ingredients for the dough with a teacup of water, until smooth, and spread between the pot and its lid, so it is well sealed. Cook over medium heat for 6 hours, or until the beef is totally shredded. Cook the plantain in water with the remaining shot of cachaça. Serve it whole or sliced, along with a pirão (a type of mush) made from the manioc flour and the broth resulting from the cooking of the beef.

IN DETAIL

Slow cooking and low heat are the staples of this signature dish from the Serra do Mar, near the cities of Antonina and Morretes in Paraná. In the past, the cooking ritual could take up to 24 hours and was enjoyed during feasts leading up to the carnival. A symbol of Paraná's culinary tradition, the dish's name refers to the practice of sealing ("barrear") the lid of the pot with a dough made with manioc flour, preventing steam from escaping.

STEAK 'N' ONIONS (Bife acebolado)

  Serves 6

  15 minutes

  Easy

• 6 STRIPLOIN STEAKS

• 2 TABLESPOONS CORN OIL

• 2 MEDIUM ONIONS, CUT INTO STRIPS

• 2 TABLESPOONS VINEGAR

• SALT AND BLACK PEPPER TO TASTE

Season the steaks with salt and black pepper. Fry them on heated oil - only turn the steaks over when they begin to release juices at the top, assuring they are medium-rare. If you want them to be well-done, leave them a bit longer. Remove the steaks and add the onion strips to the pan. Season with salt and black pepper and wait until they have lightly withered. Add the vinegar and scrape the bottom of the pan in order to bring forth flavour and remove the steak browned residues. Serve the onions on top of the steaks.

BREADED STEAKS (Bife à milanesa)

  Serves 6

  20 minutes

  Easy

• 6 RUMP OR TENDERLOIN STEAKS

• 2 TEACUPS ALL-PURPOSE FLOUR

• 3 EGGS

• 3 TEACUPS BREADCRUMBS

• CORN OIL, FOR FRYING

• SALT AND BLACK PEPPER TO TASTE

Cover the steaks with a plastic sheet and beat them with a meat tenderizer so they are wider and thinner. Season with salt and black pepper. Coat them in all-purpose flour, then dip them in the well beaten eggs and, finally, the breadcrumbs - you can season the breadcrumbs for extra flavour if you want to. Fry them in hell heated oil until golden. Serve immediately.

STEAK PARMESAN (Bife à parmegiana)

  Serves 6

  1 hour

  Easy

• 6 POTATOES, SKIN ON, CUT INTO THICK STICKS

• 6 RUMP OR TENDERLOIN STEAKS (150 G EACH)

• 2 TEACUPS ALL-PURPOSE FLOUR

• 3 EGGS

• 3 TEACUPS BREADCRUMBS

• CORN OIL, FOR FRYING

• 3 TEACUPS TOMATO SAUCE

• 18 SLICES MOZZARELLA CHEESE

• 1 TEACUP GRATED PARMESAN CHEESE

• SALT AND BLACK PEPPER TO TASTE

Soak the potatoes into water and ice and set aside for 30 minutes. Meanwhile, cover the steaks with a plastic sheet and beat them with a meat tenderizer so they are wider and thinner. Season with salt and black pepper. First coat them in all-purpose flour, then dip them into the well-beaten eggs and, finally, the breadcrumbs - you can season the breadcrumbs for extra flavour if you wish to. Heat the oil (not allowing it to overheat) and fry the potatoes for the first time, so they are only lightly cooked. Remove them, increase the oil's temperature, and fry the coated steaks until golden. Spread a thin layer of tomato sauce into a baking dish or tray. Cover it with the steaks and another generous layer of sauce. Arrange the mozzarella, a spoonful of sauce, and the Parmesan. Bake at 180°C for 10 minutes, or until the cheese slices melt completely. Meanwhile, fry the potatoes in hot oil again until they are golden and crispy. Drain on paper towels and season with salt. Serve the steaks with the potatoes and white rice.

TOMATO SAUCE

  4 kg

  2h20

  Easy

• 3 TABLESPOONS OLIVE OIL

• 3 ONIONS, CHOPPED

• 5 KG PEELED, DESEEDED RIPE TOMATOES

• SALT AND PEPPER TO TASTE

Heat the olive oil and sauté the onions. Blend the tomatoes in a blender or food processor and add to the pan. When it starts do boil, turn down the heat and simmer for 1 hour 30 minutes, stirring sometimes, until the sauce thickens. Season with salt and pepper.

IN DETAIL

The "cotoletta alla milanese" and the "parmigiana di melanzane" are the Steak Parmesan's closest ancestors. The recipe was created from Italian influences in São Paulo in the early 20th century. One of the most well-established set lunches, it can also be known as "steak stewed with grated cheese".

STEAK ROLLS (Bife à rolê)

  Serves 6

  1h20

  Medium

• 6 LARGE OUTSIDE FLAT STEAKS

• 12 BACON SLICES

• 1 CARROT, CUT INTO STRIPS

• ½ RED BELL PEPPER, CUT INTO STRIPS

• ½ MEDIUM ONION CUT INTO STRIPS, AND ½ DICED

• 2 TABLESPOONS CORN OIL

• 1 GARLIC CLOVE, MINCED

• 1 TABLESPOON TOMATO PASTE

• SALT AND BLACK PEPPER TO TASTE

Cover the steaks with a plastic sheet and beat them with a meat tenderizer so they are thinner. Season with salt and black pepper. Upon each steak, arrange the bacon slices, carrot, bell pepper, and onion strips. Roll up and secure it with a toothpick. Heat up the oil and sear the meat on all sides; remove and set aside. In the same pot, braise the garlic and diced onion. Add the tomato paste, braise it for a bit and introduce the steaks. Cover with water and cook it until the meat is tender and the liquid has transformed into a sauce. Adjust seasoning and serve.

TOMATO EXTRACT

  300 g

  30 minutes

  Easy

• ¼ CUP VINEGAR

• 2 CLOVES (OPTIONAL)

• ½ CUP MUSCOVADO SUGAR

• 3 CUPS TOMATO SAUCE

• 1 TEASPOON PUXURI OR GRATED NUTMEG

• SALT AND PEPPER TO TASTE

Bring vinegar, cloves and sugar to the heat, until dissolves. Add tomato sauce and puxuri; cook for about 20 minutes. Season with salt and pepper. Let stand and take it to the fridge.

BEEF LIVER AND ONIONS (Bife de fígado acebolado)

  Serves 6

  12 minutes

  Easy

• 6 BEEF LIVER STEAKS, VERY WELL TRIMMED

• 4 TABLESPOONS VINEGAR

• 1 GARLIC CLOVE, CRUSHED

• 2 TABLESPOONS CORN OIL

• 2 MEDIUM ONIONS, CUT INTO STRIPS

• SALT AND BLACK PEPPER TO TASTE

Season the steaks with salt, black pepper, 2 tablespoons of vinegar, and the crushed garlic. Heat up the oil and fry the steaks. To prevent them from being chewy, only brown each side for 3 minutes; remove and set aside. Put the onions into the pan, season with salt and black pepper and allow them to soften a bit. Add in the remaining vinegar and scrape the bottom of the pan, releasing the flavour and removing the steak's browned residues. Serve the onions on top of the steaks.

ROASTED MEET AND POTATOES (Carne assada com batata)

  Serves 8-10

  2h30

  Easy

• ONE TRIMMED PIECE OF EYE ROUND OR RUMP SKIRT (2.5 KG)

• 5 GARLIC CLOVES

• 2 CELERY STALKS

• ¼ CARROT

• 2 TEACUPS RED WINE

• 2 BAY LEAVES

• 1 THYME SPRIG

• 6 POTATOES, PEELED AND CUT IN HALF HORIZONTALLY

• SALT AND BLACK PEPPER TO TASTE

Pierce the meat with a knife and season it with a paste made from blended garlic, celery, carrot, wine, salt, and black pepper. Add the bay leaf and thyme and allow it to rest for at least 30 minutes. Cover the eye round and the spices with aluminium foil and bake at 180°C for about 1 hour, or until tender. Meanwhile, cook the potatoes in water until al dente. Transfer them to the baking tray, cover with aluminium foil and bake for another 10 minutes. Remove the aluminium foil and bake for another 10 minutes before serving.

POT ROAST (Carne de panela)

  Serves 6

  2-3 hours

  Medium

• 900 G INSIDE ROUND, CHUCK OR BONELESS BEEF SHANK

• 2 TABLESPOONS OLIVE OIL

• ½ TEACUP SMOKED BACON, FINELY CHOPPED

• 1 MEDIUM ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 4 PEELED, DESEEDED TOMATOES, CHOPPED

• 1 TEASPOON TOMATO PASTE

• 2 POTATOES, PEELED AND CUT INTO LARGE CUBES

• 2 CARROTS, PEELED AND CUT INTO LARGE SLICES

• ½ BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Trim and cut the meat into large cubes; season with salt and black pepper. Sear all sides in olive oil, remove and set aside. In the same pot, braise the bacon, onions, garlic, and tomatoes until all vegetables are soft. Mix the tomato paste in, stir well, and return the meat to the pot; stir and cover with water or beef stock. When the meat is almost tender, put in the potatoes and add more water. Cook for 5 minutes and add the carrots. When everything is cooked through, adjust seasoning, sprinkle in the parsley, and serve.

IN DETAIL

A hallmark of home cooking in many homes across the country, the carne de panela is a Brazilian classic. Meat cuts such as inside round, chuck, and boneless beef shank are the most traditional. But more fibrous meat cuts can also be used in this recipe, such as outside flat or eye round.

SHREDDED MEAT (Carne desfiada)

  Serves 7

  1 hour

  Easy

• 2 TABLESPOONS OLIVE OIL

• 1 KG OUTSIDE FLAT (OR BONELESS BEEF SHANK), CUT INTO LARGE CUBES

• 1 ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 1 TEACUP TOMATO SAUCE

• 5 RIPE TOMATOES, PEELED AND DESEEDED

• 1 TEACUP BEEF STOCK

• PARSLEY TO TASTE, CHOPPED

• SCALLIONS TO TASTE, CHOPPED

• SALT TO TASTE

Heat up the olive oil in a pressure cooker and brown the meat seasoned with salt. Add the onions and garlic; allow it to brown. Put in the tomato sauce and stir. Cook for 2 minutes, so it will reduce a bit. Add the tomatoes and braise for about 5 minutes. Add the beef stock and, if needed, top it off with water, covering the contents of the pot. Wait until it is boiling, close the lid and cook over medium heat for 40 minutes. When all pressure is gone, open the lid and transfer the meat to a dish. Shred the meat using a fork and return it to the pot. Add the parsley and scallions, heat up for 5 minutes and serve it with a side of polenta.

SUN-DRIED MEAT WITH CREAM (Carne de sol com nata)

  Serves 4

  2 hours

  Easy

• 600 G DESALTED SUN-DRIED MEAT

• 1 MEDIUM ONION, CUT INTO STRIPS

• 1 TEASPOON CRUSHED GARLIC

• 4 TABLESPOONS CLARIFIED BUTTER

• 1½ TEACUP HEAVY CREAM

• 1 TEACUP WHOLE MILK

• SALT TO TASTE

Cook the meat until tender, shred it, and set it aside. Braise the onions and garlic in clarified butter until onions are translucent. Add the meat and braise it for a little longer. Put in the heavy cream and the milk (for an even lighter consistency, add more milk). Add salt if needed and serve with white rice.

SUN-DRIED MEAT

  5 kg

  3-4 days

  Difficult

• 1 TOPSIDE MEAT, 7,5 KG APPROXIMATELY

• 2 CUPS COARSE SALT

• TABLE SALT

Trim the fat from the meat and slice it in two. Cut the meat open in two 'blankets' of about 4 fingers high, rub coarse salt and table salt on both sides and keep them in a perforated baking tin, in order to drain out the excess liquid, for at least 24 hours. Next day, check if the beef has let all the liquid out and hang it on a covered clothesline, protecting it from insects and other animals. Let it rest there to dry for at least 48 hours. When ready, soak it in water or milk for 12 hours minimum, to leach out the salt.

IN DETAIL

The culture of dehydrating and salt-curing meat builds a history with more than 400 years old in the country. "The most common supply in Brazil is dried meat, 'sun meat' (carne de sol), 'wind meat' (carne de vento) or wilderness meat, Ceará beef, beef jerky, jabá, ox meat; salted, sun and wind exposed, during a certain period of time", reports Câmara Cascudo. Many processes differ a little from each other, in terms of preparation. "Carne de sol" (dried meat) is a classic ingredient of the Northeastern cuisine, made with ox or goat meat, opened and cut into 'blankets'.

SUN-DRIED MEAT WITH MILK MUSH AND GRILLED COALHO CHEESE (Carne de sol com pirão de leite e queijo de coalho grelhado)

  Serves 4

  40 minutes

  Easy

• 600 G DESALTED SUN-DRIED MEAT

• 6 TABLESPOONS CLARIFIED BUTTER, PLUS SOME EXTRA FOR GRILLING.

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2½ TEACUPS MILK

• 1 TEACUP FINE MANIOC FLOUR

• 200 G COALHO CHEESE, CUT INTO 4 MM SLICES

• SALT TO TASTE

On a grill or hot very hot griddle, grill the meat on all sides using a bit of clarified butter. Meanwhile, braise the onions and garlic on the remaining butter, until translucent. Add the milk and wait until it boils. While constantly stirring, add manioc flour until it is a mush; season with salt. Grill the cheese on all sides and serve with the meat and the warm pirão.

"CRAZY" MEAT (Carne louca)

  Serves 12

  3-4 hours

  Easy

• 1.5 KG INSIDE ROUND

• 4 TABLESPOONS OLIVE OIL

• 2 ONIONS, CUT INTO STRIPS

• 4 GARLIC CLOVES, MINCED

• 6 PEELED AND DESEEDED TOMATOES, CHOPPED

• 1 PEELED RED BELL PEPPER, CUT INTO STRIPS

• 2 TABLESPOONS TOMATO PASTE

• 1 BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Trim the meat, cut it into thick strips following the grain, and season with salt and black pepper. Heat the olive oil and sear every side of the meat; remove and set aside. In the same pot, braise the onions, garlic, tomatoes, and bell pepper. Add the tomato paste, stir well and put in the meat. Cover with water and cook over medium heat; add more water if needed. When the meat begins to fall apart, shred it with a fork without removing it from the pot, stirring it into the sauce. Add the parsley and serve with white rice or as a sandwich, in a roll.

IN DETAIL

In many Brazilian cities, this dish is similar to "carne à escabeche" – but, in that case, the preparation is different, as it uses vinegar as seasoning and is served cold, as a side dish or appetizer.

GROUND BEEF AND POTATOES (Carne moída com batata)

  Serves 6

  50 minutes

  Easy

• 900 G GROUND BEEF (BEEF KNUCKLE)

• 3 TABLESPOONS CORN OIL

• 1 ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 1 TABLESPOON TOMATO PASTE

• 4 PEELED, DESEEDED TOMATOES, CHOPPED

• 3 POTATOES, CUT INTO MEDIUM CUBES

• ½ A TEACUP OF CHOPPED OLIVES

• ½ BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the meat with salt and black pepper. Heat the oil in a wide pot and braise the meat until thoroughly browned. Add the onions and garlic, braise until translucent and put in the tomato paste. Add the tomatoes and potatoes, cover with water and add salt if necessary. Cook over low heat, until potatoes are soft. Put in the olives, stir and heat up. Garnish with parsley.

JERKED BEEF WITH ONIONS (Carne-seca acebolada)

  Serves 6

  2 hours

  Easy

• 1 KG DESALTED JERKED BEEF

• 6 TABLESPOONS CLARIFIED BUTTER

• 2 RED ONIONS, CUT INTO STRIPS

Cover the jerked beef with water and cook for 2 hours, or until tender - it should reduce to about half. Cut into thick strips and brown all sides using clarified butter. Put in the onions and braise them, along with the meat, until translucent. Serve at once.

JERKED BEEF AND SQUASH (Carne-seca com abóbora)

  Serves 6

  2 hours

  Easy

• 1 KG DESALTED JERKED BEEF

• 1 KABOCHA PUMPKIN

• 8 TABLESPOONS CLARIFIED BUTTER

• 2 ONIONS, CUT INTO STRIPS

• SALT TO TASTE

Cover the jerked beef with water and cook for about 2 hours, or until tender - if should reduce to about half. Bake the pumpkin at 200°C for 30 minutes, or until it is very soft. Cut it in half, dispose of the seeds, and cut it into half-moons; set it aside. Cut the beef into small cubes and braise them in clarified butter; add the onions and braise them. Grill the pumpkin, season with salt and clarified butter and serve with the beef.

BEEF SHANK (Chambaril)

  Serves 2

  2 hours

  Easy/Medium

• 2 BEEF SHANK UNITS (OSSOBUCO) ABOUT 2 FINGERS HIGH AND 2 CM OF BONE

• 2 GARLIC CLOVES, WELL MINCED

• 1 TABLESPOON OLIVE OIL

• 2 TEACUPS BEEF STOCK

• SALT AND BLACK PEPPER TO TASTE

Season the beef shanks with salt and black pepper. Bake in a preheated oven at 200°C for 15 minutes, or until thoroughly golden. Braise the garlic in olive oil and add the beef shanks. Cover with the beef stock and cook for about 1 hour and a half, or until the meat begins to come off the bone.

IN DETAIL

The ossobuco found in the South and Southwest (the Italian word means "bone with a hole") is known as chambaril in the other regions of the country. This horizontal cut of the ox's leg includes the shank, bone and, in the middle of it, the marrow – which, according to popular belief, keeps the bone from "breaking".

STEAMED RIBS (Costela no bafo)

  Serves 8

  2h30-7 hours

  Easy

• 1 WHOLE BEEF RIB, WITH BONES

• ROCK SALT

There are two methods for preparing this recipe. The first one involves seasoning the ribs and baking them in a grill with a lid, controlling the flames to prevent the meat from burning and turning it every hour until the bones begin to come off, which could take up to 4 hours. The other method consists of seasoning the meat, wrapping it in aluminium foil and baking it in an oven at 200°C for around 2 hours and a half, or on the highest part of a conventional grill for around 6 to 7 hours, turning is 3 hours after it began grilling.

STEW (Cozido)

  Serves 10

  2 hours and 30 minutes

  Medium

• 500 G DESALTED JERKED BEEF

• 500 G BEEF BRISKET

• 500 G PAIO SAUSAGE (SMOKED SAUSAGE MADE FROM PORK LOIN)

• 500 G SMOKED CALABRESA SAUSAGE

• 4 TABLESPOONS CORN OIL

• 1 TEACUP SMOKED BACON, CUT INTO CUBED

• 1 LARGE ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 2 PEELED AND DESEEDED TOMATOES, CHOPPED

• 2 BAY LEAVES

• 1 MANIOC, SLICED

• 1 POTATO, CUT INTO CUBES

• 1 SWEET POTATO, CUT INTO CUBES

• 1 PIECE BUTTERNUT SQUASH

• ½ BUNCH PARSLEY, CHOPPED

• ½ BUNCH GREEN ONIONS, CHOPPED

• 1 TEACUP FINE MANIOC FLOUR

• SALT AND BLACK PEPPER TO TASTE

Cut the jerked beef into cubes and cook until almost soft; set it aside. Cut the brisket into cubes and season with salt and black pepper. Cut the paio and calabresa into thick slices. In a large pot, heat the oil and braise the bacon, onion, garlic, tomatoes, and bay leaves. Add the meats, cover with water and cook for 1 hour. Add the manioc and, every 10 minutes, the remaining vegetables, in the following order: potato, sweet potato, and squash. Adjust seasoning and garnish with the herbs. Make a pirão (a type of mush) by mixing the manioc flour with the cooking broth in low heat, stirring constantly until it becomes thicker. Serve with white rice.

IN DETAIL

Many have laid claim to the invention of the cozido: French, Spaniards, Portuguese. "The cozido is precisely the case of an universal dish, the most elementary of them in any land where oxen are not sacred", Odylo Costa Filho writes. In Brazil – where it first appeared on Rio de Janeiro's tables on the 19th century and over 100 years ago in the Northeast's backlands - each region gives the recipe its own twist.

DOBRADINHA

  Serves 10

  2-3 hours

  Medium

• 1 KG TRIMMED BEEF TRIPE

• 1 LIME, CUT INTO WEDGES OR SLICED

• 3 TEACUPS FLAGEOLET BEANS

• 2 BAY LEAVES

• 1 TEACUP SMOKED BACON, CUT INTO CUBES

• 1 SMOKED CALABRESA SAUSAGE, SLICED

• 3 PAIO SAUSAGES, SLICED

• 1 ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 6 PEELED AND DESEEDED TOMATOES, CHOPPED

• ½ PEELED RED BELL PEPPER, CHOPPED

• 1 BUNCH PARSLEY, CHOPPED

• SALT TO TASTE

Clean the tripe well, cut it into small strips and boil it along with the lime, Exchange the water and boil the tripes again. Throw away the liquid and cook in water and salt. In another pot, cook the beans with salt and bay leaves until al dente; do not throw out the bean's broth. In a pan without any grease, braise the bacon and the calabresa and paio sausages. Add the onions, garlic, tomatoes, and bell pepper. When the tripe is tender, drain off the water and add the seasoning; stir well and put in the beans and their broth. Cook for another 15 to 20 minutes, add the parsley, adjust the seasoning and serve.

IN DETAIL

Did you know that many people refer to the ox's stomach – the tripes – as "dobradinha" because of this classic Portuguese recipe, which remains the same in both countries until this day?

BEEF AND SCARLET EGGPLANT STEW (Ensopado de carne com jiló)

  Serves 4

  2 hours

  Easy

• 600 G INSIDE ROUND

• 2 TABLESPOONS CORN OIL

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2 PEELED AND DESEEDED TOMATOES, CHOPPED

• 2 TEACUPS BEEF STEW

• 1 DEEP PLATE SCARLET EGGPLANT CUT INTO QUARTERS

• SALT AND BLACK PEPPER TO TASTE

Cut the meat into large cubes and season it with salt and black pepper. Heat up the oil and sear the meat on all sides. After it is seared, remove it and braise the onion, garlic, and tomatoes. Bring back the meat and cover everything with the stock; top it off with some water if necessary. Meanwhile, boil the scarlet eggplant, exchanging the water twice; set it aside. When the meat is almost done, add the scarlet eggplant. Remove from heat once everything is cooked through; serve with white rice.

JERKED BEEF SURPRISE (Escondidinho de carne-seca)

  Serves 4

  2 hours

  Easy

• 800 G DESALTED JERKED BEEF

• 2 DEEP PLATES MANIOC

• 1 TEASPOON MINCED GARLIC

• 2 TABLESPOONS UNSALTED BUTTER

• 3 TEACUPS MILK

• 2 TABLESPOONS CLARIFIED BUTTER

• 1 MEDIUM ONION, CUT INTO STRIPS

• ½ TEACUP GREEN ONIONS, CHOPPED

• ½ TEACUP COALHO CHEESE, GRATED

• SALT TO TASTE

Cook the jerked beef, exchanging the water at least three times; shred it and set it aside. Cook the manioc until very tender; blend it in a food processor until you are left with a thick puree. Braise the garlic in butter; add the puree and the milk, cook for some minutes, season with salt and blend everything in a food processor until you have a smooth puree. In a frying pan, braise the jerked beef in clarified butter and add the onion; season with the green onions. Arrange it in a tray or individual bowls, following this order: a layer of puree, one of jerked beef, another puree layer, and then coalho cheese. Bake it at 180°C for 15 minutes, until golden.

BEEF STROGANOFF (Estrogonofe de carne)

  Serves 6-8

  40 minutes

  Medium

• 2 TABLESPOONS OLIVE OIL

• 1.5 KG RUMP STEAK, CUT INTO THIN STRIPS

• 2 ONIONS, CHOPPED

• 3 GARLIC CLOVES, MINCED

• 3 TABLESPOONS HOMEMADE KETCHUP

• 1 TABLESPOON SUGAR

• 3 TABLESPOONS WORCESTERSHIRE SAUCE

• 3 TABLESPOONS BRANDY

• 500 G BUTTON MUSHROOMS, SLICED

• 700 G WHIPPING CREAM

• SALT AND BLACK PEPPER TO TASTE

Heat one tablespoon of olive oil over medium heat and slowly brown the beef strips on all sides (if necessary, add another dash of olive oil); remove and set aside. Braise the onions and garlic in 1 tablespoon of olive oil, until the onions are translucent. Put in the ketchup and sugar, stir and return the meat to the pot. Add the Worcestershire sauce, brandy, mushrooms, and whipping cream. Season with salt and black pepper, stir and cook for about 15 to 20 minutes, stirring occasionally until it thickens. Serve with white rice and shoestring potatoes.

HOMEMADE KETCHUP

  450 g

  20 minutes

  Easy

• ¼ CUP VINEGAR

• 2 CLOVES (OPTIONAL)

• ½ CUP MUSCOVADO SUGAR

• 3 CUPS TOMATO SAUCE

• ½ TEASPOON PUXURI OR GRATED NUTMEG

• 2 SCANT TABLESPOONS MANIOC STARCH

• SALT AND PEPPER TO TASTE

Bring vinegar, cloves and sugar to the heat, until dissolves. Add tomato sauce and puxuri; cook for about 10 minutes. Add manioc starch, stir and cook for 3 minutes more. Season with salt and pepper. Let stand and take it to the fridge.

IN DETAIL

The Stroganoff, Russian aristocrats, indeed existed – the original version of this recipe is said to have been created by the family's chef. In Brazil, it became popular in the 50's and known as a "boarding house meal". Canned mushrooms, or dried ones that have been softened in water, are some of the recipe's variations.

NORTHEASTERN LIMA BEAN STEW (Favada nordestina)

  Serves 8

  2-3 hours, plus preparations in advance

  Medium

• 500 G BEEF TRIPE

• JUICE OF 1 LIME

• 600 G JERKED BEEF

• 500 G LIMA BEANS

• 1 TEACUP SMOKED BACON

• 2 PAIO SAUSAGES, SLICED

• 1 SMOKED CALABRESA SAUSAGE, SLICED

• 1 ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 4 PEELED, DESEEDED TOMATOES, CHOPPED

• 1 TEASPOON GROUND ACHIOTE

• ½ TEACUP CORIANDER, CHOPPED

• SALT TO TASTE

On the previous day, clean the tripes thoroughly with running water and lime juice. Cut them in strips, bring to a boil, exchange the water and cook them until soft. Cut the jerked beef into cubes and soak it in water for 8 hours, exchanging the water at least three times. On the following day, cook the jerked beef until soft; cook the beans in water and a little bit of salt. Braise the bacon, paio, and calabresa. Add the onions, garlic, tomatoes, and meats. Braise lightly and add the beans with their cooking broth. Boil until the paio and calabresa are cooked through. Add the achiote, adjust the seasoning, and garnish with coriander.

IN DETAIL

Very popular in the Northeast – and pretty much unfairly ignored in the rest of the country – the Lima beans are the legume that enriches this popular and highly nutritious stew. Green Lima beans can be used, as well as speckled butter beans.

TRADITIONAL BRAZILIAN FEIJOADA (Feijoada brasileira tradicional)

  Serves 8

  2 hours, plus desalting time

  Medium

• 2 TEACUPS JERKED BEEF, CUT INTO CUBES

• 1 TEACUP SALTED PORK RIBS, CUT INTO CUBES

• 2 TEACUPS SALTED PORK LOIN, CUT INTO CUBES

• 1 SALTED PIG'S FOOT, CUT INTO CUBES

• 1 SALTED PIG'S EAR

• 1 SALTED PORK TAIL

• 4 TEACUPS BLACK BEANS

• 2 BAY LEAVES

• 1 TEACUP CALABRESA SAUSAGE, SLICED

• 2 TEACUPS PAIO, SLICED

• ½ ORANGE

• 3 TABLESPOONS CORN OIL

• ½ TEACUP BACON, CUT INTO SMALL CUBES

• 3 GARLIC CLOVES, MINCED

• ½ ONION, DICED

• 1 DEDO-DE-MOÇA PEPPER, DESEEDED AND CHOPPED

• 1 SHOT CACHAÇA

• SALT TO TASTE

The night before, leave the jerked beef, ribs, loin, foot, foot and tail to soak cold water; exchange the liquid at least three times and wash the meats thoroughly. Cook the beans with the bay leaves in 1.5 litres of water for 30 minutes. Add the jerked beef and ribs; cook for 20 minutes. Add the loins, foot, ear, and tail; cook for 30 minutes. Add the calabresa sausage and paio; cook for 20 minutes. Add the orange. In another pot, heat the oil and braise the bacon until browned. Add the garlic, onions, and dedo-de-moça pepper. Put a bit of the bean's broth into the pot with the bacon; stir and transfer everything into the bean's pot. Cook for a few more minutes, put in the cachaça and turn off the heat. Taste and add more salt if necessary. Serve with white rice, farofa, braised collard greens, and an orange cut into wedges.

IN DETAIL

The story that the feijoada was born in the slave quarters, with the bits rejected by white masters has already been debunked. The debunking argument is reasonable: it would be impossible for the slave masters to consume so much ham and loin that the slaves had to make use of the leftovers. Nowadays, the ingredients are served in separate bowls, so that each person can select their favourite bits, or mixed together in individual bowls.

PERNAMBUCO STYLE FEIJOADA (Feijoada pernambucana)

  Serves 15

  1 hour and 20 minutes

  Medium

• 1 KG PINTO BEANS

• 300 G CHARQUE, DESALTED AND CUT INTO CUBES

• 400 G RUMP STEAK OR BEEF KNUCKLE, IN PIECES

• 500 G SAUSAGE (CALABRESA OR PAIO), SLICED

• 6 BAY LEAVES

• 2 CARROTS, CUT INTO THICK SLICES

• 3 POTATOES, CUT INTO LARGE CUBES

• 2 TABLESPOONS CORN OIL

• 1 LARGE ONION, DICED

• 6 GARLIC CLOVES, MINCED

• 1 TABLESPOON CUMIN

• 1 TABLESPOON ANNATTO

• 1 BUNCH CORIANDER, CHOPPED

• 1 BUNCH GREEN ONIONS, CHOPPED

• 1 TOMATO, CHOPPED

• 1 TEACUP VINEGAR

• ½ PUMPKIN, IN LARGE CHUNKS

• 6 WEST INDIAN GHERKINS

• 6 OKRAS

• SALT TO TASTE

Cover the beans, charque, meat, sausage, and bay leaves with water; cook for 1 hour. Add the carrots and potato; cook for 10 minutes. In another pot, heat the oil and braise the onions, garlic, cumin, annatto, coriander, green onions, and tomato; add vinegar. Remove from heat and add the braised contents to the mixture of beans and meats. Put in the pumpkin, west Indian gherkins, and okras. Adjust seasoning and serve with white rice.

IN DETAIL

Here, the classic black beans of the feijoada are replaced with pintos. And, besides the meat, there are plenty of vegetables. Also known as "panelada" in some places, this more cost-effective version of the feijoada became crystallized in Pernambuco, where it survives to this day.

OSVALDO ARANHA STEAK (Filé à Osvaldo Aranha)

  Serves 4

  40 minutes

  Easy

• 1 KG TENDERLOIN

• 3 LARGE POTATOES, CUT INTO 2 TO 3 MM SLICES

• 5 GARLIC CLOVES, THINLY SLICED

• 4 TABLESPOONS CORN OIL

• 4 TEACUPS COOKED WHITE RICE

• ½ A TEACUP OF PARSLEY, FINELY CHOPPED

• CORN OIL, FOR FRYING

• SALT AND BLACK PEPPER TO TASTE

Cut the meat diagonally into four tall and large steaks. Leave the potatoes to soak in ice cold water for 30 minutes. Fry the garlic in oil that has not been overheated, or else it will burn; set aside. Fry the potatoes in hot oil, until lightly golden; drain in a paper towel and season with a dash of salt. Season the steaks with salt and black pepper. Heat a frying pan with 4 tablespoons of corn oil and sear the steaks on all sides, until golden. Transfer to a baking tray and roast for 10 minutes at 180°C . In the same pan, quickly braise the rice. Set the dishes with the tenderloin covered with garlic, the potatoes, and the rice. Sprinkle parsley and serve with egg farofa.

IN DETAIL

Cosmopolita Restaurant, Lapa, Rio de Janeiro, mid-20th century. Had he not gone down in history for presiding the First Special Session of the U.N. General Assembly, in 1947, the Rio Grande do Sul born diplomat Osvaldo Aranha at the very least holds the honour of having his name linked to the steak and garlic dish, his favourite recipe.

COWBOY'S FRY (Frito do vaqueiro)

  Serves 10

  3 hours

  Medium

• 2 KG BUFFALO FLANK STEAK AT ROOM TEMPERATURE (OR HUMP, OR ANY OTHER CUT THAT IS SATURATED WITH FAT)

• 1 TABLESPOON SALT

Pat the meat dry with paper towel or a cloth and cut it into cubes, keeping the fat on. Season with salt. Cook over low heat in a iron pot with the lid on, and allow it to be cooked by its own steam, for 2 to 3 hours, until it begins to brown; stir from time to time. It will be done when the meat is tender and golden, but not dried.

IN DETAIL

A dish that was born from the saddle of the Marajó Island cowboys, the reason why it's also called "Marajoara Frito". Over there, it is served on breakfast to this day. It was customary to store the meal in cans, so it could be heated or kept warm beneath the horse's saddle.

GREEN BANANA STEW (Godó de banana verde)

  Serves 8

  50 minutes

  Medium

• 12 GREEN BANANAS, SLICED

• 350 G DESALTED CARNE DE SOL

• 250 G DESALTED CHARQUE

• 100 G BACON, CHOPPED

• 2 GARLIC CLOVES, CRUSHED

• 1 TOMATO, CHOPPED

• 1 BELL PEPPER, CHOPPED

• TURMERIC TO TASTE

• 4 TEACUPS BEEF STOCK

• SALT TO TASTE

Cook the banana on a pressure cooker until soft; set it aside. Chop the carne de sol and the charque; braise the bacon, add the garlic and fry them for a bit longer. Put in the tomato, bell pepper, turmeric, and salt. Cover with the beef stock and cook for 40 minutes on a pressure cooker. Add the bananas and cook for a bit longer before serving.

IN DETAIL

Born in Chapada Diamantina on the 18th and 19th centuries, it was prepared as a meal for prospectors who took advantage of the ingredients that were plentiful in that region.

STUFFED EYE ROUND (Lagarto recheado)

  Serves 8

  40 minutes

  Medium

• 1 KG EYE ROUND

• 200 G CALABRESA SAUSAGE, CHOPPED

• 1 CARROT, CUT INTO STICKS

• 10 GREEN OLIVES, CHOPPED

• 1 TABLESPOON BUTTER

• 1 TABLESPOON OLIVE OIL

• 2 TEACUPS BEEF STOCK

• SALT TO TASTE

Season the meat with salt. Using a sharp knife, make a hole that pierces through the middle segment of the meat. Stuff it with the sausage, carrot, and olives. Heat the butter and the olive oil in the pressure cooker and sear the meat on all sides. Put in the stock, lock the lid, and cook over low heat for 30 minutes after it has gained pressure. After pressure has been released, open the lid and cook for another 5 minutes, or until the sauce has thickened. Cut the meat into thin slices and serve with the sauce.

BEEF TONGUE IN BEER WITH MILK POLENTA (Língua na cerveja com polenta de leite)

  Serves 2

  2 hours and 30 minutes

  Medium

• 1 BEEF TONGUE, SKIN OFF, THOROUGHLY CLEANED

• 4 TABLESPOONS UNSALTED BUTTER

• 1 ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 2 CANS DARK BEER

• 1 TEACUP MILK

• 4 TABLESPOONS CORNMEAL

• SALT AND BLACK PEPPER TO TASTE

Season the tongue with salt and black pepper. Heat 2 tablespoons of butter and braise half of the onions and garlic until translucent. Add the tongue, sear it lightly and cover with the dark beer. Cook for 2 hours, or until the meat is very tender and the sauce has reduced to about a third of the initial volume. Braise the remaining onion and garlic in 2 tablespoons of butter, add the milk and wait for it to boil. Season with salt and black pepper, add the cornmeal and cook for another 10 minutes while stirring constantly to avoid lumps. Slice the tongue and serve it on top of the polenta, coated with the beer sauce.

SAUSAGE PANTANAL STYLE (Linguiça pantaneira – de Maracaju)

  4 units

  2 hours, plus resting time

  Difficult

• 1 KG PIECE PICANHA (SIMILAR TO TOP SIRLOIN BUTT), OR ANY OTHER FATTY, TENDER MEAT

• 500 G BACON OR BEEF TALLOW

• 3 SMALL BONNET PEPPERS

• JUICE OF 1 ORANGE (A SOUR VARIETY)

• SCALLIONS AND PARSLEY TO TASTE

• SALT AND BLACK PEPPER TO TASTE

• THICK TRIPES, FOR STUFFING

Hydrate the tripes, turn them over and rinse well; set it aside. Cut the picanha and bacon into very small pieces. Season with the crushed pepper and the remaining ingredients. Allow it to rest for 30 minutes in the fridge. With the proper sort of funnel, stuff the tripes with the mixture of meats; tie a knot on each end, so the sausage won't come undone. Put it aside in the fridge for some hours. When grilling, poke some tiny holes into the skin, to release excess air and liquid. Grill the whole sausage and slice it. You can serve it with cooked manioc.

IN DETAIL

Creating a sausage from specialized cuts of meat was the solution found by muleteers from Minas to preserve those meets during the settlement of Maracaju and its neighbouring regions, now known as Mato Grosso do Sul. The orange used in this recipe helps with preserving the food. It should be bitter our sour, with a wrinkled peel.

THE TROOP'S NOODLES (Macarrão de comitiva)

  Serves 4

  40 minutes

  Easy

• 500 G DESALTED CARNE DE SOL

• 2 TABLESPOONS OLIVE OIL

• 2 TABLESPOONS LARD

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2 PEELED AND DESEEDED TOMATOES, CHOPPED

• 1 TABLESPOON ANNATTO

• 1 PACKET SPAGHETTI (500 G)

• JUICE OF 1 ORANGE

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Cut the carne de sol into small cubes. Heat the olive oil along with the lard and brown the meat. Add the onions, garlic, tomatoes, and annatto; braise for a bit longer. Put in the spaghetti, broken in half. Braise, add the orange juice and ½ teacup of water and cook until dry. Repeat the process, adding another ½ teacup of water until the spaghetti is cooked through. Season with salt and black pepper, sprinkle the scallions and parsley, and serve.

IN DETAIL

This recipe is used to this day by rural workers (the "comitivas") who transport herds throughout the wetlands, particularly in Mato Grosso do Sul. Variations happen around the ingredients of the original version.

MANIÇOBA

  Serves 10-12

  3 hours and 30 minutes

  Medium

• 1.5 KG PRE-COOKED CASSAVA LEAVES

• 4 BAY LEAVES

• 1 KG DESALTED JERKED BEEF

• 1 KG DESALTED PORK LOIN

• 3 TABLESPOONS CORN OIL

• 1 TEACUP SMOKED BACON, CHOPPED

• 2 ONIONS, CHOPPED

• 4 GARLIC CLOVES, MINCED

• 1 KG BEEF BRISKET

• 500 G RIPENED PORK SAUSAGE

• SALT TO TASTE

Boil the cassava and bay leaves in a large pot filled with water. Cut the jerked beef and the pork loin into cubes and braise them in oil with the bacon, onions, and garlic. Put the braised ingredients and other meats into the pot with the cassava leaves. Cook for 3 hours, or until all the meats are falling apart; add more water if necessary. Adjust the seasoning and serve with manioc flour and rice.

IN DETAIL

The wisdom of cooking the cassava leaves for as long as it takes to cancel out their poison comes from the women from the North, especially from Pará. Also known as "feijoada paraense" ("Pará style Feijoada"), it is a street food found in markets. Beware: only use pre-cooked cassava leaves in this recipe.

"COW'S HAND" (Mão de vaca)

  Serves 10

  2 hours and 30 minutes

  Medium

• 2.5 KG THE HIND LEG OF AN OX, CUT INTO CHUNKS

• 5 GARLIC CLOVES, MINCED

• 1 TABLESPOON ANNATTO

• 4 TABLESPOONS OLIVE OIL

• 1 ONION, SLICED

• 1 BELL PEPPER, SLICED

• SALT AND BLACK PEPPER TO TASTE

Season the meat with garlic, annatto, olive oil, salt, and black pepper. Add the onions and bell pepper. Braise over low heat and add 1 litre of boiling water. Cook for around 2 hours, or until tender; if needed be, add more water. Serve with vegetables, white rice and meat mush, which can be made from the cow hand's cooking broth.

IN DETAIL

This stew is popular in Ceará, and known for being as nutritious as it is invigorating. The expression "mão de vaca" is also used to describe the ox's foot ("mocotó"), which includes the bone and marrow.

ROLLED MATAMBRE (Matambre enrolado)

  Serves 8

  3 hours, plus the marinating time

  Medium

• 1.2 KG PIECE OF MATAMBRE (THE MEAT BETWEEN THE OX'S RIBS AND ITS SKIN, SIMILAR TO FLANK STEAK)

• 10 SLICES SMOKED BACON

• 1 CARROT, PEELED AND CUT INTO STRIPS

• 1 RED BELL PEPPER, PEELED AND CUT INTO STRIPS

• 1 ONION, CUT INTO STRIPS

• ½ TEACUP WHITE WINE

• 2 GARLIC CLOVES, MINCED

• 1 BAY LEAF

• SALT AND BLACK PEPPER TO TASTE

Open the matambre, season with salt and black pepper and cover the meat with the bacon, carrot, and bell pepper. Arrange the onions over the top and roll up the matambre; tie it in place with a string. Season the outer part with salt and black pepper and marinate the meat in wine, garlic, and bay leaves; set it rest for 2 hours. Wrap it with aluminium foil and bake in a preheated over at 180°C for 2 hours and 30 minutes. When the cooking is over, remove the aluminium foil and allow the meat to brown.

IN DETAIL

In Spanish, matambre is a contraction of the words that form the phrase "matar el hambre", or "to kill the hunger". It is a cut of meat commonly used in the South region, as well as Argentina, Uruguay, and Paraguay. This way, rolled up, it could be server as a main course or as an appetizer, either warm or cold.

WEST INDIAN GHERKIN AND JERKED BEEF (Maxixada com carne-seca)

  Serves 6

  3 hours

  Easy

• 1.5 KG DESALTED JERKED BEEF

• 30 WEST INDIAN GHERKINS

• 2 TABLESPOONS CLARIFIED BUTTER

• ½ SMOKED CALABRESA SAUSAGE, SLICED

• 1 MEDIUM ONION, CUT INTO STRIPS

• 4 GARLIC CLOVES, MINCED

• ½ RED BELL PEPPER, PEELED AND CUT INTO STRIPS

• ½ BUNCH CORIANDER, CHOPPED

• SALT TO TASTE

Cut the jerked beef into cubes and cook until tender. Blanch the west Indian gherkins in water and salt; set them aside. Braise the meat in clarified butter until browned; set it aside. In the same pot, braise the sausage; remove and set it aside. Braise the onions, garlic, and bell pepper. Return the meats to the pot and add the west Indian gherkins, only to warm them. Garnish with coriander and serve.

MOCOTÓ

  Serves 8

  3 hours

  Easy

• 3 KG BEEF FEET

• JUICE OF 2 LIMES

• 2 BAY LEAVES

• 3 TABLESPOONS OLIVE OIL

• 1 ½ LARGE ONION, CHOPPED

• 2 GARLIC CLOVES, MINCED

• 3 PEELED AND DESEEDED TOMATOES, CHOPPED

• 1 TABLESPOON ANNATTO

• ½ A BUNCH OF MINT, CHOPPED

• ½ BUNCH GREEN ONIONS, CHOPPED

Wash the beef feet thoroughly using lime juice and running water. Cover with water and cook in a pressure cooker, along with the bay leaves, for about 1 hours and 10 minutes, after pressure has been established. Throw out the water and keep the beef feet, which should be loosen around the bone. Heat up the olive oil and braise the onion, garlic, tomato, and annatto. Add the beef feet, cover with water and cook until the broth has been reduced and the meat has fallen off the bone. Season with salt and black pepper, sprinkle the mint and green onions, and serve.

NORTHEASTERN POT (Panelada nordestina)

  Serves 8

  3 hours

  Medium

• ½ KG HONEYCOMB BEEF TRIPE, CUT INTO PIECES

• ½ KG BEEF TRIPE, CUT INTO PIECES

• 1 BEEF FEET, CUT INTO PIECES

• 2 BAY LEAVES

• 2 TABLESPOONS OLIVE OIL

• 1 LARGE ONION, CHOPPED

• 4 GARLIC CLOVES, MINCED

• 1 BELL PEPPER, CHOPPED

• 2 TOMATOES, CHOPPED

• 3 COFFEE SPOONS RED PEPPER FLAKES

• 1 TABLESPOON ANNATTO

• SCALLIONS AND PARSLEY TO TASTE

• SALT AND BLACK PEPPER TO TASTE

Wash the tripes and the feet; season with salt. Cover with water, add the bay leaves and cook for about 2 hours, or until the meats are very tender. Wait for it to cool skim off the fat that has formed in the surface of the liquid. Heat the olive oil over medium heat and braise the onions until golden. Add the garlic and bell pepper; braise for a little while and put in the tomato. Cook until the tomato begins to fall apart. Add the red pepper flakes, the meats and broth. Season with annatto, salt, and black pepper. Wait for it to boil, turn off the heat and garnish with scallions and parsley.

IN DETAIL

Strong flavours and high caloric value are a characteristic of this dish that is the embodiment of the Northeastern backlands, and which is known for curing hangovers and "raising the dead". Traditionally, it can be eaten at any time of the day.

BEEF PANCAKES (Panqueca de carne)

  Serves 6

  1 hour

  Medium

• 1.2 KG TOMATOES

• 1½ ONION, DICED

• 4 GARLIC CLOVES, MINCED

• 750 G GROUND BEEF (BEEF KNUCKLE)

• ½ TEACUP BLACK OLIVES, CHOPPED

• ½ TEACUP CHOPPED PARSLEY

• 1 TEACUP GRATED PARMESAN CHEESE

• SALT AND BLACK PEPPER TO TASTE

**FOR THE DOUGH**

• 1 TEACUP MILK

• 2 TEACUPS ALL-PURPOSE FLOUR

• 1 EGG

• 2 EGG WHITES

• 5 TABLESPOONS CORN OIL, PLUS A BIT FOR GREASING

Quarter the tomatoes and cook over low heat until they fall apart, stirring occasionally so they won't stick to the bottom of the pot. Meanwhile, prepare the pancake dough: Whip the milk, all-purpose flour, egg, egg whites, oil, salt and black pepper until smooth. Heat up the pan, grease it with oil and pour a scoop of batter; spread it and flip after 30 seconds. Prepare all the pancakes and set them aside. Braise 1 onion and 2 garlic cloves; add the tomato sauce and mix in a blender, so it is smooth. Season the meat with salt and black pepper and braise it in oil, until golden. Put in the remaining onion and garlic, braise lightly and then add the onions and parsley; stir and remove from the heat. Fill the pancakes with the ground beef, transfer them to a baking dish, cover with the sauce and sprinkle the grated cheese. Bake at 180°C for 20 minutes before serving.

CHOPPED STEW (Picadinho)

  Serves 4

  50 minutes

  Medium

• 600 G TENDERLOIN, CHOPPED INTO SMALL CUBES

• 2 TABLESPOONS OLIVE OIL

• ½ TEACUP SMOKED BACON, CHOPPED

• 1 ONION, DICED

• 4 GARLIC CLOVES, MINCED

• 2 TEACUPS BEEF STOCK

• 3 TABLESPOONS BUTTER

• 2 TEACUPS MANIOC FLOUR

• 2 TABLESPOONS VINEGAR

• 6 EGGS

• SALT AND BLACK PEPPER TO TASTE

Season the meat with salt and black pepper. Sear every side in olive oil; remove and set aside. Using the same pot, braise the bacon, add half the onions and garlic and return the seared meat. Add the stock and cook until it reduces to half. Meanwhile, make the farofa: braise the remaining onions and garlic in butter. Add the manioc flour and season with salt and black pepper. For the poached eggs, heat the water with vinegar in a small pot. With a ladle, swirl the centre of the liquid and place one raw egg. Cook for 3 minutes then remove it. Serve the picadinho with white rice, black beans, farofa, and the egg.

IN DETAIL

The heir to the Portuguese stews, the picadinho appeared in Rio de Janeiro's taverns during colonial times – those eventually turned into 19th century joints. Rio de Janeiro, therefore, lays claim to the original recipe: with black beans, egg, and banana. In São Paulo, the dish is served without beans, the egg is poached, and has a fried turnover as a side.

ROASTED PICANHA ON COARSE SALT (Picanha assada no sal grosso)

  Serves 4

  1 hour and 10 minutes

  Easy

• A 1 KG PIECE OF PICANHA

• ROCK SALT

Season the picanha with rock salt on all sides, but do not overdo it. Put it on a baking tray and cover with aluminium foil. Bake at 180°C for about 1 hour, or until tender. Remove the aluminium foil and allow it to brown lightly before serving.

INSIDE-OUT PICANHA (Picanha invertida)

  Serves 4

  40 minutes

  Easy

• 1 PICANHA (WITH UP TO 1.5 KG)

• 1 CALABRESA SAUSAGE, CHOPPED

• 250 G BACON, CHOPPED

• 250 G MEIA-CURA CHEESE, CHOPPED

• ROCK SALT

With a slim knife, trim a bit of the meat's fat. Score the middle of the picanha, without reaching the edges, and without piercing the sides. Turn the meat "inside out", pushing one of the extremities towards the inside so that the fat goes inside the piece. Mix the sausages, bacon, and cheese. Stuff the picanha and season with rock salt. Roast at 250°C until the desired doneness (25 to 30 minutes for rare).

SOFT POLENTA WITH BOLOGNESE SAUCE (Polenta mole com molho à bolonhesa)

  Serves 6

  40 minutes

  Easy/Medium

• 1 KG TOMATOES

• 750 G GROUND BEEF (BEEF KNUCKLE)

• 3 TABLESPOONS CORN OIL

• 1 ONION, DICED

• 4 GARLIC CLOVES, MINCED

• 1 BAY LEAF

• 2 TABLESPOONS BUTTER

• 1½ TEACUPS FINE CORNMEAL

• 1 TEACUP GRATED PARMESAN CHEESE

• SALT AND BLACK PEPPER TO TASTE

For the sauce, wash the tomatoes, quarter them and cook over low heat, without water. Cook until they fall apart, process them in a blender quickly, pass it through a sieve and set it aside. Season the meat with salt and black pepper and braise it in oil. When the meat dries out, add the onion and 2 garlic cloves; braise it for a little longer, until they wilt. Add the tomato sauce and bay leaf; cook for 20 minutes. Meanwhile, braise the remaining onion and garlic in butter for 3 minutes. Add 4 ½ teacups of water and wait until it boils. Season with salt and slowly add the cornmeal, stirring constantly to avoid lumps. Cook over low heat for 10 minutes, stirring continuously. Transfer to a serving dish, cover with sauce and serve with grated cheese.

OKRA AND MEAT STEW (Quiabada com carne)

  Serves 5

  40 minutes

  Medium

• 2 TABLESPOONS CORN OIL

• 1 MEDIUM ONION, DICED

• 5 GARLIC CLOVES, CRUSHED

• 100 G DESALTED JERKED BEEF, CUT INTO CUBES

• 500 G BEEF (KNUCKLE), CUT INTO CUBES

• 100 G DRIED SHRIMP, PEELED

• 1 BUNCH CORIANDER, CHOPPED

• 300 G OKRA, CUT INTO CUBES

• DENDÊ OIL TO TASTE

• SALT TO TASTE

Heat up the oil and braise the onion and garlic. Add the two types of meat. While continuously stirring, add the dried shrimp and coriander. When the meat is tender, adjust the salt, add the okra and cook until al dente. Season with dendê oil to taste, and cook for 5 more minutes.

OXTAIL WITH POLENTA AND WATERCRESS (Rabada com polenta e agrião)

  Serves 4

  3 hours and 30 minutes, plus the marinating time

  Medium

• 1 KG OXTAIL

• 6 GARLIC CLOVES, MINCED

• ½ TEACUP OF RED WINE

• 4 TABLESPOONS CORN OIL

• 3 TEACUPS BEEF STOCK

• 3 TABLESPOONS BUTTER

• 1 ½ TEACUPS OF FINE CORNMEAL

• ½ BUNCH WATERCRESS

• SALT AND BLACK PEPPER TO TASTE

Cut the oxtail at the joints and season with salt, black pepper, 3 garlic cloves, and wine. Allow it to marinate for at least 2 hours. Heat the oil, seal the meat and cover it with the broth. Cook for around 3 hours (or about 40 minutes if you're using a pressure cooker). Braise the remaining garlic in 2 tablespoons of butter, add 4½ teacups of water and allow it to boil. Season with a dash of salt and add the cornmeal slowly, stirring constantly to avoid lumps. Cook over low heat for 10 to 15 minutes, stirring continuously. Melt 1 tablespoon of butter and sauté the watercress for a few seconds; season with a pinch of salt. Serve the oxtail with the polenta and watercress.

OXTAIL WITH TUCUPI (Rabada no tucupi)

  Serves 4

  3 hours and 30 minutes, plus time to marinate

  Easy/Medium

• 1 KG OXTAIL

• 3 GARLIC CLOVES, MINCED

• 4 TABLESPOONS OLIVE OIL

• 1 LITRE TUCUPI (FERMENTED MANIOC BROTH)

• ½ BUNCH PARA CRESS LEAVES

• SALT AND BLACK PEPPER TO TASTE

Cut the oxtail at the joins and season with salt, black pepper, and garlic. Allow it to marinate for at least 2 hours. Heat the olive oil and sear the meat. Cover with water and cook for 3 hours with the lid on - remove the lid halfway through, allowing the water to reduce until it is almost totally dry. When around 30 minutes of the cooking time remain, heat up the tucupi and cook the para cress leaves until soft. Add the oxtail and finish cooking. Adjust seasoning and serve with white rice and farinha d'água (fermented manioc flour).

IN DETAIL

The tucupi broth is used in countless recipes from the Northern region. This one, common in Acre, is the only one to include a red meat – the oxtail. After the 70's, the region began to develop significant cattle farming.

BEEF ROULADE (Rocambole de carne)

  Serves 8

  1 hour

  Easy

• 1 KG GROUND BEEF (KNUCKLE OR INSIDE ROUND)

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• ½ BUNCH PARSLEY, CHOPPED

• 20 THIN SLICES BACON

• 2 TEACUPS COARSELY GRATED MOZZARELLA CHEESE

• SALT AND BLACK PEPPER TO TASTE

Season the meat with the onion, garlic, parsley, salt, and black pepper; mix well. Roll out a piece of plastic wrap and spread the meat, forming a rectangle, about a finger thick. Cover with the bacon slices and mozzarella. Aided by the plastic wrap, roll up the meat into the shape a roulade (dispose of the plastic wrap). Wrap it in aluminium foil and bake at 180°C for 30 minutes. Remove the aluminium foil and bake for another 10 minutes. Slice and serve.

ROASTBEEF (Rosbife)

  Serves 8

  40 minutes

  Easy

• 1 PIECE TENDERLOIN

• 2 TABLESPOONS CORN OIL

• 3 TABLESPOONS MUSTARD

• 2 TABLESPOONS RED WINE

• SALT AND BLACK PEPPER TO TASTE

Season the meat with salt and pepper. Heat the oil in a large pot and sear the tenderloin on all sides. Transfer the meat to a baking tray and bake at 210°C for 10 minutes, so that it is cooked through while the centre remains pink. Add the mustard and red wine to the juices left on the pot, adjust seasoning, and serve with the sliced roast beef, either warm or cold.

"OLD RAGS" (Roupa velha)

  Serves 4

  1 hour

  Easy

• 1 KG DESALTED CHARQUE

• 2 TABLESPOONS CORN OIL

• ½ ONION, CUT INTO STRIPS

• 1 GARLIC CLOVE, MINCED

• 2 PEELED AND DESEEDED TOMATOES, CUT INTO CUBES

• ½ BUNCH PARSLEY

Cook the charque exchanging the water at least twice, until tender. Shred and braise in oil; add onions, garlic, and tomato. Wait until the tomato releases a bit of its juices, add the parsley, and serve.

IN DETAIL

The dish's tongue-in-cheek name comes from Portugal, where often it is made with the leftovers from the previous day. The previous day's cod, potatoes and vegetables are the traditional ingredients found across the Atlantic. Here, the charque based recipe took root.

MEAT AND POTATOES SOUP (Sopa de batata com carne)

  Serves 6

  2 hours and 30 minutes

  Easy/Medium

• 500 G CHUCK OR SHANK, CUT INTO 2 CM CUBES

• 2 TABLESPOONS OLIVE OIL

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2 PEELED AND DESEEDED TOMATOES, CHOPPED

• 6 LARGE POTATOES, CUT INTO CUBES

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the meat with salt and black pepper; sear each side on olive oil. Add the onion, garlic, and tomatoes, cover with water and cook for about 1 hours and a half, until the meat is very tender. Add the potatoes and cook until they are soft. Take 2 teacups of cooked potatoes and process them in a blender or food processor until they reach a puree like consistency. Add it to the soup and stir, so it is smooth. Adjust seasoning, sprinkle in the parsley and scallions, and serve.

MEAT AND VEGETABLES SOUP (Sopa de legumes com carne)

  Serves 6

  1 hour

  Easy

• 1 TABLESPOON OLIVE OIL

• 1 GARLIC CLOVE, CRUSHED

• 1 SMALL ONION, DICED

• 500 G SHANK, CUT INTO CUBES

• 1 TEACUP BEEF STOCK

• 4 ARRACACHAS, CUT INTO MEDIUM CUBES

• 2 POTATOES, CUT INTO MEDIUM CUBES

• 2 MEDIUM CARROTS, CUT INTO MEDIUM CUBES

• 1 LARGE CHAYOTE, CUT INTO MEDIUM CUBES

• 2 COUSA SQUASHES, CUT INTO MEDIUM CUBES

• SALT TO TASTE

In a pressure cooker, heat the olive oil and braise the garlic and onion. Add the meat, wait until it is golden, put in the broth of the vegetables and top it off with water. Cook for 30 minutes, or until the meat is tender. Add the arracachas, potatoes, and carrots; cook for 10 minutes after pressure has formed. Wait for pressure to be released, open the lid, add the chayote and cousa squashes and cook for another 10 minutes.

MANIOC AND SHANK SOUP (Sopa de mandioca com músculo)

  Serves 6

  1h10

  Easy

• 500 G SHANK

• 2 ONIONS, CHOPPED

• 3 GARLIC CLOVES, MINCED

• 1 KG MANIOC

• 3 TABLESPOONS CORN OIL

• 300 ML BEEF STOCK

• SCALLIONS AND PARSLEY TO TASTE

• SALT AND BLACK PEPPER TO TASTE

Season the meat with 1 onion, garlic, salt, and black pepper. Cover with water and cook for 40 minutes in a pressure cooker. Cut the meat into small cubes and set it aside. Cook the manioc in water and salt. After allowing it to cool, blend it, adding the cooking liquid until obtaining a sturdy cream. Heat the oil and braise the remaining onions until golden. Add the manioc cream, the beef stock, and the shank. Allow it to simmer, adjust seasoning, sprinkle in the parsley and scallions, and serve.

VACA ATOLADA

  Serves 8-10

  4 hours

  Easy

• 1.5 KG BEEF RIBS, BONES OFF, CUT INTO LARGE CUBES.

• 4 TABLESPOONS CORN OIL

• 1 TEASPOON ANNATTO

• 1 ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 4 PEELED, DESEEDED TOMATOES, CHOPPED

• 1 KG MANIOC, CUT INTO MEDIUM CUBES

• ½ BUNCH PARSLEY AND ½ BUNCH OF SCALLIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the ribs with salt and black pepper. Heat up the oil and braise the meat along with the annatto. Once it is browned, add the onions, garlic, and tomatoes. Cover with water and cook for 3 hours. Add the manioc and cook over medium heat for about 40 minutes, or until it is cooked through. Add salt if necessary, sprinkle the scallions and parsley, and serve with white rice and manioc flour.

IN DETAIL

From the pots of Minas Gerais in the beginning of the 18th century – at the height of the gold and diamond mining – simple recipes emerge, using ingredients that were transported to the whole country on the back of beasts of burden. That's the origin of the dish's name, and fame, now a staple of rural culture. Beef ribs and manioc are the elements that are always present in the variations of this recipe found throughout the country.

XIXO

  Serves 4

  40 minutes

  Easy

• 400 G RUMP STEAK

• 400 G PORK LOIN

• 400 G LAMB LOIN

• 5 ITALIAN (ROMA) TOMATOES

• 3 MEDIUM ONIONS

• 1 GARLIC CLOVE

• 1 RED BELL PEPPER

• 150 G SLICED BACON

Cut the rump steak, pork and lamb loins into 8 large cubes each. Blend 1 tomato, 1 onion and the garlic in a blender or food processor; season the meats with this paste. Cut the bell pepper, tomato, and remaining onion in equally sized pieces. In 4 different skewers, stick in the pieces of meat, bacon, tomato, onion, and bell pepper. Grill it in a barbecue grill until cooked through.

IN DETAIL

A variation of the gaúcho barbecue, xixo comes from the Arabic "shish kebab", a skewer with beef, chicken, or pork meat interposed with pieces of bell pepper, tomato, and onion.

PORK

RICE AND PORK BACKBONE (Arroz com suã)

  Serves 6

  1 hour and 20 minutes, plus the time to marinate

  Medium

• 1 KG PORK BACKBONE

• 1 ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 1 DEDO-DE-MOÇA PEPPER, DESEEDED AND CHOPPED

• 1 TEACUP WHITE WINE

• 2 TABLESPOONS LARD OR CORN OIL

• 3 TEACUPS WHITE RICE

• ½ BUNCH GREEN ONIONS, CHOPPED

• ½ BUNCH PARSLEY, CHOPPED

• SALT TO TASTE

Cut the backbone into medium sized pieces. Make a marinade with ½ onion, 1 garlic clove, the dedo-de-moça pepper, wine and salt. Cover the meat and let it rest for at least one 1 hour. Heat up the lard and sear the backbone on all sides; cover with water and cook until the liquid dries. Add the rice, onions, and remaining garlic; braise until the rice is glossy. Cover with 6 teacups of water. When the backbone and the rice are cooked, turn off the heat, adjust the seasoning and finish with the green onions and parsley.

"GREEN BROTH" (Caldo verde)

  Serves 6

  1 hour and 30 minutes

  Easy

• 1 KG POTATOES, PEELED AND CUT INTO CUBES

• 2 TABLESPOONS OLIVE OIL

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 1 SMOKED SAUSAGE

• 1 BUNCH COLLARD GREENS, CUT INTO STRIPS

• SALT AND BLACK PEPPER TO TASTE

Cook the potatoes in plenty of water, until falling apart. Blend them, along with the cooking water, until obtaining a cream. Heat up the olive oil, braise the onions and garlic, and add the potato cream, so flavours can be refined. Remove the sausage's casing and cook for 15 minutes in the cream. Remove it, slice it, and return it to the pot Add the collard greens and cook for a bit. Adjust seasoning and serve.

IN DETAIL

Mixing vegetables (collard greens) and meats (sausage), while keeping a light consistence, the caldo verde is almost a forefather of the Portuguese stews. Common in northern Portugal, the recipe soon became popular among Brazilians and remains intact.

PORK RIBS (Costelinha de porco)

  Serves 4

  1 hour and 50 minutes

  Easy

• 1 CHUNK PORK RIBS, WEIGHTING ABOUT 1 KG

• JUICE OF 1 LIME

• 2 TABLESPOONS CORN OIL

• SALT AND BLACK PEPPER TO TASTE

Season the meat with lime juice, salt, and black pepper. Rub the oil over the pork ribs and use it also to grease a baking tray. Bake at a preheated oven at 180°C for about 1 hour and 40 minutes. It is not necessary to cover with aluminium foil.

IN DETAIL

Falling apart in your mouth, pork ribs are one of the stars of our barbecues. They can also be cooked in a pressure cooker or baked after resting in a marinade. Also available in a smoked version.

COSTELINHA DE PORCO COM CANJIQUINHA (Pork ribs and Hominy)

  Serves 6

  1 hour and 30 minutes, plus time to marinate

  Easy/Medium

• 1.2 KG PORK RIBS WITH BONES

• 4 GARLIC CLOVES

• ½ ONION

• 1 DEDO-DE-MOÇA PEPPER

• 1 TEACUP WHITE WINE

• 4 TABLESPOONS CORN OIL, PLUS A BIT EXTRA FOR BRAISING

• 2½ TEACUPS HOMINY

• 1 SPRING BARBADOS GOOSEBERRY

• SALT TO TASTE

Cut the pork ribs into strips. In a blender or food processor, blend the garlic cloves, onion, pepper and wine until smooth, making up the traditional "vinha-d'alhos" Portuguese marinade. Season the ribs with this paste and allow them to rest for 1 hour. Heat the oil in a deep pot and sear the pork strips, setting aside the seasoning. Begin to add sprinkles of water, cooking the meat slowly. When it is almost cooked through, add the marinate and braise it lightly, not allowing it to brown. Add the hominy and cover with water, going about 2 fingers over the total volume. Cook until tender. Remove the ribs and season the hominy. Shred the meat, throw out the bones and return it to the pot. In a pan, braise the Barbados gooseberry with a bit of oil and a pinch of salt. Serve the leaves over the hominy.

HAM HOCK (Joelho de porco)

  Serves 2

  3 hours, plus the time to marinate

  Easy

• 1 HAM HOCK WITH SKIN

• 1 TEACUP WHITE WINE

• 2 CLOVES

• 2 TABLESPOONS CORN OIL

• ½ ONION, DICED

• 1 GARLIC CLOVE, MINCED

• SALT AND BLACK PEPPER TO TASTE

Poke some holes into the ham hock and season with wine, cloves, salt, and black pepper; set it aside for 30 minutes. Heat up the oil and braise the onion and garlic. Add the ham hock along with the marinade, cover with water and cook until soft, for 1 hour and a half to 2 hours. Transfer to a baking dish and bake at 180°C for 30 minutes. Serve with sauerkraut.

IN DETAIL

This may not be the most sought-after cut of meat, but it is a symbol of German cuisine that is used in the southern region of Brazil, where it is called "eisbein" to this day.

SUCKLING PIG ROAST (Leitoa pururuca)

  Serves 10

  5-6 hours, plus time to marinate

  Difficult

• ½ SUCKLING PIG, CUT LENGTHWAYS

• 1 BOTTLE WHITE WINE

• 5 GARLIC CLOVES, CRUSHED

• 2 BOTTLES CORN OIL

• SALT AND BLACK PEPPER TO TASTE

Poke holes across the pig and season with wine, garlic, salt, and black pepper - rubbing especially the inner part. Leave it to marinate for 2 hours. Cover the meat with aluminium foil and bake in a preheated oven at 200°C for about 2 hours and a half, or until tender. Set the pig on a wire rack and dry the skin with paper towel, removing the excess liquid. Heat the oil. While wearing gloves made from fabric, use a ladle to pour hot oil over the pig's skin until it is braised and browned. Be careful not to burn yourself.

IN DETAIL

"Pururucar" is a term coming from the tupi indigenous language as a variation of the word "pororoca", which means "roaring". It gives name to the method for preparing the pig's skin, in both its appetizer form and in this dish traditionally found in the countryside of São Paulo and Minas Gerais. There are many ways to stuff or accompany the leitoa pururuca, such as farofa, rice, and tutu de feijão or roasted potatoes, sweet and sour red cabbage, and apple puree.

ROASTED PORK LOIN (Lombo assado)

  Serves 8

  2 hours

  Easy

• 2 TEACUPS WHITE WINE

• JUICE OF 1 LIME

• ½ ONION

• 4 GARLIC CLOVES

• 1 CELERY STALK

• 1 LEEK STALK

• 1 DEDO-DE-MOÇA PEPPER, DESEEDED

• 1 PORK LOIN, WEIGHTING ABOUT 2 KG

• SALT TO TASTE

Blend the wine, lime juice, onion, garlic, celery, leek, pepper, and salt in a blender or food processor. Poke holes into the loin with a small knife and season with the marinade; set aside for 1 hour. Transfer to a baking dish or tray with part of the seasoning. Cover with aluminium foil and bake in a preheated oven at 180°C for about 1 hour, or until tender. Remove the aluminium foil and wait until its golden. Serve with braised collard greens and a simple farofa.

FRESH HAM (Pernil de porco)

  Serves 25

  5 hours, plus previous preparations

  Medium

• 2 LARGE ONIONS

• 1 LARGE CARROT

• 4 CELERY STALKS

• 1 LEEK STALK

• 5 GARLIC CLOVES

• 3 DEDO-DE-MOÇA PEPPERS, DESEEDED

• 1 BOTTLE WHITE WINE

• 1 FRESH HAM, WEIGHTING ABOUT 6 KG

• 4 BAY LEAVES

• SALT AND BLACK PEPPER TO TASTE

Blend the onions, carrot, celery, leek, garlic, dedo-de-moça pepper, and wine in a blender or food processor. Poke holes into the ham with a knife and season with the marinade. Add the bay leaves, rub the meat with salt and black pepper and season the marinade. Set it aside for 24 hours, turning every 6 ours. Cover with aluminium foil and back at 180°C for about 4 hours, or until tender. Remove the aluminium foil and back for 30 minutes, until golden. Remove from the oven, slice the meat, and serve. Use the brown bits that stuck to the baking tray and make a sauce to accompany the ham.

IN DETAIL

It's one of the most flavourful cuts of pig, usually prepared for Christmas supper. When shredded, it is used as a filling for the popular fresh ham sandwich served in joints throughout the country.

PIG IN A CAN (Porco na lata)

  Serves 8

  4 hours

  Easy

• 1 KG BONED FRESH HAM

• 2 GARLIC CLOVES, MINCED

• 1 KG LARD

• 3 BAY LEAVES

• SALT AND BLACK PEPPER TO TASTE

Cut the meat into cubes and season with garlic, salt, and black pepper. Heat one tablespoon of lard and sear the ham on all sides; transfer to a deep baking dish. Melt the remaining lard and pour over the pig, until it is fully covered (the meat needs to be immersed). Add the bay leaves and bake in a preheated oven at 100°C for 3 to 4 hours, or until tender. Wait until it is cool and store it in lard - or serve it as soon as you take it out of the oven.

IN DETAIL

Not only the French know the "confit" method of preparing food – duck being the most traditional for them. Around here, we've inherited, from the Portuguese, the method for preserving food in lard. By preparing parts of the pig in its own fat and then storing it in cans, it was possible to keep the food for many days without refrigeration. Even after the invention of the refrigerator, the technique was still used in rural areas in farms, and was even applied to poultry.

CRACKED CORN AND PORK BACKBONE (Quirera com suã)

  Serves 12

  1 hour, plus time for soaking

  Easy

• 500 G CRACKED CORN

• 2 KG PORK RIBS, CUT INTO MEDIUM PIECES

• 2 KG PORK BACK BONE, CUT INTO MEDIUM PIECES

• JUICE OF 2 LIMES

• 4 TABLESPOONS CORN OIL

• 2 ONIONS, CHOPPED

• 6 GARLIC CLOVES, MINCED

• 1 TEACUP BEEF STOCK

• SALT TO TASTE

Wash the cracked corn and let it soak for 30 minutes. Cook for 40 minutes to 1 hours, stirring occasionally; add more water if necessary. Season the backbone and ribs with lime juice and salt. In another pot, heat up the oil and slowly brown the meat. Add the onions and garlic, braise, cover with water and cook for 40 minutes. Add the cracked corn and beef stock, adjust seasonings and serve at once.

LAPA STYLE CRACKED CORN (Quirera lapeana)

  Serves 4

  50 minutes

  Easy

• 2 TEACUPS CRACKED CORN

• 3 TABLESPOONS CORN OIL

• 1 KG PORK (FRESH OR SMOKED RIBS)

• 2 MEDIUM ONIONS, CHOPPED

• 2 GARLIC CLOVES, MINCED

• PARSLEY AND GREEN ONIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Wash the cracked corn and let it soak for 30 minutes. Heat up the oil and fry the pork meat until golden. Add the onions and garlic, braise it until golden. Cover with water and cook until the meat is tender. Add the cracked corn and cook over low heat, stirring. Season with salt and black pepper. When the cracked corn is al dente, add the greens and serve at once.

IN DETAIL

This recipe comes from the countryside of Paraná: the city of Lapa, in the middle of the route taken by muleteers going from Rio Grande do Sul to São Paulo. The recipe uses ground corn, called "quirera". When cooked, it looks like a sort of porridge. Fried ribs can be used as well as smoked meats.

PIG OFFAL STEW (Sarapatel)

  Serves 6

  2 hours and 40 minutes

  Medium

• 1.2 KG PIG OFFAL (LIVER, LUNGS, TONGUE, AND HEART)

• 3 LIMES

• 1 RED BELL PEPPER

• 1 YELLOW BELL PEPPER

• ½ A BUNCH OF MINT

• ½ BUNCH GREEN ONIONS

• ½ BUNCH CORIANDER

• 2 MEDIUM ONIONS

• 2 GARLIC CLOVES

• 3 TOMATOES

• 4 TABLESPOONS CORN OIL

• ½ TEACUP SMOKED BACON, CUT INTO CUBED

• SALT TO TASTE

Wash the offal thoroughly and allow to soak in lime juice. Chop the bell peppers, mint, green onions, coriander, onion, garlic, and tomatoes - set aside some of the herbs for garnishing later. Mix the chopped ingredients with the offal. In a deep pot, heat the oil and braise the bacon. Add the offal and seasonings, braising thoroughly. Cover with water and cook for about 2 hours over medium heat; add more water if necessary. Serve with white rice, manioc flour, and pepper sauce (recipe hereafter).

PEPPER SAUCE

  1 litre

  10 minutes

  Easy

• 150 G PICKLED DE-CHEIRO PEPPER

• 150 G PICKLED MALAGUETA PEPPER

• 150 G PICKLED CUMARI PEPPER

• 800 ML EXTRA VIRGIN OLIVE OIL

Drain the peppers and blend in a blender or food processor with the olive oil. Keep refrigerated.

IN DETAIL

The dish was handed down from Alto Alentejo's kitchens, but it's also been rumoured to have African influences. From Portugal, it extended itself to all the colonies, particularly Goa, in India. The hearty stew is commonly found in the Northeast, where it is served with white rice and manioc flour, as well as in the North and across the Amazonian region. It resembles many aspects of the sarrabulho, which is a bit more complex, as it also uses the offal of other animals, such as lamb and even turtles.

SÃO PAULO STYLE BEANS (Virado à paulista)

  Serves 2

  2 hours, plus the time to marinate

  Medium/Difficult

• 2 LARGE PORK CHOPS, WITH ABOUT 1½ FINGER IN HEIGHT

• ¼ ONION

• 2 GARLIC CLOVES, MINCED

• ¼ DEDO-DE-MOÇA PEPPER, DESEEDED

• ½ TEACUP WHITE WINE

• 200 G PORK BELLY

• 2 FRESH ITALIAN SAUSAGES

• 2 TEACUPS BAKED BEANS

• 2 TABLESPOONS FINE MANIOC FLOUR

• 1 BANANA

• 2 TABLESPOONS ALL-PURPOSE FLOUR

• 1 EGG, BEATEN

• 3 TABLESPOONS CORNMEAL

• 1 BUNCH COLLARD GREENS, CUT INTO STRIPS

• 2 EGGS

• 1 TABLESPOON BUTTER

• CORN OIL, FOR FRYING

• SALT AND BLACK PEPPER TO TASTE

Season the pork chops with salt and black pepper. In a blender or food processor, blend the onions, garlic dedo-de-moça pepper, and wine; spread the marinade over the meat and set it aside for 1 hour. Season the pork belly with salt and black pepper, rubbing thoroughly; bake in an over at 180°C for 40 minutes, or until golden; set aside. In a heated pot, sear the pork chops (set the marinade aside) and the sausage. Transfer to a baking dish and set aside. In the same pot, braise the marinade, turn down the heat and add the beans. Adjust the seasoning and add the manioc flour, stirring constantly as to not form lumps; cook for a bit and set aside. Cut the bananas in half and coat them with all-purpose flour, beaten egg, and cornmeal; deep fry in hot oil and set aside. Cut the roasted pig belly into cubes and deep fry it; remove it and drain it when the pieces are golden brown. Put the baking dish with the meats in an oven at 200°C for 10 minutes. Braise the remaining garlic with a dash of corn oil and add the collard greens; wait until they wither a bit, season with salt and set aside. Fry the eggs with butter. Serve the pork chops and sausage with the virado (beans), pig belly, the fried banana, collard greens, fried egg, and white rice.

IN DETAIL

There is a lot of controversy about who created the virado à paulista, despite the dish's name ("paulista" means "from São Paulo"). It's part of the Minas Gerais culinary tradition, but it's origins are found in São Paulo, where it has its very own day for showing up on the fixed menu lunches: Mondays.

SHEEP AND GOAT MEATS

SHEEP STEW (Carneiro guisado)

  Serves 4-6

  40 minutes, plus preparations made in advance

  Easy

• 1.5 KG SHEEP

• 5 GARLIC CLOVES

• 4 TABLESPOONS VINEGAR

• 3 TABLESPOONS CORN OIL

• 1 ONION

• 1 RED BELL PEPPER

• 3 TOMATOES

• ½ TEACUP DE-CHEIRO PEPPER

• ½ BUNCH PARSLEY AND ½ BUNCH OF SCALLIONS

• SALT AND BLACK PEPPERCORNS TO TASTE

In the previous day, clean the sheep, cut it into large cubes, and season with 2 crushed garlic cloves, vinegar, salt, and black peppercorns. Allow it to marinate on the fridge overnight. Heat up the remaining garlic, onion, bell pepper, tomato and de-cheiro pepper, until golden. Add the sheep and its marinade. Stir thoroughly, cover with water and cook, with the lid on, for 20 minutes. When it's cooked through, sprinkle the parsley and scallions and serve.

SHEEP SPINE (Espinhaço de ovelha)

  Serves 6

  1 hour and 20 minutes, plus the time to marinate

  Medium

• 1 SHEEP SPINE

• 1 ONION, DICED

• 1 GARLIC CLOVE, MINCED

• 1 TABLESPOON LARD

• ½ TEACUP TOASTED MANIOC FLOUR

• SCALLIONS AND PARSLEY, FOR GARNISHING

• SALT AND BLACK PEPPER TO TASTE

Cut the sheep spine at the joints and season with salt and black pepper; keep it on the fridge for 4 hours. Braise the onion and garlic in lard. Add the spine, cover with 2 teacups of water, and cook for about 1 hours over low heat. If the liquid dries out, add a bit more, keeping at least 3 fingers of water on the pot. Take out of the heat and slowly add the manioc flour, stirring continuously. Garnish with the scallions and parsley and serve hot.

ROASTED GOAT (Bode assado)

  Serves 4

  40 minutes, plus preparations made in advance

  Medium

• 500 G GOAT MEAT

• SALT AND BLACK PEPPER TO TASTE

Chop the already trimmed goat meat, season with salt and black pepper, and leave it to dry, in the shade, overnight. Grill each side on a grill for about 15 minutes. Serve hot.

IN DETAIL

The distinct, dark goat meat is not among the most prestigious in Brazil, although it is widely used in the Northeast – goat farming has been present since Colonial times. In Petrolina, Pernambuco, there is even a "Bodódromo", an area that harbours restaurants specialized in goat, with recipes that go well beyond the well-known buchada, made only from the cooked entrails. The meat itself can be roasted, fried, stewed, or prepared over coal or "atolada".

GOAT STEW (Bode guisado)

  Serves 4

  40 minutes

  Medium

• 600 G GOAT MEAT, CUT INTO MEDIUM CUBES

• 50 ML CACHAÇA

• ½ TABLESPOON ANNATTO

• 1 TABLESPOON ROSEMARY

• 4 TABLESPOONS CORN OIL

• 1 TABLESPOON CRUSHED GARLIC

• 1 ONION, CUT INTO SMALL CUBES

• 1 TOMATO, CUT INTO SMALL CUBES

• 1 GREEN BELL PEPPER, CUT INTO SMALL CUBES

• SALT TO TASTE

Marinate the meat in cachaça, annatto, and rosemary for about 10 minutes. Remove and season with salt. Heat up the oil and braise the goat chunks equally until golden. Add the garlic, onion, tomato, bell pepper, and 1 teacup of water. Cook for about 25 minutes and serve hot.

GOAT'S ENTRAILS (Buchada de bode)

  Serves 6

  4-5 hours

  Medium

• 2 KG GOAT ENTRAILS (OFFAL AND STOMACH)

• JUICE OF 3 LIMES

• 1 TEACUP GOAT BLOOD

• 1 ONION, DICED

• 5 PEELED AND DESEEDED TOMATOES, CHOPPED

• ½ YELLOW BELL PEPPER, CHOPPED

• ½ RED BELL PEPPER, CHOPPED

• 3 GARLIC CLOVES, MINCED

• 1 TABLESPOON VINEGAR

• 1 TEACUP SMOKED BACON

• ¼ A BUNCH OF MINT, CHOPPED

• 2 DEDO-DE-MOÇA PEPPERS, DESEEDED AND CHOPPED

• 2 TABLESPOONS CUMIN

• 1 TABLESPOON ANNATTO

• 1½ TEACUP FINE MANIOC FLOUR

• SALT AND BLACK PEPPER TO TASTE

Rinse the offal (heart, liver, etc.) and stomach thoroughly with running water and lime juice. Boil for 5 minutes, remove from the heat and once rinse with running water and lime juice one more time. Chop the offal and keep the stomach whole. Add the offal to the blood, onions, tomatoes, bell pepper, garlic, vinegar, bacon, mint, and dedo-de-moça pepper. Mix well and season with salt, black pepper, and cumin. Stuff the stomach and sew it shut with a line and thread. Cover with water, add the annatto, and cook in a pot for 3 to 4 hours, with the lid on. When it's cooked through, remove the stomach and make a pirão (mush) with the broth and the manioc flour. Serve hot.

GOAT RIBS (Costela de bode)

  Serves 20

  1 hour

  Medium

• 2 KG GOAT RIBS, CUT INTO MEDIUM CHUNKS

• ½ A LIME

• 3 TABLESPOONS CORN OIL

• ½ A BELL PEPPER, CUT INTO SMALL CUBES

• 2 TOMATOES, CUT INTO SMALL CUBES

• 6 GARLIC CLOVES, MINCED

• 1 ONION, DICED

• ½ BUNCH CORIANDER

• ½ BUNCH SCALLIONS

• SALT, CUMIN, AND ANNATTO TO TASTE

Blanch the meat in water and lime juice. Drain and wash under running water, removing the excess fat. In a pressure cooker, heat up the oil and braise the bell pepper, tomato, garlic, and onion. Add the meat, season with salt, cumin, and annatto; braise and cover with water. Cook for 25 minutes. Add the coriander and scallions. Serve hot.

YOUNG GOAT WITH POTATOES (Cabrito guisado com batata)

  Serves 8

  1 hour and 10 minutes, plus preparations in advance

  Medium

• 1 KG YOUNG GOAT, CUT INTO MEDIUM CUBES

• 2 TEACUPS RED WINE

• 3 GARLIC CLOVES, SLICED

• 2 TABLESPOONS LARD

• ½ TEACUP BACON, CUT INTO MEDIUM CUBES

• 1 TABLESPOON ALL-PURPOSE FLOUR

• 1 ONION, DICED

• 2 TOMATOES, DICED

• 1 CARROT, DICED

• 2 TABLESPOONS TOMATO PUREE

• 8 SMALL POTATOES, PEELED AND CUT IN HALF

• MINT TO TASTE

• SALT AND BLACK PEPPER TO TASTE

Marinate the meat in wine, garlic, mint, salt, and black pepper for 12 hours. Drain well and set the marinade aside. Melt the lard and braise the goat on all sides for about 5 minutes. Add the bacon and braise until golden. Sprinkle the all-purpose flour and stir, coating the meat cubes. Add the onion, tomato, and carrot; braise for 5 minutes and then add the marinade and the tomato puree. Cover with water and cook over low heat for 40 minutes. Add the potatoes, cook for another 15 minutes and serve hot.

POULTRY

FREE-RANGE CHICKEN WITH PEQUI (Frango caipira com pequi)

  Serves 6

  1 hour and 30 minutes

  Medium

• 1 FREE-RANGE CHICKEN, IN CHUNKS

• 1 BELL PEPPER, SLICED

• 1 ONION, DICED

• 1 GARLIC CLOVE, MINCED

• 1 TOMATO, CHOPPED

• 200 G SLICED BACON

• ½ TEACUP WHITE WINE VINEGAR

• 300 G PEQUI

• GREEN ONIONS, CHOPPED

• 2 TABLESPOONS CORN OIL

• SALT AND BLACK PEPPER TO TASTE

Mix the chicken with the bell pepper, onion, tomato, and garlic; season with salt and black pepper. Add two teacups of water and cook until totally dried. In another pot, heat the oil and braise the pequi and the bacon. Scoop out the excess fat and add the chicken. Add the vinegar and 5 teacups of water to the pot where the chicken was braised; heat up, stirring vigorously, obtaining a flavourful and fragrant broth. Cover the meat with this broth and adjust the seasoning. Close the lid and cook until tender. Garnish with green onions.

STUFFED CHICKEN (Frango cheio)

  Serves 4 to 6

  2 hours and 30 minutes

  Easy

• 5 TABLESPOONS UNSALTED BUTTER AT ROOM TEMPERATURE

• ZEST OF 1 ORANGE

• ¼ A TEACUP OF PARSLEY, FINELY CHOPPED

• 1 WHOLE CHICKEN

**FOR THE FAROFA**

• 300 G CHICKEN GIZZARD

• 150 G CHICKEN LIVER

• 1 MEDIUM ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2 TABLESPOONS BUTTER

• ½ TEACUP OLIVES, CHOPPED

• 2 TEACUPS MANIOC FLOUR

• ½ TEACUP CORNMEAL

• ¼ BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Mix the butter with the orange zest, parsley, salt, and black pepper. Using your fingers, carefully displace the meat the skin of the chicken and spread the seasoned butter inside the skin of the breast tights, drumsticks, and wherever else you can reach. Also spread the butter inside the bird and a bit on top of it. Set it aside while you prepare the farofa. Clean the gizzard and live and chop them separately. Season with salt and black pepper. Braise the onions and garlic in one tablespoon of butter. Add the gizzard, braise for a bit, and cover with water. Once it is cooked through, wait for the liquid to reduce and add the liver with the remaining butter. Braise and when it's done, add the olives, cornmeal, and manioc flour. Season with salt, black pepper, and parsley. Stuff the chicken with the farofa (some should be left out), cover with aluminium foil and bake in a preheated oven at 180°C for 40 minutes. Remove the foil and back for another 10 minutes. Serve the chicken with the remaining farofa.

CHICKEN CATUPIRY (Frango com catupiry)

  Serves 6

  1 hour

  Medium

• 1 KG CHICKEN THIGHS OR BREAST

• 1 TABLESPOON OLIVE OIL

• 1 ONION, DICED

• 1 TEACUP TOMATO SAUCE

• 1 TEACUP SOFT CHEESE (CATUPIRY)

• ½ TEACUP GRATED PARMESAN CHEESE

• 1 TEACUP SHOESTRING POTATOES

• SALT TO TASTE

Cook the chicken on water and salt; drain and shred. Heat up the olive oil, braise the onions and add the meat. Braise lightly, add the tomato sauce, season with salt and allow it to simmer. Transfer to a baking dish, spread the catupiry over the chicken and cover with Parmesan cheese. Bake on a preheated oven for about 20 minutes for browning. Cover with the shoestring potatoes and serve hot.

CHICKEN AND OKRA (Frango com quiabo)

  Serves 6

  1 hour and 30 minutes

  Easy

• 1 WHOLE CHICKEN, CUT AT THE JOINTS

• JUICE OF 2 LIMES

• 4 GARLIC CLOVES, CRUSHED

• 1 KG OKRA

• 2 TABLESPOONS CORN OIL

• 1 ONION, DICED

• 4 TOMATOES, CHOPPED

• 1 TABLESPOON ANNATTO

• SALT AND BLACK PEPPER TO TASTE

Season the chicken with the lime juice, 2 garlic cloves, salt, and black pepper. Put it aside in the fridge for 30 minutes. Wash the okra thoroughly and break away the extremities to check if they are good. Trim the stems, dry the okra and cut it into three equally sized pieces. Heat up the oil and sear the chicken - first with the skin down, then the other side; sear until golden. Remove from heat and set aside. In the same pot, braise the onion, annatto, remaining garlic, and tomato, until they whiter. Add the okra and braise until the slime is gone; remove and set aside. Return the chicken to the pot, cover with water and cook until tender. Add the tomatoes, cook for 5 minutes and serve at once.

BEER CHICKEN ROAST (Frango na cerveja)

  Serves 6

  1 hour and 30 minutes, plus time to marinate

  Easy

• 6 CHICKEN THIGHS

• 1 ONION, DICED

• 3 GARLIC CLOVES, CRUSHED

• ½ CARROT, DICED

• 2 CELERY STALKS, DICED

• ½ TEACUP SMOKED BACON, CHOPPED

• 3 CANS LAGER BEER

• SALT AND BLACK PEPPER TO TASTE

Separate the thighs from the drumsticks and place them in a bowl. Combine all the other ingredients and allow to marinate for at least 4 hours. Transfer the meat, vegetables, bacon, and a bit of beer to a baking dish. Cover with aluminium foil and bake in a preheated oven at 180°C for 1 hour. Remove the aluminium foil and allow to brown a bit. Serve at once.

CHICKEN FRICASSÉE WITH COCONUT MILK (Fricassê de frango com leite de coco)

  Serves 5

  30 minutes

  Medium

• 2 CHICKEN BREASTS, CUT INTO CUBES

• 3 TABLESPOONS OLIVE OIL

• 1 SMALL ONION, DICED

• 2 GARLIC CLOVES, CRUSHED

• 2 TEACUPS COCONUT MILK

• 3 TEACUPS WHIPPING CREAM

• 100 G SHOESTRING POTATOES

• NUTMEG TO TASTE

• SCALLIONS AND PARSLEY TO TASTE

• SALT TO TASTE

Season the chicken with salt and nutmeg. Heat up the olive oil and braise the onions and garlic. Add the chicken and fry, stirring occasionally, until golden. Add the coconut milk and the whipping cream; cook until the chicken is tender. Adjust seasoning and garnish with parsley, scallions, and shoestring potatoes. Serve with white rice.

GOIÁS STYLE SAVORY PIE (Empadão goiano)

  Serves 4 to 6

  3 hours

  Medium/Difficult

**FOR THE DOUGH**

• 500 G ALL-PURPOSE FLOUR

• 300 G LARD OR UNSALTED BUTTER

• 2 EGGS AND 1 YOLK

**FOR THE FILLING**

• 2 TABLESPOONS OLIVE OIL

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 6 PEELED AND DESEEDED TOMATOES, CHOPPED

• 2 FRESH SAUSAGES

• 1½ TEACUP DICED COOKED CHICKEN

• 1 TEASPOON TOMATO PASTE

• 1 BITTER COCONUT PALM, COOKED IN SMALL PIECES

• 3 HARD-BOILED EGGS, DICED

• 1 TEACUP DICED MEIA-CURA CHEESE

• ½ TEACUP CHOPPED GREEN OLIVES

• ½ BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

For the dough, mix the flour with the lard. Add the eggs (set the yolk aside) and, slowly, mix in 95 ml of water with salt. The dough should be ready when it's soft and no longer sticks to the hands. Allow it to rest for 1 hour, outside of the fridge, while you prepare the filling. Heat up the olive oil and braise the onion, garlic, and tomato until they whiter. Add the sausage, without the casing, and stir until it's cooked through. Add the chicken and tomato paste. Stir and add the bitter coconut palm, eggs, cheese, olives, and parsley. Taste, adjust seasoning, and wait for it cool. Roll out two thirds of the dough using a rolling pin (set a plastic wrap over it, so it won't stick) and line the bottom and the sides of a clay pot with 15 cm of diameter. Put in the filling and cover with the remaining dough, previously rolled out. With the leftover dough, seal the edge of the lid, covering possible gaps. Brush the egg yolk on the crust and bake at 180°C for 40 minutes, or until golden.

IN DETAIL

The "empadão" quickly became known during the 80's, when it was added to the menu of a restaurant at the Centro de Tradições Goianas, in Goiás. Today, it reached beyond state borders and is one of the best-known dishes in Mid-West. Pork loin, pequi, sausages, heart of palm, and boiled eggs are among the ingredients used for the filling.

CAPPELLETTI SOUP (Sopa de capelete)

  Serves 6 to 8

  2 hours

  Medium/Difficult

• 1 KG ALL-PURPOSE FLOUR, PLUS A BIT EXTRA FOR SPRINKLING

• 6 SEPARATED EGGS

• ½ TABLESPOON SALT

• 2 TABLESPOONS CORN OIL

• 500 G CHICKEN BREAST STRIPS

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• ½ TEACUP CHOPPED PARSLEY

Dust the flour over a work surface, and dig a hole in the centre. Add the yolks, the salt and slowly combine ½ of teacup of water. The dough should be done when it's soft, flexible, and no longer sticks to the hands. Cover with a cloth and allow it to rest outside the fridge for 30 minutes. Meanwhile, sear the chicken in corn oil. Add the onions and the garlic, braise, cover with plenty of water and cook until the chicken is falling apart. Set the broth aside. Roll out the dough with a rolling pin or a roller 2 mm thick. Cut out circles and stuff them with the shredded chicken and sprinkled parsley. Fold the dough as if you were making a turnover and wet the edges, so they'll stick. Stick the ends of the turnover together, forming the cappelletti. Adjust the seasoning of the chicken's cooking broth, which should be dark. Add the egg whites and cook - the egg whites will absorb the broth's impurities, making the liquid translucent. Cook the cappelletti and serve with the hot broth.

IN DETAIL

Italian immigration to the South left the "cappelletti in brodo" along its tracks. Now its name has a portuguese version and it's one of the typical dishes of the Serra Gaúcha, in Rio Grande do Sul. It can also be made with free-range chicken and complemented with beef shank or brisket.

CHICKEN SOUP (Canja de galinha)

  Serves 6

  30-40 minutes

  Easy

• 500 G CHICKEN BREAST

• JUICE OF ½ LIME

• 2 TABLESPOONS OLIVE OIL

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 1 CARROT, DICED

• 1 POTATO, DICED

• 1 TEACUP WHITE RICE

• ½ BUNCH PARSLEY, FINELY CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Cut the chicken into long strips and season with lime juice, salt, and black pepper. Heat up the olive oil and braise the onions and garlic, until translucent. Add the chicken and sear thoroughly on all sides, not browning it excessively. Cover with water and cook until very tender. Remove the chicken from the broth, shred it and return it to the pot. Add the carrots, potato, and rice; cook until everything is tender. Adjust seasonings, add the parsley and serve.

IN DETAIL

The dish – which was one of Dom Pedro II's favourites – is Asian in its origin. The "kanji" (in Malayalam, the language spoken in the Indian state of Kerala, in southern India), went from Goa to Portugal and from there it came to us, while undergoing additions and modifications. In the 18th century, it was even served during lavished banquets, with diluted eggs. Its fans swear that a good canja can cure anything, from a broken heart to a cold.

CHICKEN CABIDELA

 Serves 6

 1 hour and 40 minutes

 Easy/medium

• 1 whole chicken, cut at the joints

• Blood of one chicken, curdled with vinegar

• 4 garlic cloves, minced

• 95 ml of white wine vinegar

• 3 tablespoons of corn oil

• 1 onion, diced

• 3 peeled and deseeded tomatoes, chopped

• 1 peeled and deseeded green bell pepper, chopped

• 2 de-cheiro peppers, chopped

• ½ bunch of coriander, chopped

• ½ bunch of parsley and green onions, chopped

• Salt to taste

Ideally the chicken should be bought the day before it's prepared, and one should ask for the fresh blood to be curdled with vinegar and stored, so it can be used in the sauce. Season the meat with 2 minced garlic cloves, vinegar, and salt; set aside for 30 minutes. Heat up the oil and braise the onion, remaining garlic, tomato, bell pepper, and de-cheiro pepper. Add the chicken with the marinade, cover with water and cook until the meat is tender. Add the blood, mix well and wait until the sauce thickens. Add the herbs, check the seasoning and serve at once.

IN DETAIL

Everywhere in Brazil there's a dish made with chicken – such as one-pot stews. The most traditional are the cabidela version (in the Northeast) and in blood sauce (in the Southeast). Both are cooked in the animal's blood, but the latter doesn't include bell pepper and coriander. Tomato is optional; it's served with white rice or manioc flour (in the North) and farofa (in Minas Gerais). Other chicken preparations include the version that is cooked in its own sauce and "galinhada", made with rice. There was always a chicken considered "the next victim" in my backyard.

CHICKEN IN BLOOD SAUCE (Galinha ao molho pardo)

  Serves 6

  1 hour and 40 minutes

  Easy/Medium

• 1 WHOLE CHICKEN, CUT AT THE JOINTS

• BLOOD OF ONE CHICKEN, CURDLED WITH VINEGAR

• 4 GARLIC CLOVES, MINCED

• 95 ML WHITE WINE VINEGAR

• 3 TABLESPOONS CORN OIL

• 1 ONION, DICED

• 6 PEELED AND DESEEDED TOMATOES, CHOPPED

• 2 DEDO-DE-MOÇA PEPPERS, SEEDED AND CHOPPED

• 1 BUNCH PARSLEY AND GREEN ONIONS, CHOPPED

• SALT TO TASTE

Ideally the chicken should be bought the day before it's prepared, and one should ask for the fresh blood to be curdled with vinegar and stored, so it can be used in the sauce. Season the meat with 2 minced garlic cloves, vinegar, and salt; set aside for 30 minutes. Heat up the oil and braise the onion, remaining garlic, tomato, and dedo-de-moça. Add the chicken with the marinade, cover with water and cook until the meat is tender. Add the blood, mix well and wait until the sauce thickens. Add the herbs, check the seasoning and serve at once.

CHICKEN WITH SAUCE

  Serves 6

  1h40

  Easy/Medium

• 4 garlic cloves, minced

• 95 ml of white wine vinegar

• 1 whole chicken, cut at the joints

• 3 tablespoons of corn oil

• 1 onion, diced

• 2 dedo-de-moça peppers, seeded and chopped

• 1 bunch of parsley and green onions, chopped

• Salt to taste

Season the meat with 2 minced garlic cloves, vinegar, and salt; set aside for 30 minutes. Heat up the oil and braise the onion, remaining garlic, and dedo-de-moça pepper. Add the chicken with the marinade, cover with water and cook until the meat is tender. Add the herbs, check the seasoning and serve at once.

CHICKEN IN A CAN (Galinha na lata)

  Serves 8

  5-6 hours

  Medium

• 1 FREE-RANGE CHICKEN

• SALT AND BLACK PEPPER TO TASTE

Clean the chicken, remove and discard the offals and skin; remove and reserve the fat. Break it apart at the joints and cut the breast into chucks; season with salt and black pepper. Melt the chicken fat and arrange the pieces of meat, leaving them immersed - add more fat if necessary. Cook over a low heat, not allowing it to boil. Cook for 5 hours, or until the pieces are tender. Serve hot.

CHICKEN WITH RICE (Galinhada)

  Serves 6

  1 hour and 30 minutes

  Easy

• 1 FREE-RANGE CHICKEN, CUT AT THE JOINTS

• 4 TABLESPOONS CORN OIL

• 1½ TABLESPOON TURMERIC

• 1 ONION, DICED

• 3 GARLIC CLOVES, MINCED

• ½ PEELED YELLOW BELL PEPPER, CHOPPED

• 2 TEACUPS RICE

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the chicken with salt and black pepper. Heat up the oil in a large pot, add the turmeric and sear the meat, beginning with the skin side down. Add the onions, garlic, and bell pepper; braise lightly, until they whiter. Cover with water and cook for 30 minutes, without the lid, so the broth can reduce until it almost dries out. Add the rice, braise lightly and cover with 4 teacups of boiling water. Season with salt and a dash of black pepper and cook until the rice is soft. Garnish with the scallions and parsley and serve.

CHICKEN WITH PEQUI (Galinhada com pequi)

  Serves 10

  1 hour, plus time to marinate

  Medium

• 1 WHOLE CHICKEN (PREFERABLY FREE-RANGE)

• 4 GARLIC CLOVES, MINCED

• 1 MALAGUETA OR DE-CHEIRO PEPPER, DESEEDED AND CHOPPED

• 3 TABLESPOONS CORN OIL

• 1 MEDIUM ONION, DICED

• 1 DESSERT SPOON POWDERED SAFFRON

• 12 PEQUIS, CUT INTO PIECES

• 2 CARROTS, CHOPPED

• 390 G RICE

• SCALLIONS AND PARSLEY TO TASTE

• SALT TO TASTE

Season the chicken with garlic, malagueta pepper, salt, and black pepper; set aside for 30 minutes. Heat up the oil and braise the onion and saffron. Add the meat and braise each side. Cover with water and cook over high heat. When it dries, add the pequis and carrots; braise lightly. Put in the rice and fry it. Add boiling water until it rises one finger above the ingredients, turn down the heat and cook until the rice is soft. Adjust seasoning, garnish with parsley and scallions and serve immediately.

CHICKEN VATAPÁ (Vatapá de galinha)

  Serves 8

  3 hours

  Easy

• 6 ROLLS

• 1 LITRE MILK

• 190 ML COCONUT MILK

• 1 TABLESPOON AND 1 TEASPOON OF ANNATTO

• 2 TABLESPOONS OLIVE OIL

• 1 MEDIUM ONION, DICED

• 4 GARLIC CLOVES, MINCED

• ½ PEELED BELL PEPPER, CHOPPED

• 1 CHICKEN BREAST, COOKED AND SHREDDED

• ½ BUNCH CORIANDER, CHOPPED

• ½ BUNCH GREEN ONIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

For the cream's base, moisten the bread with half the milk; allow to soak until falling apart. Cook the remaining milk with coconut milk, the rolls, and 1 tablespoon of annatto for about 1 hour and a half to 2 hours, until it thickens considerably. Blend it in a blender, so it is smooth; set aside. Heat up the olive oil with 1 teaspoon of annatto and braise the onions, the garlic, and bell pepper. Add the chicken and season with salt and black pepper. Mix the chicken in with the cream and cook for 15 minutes. Garnish with coriander and green onions.

XINXIM (Xinxim de galinha)

  Serves 8-10

  2 hours and 30 minutes

  Easy/Medium

• 1 WHOLE CHICKEN (2 TO 3 KG)

• JUICE OF 2 LIMES

• 2 GARLIC CLOVES, MINCED

• 1 LARGE ONION

• 2 TEACUPS DRIED SHRIMP, CLEANED AND DESALTED

• 1 TEACUP TOASTED, PEELED PEANUTS

• 3 TABLESPOONS DENDÊ OIL

• ½ BUNCH CORIANDER, CHOPPED

• SALT TO TASTE

Cut the chicken at the joints and season with lime juice, garlic, and salt, rubbing thoroughly; set aside for 30 minutes. Blend the onions, shrimp, and peanuts in a blender. Heat up the dendê oil and braise the paste until soft. Add the chicken and braise thoroughly. Cover with water and cook with the lid on to obtain a bit of sauce (if necessary, add more water). When the chicken is cooked through, mix in the coriander and serve.

IN DETAIL

In the Candomblé religious rituals, this recipe is appreciated by Oxum, Xangô's second wife. When it's cooked for her, it's prepared in a special manner – with eggs. At home, this recipe can also be made with beef or offal.

SPRING CHICKEN WITH FRIED POLENTA (Galeto com polenta frita)

  Serves 2

  1 hour and 15 minutes, plus preparations in advance

  Easy

• 1 SPRING CHICKEN

• 1 TEACUP WHITE WINE

• THYME SPRIGS

• SALT AND BLACK PEPPER TO TASTE

**FOR THE POLENTA**

• 2 TEASPOONS BUTTER

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2 TEACUPS CORNMEAL

• CORN OIL, FOR FRYING

• SALT TO TASTE

Season the spring chicken with salt, black pepper, thyme, and white wine. Leave it to marinate overnight. Transfer to a baking dish, pour the marinate on top of the chicken and cover with aluminium foil. Bake at medium heat (170°C to 190°C) for about 1 hour, basting with the sauce during this time. Remove the foil and bake for another 15 minutes, until golden.

While the spring chicken is roasting, prepare the polenta. Heat the butter and braise the onion and garlic. Add 6 teacups of water and wait until it boils. Reduce the heat and slowly add the cornmeal while whisking vigorously with a wire whip. Cook over low heat for 20 minutes while continuously whisking. Remove from the heat, season with salt and transfer to a 35 cm X 23 cm baking dish. When it cools down a bit, cover with plastic wrap and leave on the fridge for 30 minutes, or until firm. Cut the polenta into small rectangles and fry in hot oil for about 5 minutes, until golden. Drain in a paper towel and serve with the chicken.

GUINEA FOWL RICE (Arroz de capote)

  Serves 6

  3 hours and 30 minutes

  Medium

• 1 LARGE GUINEA FOWL, CUT AT THE JOINTS

• 1 LIME

• 3 GARLIC CLOVES, MINCED

• 1 DASH CUMIN

• 1 DEDO-DE-MOÇA PEPPER, CHOPPED

• ½ TEACUP WHITE WINE VINEGAR

• ½ ONION, DICED

• ½ PEELED RED BELL PEPPER, CHOPPED

• 3 DE-CHEIRO PEPPERS, CHOPPED

• 3 TABLESPOONS ANNATTO OIL

• 2½ TEACUPS WHITE RICE

• ½ BUNCH CORIANDER, CHOPPED

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Wash the Guinea fowl with lime juice and leave for at least 1 hour and a half in a marinate made with 2 garlic cloves, cumin, dedo-de-moço pepper, vinegar, salt, and black pepper. Braise the onion, bell pepper, de-cheiro pepper, and remaining garlic in annatto oil. Put in the bird, sear on all sides, cover with warm water and cook, with the lid on, until the Guinea fowl is tender. Add the rice and, if necessary, cover with more warm water. Season with salt and wait until it's soft. Garnish with coriander, parsley, and scallions. (In some versions of this recipe, the rice is fried until sticking to the bottom of the pot before it is cooked. This way, it is crispy and fully absorbs the Guinea fowl's flavour).

IN DETAIL

The Guinea fowl has a stiff meat and a striking flavour. While throughout the Northeast this type of chicken is significant, in Piauí the Guinea fowl stands out, with a series of typical recipes devoted to the bird that came from Africa. Stewed, fried or braised in annatto with added rice, it's one of the staples of Piauí's cuisine.

GUINEA FOWL WITH SAUCE (Capote ao molho)

  Serves 6

  3 hours and 30 minutes

  Medium

• 1 LARGE GUINEA FOWL, CUT AT THE JOINTS

• 1 LIME

• 3 GARLIC CLOVES, MINCED

• 1 DASH CUMIN

• 1 DEDO-DE-MOÇA PEPPER, CHOPPED

• ½ TEACUP WHITE WINE VINEGAR

• ½ ONION, DICED

• ½ PEELED RED BELL PEPPER, CHOPPED

• 3 DE-CHEIRO PEPPER, CHOPPED

• 3 TABLESPOONS ANNATTO OIL

• WATER FOR COOKING THE GUINEA FOWL

• ½ BUNCH CORIANDER, CHOPPED

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Wash the Guinea fowl with lime juice and leave for at least 1 hour and a half in a marinate made with 2 garlic cloves, cumin, dedo-de-moça pepper, vinegar, salt, and black pepper. Braise the onion, bell pepper, de-cheiro pepper, and remaining garlic in annatto oil. Put in the bird, sear on all sides, cover with warm water and cook, with the lid on, until the Guinea fowl is tender. Garnish with coriander, parsley, and scallions. Serve with rice.

FRIED GUINEA FOWL (Capote frito)

  Serves 5

  50 minutes

  Medium

• 1 GUINEA FOWL, CUT INTO CHUNKS

• 2 TOMATOES, DICED

• 1 SMALL ONION, DICED

• 1 GARLIC CLOVE, MINCED

• 1½ OF 190 ML GLASS FILLED WITH OF MANIOC FLOUR

• CORN OIL, FOR FRYING

• SCALLIONS AND PARSLEY TO TASTE

• SALT AND BLACK PEPPER TO TASTE

Season the bird with salt and black pepper. In a pot, braise the onions, garlic, and tomatoes in corn oil; add the Guinea fowl. Cover with water and, when it's cooked, allow the liquid to dry, until the bird is golden. Add the parsley, scallions, and flour, braise for 3 more minutes and serve.

DOMESTIC DUCK WITH RED CABBAGE (Marreco assado com repolho roxo)

  Serves 8

  3 hours, plus the time to marinate

  Medium

• 1 WHOLE DOMESTIC DUCK, OFFAL REMOVED

• 1 BOTTLE DRY WHITE WINE

• 3 GARLIC CLOVES, MINCED

• ½ CARROT, COARSELY CHOPPED

• 2 CELERY STALKS, COARSELY CHOPPED

• ½ ONION, COARSELY CHOPPED, AND ½ ONION CUT INTO STRIPS

• 2 TABLESPOONS BUTTER

• ½ RED CABBAGE, SLICED

• 3 CLOVES

• SALT AND BLACK PEPPER TO TASTE

Allow the duck to rest for at least 4 hours in a marinade made with the wine, garlic, carrot, celery, chopped onion, salt, and black pepper; turn the bird at half the time. Cover with aluminium foil and bake in a preheated oven at 180°C for about 2 hours. Remove the foil and bake for another 20 minutes, until golden. For a side dish, braise the onion cut into strips in butter and add the cabbage; allow it to release a bit of liquid. Add the cloves and cook for a bit over low heat. Season with salt and black pepper and serve with the duck.

IN DETAIL

The German colony at the Itajaí Valley, in Santa Catarina, brought this recipe that, originally, uses all the offal as ingredients for the stuffing.

DUCK WITH TUCUPI (Pato no tucupi)

  Serves 2

  1 hour, plus time to marinate

  Easy

• 2 DOMESTIC DUCK THIGHS AND DRUMSTICKS

• ½ TEACUP WHITE WINE

• 2 GARLIC CLOVES, MINCED

• 2 DE-CHEIRO-DO-PARÁ PEPPERS, CRUSHED

• ¼ BUNCH PARA CRESS, WITH FLOWERS

• 1 TEASPOON OLIVE OIL

• ¼ ONION, DICED

• 1 LITRE TUCUPI (FERMENTED MANIOC BROTH)

• 4 CILANTRO LEAVES

Marinate the duck for 1 hour in wine, 1 garlic clove, de-cheiro pepper, and a bit of salt. Boil the para cress leaves and set aside. Heat up the olive oil and sear the duck, beginning with the skin side down. Add the remaining onions and garlic and braise until they whiter. Put in the tucupi and cook for 40 minutes, or until the duck is quite tender. Add the para cress and the cilantro; simmer for 10 minutes. Serve with farinha d'água and white rice.

IN DETAIL

It's intimately linked to the country's biggest Catholic manifestation, the Círio de Nazaré, which takes more than a million people to the streets of Belém every October, as they show their faith in Our Lady of Nazareth.

ROASTED TURKEY (Peru assado)

  Serves 15

  1 hour and 30 minutes, plus time to marinate

  Easy

• 1 TURKEY WEIGHTING 3.5 KG

• 1 ONION, COARSELY CHOPPED

• 1 CARROT, COARSELY CHOPPED

• 1 CELERY STALK, COARSELY CHOPPED

• 10 BAY LEAVES

• 10 GARLIC CLOVES, CRUSHED

• 1 BUNCH THYME, CHOPPED

• 1 BUNCH ROSEMARY, CHOPPED

• 4 TABLESPOONS WHITE WINE

• 6 TABLESPOONS BUTTER

• 1 TABLESPOON VINEGAR

• 5 COFFEE SPOONS SWEET PAPRIKA

• OFFAL FAROFA, FOR STUFFING

• SALT AND BLACK PEPPER TO TASTE

• 2 LITRES FILTERED WATER

Put the turkey in a large baking tray with the onion, carrot, celery, bay leaves, garlic, and herbs. Make a marinade with the wine, butter, vinegar, paprika, and salt. Spread it inside and outside the bird and keep it on the fridge for 24 hours. The following day, prepare the offal farofa. Stuff the turkey with the farofa, cover it with aluminium foil and bake in a preheated oven at 180°C for 30 minutes. Remove the aluminium foil and bake for another 30 minutes, until golden.

FISHES

GRILLED BLUEFISH (Anchova na brasa)

  Serves 2

  30 minutes

  Medium

• 1 BLUEFISH WITH 1 KG

• EXTRA VIRGIN OLIVE OIL

• 1 LIME, SLICED

• SALT

Fire up the grill in advance. Cut open the fish, clean it without removing the scales, and wash. Put the open bluefish over the grid of the grill, brush it with olive oil and sprinkle salt. Grill with the scales side down for about 20 minutes. When it's cooked through, turn to brown the other side. Serve with lime slices.

FISH AND PLANTAINS (Azul-marinho)

  Serves 6

  1 hour

  Easy/Medium

• 900 G MULLET STEAKS

• JUICE OF ½ LIME

• 2 TABLESPOONS OLIVE OIL

• ½ ONION, DICED

• 1 GARLIC CLOVE, MINCED

• 6 VERY GREEN PLANTAINS

• 4 PEELED TOMATOES, DICED

• ¼ BUNCH CORIANDER, CHOPPED

• ¼ BUNCH CLOVE BASIL

• ½ TEACUP FINE MANIOC FLOUR

• SALT TO TASTE

Season the fish with salt and lime juice. In an iron pot, heat up the olive oil and braise the onion and garlic. Add the plantains, cut it lengthways and then in half. Add one litre of water and cook until the plantains are soft - at this point, the liquid should already have a blueish hue. Take out the plantains and half the broth; set aside. Add the tomato and the herbs and cook the fish in the broth, taking care not to overdo it. When it is cooked through, remove the fish and, with half of the broth, make a pirão (mush) adding the manioc flour slowly and stirring constantly. Serve the fish with the pirão.

IN DETAIL

The fish may vary according to supply: dried or salted, fresh and firm, mullet or sea catfish, snook, grouper, or acoupa weakfish. The one thing that cannot change is the plantain, which should be very green – that what gives the recipe its intriguing blueish hue due to a chemic reaction between the tannin and the fish's proteins during cooking ("azul-marinho" means "navy blue" in Portuguese).

BACALHOADA

  Serves 6

  1 hour, plus desalting time

  Easy

• 1.5 KG SALTED COD LOIN

• 4 POTATOES

• 1 TEACUP EXTRA-VIRGIN OLIVE OIL

• 1 YELLOW BELL PEPPER, SLICED

• 2 TOMATOES, SLICED

• 1 ONION, SLICED

• 1 TEACUP BLACK OLIVES

• SALT TO TASTE

Desalt the cod for at least 24 hours, frequently trading the water and tasting the fish, to sample the flavour. Cook the potatoes (peeled or not) and slice them. Put the fish on a baking dish or tray, cover with aluminium foil, pour half the olive oil and bake at 180°C for 10 minutes. Arrange the potatoes, bell pepper, tomato, onion, and olives on top of the cod. Pour the remaining olive oil, cover with aluminium foil and return it to the oven for 20 minutes; remove the foil during the final 5 minutes. Serve with white rice. Other versions of this dish may include hard boiled eggs, for instance. The dish can also be prepared with shredded cod, making the most of the loin left overs.

IN DETAIL

À Brás, da Margarida da Praça, de São Martinho, às postas, no Borralho, grilled, with baked potatoes, Albardado, à Gomes Sá...There are countless ways to prepare cod in Portugal, the country that uses up to one fourth of the cod sold around the world. Here, many of these recipes are still popular, particularly in Rio de Janeiro. Cod dishes, mainly during the Good Friday, are a Brazilian tradition.

FISH CALDEIRADA (Caldeirada de peixe)

  Serves 8

  40 minutes

  Medium

• 1 KG FISH (GOLIATH CATFISH OR PEACOCK BASS) IN LARGE CHUNKS

• JUICE OF 2 LIMES

• 15 BABY POTATOES

• 1 TEACUP OLIVE OIL

• ½ GARLIC BULB, CRUSHED

• 3 ONIONS, DICED

• ½ SMALL BUNCH OF PARSLEY AND ½ SMALL BUNCH OF SCALLIONS

• 5 PEELED AND DESEEDED TOMATOES, CUT INTO CHUNKS

• ½ SMALL BUNCH OF CORIANDER

• ½ TEACUP DE-CHEIRO PEPPER, CHOPPED

• SALT TO TASTE

Season the fish with salt and lime juice. Cook the potato, drain, and set aside. Heat up the olive oil and braise the garlic and 1 diced onion, until golden. Add the fish, the scallions, and the parsley. Braise for a bit, cover with boiling water up to two fingers above the fish and add the potatoes, tomato, and remaining onion. Cook for 20 minutes and serve with the hot broth, sprinkled with coriander. If you are using tambaqui, season the fish with salt and juice of 3 limes; set aside for 30 minutes. Follow the same recipe and, at the very end, add 6 hard-boiled eggs cut in half.

IN DETAIL

Easily available foods are the basis for the caldeirada, a stew with ingredients and seasonings that varies and give the dish a festival of flavours. In the Amazonian region, caldeiradas are frequently made with goliath catfish, a staple of that region, as was as tambaqui and peacock bass, which are also present in the fresh water rivers further South.

PARÁ STYLE FISH CALDEIRADA (Caldeirada paraense)

  Serves 6

  1 hour and 20 minutes

  Easy

• 1.2 KG GOLIATH CATFISH, CUT INTO STEAKS

• JUICE OF 1 LIME

• 2 TABLESPOONS OLIVE OIL

• 1 ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 3 PEELED AND DESEEDED TOMATOES, CHOPPED

• ½ PEELED RED BELL PEPPER, DICED

• ½ PEELED GREEN BELL PEPPER, DICED

• 2 DE-CHEIRO PEPPERS, CHOPPED

• 2 LITRES TUCUPI

• ¼ OF A BUNCH OF PARA CRESS, STEMS REMOVED

• ¼ OF A BUNCH OF CLOVE BASIL, CHOPPED

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• 3 HARD-BOILED EGGS

• SALT TO TASTE

Season the fish with salt and lime juice; set aside for 10 to 15 minutes. Heat up the olive oil and braise the onion, garlic, tomatoes, and bell peppers. Add the de-cheiro pepper and tucupi. Once it boils, put in the para cress and cook for a bit. Add the fish and, when it is cooked through, put in the clove basil, the scallions and parsley, and the eggs. Adjust seasoning and serve.

PACU RIBS (Costela de pacu)

  Serves 10

  20 minutes, plus time to marinate

  Easy

• 1 CLEAN PACU WITH ABOUT 3 KG

• JUICE OF 3 LIMES

• 4 EGGS, BEATEN

• MANIOC FLOUR OR CORNMEAL, FOR THE BATTER

• CORN OIL (OR LARD), FOR FRYING

• PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Cut the fish into steaks and season with salt, black pepper, lime juice and parsley to taste; set aside for 2 hours. Dip each piece into the beaten egg and coat with manioc flour. Fry in very hot oil.

DAMORIDA

  Serves 5

  40 minutes

  Easy

• 1 KG GOLIATH CATFISH, SPOTTED SORUBIM, OR TAMBAQUI

• 1 TABLESPOON CHOPPED PEPPERS (A MIXTURE OF MURUPI, DE-CHEIRO, MALAGUETA, OLHO-DE-PEIXE, CARAIMÉ)

• ½ BUNCH CARIRU LEAVES

• 2 TABLESPOONS DARK TUCUPI

• MANIOC BEIJU, AS A SIDE DISH

• A DASH SALT

Cut the fish into large cubes. In a clay pot, heat 2 litres of water with the peppers and the cariru. When it boils, turn down the heat slightly and add the fish. As soon as it's cooked through, put in the tucupi and turn off the heat. Serve in bowls, with manioc beiju.

IN DETAIL

In Roraima, the more traditional damorida is not offered in restaurants, but only in people's homes. The ingredients – fishes and peppers – are as important as the clay pots that are used in this typically indigenous recipe. They are served in bowls, accompanied by beiju for dipping in the sauce.

FISH STEW (Ensopado de peixe)

  Serves 6

  20 minutes, plus time to marinate

  Easy

• 700 G FISH CUT INTO STEAKS (NAMORADO SANDPERCH, GROUPER, RED SNAPPER)

• 4 TABLESPOONS LIME JUICE

• 2 MEDIUM ONIONS

• 3 TOMATOES

• 1 RED BELL PEPPER

• 3 TABLESPOONS CHOPPED CORIANDER

• SALT TO TASTE

• 2 TEACUPS WATER

Season the steaks with salt and lime juice. In a blender, mix the onions, tomatoes, bell pepper, coriander and salt, to taste. Mix this paste with the fish and set aside for at least 30 minutes. Add 2 teacups of water and cook with the lid on for about 20 minutes, not allowing the meat to fall apart.

POACHED FISH (Escaldado de peixe)

  Serves 6

  30 minutes

  Easy

• 1 KG FISH STEAKS (SNOOK OR GROUPER)

• JUICE OF 2 LIMES

• ½ KG OKRA

• ½ KG WEST INDIAN GHERKIN

• ½ KG SCARLET EGGPLANT

• 2 TABLESPOONS OLIVE OIL

• 2 GARLIC CLOVES, MINCED

• 1 ONION, CHOPPED, AND 3 SMALL ONIONS, WHOLE

• ½ BUNCH CORIANDER

• 6 HARD-BOILED EGGS

• DE-CHEIRO PEPPER TO TASTE

• SALT TO TASTE

Clean the fish with lime and season with salt. Wash the okra, gherkins, and scarlet eggplant. Dry them well and remove stems. Heat up the olive oil and braise the garlic and chopped onion. Set the fish and the whole onions on top. Put on the lid and cook for 5 minutes. Add the okra, gherkins, scarlet eggplant, and de-cheiro pepper. Cover with water and cook for 10 minutes. Garnish with coriander and hard-boiled eggs.

COD FRITTATA (Frigideira de bacalhau)

  Serves 8

  50 minutes, plus time for soaking

  Medium

• 1KG OF COD

• 5 TABLESPOONS EXTRA VIRGIN OLIVE OIL

• 4 GARLIC CLOVES, MINCED

• 2 LARGE ONIONS, CHOPPED, AND ½ ONION, SLICED, FOR GARNISHING

• ½ TEACUP COCONUT MILK

• ½ TEACUP CHOPPED CORIANDER

• 7 EGGS

• 1 BELL PEPPER, SLICED, FOR GARNISHING

• 8 BLACK OLIVES, PITTED

• SALT AND WHITE PEPPER TO TASTE

Allow to cod to soak for 24 hours, changing the water at times. Cover with water and warm over medium heat for a few minutes, not allowing it to boil. Remove the fishbones and skin, cut into cubes and set aside. Heat up the olive oil and braise the garlic and chopped onion. Add the fish and braise for a bit. Add the coconut milk, coriander, salt, and white pepper. Cook for about 10 minutes, stirring constantly to break the cod. Whip the egg whites until firm. Add the yolks and a dash of salt; whip a bit longer. Mix two spoonfuls of the egg mixture in with the cod and stir. Transfer to a greased baking dish, cover with the remaining whisked eggs and garnish with the sliced onions, bell pepper, and olives. Bake in a preheated oven at 180°C, until golden. Serve hot.

SPOTTED SORUBIM MOJICA (Mojica de pintado)

  Serves 4-5

  40 minutes

  Easy

• 1 KG SPOTTED SORUBIM CUT INTO LARGE CUBES (USE THE HEAD AND TAIL TO MAKE A BROTH ALONG WITH THE VEGETABLES SCRAPS)

• JUICE OF 1 LIME

• ½ TABLESPOON ANNATTO

• 3 TABLESPOONS OLIVE OIL

• 1 ONION, CUT INTO STRIPS

• 2 GARLIC CLOVES, MINCED

• 2 PEELED AND DESEEDED TOMATOES, CHOPPED

• 1 KG MANIOC, CUT INTO PIECES, WITH THE CENTRAL FIBRE REMOVED

• FISH STOCK (MADE WITH THE SORUBIM'S HEAD AND TAIL)

• 1 TEACUP CHOPPED HERBS (PARSLEY, SCALLIONS, AND CORIANDER)

• SALT AND BLACK PEPPER TO TASTE

Season the fish with the lime juice, salt, and black pepper. Add the annatto and fry all sides in olive oil, without browning excessively; remove and set aside. In the same pot, braise the onion, garlic, and tomatoes. Add the manioc and cover with fish stock (or water). Cook the manioc until it falls apart and is creamy. Return the fish pieces, heat slightly, and garnish with the herbs. Serve with white rice and manioc flour.

IN DETAIL

The word "mojica" comes from the Tupi language meaning "broth thickened with flour". This is a typical dish in the Mid-West, where manioc helps to give body to the recipe. The Amazonian region mojicas frequently use uarini and tambaqui flours.

BAHIA STYLE MOQUECA

  Serves 6

  40 minutes

  Easy/Medium

• 1.2 KG SHARK STEAKS

• JUICE OF ½ LIME

• 3 TABLESPOONS OLIVE OIL

• 3 TABLESPOONS DENDÊ OIL

• 2 GARLIC CLOVES, MINCED

• ½ ONION, CUT INTO THIN STRIPS

• 3 PEELED AND DESEEDED TOMATOES, CUT INTO THIN STRIPS

• ¼ PEELED RED BELL PEPPER, CUT INTO THIN STRIPS

• ¼ PEELED YELLOW BELL PEPPER, CUT INTO THIN STRIPS

• ¼ BUNCH GREEN ONIONS, CHOPPED

• ¼ BUNCH CORIANDER, CHOPPED

• 1½ TEACUPS COCONUT MILK

• 1 COFFEE SPOON PEPPER SAUCE

• SALT AND BLACK PEPPER TO TASTE

Season the fish with the lime juice, salt, and black pepper. Sear all sides in olive oil. Spread the dendê oil and the garlic across the bottom of a clay pot. Cover with half the onions, tomatoes, and bell peppers. Lay the fish over them and, on top of it, make new layers with the remaining onion, tomato, and bell pepper. Sprinkle the scallions and coriander. Pour coconut oil over it and cook for 8 minutes. Season with the pepper sauce.

IN DETAIL

Who created the moqueca? Was it born in Bahia or Espírito Santo? Neither. The dish's origin is actually indigenous – so much so that the word, in Tupi, means "wrapped", which was how the first natives cooked the fish: wrapped in leaves. Throughout the years, all the coast cities and adjoining ones developed their own type of moqueca, always alternating layers of fish steak with tomatoes, onions, and bell pepper, besides other ingredients and spices. In Bahia, it also has dendê oil (due to African influences) and coconut milk. In Espírito Santo, it has urucum – a tradition handed down from natives that not only reduces acidity, but also gives colour to the dish.

CAPIXABA STYLE MOQUECA (Moqueca capixaba)

  Serves 4

  40 minutes

  Easy/Medium

• 800 G GROUPER, CUT INTO 8 FILLETS

• JUICE OF 1 LIME

• 2 TABLESPOONS OLIVE OIL

• ½ TABLESPOON URUCUM

• 1 ONION, CUT INTO STRIPS

• 2 GARLIC CLOVES, MINCED

• 6 TOMATOES, CUT INTO STRIPS

• ¼ BUNCH CORIANDER, CHOPPED

• ¼ BUNCH GREEN ONIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the fish with the lime juice, salt, and black pepper. Heat up the olive oil mixed with urucum and braise the onion, garlic, tomato, allowing them to release some of their juices (if that doesn't happen, add a bit of water or fish stock). Add the fish and cook with the lid on until the meat is tender. Garnish with the herbs and serve with white rice and a pirão (mush) made with the fish's head.

CEARÁ STYLE FISH STEW (Peixada cearense)

  Serves 6

  30-40 minutes

  Easy

• 1.5 KG RED PORGY IN STEAKS OR FILLETS

• JUICE OF 2 LIMES

• 2 TABLESPOONS DENDÊ OIL

• 2 TABLESPOONS OLIVE OIL

• 2 GARLIC CLOVES, MINCED

• 1½ ONION, CUT INTO STRIPS

• 3 PEELED AND DESEEDED TOMATOES, CUT INTO STRIPS

• ½ YELLOW BELL PEPPER, PEELED AND CUT INTO STRIPS

• ½ RED BELL PEPPER, PEELED AND CUT INTO STRIPS

• 190 ML COCONUT MILK

• 2 POTATOES, COOKED AND QUARTERED

• 2 CARROTS, COOKED AND QUARTERED

• 6 HARD-BOILED EGGS

• FISH STOCK

• SALT TO TASTE

Ask the fishmonger to set aside the red porgy's head and tail; use them to make a fish stock along with the scraps of vegetables and coriander and scallion stems. Season the fish with limes and salt; set aside. Mix the two kinds of oil together; quickly braise the garlic, onion, tomato and bell peppers. Reduce the heat and add the coconut milk and fish stock; season with a dash of salt and stir until smooth. Add the fish and cook for about 12 minutes, or until tender, but not falling apart. Add the potato, carrot, and had boiled eggs. Serve with a pirão (mush) made with the fish stock and manioc flour.

IN DETAIL

Just as it happens with the moquecas from Bahia, Ceará's peixada is cooked in coconut milk. The differences lie in the complements of this dish, which is the highlight of waterfront restaurants in Ceará.

DOURADO STEW (Peixada de dourado)

  Serves 4

  50 minutes

  Easy

• 1 KG DOURADO STEAKS

• JUICE OF 3 LIMES

• 2 GARLIC CLOVES, MINCED

• 5 POTATOES, SLICED

• 5 TOMATOES, SLICED

• 1 ONION, SLICED

• 2 TABLESPOONS OLIVE OIL

• PARSLEY TO TASTE, CHOPPED

• SALT, OREGANO, AND BLACK PEPPER TO TASTE

Season the dourado with lime juice, garlic, salt, and black pepper. Season the tomatoes with salt and oregano. Arrange layers of potatoes, fish, tomato, and onion in a deep pot. Drizzle olive oil and the juices of the dourado seasoning. Put on the lid and cook over high heat for 30 minutes, or until the potatoes are cooked. Sprinkle in the parsley and serve.

ROASTED FISH (Peixe assado)

  Serves 10

  1 hour and 15 minutes

  Easy

• 2.5 KG A WHOLE, CLEANED FISH

• 2 TABLESPOONS LIME JUICE

• 2 TABLESPOONS CHOPPED PARSLEY

• 1 TABLESPOON CHOPPED CORIANDER

• 1 TABLESPOON CHOPPED GREEN ONIONS

• 2 TABLESPOON OLIVE OIL, PLUS A BIT EXTRA FOR GREASING

• CUMIN POWDER

• SALT TO TASTE

Make cuts on both sides of the fish and season with salt, lime juice, and cumin. Mix the parsley, coriander, and green onions; stuff the fish with the herbs and grease it with olive oil. Put it in a baking tray lined with aluminium foil and greased with olive oil. Close the edges of the paper firmly, forming a packet. Bake in a preheated oven at 180°C for about 1 hour, or until the fish is tender. Remove the aluminium foil and serve at once.

FISH ROASTED IN BANANA LEAVES (Peixe assado na folha de bananeira)

  Serves 4

  50 minutes

  Easy

• 1 WHOLE PACU, SCALES AND OFFAL REMOVED

• 3 RANGPUR LIMES

• 3 THYME SPRIGS

• OLIVE OIL, FOR GREASING

• SALT AND BLACK PEPPER TO TASTE

Season the outside of the pacu with the juice of 2 limes, salt, and black pepper. Season the interior with a bit of salt and black pepper, slice the remaining limes and stuff them inside the fish along with the thyme. Grease the skin with olive oil. Quickly pass the banana leaf through a flame, to make it more flexible. Wrap the leaf around the fish and secure it with a string. Fire up the grill and, once it is very hot, put the wrapped fish on the grid and cook for 10 minutes on each side. Open the wrapped leaf and serve the fish.

FISH WITH ARUBÉ SAUCE (Peixe com molho de arubé)

  Serves 3

  50 minutes

  Medium

• 500 G GOLIATH CATFISH FILLETS

• SALT, TO TASTE

• JUICE OF 1 SMALL LIME

• 1 LITRE TUCUPI (FERMENTED MANIOC BROTH)

• 100 G MANIOC MASS

• 50 G MANIOC STARCH

• 1 ONION, DICED

• 1 TOMATO, CHOPPED

• 1 BELL PEPPER, CHOPPED

• 3 GARLIC CLOVES, MINCED

• CHOPPED ESCAROLE, CLOVE BASIL, AND GREEN ONIONS, TO TASTE

• 200 G SHRIMP

Season the fish with salt and lime juice. Bake it at 180°C for 30 minutes; set aside. Heat up the tucupi along with the manioc mass and the manioc starch. Once if begins to boil, add the onion, tomato, bell pepper, garlic, and herbs. Add the shrimp and wait until it boils again. Once the sauce has thickened, cook for a bit longer and serve with the fish.

IN DETAIL

The arubé sauce's main ingredient is tucupi, which flavours many of the recipes from the Northern region. This is a typical dish in Pará.

FRIED FISH WITH AÇAÍ (Peixe frito com açaí)

  Serves 6

  20 minutes, plus preparations made in advance

  Easy

• 900 G SALTED PAICHE STEAKS OR FILLETS

• JUICE OF 2 LIMES

• 2 TEACUPS ALL-PURPOSE FLOUR

• 1 KG PURE AÇAÍ PULP

• 1 PINCH SALT

• 1 ½ TEACUPS OF FARINHA D'ÁGUA

• CORN OIL, FOR FRYING

Desalt the paiche, soaking it in ice cold water for 20 hours, changing the water three times. Taste to see if it is desalted enough or if it should soak for longer. Season with lime juice and coat with all-purpose flour. Fry in hot oil, until golden. Blend the açaí pulp with a pinch of salt, until it is creamy. Serve the fish along with the açaí and farinha d'água.

GRILLED FISH WITH SHRIMP SAUCE (Peixe grelhado com molho de camarão)

  Serves 3

  50 minutes

  Medium

• 500 G TILAPIA FILLETS

• SALT TO TASTE

• JUICE OF 1 LIME

• 2 TABLESPOONS OLIVE OIL

• 200 G FRESH SHRIMP (SET THE SHELLS ASIDE)

• 100 G MANIOC MASS

• 50 G MANIOC STARCH

• 1 ONION, DICED

• 1 TOMATO, CHOPPED

• GREEN ONIONS, CHOPPED

• 1 BELL PEPPER, CHOPPED

• 3 GARLIC CLOVES, MINCED

Season the fish with salt and lime juice. Heat up the olive oil and grill the tilapia fillet on a very hot pan; set aside. Braise the shrimp shells until they are orange, then cover with 2 litres of water; simmer for 40 minutes. Blend the broth and the shells in a blender and set 1 litre aside. In another pot, use the manioc mass and goma de tapioca to thicken the sauce. Once it boils, add the onions, tomato, and remaining spices. Put in the shrimp and boil, so the sauce can thicken. Serve with the grilled fish.

FISH ON A TILE (Peixe na telha)

  Serves 6

  40 minutes, plus time to marinate

  Easy

• 1 KG SPOTTED SORUBIM (OR ANY OTHER BONY FISH) STEAKS

• JUICE OF 1 LIME

• 4 GARLIC CLOVES, MINCED

• 2 TABLESPOONS OLIVE OIL

• 3 ONIONS, SLICED

• 1 KG RIPE TOMATOES, SLICED

• 3 MEDIUM, DESEEDED BELL PEPPERS (GREEN, YELLOW, AND RED), SLICED

• 1 TEACUP COCONUT MILK

• DE-BODE PEPPER TO TASTE

• SCALLIONS AND PARSLEY TO TASTE

• BREADCRUMBS, FOR SPRINKLING

• SALT TO TASTE

Season the fish with lime juice, a bit of garlic, salt, and de-bode pepper; leave it to marinate for 2 hours. Heat up the olive oil and braise the onion with the remaining garlic. Add the tomatoes (set aside a few slices) and cook for about 20 minutes, until it resembles a sauce. Add the bell pepper and the coconut milk; cook for 5 minutes. Put the fish over the tile (or clay pot) greased with a bit of olive oil. Cover with the sauce and arrange the tomato slices above it. Sprinkle the scallions and parsley and a bit of breadcrumbs. Bake at 220°C for 10 minutes.

IN DETAIL

The "tile" on the dish's name is not a play on words, but the baking dish that is used – not only on the coast, but also on the countryside – for roasting the fish without spilling the sauce. The edges of the tile are usually sealed with a thick manioc flour paste. Nowadays, it's common in Goiás.

ROASTED ACOUPA WEAKFISH (Pescada amarela ao forno)

  Serves 4

  30 minutes

  Easy

• 500 G ACOUPA WEAKFISH FILLETS

• ⅓ TEACUP BUTTER

• 1 TABLESPOON CHOPPED PARSLEY

• CORN OIL, FOR GREASING

• LIME JUICE

• SALT AND BLACK PEPPER TO TASTE

Season the fish with the lime juice, salt, and black pepper. Mix the butter with the parsley; season with salt and black pepper. Cut pieces of aluminium foil, grease them with butter, and wrap the fish fillets. Grease a baking dish with oil, arrange the fish packets and back for 20 minutes. Unwrap and serve with potatoes cooked in butter and sprinkled with parsley.

SPOTTED SORUBIM WITH URUCUM (Pintado ao urucum)

  Serves 2

  50 minutes

  Easy

• 250 G SPOTTED SORUBIM STEAKS

• 1 TEACUP ALL-PURPOSE FLOUR

• 1 TOMATO, DICED

• 1 ONION, DICED

• ½ DESEEDED GREEN BELL PEPPER, DICED

• 2 COFFEE SPOONS URUCUM POWDER

• 1 TABLESPOON DENDÊ OIL

• 1 ½ TEACUP OF WHIPPING CREAM

• 1 ½ TEACUP OF COCONUT MILK

• 1 ½ TEACUP OF SLICED MOZZARELLA CHEESE

• LIME JUICE

• SALT TO TASTE

Season the fish with lime juice and salt. Heat the oil up to 160°C. Coat the fish with all-purpose flour, fry, and set aside. In a pot, braise the tomato, onion, bell pepper, and urucum in dendê oil for about 15 minutes. Season with salt and add the whipping cream and coconut milk. Cook for about 15 minutes. Put the breaded fish in a baking dish, cover with sauce and arrange the cheese over it. Bake at 160°C for 15 minutes.

"FANCY" PAICHE (Pirarucu de casaca)

  Serves 8

  1 hour and 20 minutes, plus preparations made in advance

  Easy/Medium

• 1 KG SALTED PAICHE

• 1.5 KG MANIOC, WITH THE CENTRAL FIBRE REMOVED

• 2 POTATOES

• CORN OIL, FOR FRYING

• ½ ONION, CUT INTO STRIPS

• 3 GARLIC CLOVES, MINCED

• 3 TABLESPOONS OLIVE OIL

• 3 PEELED AND DESEEDED TOMATOES, CUT INTO STRIPS

• ¾ TEACUP CHOPPED GREEN OLIVES

• ½ BUNCH PARSLEY, CHOPPED

• 2 TABLESPOONS BUTTER

• 190 ML MILK

• A 190 ML GLASS FILLED WITH COARSE MANIOC FLOUR OR FARINHA D'ÁGUA

• 2 PLANTAINS, CUT INTO THIN, VERTICAL SLICES.

• 3 HARD-BOILED EGGS, SLICED

• SALT AND BLACK PEPPER TO TASTE

Desalt the paiche by soaking it in ice cold water for 20 hours, changing the water three or four times. Cover the manioc with salted water and simmer; turn off the heat when it's falling apart. Process it in a blender along with the cooking water and set aside. Grate the potato and soak in water with ice for 30 minutes. Fry in hot oil, until slightly golden. Wait for it to cool and store in a closed container, so they won't wilt. Cut the fish into flakes. Braise the onions and half the garlic in olive oil. Add the paiche, braise lightly and add the tomatoes and olives. When the fish is cooked through, adjust the salt and put in the parsley. Braise the remaining garlic in 1 tablespoon of butter. Add the manioc cream, the milk, salt, and black pepper; wait until it's hot. Spread a thin layer of manioc cream on a baking dish. Cover with the paiche and spread a new layer of cream. Sprinkle the manioc flour. Grill the plantain in 1 tablespoon of butter and set it on top of the manioc flour. Garnish with the eggs, shoestring potatoes, and serve.

IN DETAIL

Also known as "amazonian cod", the paiche is one of the largest fresh water fishes, reaching up to 2 meters in length. It is used in countless recipes, both in the Northern and Mid-Western regions. In this dish, particularly common in Amazonas during the June celebrations, the paiche arrives at the table all dressed up.

PAICHE IN BRAZILIAN NUT MILK (Pirarucu no leite de castanha)

  Serves 2

  50 minutes

  Easy

• 200 G BRAZILIAN NUTS

• 360 G PAICHE FILLET

• 1 TABLESPOON LIME JUICE

• 2 TABLESPOONS OLIVE OIL

• SALT AND BLACK PEPPER TO TASTE

Process the nuts and 200 ml of water in a blender. Strain the mixture through a sieve lined with a thin cloth, pressing down to extract all the liquid. Spread the husks across a baking tray and bake at 170°C for 20 minutes, to dry them out. Meanwhile, season the fish with salt, black pepper, and lime juice. Heat up the olive oil and brown both sides of the fish. Add the nut's milk and simmer over low heat for about 5 minutes. Serve with the golden, crispy husks, garnishing the fillet.

BREADED GREY TRIGGERFISH (Porquinho empanado)

  Serves 4-6

  20 minutes

  Easy

• 800 G GREY TRIGGERFISH, OFFAL REMOVED

• JUICE OF 2 LIMES

• 2 TEACUPS ALL-PURPOSE FLOUR

• 3 EGGS, BEATEN

• 3 TEACUPS CORNMEAL

• CORN OIL, FOR FRYING

• SALT AND BLACK PEPPER TO TASTE

Clean the fish thoroughly and remove the head, skin, and tail. Season with lime juice, salt, and black pepper. Coat it with all-purpose flour, dip into the eggs and, finally, coat with cornmeal. Deep fry it in hot oil until it's lightly golden. Drain in a paper towel and serve at once.

SPICY FISH BROTH (Quinhapira)

  Serves 6

  40 minutes

  Easy

• 1 LITRE TUCUPI (FERMENTED MANIOC BROTH)

• 4 DE-CHEIRO PEPPERS

• 2 MURUPI PEPPERS

• 1 GARLIC CLOVE

• 1 KG GOLIATH CATFISH STEAKS OR FILLETS

• CORIANDER STEMS, TO TASTE

• SALT TO TASTE

Boil the tucupi with 1 litre of water. Crush the peppers with the garlic and coriander until they come apart and add them to the boiling broth. Put in the fish, cook for a few minutes and serve with dry manioc beiju. If you wish to, add a pinch of salt (the traditional indigenous recipe does not include it).

IN DETAIL

This spicy fish broth (in the Tupi language, "quinha" means "pepper" and "pirá", fish) is typical of the Rio Negro region, where normally it's eaten during the mornings. Atta ants may be added to the recipe.

PICKLED SARDINES (Sardinha escabeche)

  Serves 8

  1 hour

  Easy

• 3 TABLESPOONS OLIVE OIL

• 1 ONION, SLICED

• 3 GARLIC CLOVES, SLICED

• 5 PEELED TOMATOES, SLICED

• 1.5 KG SARDINES, OFFAL, HEAD AND TAIL REMOVED

• ½ TEACUP WHITE WINE

• ½ TEACUP BLACK OLIVES

• ½ BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Heat 1 tablespoon of olive oil and braise half the onion, garlic, and tomatoes. Remove from the heat, arrange the sardines on top of this layer, season with salt and black pepper and cover with the remaining onion, garlic, and tomatoes. Douse with the remaining white wine and olive oil. Add the olives, put on the lid, and cook for 30 minutes. Adjust seasoning, sprinkle the parsley and serve.

GRILLED MULLET (Tainha na grelha)

  Serves 4-6

  40 minutes

  Medium

• 1 WHOLE MULLET, OFFAL AND SCALES REMOVED

• JUICE OF 2 LIMES

• 4 TABLESPOONS OLIVE OIL

• SALT AND BLACK PEPPER TO TASTE

Season the mullet with the lime juice, olive oil, salt, and black pepper; coat the outside and the inside of the fish. Fire up the grill and roast the mullet for 15 minutes; pass a spatula underneath is to prevent it from sticking. Turn it over and cook for 15 minutes. Remove from the grill and serve.

CHARCOAL GRILLED TAMBAQUI (Tambaqui na brasa)

  Serves 6

  40 minutes

  Medium

• 1 WHOLE TAMBAQUI, OFFAL AND SCALES REMOVED

• 4 TABLESPOONS OLIVE OIL

• 1 SPRIG VARIOUS HERBS (THYME, ROSEMARY, BAY, ETC.)

• 3 LIMES, SLICED

• SALT AND BLACK PEPPER TO TASTE

Season the tambaqui inside and out with olive oil, salt, and black pepper. Place the herbs and part of the lime slices inside the fish; Arrange a few more lime slices on top of the tambaqui. Heat up the charcoal grill until it's hot. Put the fish on the grid with a few lime slices underneath it, so if won't stick, and roast for 10 to 15 minutes. Turn it and repeat on the other side. Remove it from the grill and serve.

CAPIXABA STYLE PIE (Torta capixaba)

  Serves 6

  1 hour and 30 minutes

  Medium/Difficult

• 400 G GROUPER, CUT INTO CUBES

• 400 G BLUE CRAB MEAT

• 200 G PRECOOKED CHARRU MUSCLES

• 200 G MEDIUM SHRIMPS, CLEANED AND CHOPPED

• JUICE OF 2 LIMES

• 2 TABLESPOONS URUCUM OLIVE OIL

• 1 ONION, CHOPPED, PLUS A FEW SLICES FOR GARNISHING

• 3 GARLIC CLOVES, MINCED

• 5 PEELED AND DESEEDED ITALIAN (ROMA) TOMATOES, CHOPPED

• 3 TEACUPS FRESH PUPUNHA HEART OF PALM

• 1½ TEACUP CHOPPED GREEN OLIVES, PLUS A BIT MORE FOR GARNISHING

• 2 BUNCHES CORIANDER, CHOPPED

• 1 BUNCH GREEN ONIONS, CHOPPED

• 8 EGGS

• SALT AND BLACK PEPPER TO TASTE

Season the fish and seafood with lime juice, salt, and black pepper. In a clay pot, heat up the urucum olive oil and braise the chopped onions, garlic, and tomato. Add the fish and seafoods, braise lightly and put in the heart of palm, olives, coriander, and scallions. Remove from the heat and allow it to cool. Whisk 4 whole eggs and add to the braised ingredients. Whisk four egg whites until firm, then add the yolks and whisk for a bit longer. Pour it over the other ingredients, garnish with the onions and olives, and bake in preheated oven at 180°C for 15 minutes, until golden.

IN DETAIL

The variety and amount of ingredients are the defining features of this dish, typical of Espírito Santo, traditionally served during the Holy Week.

TROUT WITH ALMONDS (Truta com amêndoa)

  Serves 2

  30 minutes

  Easy

• 300 G TROUT

• 2 TABLESPOONS BUTTER, PLUS A BIT EXTRA FOR GREASING THE FISH

• 3 TABLESPOONS WHITE WINE

• 1 COFFEE SPOON LIME JUICE

• 2 TABLESPOONS TOASTED, CHOPPED ALMONDS

• 1 TEASPOON CHOPPED PARSLEY

• SALT AND BLACK PEPPER TO TASTE

Season the trout with salt and black pepper. Remove the central spine, spread a bit of butter inside the fish, put it in a baking tray and drizzle with the wine. Bake at a preheated oven at 180°C for about 18 minutes, or until roasted. In a frying pan, heat the butter until lightly golden. Add the lime juice, almonds, and parsley; season with salt and black pepper. Remove the trout from the oven, discard the skin, and douse it with the sauce. Serve with boiled potatoes.

SEAFOOD

SEAFOOD RICE (Arroz de frutos do mar)

  Serves 6

  1 hour and 20 minutes

  Medium

• 12 LARGE SHRIMPS

• 1 SHOT WHITE CACHAÇA

• 1 CARROT

• 2 CELERY STALKS

• 1½ MEDIUM ONION

• 2 BAY LEAVES

• 2 MEDIUM OCTOPUSES

• ½ PERA ORANGE (A SOURER VARIETY OF ORANGE)

• 2 TABLESPOONS WHITE WINE

• 2 TABLESPOONS URUCUM OLIVE OIL

• 1 GARLIC CLOVE, MINCED

• 2½ TEACUPS WHITE RICE

• 5 TEACUPS SHRIMP STOCK (RECIPE BELOW)

• 6 MEDIUM SQUIDS

• 12 BROWN MUSSELS

• 4 PEELED TOMATOES, CHOPPED

• ½ BUNCH CORIANDER, CHOPPED

• ½ BUNCH GREEN ONIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Peel and chop half of the shrimp; set the shells aside. Make the stock with the shells, cachaça, ½ carrot, 1 celery stalk, ½ onion, and 1 bay leaf; set aside. Wash the octopus thoroughly and boil it whole with ½ carrot, 1 celery stalk, ½ onion, 1 bay leaf, the orange, and the wine, until the tentacles are tender. Separate and chop the head. Dice the remaining onion and braise with the garlic in urucum olive oil. Add the rice, braise it, and cover with the shrimp stock, Add salt to taste. While the rice is simmering, season the seafood with salt and black pepper. Grill them separately, saving the juices they release to the pan. Once the rice is cooked, add the seafoods and the reserved liquids along with tomatoes, coriander, and green onions. Stir vigorously and serve.

OCTOPUS RICE (Arroz de polvo)

  Serves 6

  1 hour and 30 minutes

  Medium

• 2 MEDIUM OCTOPUSES

• 1 LARGE ONION

• 1 CELERY STALK

• 1 LEEK STALK

• ½ CARROT

• ½ PERA ORANGE (A SOURER VARIETY OF ORANGE)

• ½ TEACUP WHITE WINE

• 1 BAY LEAF

• 2 GARLIC CLOVES, MINCED

• 2 PEELED TOMATOES, CHOPPED

• 2 TABLESPOONS CORN OIL

• 2½ TEACUPS WHITE RICE

• 2 TEACUPS OCTOPUS STOCK

• ¼ BUNCH GREEN ONIONS, CHOPPED

• BUNCH OF CORIANDER, CHOPPED

• SALT TO TASTE

Clean the octopus thoroughly; spread salt on the tentacles to remove the excess dirt and rinse with running water. Cover with water and simmer with ½ onion, celery, leek, carrot, orange, wine, and bay leaf. After 30 minutes, when it's almost tender, remove the tentacles and chop them into large pieces; save the cooking broth, vegetables removed. Chop the other half of the onion and braise with the garlic and tomatoes in corn oil. Add the rice, braise for a bit longer, and add the octopus. Cover with the broth and simmer until the rice is cooked through and the octopus is tender. Add the herbs and serve.

LAMBE-LAMBE RICE (Arroz lambe-lambe)

  Serves 6

  1 hour and 20 minutes

  Easy

• 1 KG FRESH MANGROVE SHELLFISH

• ½ LARGE ONION, CHOPPED

• 2 GARLIC CLOVES, MINCED

• 1 PEELED YELLOW BELL PEPPER, CUT INTO MEDIUM CUBES

• 2 TABLESPOONS CORN OIL

• 2½ TEACUPS WHITE RICE

• 5 TEACUPS VEGETABLE STOCK (RECIPE BELOW)

• 4 PEELED TOMATOES, CUT INTO MEDIUM CUBES

• ½ BUNCH GREEN ONIONS, CHOPPED

• ½ BUNCH CORIANDER, CHOPPED

• SALT TO TASTE

Immerse the shellfish in water for 30 minutes, to remove excess sand; discard those that open. Braise the onion, garlic and bell pepper in corn oil, until it wilts a bit. Add the rice and stir so it is coated in oil. Cover with the warm broth (or warm water), season with salt and add the shellfish, the tomatoes, and half of the herbs. Simmer until the rice is tender; discard the shellfish that don't open, as they are not fit to be eaten. Garnish with the remaining herbs and serve.

VEGETABLE STOCK

  2,8 litres

  1 hour

  Easy

• 1 CARROT

• 2 ONIONS

• 1 LEEK

• 3 CELERY STALKS

• 5 GRAINS BLACK PEPPER

• 1 SPRIG THYME

• PARSLEY

• 1 BAY LEAF

Chop up carrot, onion, leek and celery stalks into dices of 1 cm. Put all ingredients in a large pan with 3 litres of water and keep it in high heat. When it boils, bring it to a simmer and cook for 40 minutes. Let stand, strain and store.

IN DETAIL

While embracing the customs of the settlers, natives, and even Spanish pirates, the seaside dweller's diet keeps this recipe alive throughout the Brazilian coast, particularly in the southern beaches of São Paulo.

SHRIMP BOBÓ (Bobó de camarão)

  Serves 6

  1 hour and 30 minutes

  Easy/Medium

• 1 KG FRESH, MEDIUM SHRIMP

• JUICE OF 2 LIMES

• 1.5 KG MANIOC

• 1 TEACUP DENDÊ OIL

• ½ LARGE ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 6 PEELED TOMATOES, DICED

• ½ PEELED RED BELL PEPPER, DICED

• ½ PEELED YELLOW BELL PEPPER, DICED

• 2 TEACUPS COCONUT MILK

• ¼ BUNCH CORIANDER, CHOPPED

• ¼ BUNCH SCALLIONS, CHOPPED

• SALT TO TASTE

Clean the shrimp thoroughly, season with salt and lime juice and make a stock with the shells. Remove the manioc's central fibre and cook it in the shrimp stock until very tender. Process it in a blender, along with the liquid, forming a cream. Heat up the dendê oil and braise the onions, garlic, tomatoes, and bell peppers. Add the manioc cream and the coconut milk, stir until smooth. Grill the shrimps and add them to the cream. Garnish with the chopped herbs and serve hot.

IN DETAIL

The word "bobó" comes from the Fon language (spoken in Benin) and refers to the cream that initially was made with taro, manioc or breadfruit, without shrimp. Nowadays a staple of Bahia's cuisine, it can be eaten as a single dish or as a side dish for meats and fishes.

BIG-CLAW RICER SHRIMP STEW (Caldeirada de pitu)

  Serves 8

  50 minutes

  Medium

• 500 G GOLIATH CATFISH, CUT INTO CHUNKS

• 500 G BIG-CLAW RIVER SHRIMPS

• 2 TABLESPOONS OLIVE OIL

• 1 ONION, DICED

• 2 GARLIC CLOVES

• 1 YELLOW BELL PEPPER, DICED

• 3 DESEEDED TOMATOES, DICED

• ½ TEACUP COCONUT MILK

• 3 TABLESPOONS CHOPPED SCALLIONS AND PARSLEY MIXED TOGETHER

• LIME JUICE

• SALT AND BLACK PEPPER TO TASTE

Season the fish with lime juice and salt; set aside for 15 minutes. Wash the river shrimp in running water. Heat up the olive oil and braise the onions and garlic. Add 1 litre of water and, once it boils, put in the river shrimp, the fish, bell pepper, tomato, coconut milk, and scallions and parsley mix. Simmer over high heat for 20 minutes. Serve at once, with white rice.

SÃO PAULO STYLE SHRIMP (Camarão à paulista)

  Serves 4

  20 min

  Easy

• ½ KG OF (LARGE) PISTOL SHRIMPS

• 2 EGGS

• 1 PINCH SALT

• 1 KG ALL-PURPOSE FLOUR, FOR BATTERING

• CORN OIL, FOR FRYING

• LIME, FOR GARNISHING

Wash the shrimp and remove the heads, keeping the shells; dry thoroughly Whip the eggs and add the salt. Dip the shrimps into the eggs and then the flour. Fry in hot oil, until golden. Drain in a paper towel and serve at once, along with the lime wedges.

IN DETAIL

In São Paulo, it's traditional to prepare shrimps with their shells, granting them an unique and irresistible flavour. When the shrimps are cut in half, the recipe is then called "Santos Style".

SHRIMP AND CHAYOTE STEW (Camarão ensopado com chuchu)

  Serves 6

  30 minutes

  Easy

• 750 G MEDIUM SHRIMPS

• JUICE OF 2 LIMES

• 1 TABLESPOON OLIVE OIL

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 3 PEELED AND DESEEDED TOMATOES, CHOPPED

• 3 PEELED CHAYOTES, CUT INTO LARGE CUBES

• SALT AND BLACK PEPPER TO TASTE

Season the shrimp with the lime juice, salt, and black pepper. Fry on both sides, in olive oil, and set aside. In the same pot, braise the onion, garlic, and tomatoes. Add the chayotes and cover with boiling water. When they are cooked through, season with salt and black pepper and put in the shrimps. Cook for about 2 minutes, adjust seasoning, and serve.

IN DETAIL

"Stewed and harmonizing with the shrimp, the chayote in this dish is worshiped in Rio de Janeiro. That's where Carmen Miranda, the singer of 'Disseram que eu voltei americanizada', learned to enjoy it.", tells J.A. Dias Lopes in the book "A canja do imperador". Who does not remember these verses from the 1940's samba? "Enquanto houver Brasil, na hora das comidas, / Eu sou do camarão ensopadinho com chuchu". (As long as there is Brazil, when it comes to eating/ I'm for the shrimp stewed with chayote").

SHRIMP IN A PUMPKIN (Camarão na moranga)

  Serves 8

  2 hours

  Medium

• 1 LARGE PUMPKIN

• 1.2 KG MEDIUM SHRIMPS, CUT IN HALF

• 6 LARGE SHRIMPS

• JUICE OF 2 LIMES

• 4 TABLESPOONS OLIVE OIL

• 3 GARLIC CLOVES, MINCED

• ½ ONION, DICED

• 4 PEELED, DESEEDED TOMATOES, CHOPPED

• 1 LITRE WHIPPING CREAM

• SALT AND BLACK PEPPER TO TASTE

Bake the whole pumpkin in a preheated oven at 180°C for 30 minutes, or until tender. Cut out the top lid and discard the seeds. Remove a bit of the pulp (be careful not to compromise the pumpkin's structure) and set aside. Season the shrimps with lime juice, salt, and black pepper. Fry them in both sides in 1 tablespoon of olive oil. Remove from heat and set aside. In the same pot, heat up the remaining olive oil and braise the garlic, onion, and tomatoes. Add the pumpkin pulp and braise for a bit more. Blend in a blender until obtaining a smooth cream. Return them to the pot, adding the whipping cream and medium shrimps Season with salt and black pepper and stuff the pumpkin, mixing so the cream will absorb the pumpkin's flavour. Arrange the large shrimps on top and serve.

SEAFOOD FEIJOADA (Feijoada de frutos do mar)

  Serves 6

  2 hours

  Medium

• 500 G FLAGEOLET BEANS

• 2 BAY LEAVES

• 6 LARGE SHRIMPS (WITH THEIR SHELLS AND HEADS)

• 6 SQUIDS, CUT INTO RINGS

• 2 GROUPS FILLETS, CUT INTO CUBES

• 12 SHELLFISHES

• 3 OCTOPUS TENTACLES, COOKED AND CHOPPED

• 3 TABLESPOONS OLIVE OIL

• 1 TABLESPOON ANNATTO

• ½ TEACUP SMOKED BACON, CHOPPED

• 1 ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 3 PEELED AND DESEEDED TOMATOES, CHOPPED

• 2 TEACUPS FISH STOCK (MADE WITH THE SCRAPS AND HEAD OF THE FISH)

• ½ BUNCH CORIANDER, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Cook the flageolet beans with the bay leaves until soft; turn off the heat and set the liquid aside. Season all the seafoods with salt and black pepper. Heat up the olive oil with annatto and fry the seafoods individually, in this order: shrimp, squid, fish, shellfish, and octopus. Remove from heat and set aside. In the same pot, braise the bacon, onion, garlic, and tomato. Return the seafoods; add the beans, a bit of the cooking liquid, and the fish stock. Cook for 10 minutes, but do not allow the fish to fall apart. Adjust seasoning, sprinkle in the chopped coriander, and serve with white rice.

IN DETAIL

The abundance of fish and seafoods in Brazil's coast brought on the development of this particular type of feijoada. The recipe shares some similarities with the French cassoulet, which also uses flageolet beans.

SHRIMP FRITTATA (Frigideira de camarão)

  Serves 5

  50 minutes

  Medium

• 500 G SHRIMP

• 1 TABLESPOON OLIVE OIL, PLUS SOME EXTRA FOR GREASING

• 1 ONION, DICED

• 2 TOMATOES, CHOPPED

• 5 POTATOES, BOILED IN SMALL PIECES

• ⅓ TEACUP GREEN OLIVES, PITTED AND SLICED

• 5 EGGS

• 1 TABLESPOON FILLED WITH ALL-PURPOSE FLOUR

• ½ TEACUP COCONUT MILK

• ¼ TEACUP GRATED PARMESAN CHEESE

• ¼ TEACUP BREADCRUMBS

• SCALLIONS AND PARSLEY TO TASTE

• SALT AND BLACK PEPPER TO TASTE

Season the shrimp with salt and black pepper; brown in olive oil and set aside. In the same pot, braise the onions, tomatoes, potato, olives, scallions, and parsley. Whip the egg whites until firm and delicately add the all-purpose flour. Mix the yolks in with the coconut milk and pour it in a baking dish greased with olive oil. Arrange the braised ingredients on top of it, along with the shrimp and whipped egg whites. Sprinkle the cheese mixed with breadcrumbs. Bake in a preheated oven at 180°C, until golden.

BLUE CRAB FRITTATA (Frigideira de siri)

  Serves 5

  1 hour

  Medium

• 3 TOMATOES, CHOPPED

• 1 ONION, DICED

• 3 TABLESPOONS CHOPPED CORIANDER

• 150 G DRIED SHRIMP

• 100 G GRATED COCONUT

• 1½ TEACUPS COCONUT MILK

• 200 G BLUE GRAB

• 2 TABLESPOONS DENDÊ OIL

• 6 EGGS

• 2 TABLESPOONS ALL-PURPOSE FLOUR

• TOMATOES AND ONIONS, SLICED, FOR GARNISHING

• SALT TO TASTE

In a blender, mix the tomatoes, onions, coriander, dried shrimp, and salt to taste. Put it in a pan and heat it up along with the grated coconut and coconut milk. Add the crab and the dendê oil; braise for 20 minutes. Meanwhile, whip the egg whites until firm. Add the yolks and the all-purpose flour. Pour half of the mixture into a baking dish, spread the braised blue crab, and cover with the remaining whipped eggs. Garnish with tomatoes and onions and bake at 180°C for 20 to 30 minutes. Serve hot.

MANGROVE TREE CRAB FRITTATA (Fritada de aratu)

  Serves 8

  1 hour

  Medium

• 1 KG MANGROVE TREE CRAB

• JUICE OF 1 LIME

• 3 TABLESPOONS OLIVE OIL

• 2 ONIONS, CHOPPED

• 2 GARLIC CLOVES, MINCED

• 1 BELL PEPPER, CHOPPED

• 3 EGGS

• 2 TABLESPOONS ALL-PURPOSE FLOUR

• 1½ TEACUP SLICED OLIVES

• CORIANDER, CHOPPED, TO TASTE

• SALT TO TASTE

Wash the crab with lime juice, rinse and braise in olive oil with the onions and garlic. Add the coriander, bell pepper, and salt; cook until the liquid in the pan evaporates. Whip the egg whites until firm; add the yolks and the all-purpose flour. Spread half of the whipped eggs across a baking dish, arrange the braised crab meat on top of it, and cover with the remaining eggs. Garnish with olives and bake at 180°C for 25 minutes, until golden.

GRILLED LOBSTER (Lagosta grelhada)

  Serves 2

  20 minutes

  Easy

• 1 WHOLE LOBSTER

• 2 TABLESPOONS BUTTER, AT ROOM TEMPERATURE

• ZEST OF 1 ORANGE

• SALT AND BLACK PEPPER TO TASTE

Boil water and salt in a deep pot; cook the lobster for 10 minutes and transfer to a bowl with ice cold water to prevent further cooking. Heat up a griddle or barbecue grill. Cut the lobster in half lengthways, so you'll have two equal parts. While they are grilling, season the butter with salt, black pepper, and orange zest. Remove the lobster from the grill, butter it up, and serve.

IN DETAIL

Ceará and Rio Grande do Norte are two states that have kept the practice of preparing lobsters in an unelaborated way, found in beachside joints and restaurants alike.

SHELLFISH STEW (Mariscada)

  Serves 6

  40 minutes

  Medium

• 6 LARGE SHRIMPS, WHOLE

• 6 SQUIDS, CUT IN TUBES

• 2 TABLESPOONS OLIVE OIL

• 1 TABLESPOON URUCUM

• 1 ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 2 PEELED AND DESEEDED TOMATOES, CHOPPED

• 20 FREE BROWN MUSSELS

• 1½ TEACUPS CLEAN CRAB MEAT

• 4 OCTOPUS TENTACLES, SLICED AND COOKED

• JUICE OF 2 LIMES

• ½ BUNCH CORIANDER, CHOPPED

• ½ BUNCH GREEN ONIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the shrimp with the lime juice, salt, and black pepper. Heat up the olive oil and the urucum and first sear the shrimp, and then the squid; take out and set aside. In the same pot, braise the onion, garlic, and tomatoes. Add the mussels, crab, and octopus. Braise for a bit and add the squid, shrimp, and lime juice. Adjust seasoning and finish off with the chopped herbs.

SHRIMP MOQUECA (Moqueca de camarão)

  Serves 4

  40 minutes

  Medium

• 400 G MEDIUM SHRIMPS

• JUICE OF 2 LIMES

• 2 SMALL ONIONS, SLICED

• 2 PEELED GREEN BELL PEPPERS, CHOPPED

• 3 TOMATOES, SLICED

• ¼ TEACUP OLIVE OIL

• ¼ TEACUP DENDÊ OIL

• 1 SMALL BUNCH CORIANDER, CHOPPED

• ½ SMALL BUNCH OF PARSLEY AND ½ SMALL BUNCH OF SCALLIONS, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the shrimp with the lime juice, salt, and black pepper. In a clay pot, arrange layers of onions, bell pepper, tomato, and shrimp Drizzle with a bit of each kind of oil and cook for a few minutes. Add the remaining oils and cook for 5 to 10 minutes, until the shrimp is done and not allowing it to overcook. Add the coriander, scallions, and parsley, adjust the seasoning, and serve with white rice.

OYSTER MOQUECA (Moqueca de ostra)

  Serves 5

  1 hour

  Easy

• 1 KG FRESH OYSTERS

• 2 KEY-LIMES

• 3 TABLESPOONS CORN OIL

• 1 COFFEE SPOON URUCUM

• 3 BUNCHES CORIANDER, CHOPPED

• 5 TOMATOES, CHOPPED

• 3 ONIONS, DICED

• 2 MALAGUETA PEPPERS, CRUSHED

• JUICE OF 3 LIMES

• 1 TABLESPOON OLIVE OIL

• SALT TO TASTE

Clean the oysters thoroughly with water and plenty of key-lime. Squeeze the oysters with your hands under running water - when you notice they are very clean, put them in baking dish and add a bit of salt to them. Set aside for 20 minutes. Mix the urucum with the oil and pour into a clay pot; heat it up and braise de coriander, tomato, onion, garlic, crushed peppers, lime juice, and olive oil. Wash the oysters one more time, drain them, and add to the pot. Stir, out on the lid, and cook for 20 minutes. Wash the oysters again by rinsing them and throw them into the braised ingredients in the clay pot. Stir, close the lid and cook for 20 minutes.

SOFT-SHELL CRAB MOQUECA (Moqueca de siri mole)

  Serves 4

  40 minutes

  Medium

• ⅔ TEACUP DENDÊ OIL

• 2 LARGE ONIONS, DICED

• 4 LARGE, RIPE AND FIRM TOMATOES, CHOPPED

• 1 LARGE BUNCH CORIANDER, CHOPPED

• 2 MALAGUETA PEPPERS

• JUICE OF 1 LIME

• 12 LARGE SOFT-SHELL CRABS

• 1 COCONUT MILK BOTTLE

• 1 TEASPOON SALT

Grease a clay pot with one tablespoon of dendê oil and arrange layers of onions, tomatoes, and coriander. Crush the pepper with the lime juice and add to the pot. Drizzle it with the remaining dendê oil. Boil the crabs until red and place then under running water, rubbing thoroughly. Add to the pot. Mix the coconut milk with salt, pour over the crabs, wait until it boils and cook for about 30 minutes over low heat.

CLAM CHOWDER (Sopa de berbigão)

  Serves 4

  30 minutes, plus time for soaking

  Easy

• 1 KG SARNAMBI (A TYPE OF CLAM)

• 1 ONION, SLICED

• 1 BAY LEAF

• 1 PARSLEY SPRIG

• 1 GARLIC BULB, CUT INTO THIN SLICES

• 2 TABLESPOONS DENDÊ OIL

• 2 TABLESPOONS PASTA (OPTIONAL)

• PARMESAN CHEESE, GRATE, TO TASTE (OPTIONAL)

• SALT AND BLACK PEPPER TO TASTE

Soak the sarnambis in cold water for about 8 hours, exchanging the liquid as often as possible. Cook in 1 litre of water with the onion, bay leaf, and parsley. Close de lid, and cook for 3 minutes after it boils. Strain and reserve the broth and the shells. In another pot, braise the garlic in dendê oil. Drizzle it with the sarnambi's cooking broth, season with salt and black pepper, wait until it boils and then add the pasta. When the pasta is cooked through, add the sarnambis previously removed from their shells. Serve hot. You may choose to sprinkle Parmesan cheese over the soup.

CRAB CHOWDER (Sopa de caranguejo)

  Serves 10

  50 minutes

  Medium

• 2K OF PEELED POTATOES

• 5 TABLESPOONS OLIVE OIL

• 3 MEDIUM ONIONS, DICED

• 5 GARLIC CLOVES, MINCED

• 3 TOMATOES, CHOPPED

• 1 BUNCH PARSLEY, CHOPPED

• 1 BUNCH CORIANDER, CHOPPED

• 2.5 KG CRAB PASTE

• 3 TEACUPS COCONUT MILK

• 3 TABLESPOONS CUMIN

• 6 BAY LEAVES

• JUICE OF 4 LIMES

• ¾ TEACUP PITTED GREEN OLIVES

• SALT AND BLACK PEPPER TO TASTE

Dice the potatoes and cook them covered with water. In a blender, mix them along with one third of the cooking water, until obtaining a paste; set aside. Heat up two tablespoons of olive oil and braise the onions, garlic, tomatoes, parsley, and coriander. Add the crab and stir. Add the coconut milk and season with salt and black pepper. Cook for about 10 minutes, stirring continuously. Remove from the heat and set aside. In another pot, mix the potatoes and the crab. Cover with water and add the cumin, bay leaves, lime juice, olives, and remaining olive oil. Adjust seasoning and cook for 20 minutes. Serve hot.

LEÃO VELOSO SOUP (Sopa Leão Veloso)

  Serves 10

  1 hour and 30 minutes

  Medium

**FOR THE FISH STOCK**

• 1.5 KG FISH HEADS

• 1 ONION

• 1 CELERY STALK

• 1 LEEK

• 3 PARSLEY SPRIGS

• 3 GREEN ONIONS SPRIGS

• 4 BASIL SPRIGS

• 1 ROSEMARY SPRIG

• 5 CORIANDER SPRIGS

**FOR THE SOUP**

• 300 G OCTOPUS, CUT INTO PIECES

• 300 G SQUID, CUT INTO PIECES

• 200 G MEDIUM SHRIMPS

• 50 G BROWN MUSSELS

• 1 ONION, DICED

• 6 GARLIC CLOVES, MINCED

• 2 TOMATOES, CHOPPED

• 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL

• 2 TABLESPOONS CORN OIL

• 2 BAY LEAVES

• 1 TEACUP DRY WHITE WINE

• 1.5 LITRE FISH STOCK

• 1 DESSERT SPOON ANNATTO

• 1 PINCH NUTMEG

• 1 DESSERT SPOON RICE CREAM

• SALT TO TASTE

Prepare the stock: cover the fish heads, onion, celery, leek and herbs with plenty of water. Cook for 30 minutes and strain the stock. Shred the meat from the fish heads and set aside. Cook the octopus and squid for 30 minutes; season with salt and set aside. Coo the shrimp and mussels for 10 minutes; season with salt and set the cooking liquid aside. Braise the onion, garlic, and tomato in olive oil mixed with corn oil. Add the bay leaves and wine; boil for 15 minutes, strain and set the braised ingredients aside. Mix the fish stock with 2 teacups of the shrimp's cooking liquid. Add the braised ingredients and boil for 15 minutes, stirring continuously. Add the annatto and nutmeg, cook for another 15 minutes, and strain it. Put in the rice cream, the seafood, and the fish meat; wait until it thickens, adjust the seasoning, and serve.

CHARRU MUSSEL WITH COCONUT MILK (Sururu ao leite de coco)

  Serves 4

  30 minutes

  Easy

• 1 SMALL ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 1 TOMATO, CHOPPED

• ½ GREEN BELL PEPPER, CHOPPED

• 2 TABLESPOONS DENDÊ OIL

• 1½ TEACUP CHARRU MUSSELS

• ¼ TEACUP COOKED MANIOC

• ½ TEACUP COCONUT MILK

• 1 LIME

• 1 BUNCH CORIANDER, CHOPPED

• SALT TO TASTE

Braise the onion, garlic, tomato, and bell pepper in dendê oil. Add the charru mussels and cook for 5 minutes. Mix the manioc and coconut milk in a blender; add to the pot and cook for 10 minutes. Season with salt and drops of lime. Sprinkle the coriander and serve.

TACACÁ

  Serves 8

  1 hour and 20 minutes

  Easy

• 1 TEACUP PACKED WITH SMALL, DRIED SHRIMPS

• 2 LITRES TUCUPI

• 3 GARLIC CLOVES, MINCED

• DE-CHEIRO PEPPER FROM PARÁ, TO TASTE

• ½ BUNCH CURLY ENDIVE LEAVES

• 1 PINCH SALT

• ½ BUNCH PARA CRESS LEAVES

• ½ SOUR OR SWEET MANIOC STARCH (GOMA)

Clean the shrimps, ripping off their heads and legs. Simmer in warm water, exchanging the liquid three time and storing 1 litre of the last batch of water. Heat the tucupi over medium heat along with the garlic, de-cheiro pepper, curly endive, shrimp, and salt; close the lid and cook for 30 minutes. Meanwhile, boil the para cress leaves until tender; set aside. Heat up the shrimp's cooking liquid. When it begins to boil, add the manioc starch and cook for 5 minutes, stirring constantly to prevent the forming of lumps. Add the para cress to the tucupi, cook for a few minutes and serve the broth with starch in a bowl.

IN DETAIL

One of the most symbolic dishes from the Amazonian region, it comes from the "mani poi", the old soup prepared by Pará indigenous people and recorded by Câmara Cascudo. In the North, the tacacá is usually sold by street vendors and enjoyed during the late evening - depending on where it's made, different touches might be added – such as popcorn, flour, or mush.

CRAB PIE (Torta de caranguejo)

  Serves 4

  1 hour

  Easy

• 4 STALE ROLLS, CRUMBS REMOVED

• 3 TEACUPS MILK

• 1 TEACUP CHOPPED ONIONS

• 2 GARLIC CLOVES, CRUSHED

• 3 TABLESPOONS OLIVE OIL

• 1 TEACUP PEELED AND DESEEDED TOMATOES, CHOPPED

• ½ BELL PEPPER

• 600 G CRAB MEAT

• JUICE OF 1 LIME

• 2 YOLKS

• GRATED PARMESAN CHEESE, TO TASTE

• CORIANDER TO TASTE

• SALT TO TASTE

Soak the rolls in milk, until they are drenched. Braise the onions and garlic in olive oil. Add the tomato, bell pepper, and crab; braise for 5 minutes. Add the lime juice and season with salt and coriander to taste. Add the rolls and cook over low heat for 15 minutes. Transfer to a clay pot and brush with the whipped yolks. Sprinkle over the grated cheese and bake at 200°C for 15 minutes, until golden.

VEGETABLES AND EGG

BREADFRUIT BOBÓ (Bobó de fruta-pão)

  Serves 10

  50 minutes

  Easy

• 3 KG BREADFRUIT

• 1 KG SHRIMP FILLETS, PEELED

• JUICE OF 1 LIME

• 2 TABLESPOONS OLIVE OIL

• 2 ONIONS, CHOPPED

• 1 TABLESPOON MINCED GARLIC

• 3 TOMATOES, CHOPPED

• 3 TABLESPOONS CHOPPED CORIANDER

• 3 TABLESPOONS CHOPPED GREEN ONIONS

• 150 ML DENDÊ OIL

• 200 ML COCONUT MILK

• 150 G DRIED SHRIMP

• SALT TO TASTE

Cook the breadfruit in water and salt and mix it in a blender, until obtaining a puree. Wash the shrimp with lime juice and season with salt. Heat up the olive oil and braise the shrimp, onion, garlic, tomato, and herbs. Add the dendê oil, coconut milk, and dried shrimp. Cook for 3 minutes, add the breadfruit puree, heat up and serve with white rice.

TARO BOBÓ (Bobó de inhame)

  Serves 10

  1 hour

  Medium

• 4 TAROS, CUT INTO SMALL PIECES

• ½ A LIME

• 1 EFÓ RECIPE

• 2 TEACUPS COCONUT MILK

• SALT TO TASTE

Cook the taro in water with salt and lime. Prepare the efó recipe. Add the coconut milk and the taro; cook for 10 minutes. Adjust seasoning and serve hot.

CARIBÉ

  Serves 2

  10 minutes

  Easy

• ¾ TEACUP MANIOC FLOUR OR FARINHA D'ÁGUA

• 1 TABLESPOON BUTTER

Divide the flour into two bowls. Heat up 3 teacups of water until it begins to boil. Pour over the flour and wait until it hydrates a bit. Put the butter on top – only ingest the liquid.

CASHEW MEAT (Carne de caju)

  Serves 4

  25 minutes

  Easy

• 5 CASHEWS

• 3 TABLESPOONS CORN OIL

• ½ ONION, DICED

• 1 GARLIC CLOVE, MINCED

• 1 DESEEDED TOMATO, CHOPPED

• ½ GREEN BELL PEPPER, CHOPPED

• 1 DESSERT SPOON OREGANO

• SALT TO TASTE

Squeeze the cashews, removing all the juice, and shred the "meat" until it comes off the peel. Heat up the oil and braise the shredded cashew, until golden. Add the onion, garlic, tomato, and bell pepper. Cook for 10 minutes, season with salt and oregano, and serve immediately.

JACKFRUIT MEAT (Carne de jaca)

  Serves 8

  1 hour

  Easy

• 1 SMALL, GREEN JACKFRUIT

• 3 TABLESPOONS OLIVE OIL

• 1 ONION, DICED

• 1 GARLIC CLOVE, MINCED

• ½ TEACUP SOY SAUCE

• 2 TEACUPS TOMATO SAUCE

• ½ TEACUP COCONUT MILK

• SALT TO TASTE

While wearing a disposable glove, cut the jackfruit into large chunks, keeping the peel. Put it in a pressure cooker (fill about half of it, or work within the given proportions), cover with water and cook for 30 minutes, or until the core is soft. Drain the water, put it under cold water and shred it (throw out the peel and central part, which could be chewy). Heat up the olive oil and braise the "meat" with onion and garlic. Add the soy and tomato sauces and the coconut milk. Season with salt, wait until it dries a bit and serve hot.

CHIBÉ

  Serves 4

  20 minutes

  Easy

• 1 MURUPI PEPPER

• 2 DE-CHEIRO-DO-PARÁ PEPPERS

• 1 TEACUP FARINHA D´ÁGUA

• 1 GARLIC CLOVE, MINCED

• ½ MEDIUM ONION, FINELY DICED

• 2 TEASPOONS CHOPPED CORIANDER

• 2 TABLESPOONS CHOPPED PARSLEY

• 4 CILANTRO LEAVES, CHOPPED

• JUICE OF 1 RANGPUR OR PERSIAN LIME

• 1 PINCH SALT

Distribute the two types of pepper, crushed, into four bowls, along with the farinha d'água. Mix the garlic, onions, coriander, parsley, cilantro, lime juice and salt with 8 teacups of ice cold water. Stir the ingredients and distribute them among the bowls, with the farinha at the bottom. Wait for 5 minutes while it hydrates and serve.

EFÓ

  Serves 6

  1 hour

  Medium

• 4 TEACUPS BITTER DOCK LEAVES (OR MUSTARD GREENS, SPINACH, MALABAR SPINACH, ARROWLEAF ELEPHANT EAR)

• 2 LARGE ONIONS, DICED

• 3 GARLIC CLOVES

• 1 TEACUP PEANUTS (OR CASHEW NUTS)

• 2 TABLESPOONS DENDÊ OIL

• 2 TEACUPS SMOKE DRIED SHRIMP, PEELED

• SALT AND DRIED MALAGUETA PEPPER TO TASTE

Chop the bitter dock, put it in water and boil it. In a blender, mix 1 teacup of water, onions, garlic, shrimps, and peanuts. Heat up the dendê oil and braise this paste along with the bitter dock. Season with salt and malagueta pepper and cook, stirring, until it dries out.

IN DETAIL

The efó is prepared with the same technique as the caruru. The difference is that the okra is replaced with leaves known as "bitter docks". It's a dish that is offered to Oxum in the Candomblé's religious rituals, normally with a side of angu made with rice flour.

MATURI FRITTATA (Frigideira de maturi)

  Serves 8

  20 minutes

  Medium

• 1 KG UNRIPE CASHEW NUTS (OR CASHEW NUTS THAT HAVE BEEN SOAKED OVERNIGHT)

• 4 TABLESPOONS GROUND DRIED SHRIMP

• 1 ONION, DICED

• 1 TOMATO, CHOPPED

• 1 BELL PEPPER, CHOPPED

• ½ TEACUP COCONUT MILK

• 5 TABLESPOONS OLIVE OIL

• 5 EGGS

Chop the cashew nuts and mix with 1 coffee spoon of water and all the other ingredients, except the eggs. Boil it over heat, until it dries out; transfer to a baking dish. Beat the eggs and pour them over the other ingredients. Bake at 180°C for 10 minutes, until golden.

EGG MOQUECA (Moqueca de ovo)

  Serves 5

  30 minutes

  Medium

• 1 ONION, DICED

• 1 GARLIC CLOVE, CRUSHED

• ¼ TEACUP DENDÊ OIL

• ½ DEDO-DE-MOÇA PEPPER, DESEEDED

• 1 PEELED AND DESEEDED TOMATO, CHOPPED

• 1 DESSERT SPOON CORIANDER

• JUICE OF ½ LIME

• 5 EGGS

• 1 DESSERT SPOON CHOPPED GREEN ONIONS

• SALT TO TASTE

Braise the onion and garlic in dendê oil, until soft. Add the pepper, tomato, coriander, and lime juice. Add 2½ teacups of water, season with salt and cook over low heat, until the tomato begins to fall apart. Add the whole eggs, close the lid and boil - the eggs should be cooked, but their yolks still soft. Sprinkle the green onions and serve immediately.

MANIOC GNOCCHI (Nhoque de mandioca)

  Serves 4

  40 minutes

  Medium

• ½ KG COOKED MANIOC, CENTRAL FIBRE REMOVED

• 1 EGG

• 1 TEACUP ALL-PURPOSE FLOUR

• 1 DESSERT SPOON BUTTER

• ¼ TEACUP GRATED CHEESE

• SALT TO TASTE

Pass the manioc through a ricer and mix with the eggs, flour, butter, cheese, and salt until even. Over a floured surface, form small rolls and cut the gnocchi. Cook small batchers in boiling water, until the gnocchi rise to the surface. Drain and serve with tomato sauce.

OMELET (Omelete)

  1 portion

  10 minutes

  Easy

• 2 EGGS

• ½ TABLESPOON BUTTER

• SALT AND BLACK PEPPER TO TASTE

Break the eggs, season with salt and black pepper, and whip with a fork or wire whip. In a frying pan, heat up the butter over medium heat and add the eggs, spreading them across the pan. When it is cooked, loosen the omelet with a spatula. Add the filling (optional), fold and gently press down on the edges, so they'll stick together. Serve at once.

FRIED EGG (Ovo frito)

  1 portion

  5 minutes

  Easy

• 1 DESSERT SPOON BUTTER

• 1 EGG

• 1 PINCH SALT

In a frying pan, melt the butter over medium heat. Turn off and allow to cool. Over a low heat, add the egg and, once if begins to become firm, season with salt. With a spoon, spread the melted butter over the egg. If you prefer it well-done, turn it over and cook the other side, until the yolk is hard. Serve hot.

PUMPKIN SOUP (Sopa de abóbora)

  Serves 8

  35 minutes

  Easy

• 2 TABLESPOONS OLIVE OIL

• ½ ONION, DICED

• 1 GARLIC CLOVE, MINCED

• 1 KG PUMPKIN, PEELED AND CUT INTO CUBES

• 1 LITRE VEGETABLE STOCK

• SALT AND BLACK PEPPER TO TASTE

Heat up the olive oil over low heat and braise the onions until translucent. Add the garlic, braise for a minute, and add the pumpkin. Cover with the hot vegetable stock, close the lid and simmer for about 20 minutes, or until the pumpkin is soft. Let it cool and blend on the blender or food processor. Season with salt and pepper and reheat before serving.

ONION SOUP (Sopa de cebola)

  Serves 2

  1 hour and 30 minutes

  Easy

• 80 G BUTTER

• 4 ONIONS, THINLY SLICED

• 1 TABLESPOON ALL-PURPOSE FLOUR

• 3 THYME SPRIGS (LEAVES ONLY)

• 190 ML APPLE BRANDY

• 570 ML BEEF OR CHICKEN STOCK

• SALT AND BLACK PEPPER TO TASTE

In a pot with a thick bottom, melt the butter over low heat. Add the onions and cook while stirring, until they are very brown, but not burnt. Put in the flour and thyme; stir for a few minutes. Add the brandy and scrape the bottom of the pot. Wait until it reduces a bit, then add the stock. Simmer over low heat for about 1 hour. Adjust seasoning, cook for another 10 minutes, and serve immediately.

PEA SOUP (Sopa de ervilha)

  Serves 4

  40 minutes

  Easy

• 1 TABLESPOON OLIVE OIL

• 1 SMALL ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 600 G FRESH PEAS

• 1.5 LITRE OF VEGETABLE STOCK

• 1 TEACUP MILK

• SALT AND BLACK PEPPER TO TASTE

Heat up the olive oil and braise the onions and garlic. Add the peas and stock and season with salt and black pepper. Wait until it boils, close the lid and cook over low heat for about 30 minutes. When the peas are very soft, mix them in a blender until obtaining a smooth, even cream. Return to the pot, add the milk and cook for 5 minutes. Adjust the seasoning and serve hot.

BEAN SOUP WITH NOODLES (Sopa de feijão com macarrão)

  Serves 6

  50 minutes

  Easy

• 2 TABLESPOONS CORN OIL

• ½ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 3 TEASPOONS COOKED BEANS IN THEIR BROTH

• 2 POTATOES, DICED

• ½ PACKET SPAGHETTI

• ½ BUNCH PARSLEY, CHOPPED

• SALT TO TASTE

Heat up the oil and braise the onion and garlic. Add the beans along with 3 teacups of water and wait until it boils. Meanwhile, boil the potatoes for 5 minutes and set aside. Mix the beans in a blender and strain them, removing the husks. Return to the pot, add the potatoes along with 1 teacup of water. Once it boils, add the spaghetti broken in half and cook until soft. Adjust the salt and garnish with parsley.

FRESH CORN AND SQUASH BUDS SOUP (Sopa de milho-verde com cambuquira)

  Serves 6

  40 minutes

  Easy

• 10 CORN COBS

• 6 TEACUPS MILK

• 4 TABLESPOONS CORN OIL

• ¼ ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 1 BUNCH SQUASH BUDS, FLOWERS AND YOUNG LEAVES

• SALT TO TASTE

In a blender, mix the corn (removed from the cob) and the milk. Put it over low heat and allow it to thicken - if you wish to, pass the corn through a sieve and add 1 teaspoon of cornstarch to the milk. Heat up the oil, braise the onion and garlic, and add the chopped squash buds. Season with salt. Add the squash buds to the corn cream, adjust seasoning and serve.

PARANÁ PINE NUT SOUP (Sopa de pinhão)

  Serves 4

  1 hour and 20 minutes

  Easy

• 2 TABLESPOONS CORN OIL

• 300 G CHICKEN BREAST, DICED

• ½ ONION, DICED

• 1 GARLIC CLOVE, MINCED

• 1 CALABRESA SAUSAGE, DICED

• 1 BAY LEAF

• 1 COFFEE SPOON PEPPER SAUCE

• 2 LARGE POTATOES

• 200 G FRESH PEAS

• 1 KG COOKED AND CHOPPED PARANA PINE NUT

• 100 G BACON, DICED AND FRIED

• SALT TO TASTE

Heat up the oil and fry the chicken breast until golden. Add the onion, garlic, sausage, and bay leaf. Braise and season with salt and pepper sauce. In a blender, mix the potatoes, peas, and 1 litre of water. Add to the pot, stir, then put in the pine nuts and bacon. Cook for about 50 minutes. Serve hot.

CHEESE SOUFFLÉ (Suflê de queijo)

  Serves 8

  50 minutes

  Medium

• 3 TABLESPOONS BUTTER

• 2 TABLESPOONS ALL-PURPOSE FLOUR

• 1 TEACUP MILK

• 4 EGGS

• 2 TEACUPS WHIPPING CREAM

• 1 TEACUP GRATED PARMESAN CHEESE

• 1 TEACUP GRATED PRATO CHEESE

• SALT, BLACK PEPPER, AND FRESHLY GRATED NUTMEG TO TASTE

Prepare a white sauce: heat up the butter and add the all-purpose flour, stirring to mix them together. Add the milk, stirring continuously, preventing lumps. Allow it to cool. Whip the yolks and mix them with the whipping cream. Add the cheeses to the white sauce; season with salt, black pepper, and nutmeg. Whip the egg whites until firm and add to the cheese mixture. Transfer to a large soufflé mould (or individual moulds) and bake at 180°C for about 30 minutes - do not open the oven's door. Serve at once.

PUMPKIN TORTELLINI (Tortei de moranga)

  Serves 6 to 8

  2 hours

  Difficult

**FOR THE DOUGH**

• 1 KG ALL-PURPOSE FLOUR, PLUS A BIT EXTRA FOR SPRINKLING

• 6 SEPARATED EGGS

• ½ TABLESPOON SALT

**FOR THE FILLING**

• 1 MEDIUM KABOCHA PUMPKIN

• ½ ONION, DICED

• 3 GARLIC CLOVES, MINCED

• 2 TABLESPOONS BUTTER

• ¼ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• 1 TEACUP GRATED COLONIAL OR PARMESAN CHEESE

• SALT AND BLACK PEPPER TO TASTE

**FOR FINISHING**

• 6 TABLESPOONS BUTTER

• ½ TEACUP SAGE LEAVES

• GRATED COLONIAL OR PARMESAN CHEESE, FOR SPRINKLING

For the dough, put the flour on a working surface, open a whole in the middle and put in the yolks and salt. Slowly add ½ teacup of water, mixing until soft, flexible, and not sticky (you may not need to add all the liquid). Cover with a cloth and allow it to rest outside the fridge for 30 minutes.

For the filling, bake the whole pumpkin in an oven at 200°C for 35 to 40 minutes, or until very tender. Open, discard the seeds and remove the squash. Braise the onions and garlic in butter, add the squash and season with a bit of salt and black pepper. Add the parsley, scallions, and the cheese, mix and allow to cool.

With a rolling pin, roll out the dough to 2 to 3 mm of thickness and cut equally sized squares. Put a spoonful of pumpkin over half of the squares and cover with the remaining pieces of dough. Wet the edges of the squares, pressing down, to secure them.

Cook the torteis in plenty of water with salt. In another pot, heat the butter and add the sage. When the dough rises to the water's surface, cook for 1 minute, take out and transfer to a pot with the butter. Continue to do this while you add ladles of the cooking water, stirring until the sauce is creamy. Serve with grated cheese.

IN DETAIL

A variation of the Italian "tortelli", this fresh pasta shaped like a turnover is almost mandatory during the Italian festivals in Serra Gaúcha (the highlands of Rio Grande do Sul) and during the Sunday lunches.

# SUSTÂNCIA
(HEARTY FOOD)

One expression of endearment that I find particularly moving is being asked to stay for lunch or dinner without it being reason for any sort of embarrassment. In my childhood, this was a gesture that I interpreted as a warm embrace. Quickly, the hosts would make sure that there was enough food for all: one or two extra guests, it didn't matter how many. And how did they do that? The most classic image we invoke when thinking about this situation is the well-known act of "watering down the beans". In other words: stretching out the "sustância"!

"Sustância", a popular expression that has been recorded in Portuguese dictionaries, refers to hearty, flavorful foods, almost always containing a high calorie count while still being pleasing to the stomach. We're also familiar with the variation "sustança", especially when we say we quickly need something to replenish our energies and "sustain" us throughout a long journey. Could it be just rice and beans? Yes. But they become the quintessential "sustância" when garnished with a farofa or paçoca recipe, and the delicious and nutritious side dishes such as the ones we find in this chapter.

Up until colonial times, flour (manioc or corn) fulfilled this role in everyday cooking, which was basically made up of fish; it gave "sustância" to the food. Thickening, reinforcing, expanding – those are verbs that are closely linked to "sustância". Little by little throughout our history, a more frugal diet was diversified. The quintessential "sustância"? The bone marrow extracted from the ox, directly poured on top of the manioc flour mush, as Câmara Cascudo reports in "História da Alimentação no Brasil".

Be it in the various preparations of beans (the day-to-day recipe or the tutu mineiro for a side dish, among many other recipes), be it in the various kinds of rices (from the juicy biro-biro to the traditional arroz de cuxá), "sustância" also can come in the shape of anything that comes from the garden, such as braised cousa squash and chayote, ever-present in the home menus, or the classic and beloved fried manioc or French fries. We need "sustância", there are people coming over! Because, as my mother used to say, "the more, the merrier".
RICE

BIRO-BIRO RICE (Arroz biro-biro)

  10 servings

  10 minutes

  Easy

• 250 G BACON, FINELY DICED

• 1 ONION, CHOPPED

• 4 EGGS

• 4 CUPS LONG-GRAIN RICE, COOKED

• 1 CUP SHOESTRING POTATO

• 2 TABLESPOONS PARSLEY, CHOPPED

Fry the bacon until it gets crispy; set aside. Discard half of the fat, reheat the remaining and sauté the onion. Add the eggs and stir, to get creamy. Add the cooked rice and mix together. Add potato sticks and mix tenderly. Bring together parsley and stir again. Serve it immediately.

IN DETAIL

This recipe was a collaborative creation in the 1980s, at Rodeio steakhouse in São Paulo, during a rendez-vous with adman Washington Olivetto and journalist Thomaz Souto Corrêa. The maître accepted the unusual order and voilà: the dish was created, named after a charismatic Corinthians' midfielder of those times.

WHITE RICE (Arroz branco)

  6 servings

  30 minutes

  Easy

• ½ ONION, CHOPPED

• 2 GARLIC CLOVES, CHOPPED

• 2 TABLESPOONS CORN OIL

• 2 CUPS LONG-GRAIN WHITE RICE

• SALT TO TASTE

Sauté the onion and garlic in oil, until soft. Add rice and fry, coating the grains with oil. Pour in 4 cups of hot water, season with salt and cook over medium-high heat, covered. When water reduces by half, lower the heat and wait it to drain. Turn off the heat and let stand for 5 minutes, still covered, before serving.

IN DETAIL

It's known that Brazil had a wide variety of native rice, even before the Discovery. However, it was not appreciated. Cultivation and consumption only began in the 18th century, after it got popular in Portugal and among other European countries, thanks to the Arabs. In Tupian language, there is no specific name for rice, known as auati-i, or "water corn", reports Câmara Cascudo. Most common varieties I've noticed at Brazilian tables, during my expeditions throughout the country, were long-grain, short-grain and red rice.

TURMERIC RICE (Arroz com açafrão-da-terra)

  4 servings

  20 minutes

  Easy

• 1 TABLESPOON VEGETABLE OIL

• 1 GARLIC CLOVE, CHOPPED

• 1 CUP LONG-GRAIN RICE

• 1 TABLESPOON TURMERIC

• SALT TO TASTE

Heat the oil and stir-fry the garlic. Add rice and fry for 2 minutes. Add 2 ½ cups of water and turmeric, season with salt and cook until tender. Serve hot.

BROCCOLINI RICE (Arroz com brócolis)

  10 servings

  25 minutes

  Easy

• BOUQUETS OF 1 BUNCH FRESH BROCCOLINI

• 1 TABLESPOON OLIVE OIL

• 1 TABLESPOON BUTTER

• 1 TABLESPOON GARLIC, CHOPPED

• 1¼ CUP LONG-GRAIN WHITE RICE, COOKED

• SALT TO TASTE

Steam broccolini for about 7 minutes, until cooked, but firm to the bite (al dente). Dice the bouquets. Heat olive oil and butter, and add garlic. Combine with the broccolini, stir altogether and add cooked rice. Season with salt and serve hot.

PEQUI RICE (Arroz com pequi)

  6 servings

  50 minutes

  Easy

• 3 TABLESPOONS CORN OIL

• ½ ONION, CHOPPED

• 1½ CLOVE GARLIC, CHOPPED

• 18 PEQUIS (SOUARI NUTS)

• 2½ CUPS LONG-GRAIN RICE

• SALT TO TASTE

Heat the oil and stir in onion and garlic. Add pequi, stir a little and cover with water. Cook under low heat until there is just about 1,5 cm of liquid left. Combine with the rice, add 4 cups of hot water, season with salt and cook until tender. Serve hot.

IN DETAIL

Those who are not familiar to pequi – in Tupian, "skin full of thorns" – can end up with the mouth covered in thorns. A typical fruit of Cerrado, one of the richest Brazilian biomes, fresh pequi is responsible for the yellowish colour of this recipe, a traditional dish in Goiás and Mato Grosso, where pequi liqueur is also produced.

TUCUMÃ RICE (Arroz com tucumã)

  6 servings

  30 minutes

  Easy

• 2 TABLESPOONS CORN OIL

• 3 GARLIC CLOVES, CRUSHED

• 2¾ CUPS LONG-GRAIN RICE

• 60 G TUCUMÃ, SLICED

• SCALLIONS, CHOPPED

• SALT TO TASTE

Heat the oil and stir-fry the garlic. Add rice, season with salt and pour in boiling water. Add tucumã and cook until tender. Mix with scallions and serve.

COCONUT RICE (Arroz de coco)

  6 servings

  30 minutes

  Easy

• ½ ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• 2 TABLESPOONS CORN OIL

• 2 CUPS LONG-GRAIN WHITE RICE

• 2 CUPS COCONUT MILK

• COCONUT MEAT IN CHUNKS, TO TASTE

• SALT TO TASTE

Sauté onion and garlic, until tender. Add rice and fry, coating the grains with oil. Pour in 4 cups of hot water, season with salt and cook over medium-high heat, with the pan covered. When grains are cooked, add coconut milk and mix. Serve with chunks of fresh coconut meat.

CUXÁ RICE (Arroz de cuxá)

  6 servings

  2h10

  Easy

• 2 BUNCHES ROSELLE

• 3 CUPS DRIED SHRIMP

• 2 TABLESPOONS CORN OIL

• ½ ONION, CHOPPED

• ½ YELLOW BELL PEPPER, CHOPPED

• 3 PIMENTAS-DE-CHEIRO (CAPSICUM CHINENSE), CHOPPED

• 2½ CUPS LONG-GRAIN WHITE RICE

Cook the roselles for 1h30, or until tender. Dice and set aside. Remove heads and legs of dried shrimps and desalt in three steps, pouring in hot water and discarding each time – keep the last amount of water for later. Heat the oil and sauté the onion, until tender. Add bell pepper, pimenta-de-cheiro and 2 cups of dried shrimps. Add rice to combine, stir-frying, and adding the last water from desalting (check if it's not too salty). If necessary, complete with lukewarm water. Cook until tender and finish adding the remaining dried shrimp.

IN DETAIL

Also known as caruru-azedo (sour amaranth), quiabo-azedo (sour okra), azedinha (sorrel), rosélia or rosela, roselle is the soul of this dish. Endemic vegetable in Guinea, it gives colour and taste to rice "cuchá, cuxá, cuxã, Maranhão state proud", as put by Câmara Cascudo.

MILKY RICE (Arroz de leite)

  6 servings

  40 minutes

  Easy

• 1 CUP LONG-GRAIN RICE

• 5 CUPS MILK

• ¾ CUP WHIPPING CREAM

• SALT TO TASTE

Combine rice with milk, 1 cup of water and salt to taste. Cook over medium heat for 25 minutes. When it is almost done, reduce the heat, add whipping cream and cook for 2 minutes more. Serve hot.

RICE COUSCOUS (Cuscuz de arroz)

  4-6 servings

  40 minutes

  Easy

• 500 G FLAKED RICE FLOUR

• 1 TABLESPOON BUTTER

• 2 TABLESPOONS CORN OIL

• 1 COCONUT, GRATED

• 1 PINCH SALT

• 5 TABLESPOONS MILK

• 2 CUPS COCONUT MILK

Combine flaked rice flour, butter, oil, coconut and salt. Add milk gradually, until you have a very moist crumble mixture. Reserve for 30 minutes. Transfer to a cuscuzeira (a clay bowl with holes in the bottom) and steam the dough until cooked – insert a fork in the dough, it must come out clean. Pour coconut milk over it and serve.

BEANS

HOMEMADE BEANS (Feijão caseiro)

  16 servings

  2 hours

  Easy

• 1 KG PINTO BEANS

• 1 LARGE ONION, CUT IN HALF

• 2 BAY LEAVES

• 4 GARLIC CLOVES

• 4 TABLESPOONS CORN OIL

• SALT TO TASTE

Measure two parts of water to cook all beans and cook over medium heat, with onion and bay leaves. When beans are ready and the liquid thickens, reduce the heat. Remove the onion and blend it with garlic on a blender, in order to get a paste. Heat the oil and stir the paste. Add the beans. Season with salt and, if you want a thicker sauce, let it simmer a little longer.

IN DETAIL

Maybe there is just one thing in common between all home-cooked beans recipes in the country: the ritual of sorting out the grains, practice that named a poem by João Cabral de Melo Neto. Apart from that, all is different, such as beans varieties. São Paulo has been using pinto beans for more than thirty years; Rio de Janeiro carries an old habit of eating black beans. Bay leaf, greens, bacon, carne-seca, and pork loin can also be added to the dish.

BEANS AND PEQUI (Feijão com pequi)

  5 servings

  30 minutes

  Easy

• 1¼ CUP BEANS

• 3 TABLESPOONS LARD

• 2 GARLIC CLOVES, CHOPPED

• 100 G PEQUI, WITHOUT THE NUT

• SALT

Cook the beans seasoned with salt, in the pressure cooker. Using another pan, heat lard and sauté garlic. Add cooked beans and pequi; let it boil for 10 minutes, or until the fruit gets tender. Season if necessary and serve hot.

TROPEIRO BEANS (Feijão tropeiro)

  16 servings

  2 hours

  Easy

• 1 KG PINTO BEANS OR ROXINHO BEANS

• 4 TABLESPOONS LARD

• 2 CUPS BACON, MINCED

• 2 FRESH SAUSAGES (REMOVE SKIN)

• 1 ONION, CHOPPED

• 3 GARLIC CLOVES, CHOPPED

• 4 CUPS FINE MANIOC FLOUR, TOASTED

• 8 EGGS, COOKED AND SLICED

• 1 BUNCH SCALLION, FINELY SLICED

• SALT TO TASTE

Cook the beans with a little bit of salt, until al dente; discard the water and set aside. Heat lard and fry bacon until brown; add sausages to cook and, finally, add onion and garlic to sauté. Add beans, manioc flour, combine all ingredients and let it brown slightly. Season if necessary and sprinkle cooked eggs and sliced scallion.

IN DETAIL

recipe's name refers to the travelling merchants who crossed the country, specially between São Paulo, Minas Gerais and Goiás states, from the 17th century onwards. The dish is nothing but a complete meal, made with ingredients easily carried or found on the way.

BLACK BEANS WITH COCONUT MILK (Feijão-preto com leite de coco)

  8 servings

  50 minutes

  Easy

• 1½ CUP BLACK BEANS

• 150 ML COCONUT MILK

• 1 TABLESPOON SUGAR

• SALT TO TASTE

Cook the beans until soft and pestle in a mortar with some liquid from the cooking, keeping a firm texture. Pass through a sieve and take it back to the heat with coconut milk. Bring it to a boil, add sugar and season with salt. Serve it right away.

RUBACÃO

  8 servings

  1 hour

  Easy

• 750 G CARNE DE SOL, DESALTED AND CUT INTO CUBES

• 3 TABLESPOONS CORN OIL

• 2½ CUPS COWPEAS, COOKED

• 2½ CUPS LONG-GRAIN WHITE RICE, COOKED

• 2 ONIONS, CHOPPED

• 1 CUP CORIANDER, CHOPPED

• 1,5 LITRE MILK

• 200 G COALHO CHEESE, CUT INTO CUBES

• 3 TABLESPOONS NATA (DOUBLE CREAM)

Fry carne de sol in corn oil. Add cowpea, rice, onion and coriander. Mix carefully and pour in the milk. Combine all ingredients, bring it to a boil and add coalho cheese. When melted, add nata, mix, and serve.

IN DETAIL

This dish is very similar to baião de dois. The name derives from a bird that was part of the recipe in Paraíba and Ceará states: rubacão, or avoante, that can no longer be hunted following rules established by Ibama (Brazilian Institute of Environment and Renewable Natural Resources).

BLACK-EYED PEAS SALAD (Salada de feijão-fradinho)

  12 servings

  2 hours

  Easy

• 1½ CUP BLACK-EYED PEAS

• 3 TOMATOES, DICED

• 1 RED ONION, DICED

• 2 CUPS PARSLEY, CHOPPED

• 2 TABLESPOONS LIME JUICE

• ½ CUP EXTRAVIRGIN OLIVE OIL

• SALT AND PEPPER

Bring 1 litre of water to a boil and let the beans soak for 30 minutes. Discard the liquid, cover with clean water and cook for 30 minutes until tender, but firm. Let aside for a while to cool. Combine all ingredients and add to the cooked beans. Season with salt and pepper and keep in the refrigerator for 1 hour at least before serving.

MANTEIGUINHA BEAN SALAD (Salada de feijão-manteiguinha)

  10 servings

  1h30

  Easy

• 2½ CUPS MANTEIGUINHA BEANS

• 1 BAY LEAF

• 8 TOMATOES, PEELED, SEEDED AND DICED

• 1 ONION, DICED

• ¼ BUNCH CORIANDER, CHOPPED

• ¼ BUNCH SCALLION, FINELY SLICED

• ¼ BUNCH PARSLEY, CHOPPED

• ¾ CUP OLIVE OIL

• ¼ CUP LIME JUICE OR VINEGAR

• SALT AND PEPPER TO TASTE

Cook beans in plenty of water with bay leaf and salt to taste. When tender, drain and let cool. Combine beans, tomato, onion and chopped herbs. Season with olive oil, lime juice, salt, and pepper. Toss well and serve.

BEAN MUSH WITH MANIOCA FLOUR (Tutu de feijão)

  6 servings

  30 minutes

  Easy

• ½ CUP BACON, CHOPPED

• 2 TABLESPOONS LARD OR CLARIFIED BUTTER

• ½ ONION, CHOPPED

• 3 GARLIC CLOVES, CHOPPED

• 2½ CUPS COOKED BEANS WITH THE LIQUID

• ¾ CUP FINE MANIOC FLOUR

• ½ BUNCH SCALLION, FINELY SLICED

• CRACKLINGS, AS SIDE DISH

• SALT AND PEPPER TO TASTE

Fry bacon in lard, until brown. Add onion and garlic, and stir-fry. Add the beans with the liquid and heat. With a tablespoon, mash the grains – you may use a blender if you want, but the goal is to keep it rough. Season with salt and pepper and add manioc flour little by little, mixing constantly. Cook for a while and sprinkle scallions. Serve with chunks of cracklings on top.

IN DETAIL

Similar to beans served in virado à paulista – in this recipe, however, grains are mashed.

KITCHEN GARDEN

CARAMELISED ROAST KABOCHA PUMPKIN (Abóbora caramelada)

  12 large slices

  40 minutes

  Easy

• 1 KABOCHA PUMPKIN

• 1 CUP SUGAR

• 2 TABLESPOONS MOLASSES

• SALT TO TASTE

Rinse kabocha carefully and roast in one piece in preheated oven at 180°C for 20 minutes, until tender – be sure it doesn't overcook. Slice it lengthwise, discard the seeds and season with salt. Make a caramel with sugar, ½ cup of water and molasses. Combine the pumpkin and toss it in the caramel.

SAUTÉED COUSA SQUASH (Abobrinha refogada)

  3 servings

  10 minutes

  Easy

• 1 TABLESPOON OLIVE OIL

• ½ ONION, CHOPPED

• 2 COUSA SQUASHES, CHOPPED IN MEDIUM-SIZED CUBES

• SALT TO TASTE

Heat the olive oil, add onion and sauté until transparent. Add the squash and cook. Season with salt, lower the heat, cover the pan and cook until tender, mixing now and then.

FRENCH FRIED POTATOES (Batata frita)

  5 servings

  30 minutes

  Easy

• 1 KG RED POTATOES

• CORN OIL, FOR FRYING

• SALT TO TASTE

Cut the potatoes into sticks of same width and length, so they can fry evenly, and put them in a bowl with water, ice cubes and 1 tablespoon of salt (in order to get crunchy, potato must go cold to the pan). Drain and pat dry with a cloth. Fry in small batches in oil and medium heat, until brown. Drain on paper towel, season with salt and serve it right away.

IN DETAIL

Cut into sticks or into pieces and the fried, potato, manioc and polenta have got another thing in common: they are side dishes at meals and also appetizers.

POTATO AU GRATIN (Batata gratinada)

  4 servings

  2 hours

  Easy

• 1 GARLIC CLOVE

• 6 POTATOES, PEELED AND SLICED

• 3½ CUPS WHIPPING CREAM

• 2 TABLESPOONS BUTTER

• SALT AND PEPPER TO TASTE

Rub the garlic inside a cake pan, smashing a little. Season the potatoes with salt and pepper. Place the slices in layers. Pour over the whipping cream and shake the pan gently to cover evenly. Spread butter on top and sprinkle more salt and pepper. Roast it in the oven for 1h30 in low heat (140°C). Potato will absorb the cream, which will get slightly toasted. To get a golden crisp on top, turn the oven up to 200°C on the last 5 minutes.

SHOESTRING POTATO (Batata palha)

  5 servings

  20 minutes

  Easy

• 5 POTATOES

• CORN OIL, FOR FRYING

• SALT TO TASTE

Peel the potato, rinse well and pat dry with a dish cloth. Slice in finely, place one on top of the other and cut to get thin strips. Deep-fry in hot oil, browning on both sides. Drain on paper towel, season with salt and serve.

RUSTIC POTATO (Batata rústica)

  4 servings

  1 hour

  Easy

• 4 POTATOES, CUT INTO CHUNKS

• 3 TABLESPOONS OLIVE OIL

• 3 GARLIC CLOVES, SKIN ON

• ROSEMARY, SAGE AND THYME TO TASTE

• SALT AND PEPPER TO TASTE

Cook the potato in salted water until al dente. Drain and drizzle olive oil. Season with herbs, salt and pepper. Add garlic and combine. Place all in a bake pan and roast in preheated oven at 200°C for about 40 minutes, or until brown, tossing occasionally.

SAUTÉED POTATO (Batata sautée)

  4 servings

  30 minutes

  Easy

• 500 G POTATOES, QUARTERED AND PEELED

• 2 TABLESPOONS BUTTER

• PARSLEY, CHOPPED, TO TASTE

• SALT TO TASTE

Cook potatoes in water and salt, until tender; drain. Heat the butter, add potato and fry until brown. Sprinkle with parsley and salt to taste. Serve hot.

CARURU

  Serves 10

  1 hour and 30 minutes

  Medium

• 2 KG OKRA

• 2 LARGE ONIONS

• 3 TEACUPS DRIED SHRIMP

• 1 TABLESPOON GRATED GINGER

• 2 TEACUPS CASHEW NUTS

• 2 TEACUPS PEANUTS

• 1 TEACUP DENDÊ OIL

Wash and dry the okras - you can tell if they are good by breaking off the ends of some of them; if they break easily, they are ripe enough. Quarter them lengthways, then slice them. Mix them in a blender with the onions and half of the dried shrimp. Braise this paste in dendê oil, add the okra and wait until it's tender. Add the whole shrimp and stir. Mix the cashew nuts and peanuts in a blender. Add to the pot and adjust the salt. Remove from the heat when the okra is cooked through and the caruru has thickened. Serve hot.

IN DETAIL

Caruru is the coming together of africans and natives. From the first ones comes the recipe of Candomblés religious rituals. From the natives, the name: caá-riru, an eatable plant. Therefore, it's possible to make a "caruru from caruru", although okra is the fruit most commonly combined with cashews and dried shrimps. Some other variations are: ground beef, chicken, fishes, and crustaceans.

SAUTÉED CHAYOTE (Chuchu refogado)

  3 servings

  10 minutes

  Easy

• 1 TABLESPOON OLIVE OIL

• ½ ONION, CHOPPED

• 1 TABLESPOON GARLIC, CHOPPED

• 2 CHAYOTES, CORED, CHOPPED IN MEDIUM-SIZED CUBES

• 1 TABLESPOON PARSLEY, CHOPPED

• SALT TO TASTE

Heat the olive oil, add onion and garlic and sauté until transparent. Add the chayote and cook. Season with salt, lower the heat, cover the pan and cook until tender, mixing now and then. Add the parsley and serve.

SAUERKRAUT (Chucrute)

  8-10 servings

  1h30, plus fermentation time

  Medium

• 1 WHITE CABBAGE

• SALT

Quarter the cabbage, remove the bottom of the stem and shred. Put it in a large bowl or pan. Sprinkle with enough salt and toss well, taking care not to oversalt – use 2 tablespoons of salt for each 1,5 kg of cabbage. Set aside for 1 hour; it will release plenty of liquid. Squeeze with your hands to let the brine submerge the slices (if necessary, add some water and a dash of salt). Place a weighted plate over the cabbage. Wrap in plastic wrap, to pack it down and protect. Let it ferment outside the refrigerator, in a cool place with no sunlight, for at least 10 days. In 4 weeks, sauerkraut is at its peak.

IN DETAIL

Preserved cabbage served alongside delicacies in German colonies of the South of Brazil, has older origins: China, by the times of the Great Walls construction. From China it travelled to Ancient Greece and Rome and, during Middle Ages, it had been seen as a medicine in many European countries. Portuguese name comes from the French "choucroute".

CAULIFLOWER AU GRATIN (Couve-flor gratinada)

  4-6 servings

  40 minutes

  Easy

• 2 HEADS CAULIFLOWER, IN FLORETS

• 3 CUPS MILK

• ½ ONION

• 1 BAY LEAF

• 2 CLOVES

• 2 TABLESPOONS UNSALTED BUTTER

• 3 TABLESPOONS ALL-PURPOSE FLOUR

• 1 PINCH NUTMEG

• 2 CUPS GRATED SEMI-CURED OR PARMESAN CHEESE

• SALT TO TASTE

Cook cauliflower in salted water until al dente; set aside. Heat the milk with onion, bay leaf and clove; when boiling, turn off the heat and set aside. Melt the butter and add the flour, stirring constantly. When it starts to smell like biscuit, pour in strained milk, little by little, whisking non-stop, in order to obtain a white sauce. Season with salt and nutmeg. Place the cauliflower on a baking dish, spread the sauce, add cheese on top and bake in the oven at 180°C for 15 to 20 minutes, or until the top is browned.

PIEROGI

  4 servings

  50 minutes

  Medium

• 300 G ALL-PURPOSE FLOUR

• 3 EGGS, LIGHTLY BEATEN

• 500 G POTATOES, SKINNED

• 1 KG ONIONS, FINELY CHOPPED

• CORN OIL

• OLIVE OIL, TO DRIZZLE

• SALT AND PEPPER TO TASTE

Prepare the dough: make a well in the center of the flour, break the eggs into it and combine, kneading to obtain a smooth dough. Cover with plastic wrap and set aside for 30 minutes. Meanwhile, cook the potatoes until tender. Mash the potatoes in a masher and season with salt and pepper. Cook the onions in a hot skillet, without oil, for about 5 minutes. When brown, add some oil, lower the heat and stir constantly, until it gets dark. Divide the onions in half, set aside one half and combine the rest with potatoes. Mix well and season to taste. Roll the dough out thinly and cut into 6 cm rounds. Fill the rounds with a spoonful of the filling, moisten the edges with water and press to seal. Bring a large pot of lightly salted water to a boil, and cook the pierogies, one batch at a time. Remove with a slotted spoon, drizzle with olive oil and serve with the remaining sautéed onions.

IN DETAIL

This cooked dumpling came with Polish and Ucranian immigrants – still common in towns of Santa Catarina, Rio Grande do Sul, and Paraná. It can be easily found at street stalls in the streets of Curitiba.

COOKED PEACH PALM FRUIT (Pupunha cozida)

  6-8 servings

  1h10

  Easy

• 1 KG FRESH PEACH PALM FRUIT

Wash clean the palm fruits, keeping the stems. Put in a pressure cooker, cover with water and, when the pressure starts, reduce the heat and cook for 1 hour. Drain and peel.

MASHED PUMPKIN (Purê de abóbora)

  4 servings

  40 minutes

  Easy/Medium

• ¼ KABOCHA PUMPKIN, SKINNED AND CUBED

• 1 LARGE DISH BUTTERNUT SQUASH, PEELED AND CUBED

• 2 TABLESPOONS COLD BUTTER

• SALT AND PEPPER TO TASTE

Cook the pumpkin and the squash over medium heat, with two fingers of water (vegetables release liquid during cooking time). Drain, keep the liquid and blend them in a blender, or a mixer. Take it to the heat with some water, the butter, salt and pepper. Combine until the butter melts. Turn off the heat and serve.

MASHED POTATO (Purê de batata)

  4 servings

  40 minutes

  Easy

• 6 LARGE POTATOES, PEELED

• 1 CUP MILK

• 2 TABLESPOONS UNSALTED COLD BUTTER

• SALT AND PEPPER TO TASTE

Cook the potatoes until tender. Drain, mash and add milk splash by splash, stirring with a wire whip. Take it to a low heat and cook until it starts to bubble. Turn off the heat, add butter and stir to combine. Season with salt and pepper. Serve hot.

MASHED WHITE SWEET POTATO (Purê de batata-doce)

  15 servings

  30 minutes

  Easy

• 800 G WHITE SWEET POTATOES, PEELED AND CUBED

• 1 CUP MILK

• 1 ROUNDED TABLESPOON BUTTER

• SALT TO TASTE

Cook the sweet potatoes in a large, partially covered pot, filled with lightly salted water, until very tender. Drain, mash, discard the liquid and return to the heat. Add milk and butter. Season with salt and cook over low heat, until it starts to boil, stirring constantly. Serve hot.

MASHED CAULIFLOWER (Purê de couve-flor)

  4 servings

  25 minutes

  Easy

• 1 CAULIFLOWER, CHOPPED (INCLUDING THE STEM)

• 1½ CUP MILK

• 1 BAY LEAF

• 1 TEASPOON SALT

Cook the cauliflower with 1 cup of water, milk, bay leaf and salt to taste, until tender. Turn off the heat and keep the liquid for later. Drain the cauliflower and blend, in order to get a smooth purée (if necessary, pour in part of the liquid). Season to taste and serve hot.

QUIBEBE

  8 servings

  40 minutes

  Easy

• 1 ONION, CHOPPED

• 6 TABLESPOONS BUTTER

• 1 TABLESPOON SUGAR

• 1 KG BUTTERNUT SQUASH, PEELED AND CUBED

• ½ BUNCH SCALLION, CHOPPED

• SALT TO TASTE

Sauté the onion in the butter, until transparent. Add sugar, butternut squash, and stir. Pour in 1 cup of water and cook with the pot covered, without letting it stick into the pot. When tender, mash the squash with a spoon, season with salt, add scallions, and serve.

IN DETAIL

The name comes after kimbundu word kibebe, spoken in Angola. This recipe, with a texture that resembles one of a thick porridge, is made with butternut squash, known as jerimum in Northeastern Brazil. In Goiás, however, the word refers to cooked manioc.

POTATO SALAD (Salada de batata)

  6 servings

  50 minutes

  Easy

• 6 POTATOES, PEELED AND DICED

• 1 EGG YOLK

• 1 TABLESPOON YELLOW MUSTARD

• ½ BOTTLE CORN OIL

• JUICE OF ½ LIME

• ½ BUNCH PARSLEY CHOPPED

• ¼ ONION, SLICED

• SALT AND GROUND PEPPER TO TASTE

Cook potatoes in lightly salted water. Meanwhile, prepare mayonnaise: whisk the egg yolk with mustard and pour the oil in a steady stream, whisking continuously until thicken. Season with lime juice, parsley, salt and ground pepper. When potatoes are cold, mix with mayonnaise, chopped parsley and onion.

BEETROOT SALAD (Salada de beterraba)

  5 servings

  30 minutes

  Easy

• 5 MEDIUM BEETROOTS

• 1 TABLESPOON SALT

• 3 TABLESPOONS SUGAR

• ½ TEASPOON GROUND PEPPER

• 40 ML CORN OIL

• 60 ML VINEGAR

Cook the whole beetroots in a pressure cooker, until soft. Peel and cut into large cubes. Season with remaining ingredients and serve cold or warm.

IN DETAIL

Salads were known in Portugal as comida de hortaliça (vegetable food) and were usually prepared with a single ingredient. By the 19th century, they became part of meals in Europe, especially in Paris, where they would be served as colourful and creative dishes. The habit of eating salads made with local ingredients only began to spread in Brazil with the arrival of the court of D. João VI, in 1808.

ESCAROLE SALAD (Salada de escarola)

  6 servings

  20 minutes

  Easy

• 3 TABLESPOONS VINEGAR

• 3 TABLESPOONS OLIVE OIL

• 1 CLOVE GARLIC, FINELY CHOPPED

• 2 HEADS ESCAROLE, CUT INTO STRIPS

• 100 G PORK CRACKLINGS OR FRIED BACON

• SALT TO TASTE

Whisk vinegar, olive oil, garlic and salt to taste, until emulsified. Pour sauce over the escarole and top with pork cracklings. Toss the salad and serve.

TUNA AND PASTA SALAD (Salada de macarrão com atum)

  6 servings

  15 minutes

  Easy

• 1 PACKET BOW-TIE PASTA (FARFALLE)

• 1 CAN TUNA PRESERVED IN WATER

• 10 TABLESPOONS MAYONNAISE

• 1 ONION, CUT INTO THIN STRIPS

• SCALLIONS AND PARSLEY TO TASTE

• SALT TO TASTE

Cook the pasta in salted water, drain, and put under running water for cooling. Mix in the tuna, mayonnaise, onion, parsley, and scallions. Serve cold.

MAYONNAISE SALAD (Salada de maionese)

  12 servings

  1 hour

  Easy

• 4 POTATOES, MEDIUM DICED

• 3 CARROTS, MEDIUM DICED

• 3 CHAYOTES, MEDIUM DICED

• 1½ CUP FRESH PEAS

• 1 EGG YOLK

• 1 TABLESPOON YELLOW MUSTARD

• ½ BOTTLE CORN OIL

• JUICE OF ½ LIME

• PARSLEY, CHOPPED

• SALT AND GROUND PEPPER TO TASTE

Cook vegetables separately in lightly salted water until al dente; strain and transfer to a bowl with ice water to stop cooking process. While they chill, prepare mayonnaise: whisk the egg yolk with mustard and pour the oil in a steady stream, whisking continuously until thicken. Season with lime juice, parsley, salt, and ground pepper. Add vegetables and stir gently, taking care not to smash them. Serve cold or chilled.

IN DETAIL

This is one of the classic Christmas side dishes for accompanying turkey. Without mayonnaise, this mix of diced vegetables with peas is also known as seleta de legumes.

HEART OF PALM SALAD (Salada de palmito)

  2 servings

  10 minutes

  Easy

• 2 MEDIUM-SIZED HEARTS OF PALM

• LIME JUICE

• OLIVE OIL

• SALT AND GROUND PEPPER TO TASTE

Cut the hearts of palm into slices and season with lime, olive oil, salt and pepper to taste. Keep in the fridge before serving, to make it more refreshing.

CUCUMBER SALAD (Salada de pepino)

  2 servings

  10 minutes

  Easy

• 2 CUCUMBERS CUT INTO MATCHSTICKS

• LIME JUICE

• OLIVE OIL

• SALT AND GROUND PEPPER TO TASTE

Season the cucumber with lime juice, olive oil, salt and pepper to taste. Keep in the fridge before serving.

PEACH PALM FRUIT SALAD (Salada de pupunha)

  8 servings

  1 hour

  Easy

• 1 KG PEACH PALM FRUIT

• OLIVE OIL

• SALT AND GROUND PEPPER TO TASTE

Wash peach palm fruits, keeping the stem intact. Cook them covered with water in a pressure cooker. When cooker reaches pressure, turn down the heat and cook for 1 hour. Strain, peel the fruits and season with olive oil, salt and ground pepper to taste.

IN DETAIL

Peach palm fruit comes from pupunheira, palm tree native to the Amazon, from which heart of palm is also extracted. When cooked, it can replace bread in several homes of the Northern region. Mashed pulp is used as an ingredient in cakes, cookies and mousses. The whole fruit, seeds removed, can be stuffed with cupuaçu paste or poached in syrup.

BACON AND RADICCHIO SALAD (Salada de radicchio com bacon)

  10 servings

  10 minutes

  Easy

• 1 HEAD GREEN RADICCHIO

• ½ HEAD RADICCHIO

• 1½ CUP BACON, FINELY DICED

• 150 G QUEIJO COLONIAL (COLONIAL CHEESE) OR PARMESAN

• VINEGAR

Detach the leaves from both radicchio heads and soak them in water and vinegar for a few minutes. Meanwhile, fry the bacon in its own fat, until crispy. Drain on paper towel. Dry radicchio leaves, place in a serving dish and sprinkle on the crispy bacon. Grate cheese over the salad and serve

IN DETAIL

This salad is usually part of rodízios (all-you-can-eat restaurants, also known as sequências) specialized in poussin and pasta at Serra Gaúcha (Rio Grande do Sul state's area), thanks to the influence of Italian immigrants. It is also very common in Italian restaurants of South and Southeast regions.

CHICKEN SALAD (Salpicão de frango)

  8 servings

  1h30

  Easy

• 1 CHICKEN BREAST (500 G)

• 1 LARGE CARROT, GRATED

• 1 TEACUP FRESH, BOILED PEAS

• 2 GREEN APPLES, DICED (PUT THEM IN WATER WITH LEMON, SO THEY WON'T DARKEN)

• 2 CELERY STALKS, DICED

• ¾ TEACUP RAISINS

• 1 YOLK

• 1 TABLESPOON YELLOW MUSTARD

• ½ BOTTLE CORN OIL

• JUICE OF ½ LEMON

• PARSLEY TO TASTE, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the chicken breast with salt and black pepper; cook until tender, shred, and allow to cool. Mix the chicken with the carrot, peas, apple, celery, and raisins. Prepare the mayonnaise: mix the yolk with the mustard; add a steady stream of oil while constantly whisking with a wire whip. When the oil is finished, the mayonnaise should be solid. Season with lemon juice, salt, and black pepper. Mix with the chicken, add the parsley and serve.

COUSA SQUASH SOUFFLÉ (Suflê de abobrinha)

  6 servings

  30 minutes

  Medium

• 2 LARGE COUSA SQUASH, FINELY DICED

• 1 TABLESPOON OLIVE OIL

• 100 G BUTTER, PLUS EXTRA FOR GREASING

• 1 ONION, CHOPPED

• 2 CLOVES GARLIC, CRUSHED

• 3 TABLESPOONS ALL-PURPOSE FLOUR

• 2 CUPS MILK

• 3 EGG YOLKS

• 1 CUP GRATED PARMESAN CHEESE

• 4 EGG WHITES BEATEN UNTIL STIFF

• SALT AND GROUND PEPPER TO TASTE

Sauté cousa squash in olive oil until golden, season with salt and set aside. Melt the butter and stir-fry onion and garlic. Dissolve flour in milk and add to the pan. Always mixing, add egg yolks, cousa squash, salt and ground pepper; cook until creamy. Remove from fire and allow to cool. Add grated cheese and gently fold in the egg yolks. Grease 6 individual ramekins with butter and distribute the mixture among them. Bake in preheated oven at 180°C for about 25 minutes, or until golden brown.

IN DETAIL

The word soufflé means "blown", in French – and it was precisely in France that this preparation was invented more than 200 years ago. Over there, the cheese version is one of the most traditional. In Brazil, variations with mild vegetables, such as chayote and cousa squash, have become popular.

CARROT SOUFFLÉ (Suflê de cenoura)

  6 servings

  30 minutes

  Medium

• 100 G BUTTER, PLUS EXTRA FOR GREASING

• 1 ONION, CHOPPED

• 2 CLOVES GARLIC, CRUSHED

• 2 CUPS MILK

• 3 TABLESPOONS ALL-PURPOSE FLOUR

• 3 EGG YOLKS

• 2 LARGE CARROTS, GRATED

• 1 CUP GRATED CHEESE

• 4 EGG WHITES BEATEN UNTIL STIFF

• SALT AND GROUND PEPPER TO TASTE

Melt the butter and sauté onion and garlic. Dissolve flour in milk and add to the pan. Always mixing, add egg yolks, carrot, salt and ground pepper; cook until creamy. Remove from heat and allow to cool. Add grated cheese and gently fold in the egg whites. Grease 6 individual ramekins with butter and distribute the mixture among them. Bake in preheated oven at 180°C for around 25 minutes, or until golden brown.

CHAYOTE SOUFFLÉ (Suflê de chuchu)

  4 servings

  1 hour

  Medium

• 3 CHAYOTES, PEELED AND MEDIUM DICED

• 2 TABLESPOONS BUTTER, PLUS EXTRA FOR GREASING

• 2 TABLESPOONS ALL-PURPOSE FLOUR

• 1½ CUP MILK

• 4 EGGS, WHITES AND YOLKS SEPARATED

• SALT AND GROUND PEPPER TO TASTE

Cook chayote in salted water until al dente; set aside. Melt butter and add flour, stirring constantly to avoid lumps. When it starts smelling like cookie, add milk gradually, mixing non-stop, to make a béchamel sauce. Season with salt and ground pepper. Allow to cool a little, then stir in the egg yolks. Add chayote, adjust seasoning and gently fold in the egg whites beaten until stiff. Transfer to a greased ovenproof dish and bake in preheated oven at 160°C for 30-35 minutes, until soufflé is puffed and golden brown. Do not open the oven door while baking or soufflé may deflate.

SPINACH SOUFFLÉ (Suflê de espinafre)

  6 servings

  30 minutes

  Medium

• 150 G SPINACH

• 2 TABLESPOONS BUTTER, PLUS EXTRA FOR GREASING

• 2 TABLESPOONS ALL-PURPOSE FLOUR

• 1½ CUP MILK

• 3 EGG YOLKS

• ½ CUP GRATED PARMESAN CHEESE

• 5 EGG WHITES

• FRESHLY GROUND NUTMEG

• SALT AND GROUND PEPPER TO TASTE

Soak spinach leaves for 2 minutes in boiling water; strain and cool under running water. Squeeze out the excess liquid and chop the spinach. Melt the butter and add the flour, stirring constantly to avoid lumps. When it starts smelling like cookie, add milk gradually, mixing non-stop, to make a béchamel sauce. Season with nutmeg, salt, and ground pepper. Add spinach and cook over medium heat for about 10 minutes. Allow to cool and add egg yolks and grated cheese. Gently fold in the egg whites beaten until stiff. Transfer to an ovenproof dish greased with butter and take it to preaheated oven at a 180°C for about 30 minutes, until golden. Serve immediately.

MANIOC

CLASSIC FAROFA, SEASONED MANIOC FLOUR (Farofa clássica)

  6 servings

  10 minutes

  Easy

• 5 TABLESPOONS UNSALTED BUTTER

• 1 ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• 2 CUPS FINE MANIOC FLOUR

• SALT AND GROUND PEPPER TO TASTE

Melt the butter and stir-fry onion and garlic, until soft and lightly golden. Add manioc flour and stir well. Season with salt and ground pepper.

IN DETAIL

The origin of this typically Brazilian side dish is controversial. Brazilian philologist Antônio Houaiss admits that there is a connection with the word falofa, term used in Angola for the mixture of flour, oil or water. Scalding or roasting manioc flour or corn meal in fat is a practice that dates back to the colonial period. Farofa can be enriched with other ingredients (egg, beef, sausage, bacon) and served with or to stuff meats, poultry and fish.

BANANA FAROFA (Farofa de banana)

  6 servings

  15 minutes

  Easy

• 150 G UNSALTED BUTTER

• ¼ ONION, CHOPPED

• 1 CLOVE GARLIC, CHOPPED

• 2 PLANTAINS, DICED

• 2 CUPS CRUZEIRO MANIOC FLOUR (FLAKED MANIOC FLOUR, TOASTED AND CRISPY, WITH SLIGHTLY SWEET FLAVOR AND GRAINY TEXTURE, PRODUCED IN CITIES OF RIO BRANCO STATE)

• SALT TO TASTE

Melt the butter and stir-fry onion and garlic, until translucent. Add plantain and sauté until soft, but not mushy. Add manioc flour, mix, season with salt and serve immediately.

COLLARD GREENS FAROFA (Farofa de couve)

  6 servings

  20 minutes

  Easy

• 200 G COLLARD GREENS

• 4 TABLESPOONS BUTTER

• 500 G RAW MANIOC FLOUR

• SALT AND GROUND PEPPER TO TASTE

Soak the collard greens for 30 seconds in hot water. Strain and cool under running water, then squeeze out the liquid. Melt the butter and roast the manioc flour until crunchy. Allow to cool and blend with the collard greens in a blender or food processor.

PALM OIL FAROFA (Farofa de dendê)

  6 servings

  10 minutes

  Easy

• 4 TABLESPOONS DENDE OIL

• ½ ONION, CHOPPED

• 1 CLOVE GARLIC, CHOPPED

• 2 CUPS FINE MANIOC FLOUR

• SALT TO TASTE

Heat the dende oil and stir-fry onion and garlic, until soft. Add the manioc flour and mix very well. Season with salt and serve.

IÇÁ ANT FAROFA (Farofa de içá)

  3 servings

  15 minutes

  Easy

• 1 CUP IÇÁ ANT

• ½ CORN OIL

• ½ MANIOC FLOUR

• SALT TO TASTE

Discard head, wings and legs and use only ant's abdomen and bottom. Heat the oil and fry the içás until they pop and get crunchy. Add the manioc flour gradually, stirring well, and season with salt.

IN DETAIL

This delicacy, made with the tummy of tanajura (female leaf-cutter ant), has indigenous roots and it has conquered fans since the colonial period. Capixabas (people from Espírito Santo state) were even known by the name of papa-tanajura (tanajura eaters). "Roasted içá is what they would call ambrosia in the Greek Olympus", wrote Brazilian writer Monteiro Lobato.

CHICKEN OFFAL FAROFA (Farofa de miúdos de galinha)

  10 servings

  50 minutes

  Easy

• 400 G CHICKEN GIZZARD, CHOPPED

• 200 G CHICKEN LIVER, CHOPPED

• 3 TABLESPOONS BUTTER

• 1 MEDIUM ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• ½ CUP OLIVES, CHOPPED

• 2 CUPS MANIOC FLOUR

• ½ CUP FLAKED CORN MEAL

• ¼ BUNCH PARSLEY, CHOPPED

• SALT AND GROUND PEPPER TO TASTE

Season the chicken gizzard and liver with salt and pepper. Heat 1 tablespoon of butter and sauté onion and garlic. Stir in the chicken gizzard and cover with water. When it is cooked, let the liquid reduce, add 1 tablespoon of butter and sauté the chicken liver. When it is done, add olives, remaining butter and the two types of flour. Mix, season with salt and pepper, add parsley and serve.

EGG FAROFA (Farofa de ovo)

  4-6 servings

  15 minutes

  Easy

• 4 HEAPED TABLESPOONS UNSALTED BUTTER

• ½ ONION, CHOPPED

• 2 CLOVES GARLIC

• 6 EGGS

• 2 CUPS ROASTED MANIOC FLOUR

• ½ CUP PARSLEY, CHOPPED

• SALT AND GROUND PEPPER TO TASTE

Heat the butter and stir-fry onion and garlic, until soft. Over low heat, add eggs, season with salt and pepper and mix until eggs have just set in soft curds. Add manioc flour, stir well and roast it for a while. Add chopped parsley and serve immediately.

PARANÁ PINE NUT FAROFA (Farofa de pinhão)

  4 servings

  40 minutes

  Easy

• 1½ CUP PARANÁ PINE NUTS, COOKED AND PEELED

• 1 ONION, CHOPPED

• 2 TABLESPOONS BUTTER

• 1 CUP MANIOC FLOUR

• SALT TO TASTE

Cut the Paraná pine nuts into small pieces. Sauté the onion in melted butter until golden. Add pine nuts and manioc flour, mix well and roast it for a while. Season with salt and serve immediately.

FRIED MANIOC (Mandioca frita)

  4-6 servings

  40 minutes

  Easy

• 1 KG MANIOC

• 1 TABLESPOON BUTTER

• CORN OIL, FOR FRYING

• SALT TO TASTE

Cut the manioc in half, lengthwise, and remove the central woody fibre. Cook in water with a little bit of salt and butter until soft. Remove and strain it. Fry in hot oil until lightly golden. Drain on paper towel and sprinkle more salt, if desired.

IN DETAIL

Just like French fries and fried polenta, fried manioc can be served as a side dish or as an appetizer.

FRIED SUN-DRIED MEAT POUNDED WITH MANIOC FLOUR (Paçoca de carne de sol)

  6 servings

  30 minutes

  Easy

• 300 G SUN-DRIED MEAT, DESALTED

• 5 TABLESPOONS ONION, CHOPPED

• 1 TEASPOON GARLIC, CHOPPED

• 2 TABLESPOONS CLARIFIED BUTTER

• ½ TEASPOON ANNATTO SEEDS

• 1 CUP MANIOC FLOUR

• ½ CUP FLAKED CORN MEAL

• PARSLEY TO TASTE, CHOPPED

• SALT AND GROUND PEPPER TO TASTE

Cut the carne de sol into long strips. Sauté onion and garlic in clarified butter with annatto seeds. Add meat and let it brown a little. Add the two types of flour, season with salt and ground pepper and remove from heat. Transfer in batches to a mortar and pound it until meat is shredded and combined to the flour.

IN DETAIL

Pestle and mortar are used to grind roasted or sun-dried meat (cured or not in seasonings or salt), until they are reduced to small pieces, and then combined to flour. It is a traditional staple in semi-arid regions of Brazil's Northeast.

BEEF PIRÃO, MANIOC FLOUR PORRIDGE (Pirão de carne)

  6 servings

  10 minutes

  Easy

• 10 CUPS BEEF STOCK

• 3 CUPS MANIOC FLOUR

• SALT TO TASTE

Reserve ¼ cup of the meat broth and heat the rest over low heat. Add manioc flour stirring non-stop. Add the remaining broth and stir a little longer, until it reaches a nice porridge texture. Pirão stiffens when cold. To avoid this from happening, make it softer and serve immediately.

FISH PIRÃO, MANIOC FLOUR PORRIDGE (Pirão de peixe)

  4 servings

  30 minutes

  Easy

• ½ ONION, CHOPPED

• 2 CLOVES GARLIC, CHOPPED

• 2 TABLESPOONS OLIVE OIL

• 3 CUPS FISH BROTH

• ¾ CUP MANIOC FLOUR

• SALT TO TASTE

Sauté onion and garlic in olive oil. Add fish broth and bring to a boil. Season with salt and add the manioc flour gradually, stirring constantly to avoid lumps. Cook for a few minutes and serve.

MASHED MANIOC (Purê de aipim)

  15 servings

  40 minutes

  Easy

• 800 G MANIOC, PEELED AND CUT INTO MEDIUM PIECES

• 1 CUP MILK

• 1 HEAPED TABLESPOON BUTTER

• SALT TO TASTE

Cook the manioc in plenty of water with a pinch of salt, until soft. Strain and discard liquid. Cut in half and remove the central woody fibre. Mash the manioc still hot with a fork or a potato ricer. Return it to the pan and add milk and butter. Season with salt to taste, and heat over low heat until starts boiling, stirring constantly to avoid it from sticking to the bottom. Serve immediately.

CORN

FRESH CORN ANGU (Angu de milho-verde)

  6 servings

  1 hour

  Easy

• 10 EARS FRESH CORN

• 2 CUPS MILK

• 1 TABLESPOON UNSALTED BUTTER

• SALT TO TASTE

Blend the corn kernels in a blender, until it is completely puréed. Pass it through a sieve and discard solids. Cook over low heat with milk and butter, stirring constantly, until thick and creamy. Season with salt to taste and serve hot.

IN DETAIL

In the beginning, the Portuguese used to grow corn only to feed horses, chickens, goats and pigs. One century after colonization, though, the ingredient would appear in various forms at Brazilian tables. The angu, a kind of thick porridge, has African influences.

FRESH CORN CREAM (Creme de milho-verde)

  6 servings

  30 minutes

  Easy

• 6 EARS FRESH CORN

• 3 CUPS MILK

• ½ ONION

• 1 BAY LEAF

• 2 CLOVES

• 2 TABLESPOONS UNSALTED BUTTER

• 3 TABLESPOONS ALL-PURPOSE FLOUR

• 1 PINCH GROUND NUTMEG

Cook the ears of corn. Meanwhile, heat the milk with onion, bay leaf and cloves. At boiling point, take off the heat and set aside (keep solids inside). Melt the butter and add flour, stirring constantly to avoid lumps. When it smells like cookie, add the strained broth, mixing non-stop, until you have a béchamel sauce. Season with salt and ground nutmeg. Cut corn off the cob and blend half of the kernels in a blender, along with béchamel sauce. Add remaining kernels, mix and serve.

BRAZILIAN CORN COUSCOUS (Cuscuz de milho)

  4 servings

  40 minutes

  Easy

• 3 CUPS FLAKED QUICK GRITS

• 1 CUP WATER

• 1 TEASPOON SALT

Combine all ingredients and let hydrating for 25 minutes, covered with a cloth. Transfer to a cuscuzeira and steam the dough. When steam starts to escape from the top of cuscuzeira, take off the heat and serve.

IN DETAIL

The couscous made in Brazil since the Portuguese colonization is very different from the original Arabic dish: the type of flour has changed considerably the recipe's characteristics. There is even a special pan for preparing it: the cuscuzeira, a clay bowl with holes in the bottom.

MODERN CUSCUZ PAULISTA (Cuscuz paulista moderno)

  6-8 servings

  50 minutes

  Easy

• 2 TABLESPOONS CORN OIL

• ½ ONION, CHOPPED

• 1 CLOVE OR GARLIC, CHOPPED

• 1 CUP TOMATO SAUCE

• 1 TABLESPOON TOMATO PURÉE

• 2 CUPS SHRIMP BROTH

• 1 CUP FRESH PEAS

• 1 CUP GREEN OLIVES, CHOPPED

• 10 PINK SHRIMPS

• 2 TABLESPOONS OLIVE OIL

• 3½ CUPS FLAKED CORN MEAL

• 2 BOILED EGGS

• 1 TOMATO, PEELED AND SEEDED

• PARSLEY, CHOPPED

• SALT AND GROUND PEPPER TO TASTE

Heat the oil and stir-fry onion and garlic. Add tomato sauce, tomato purée and shrimp broth. Mix well and cook the peas. Add olives (reserve some peas and olives to garnish). Cut 6 shrimps into small cubes, fry in oil and add them to the broth. Grill the 4 remaining shrimps and set aside. Add flaked corn meal and stir well, to combine the ingredients (add more broth if necessary). Season with salt and ground pepper and add parsley. Check if the corn meal is cooked, remove from heat and allow to cool. Place peas, olives, the reserved shrimp, eggs and tomato (cut into slices) on the bottom and sides of a bundt pan. Fill it up with the corn meal mixture and take it to the fridge. After unmolding, garnish with more egg, tomato and shrimp.

IN DETAIL

One of the most representatives dishes of Sao Paulo state, cuscuz paulista is served in homes and restaurants. It is said that the recipe has its origin in the pack lunch of bandeirantes (Brazilian pathfinders from the 16th and 17th centuries), who used to keep their food provisions wrapped up in a piece of cloth. During the journey, they would open it and eat the content, possibly the first cuscuz paulista.

CHARCOAL-GRILLED CORN ON THE COB (Milho-verde na brasa)

  6 servings

  40 minutes

  Easy

• 6 EARS FRESH CORN

• 4 TABLESPOONS BUTTER

• SALT TO TASTE

Remove husk and silk from ears of corn and cook them in lightly salted water. Meanwhile, light the charcoal grill or brazier. When corn is cooked, strain and place the cobs on the grill. Let it golden on all sites, remove from grill and finish with butter.

SAVOURY COOKED HOMINY (Mungunzá salgado)

  6 servings

  50 minutes, plus preparations on the day before

  Easy

• 300 G YELLOW HOMINY

• 120 G BACON

• 1 PIG'S FOOT

• 2 BAY LEAVES

• 2 TABLESPOONS CLARIFIED BUTTER

• ½ CHOPPED ONION

• 1 CLOVE GARLIC, CHOPPED

• 1 PAIO SAUSAGE, CUT INTO SMALL DICES

• 1 TOMATO, CUT INTO SMALL DICES

• 1 RED HOT PEPPER

• 1 PIMENTA-DE-CHEIRO (CAPSICUM CHINENSE)

• CORIANDER TO TASTE

• SALT TO TASTE

Soak the yellow hominy in water the day before. In this same water, cook the bacon, pig's foot and bay leaves for about 30 minutes. Heat the clarified butter and sauté the onion and garlic until golden. Stir in the paio sausage, tomatoes and peppers. Add the hominy cooked along with pork meat. Season with coriander and salt to taste. Serve hot.

FRIED POLENTA (Fried polenta)

  4 servings

  2 hours

  Easy

• 3 TABLESPOONS BUTTER

• 3 CLOVES GARLIC, FINELY CHOPPED

• 2½ CUPS CORNMEAL

• CORN OIL, FOR FRYING

• SALT TO TASTE

Heat the butter and sauté the garlic until soft. Add 5 cups of water, season with salt and bring to a boil. Add cornmeal gradually, whisking constantly with a wire whip to avoid lumps. Cook for 10 minutes, mixing non-stop. Transfer to a serving dish and take it to the fridge. When it gets firm, cut into large rectangles. Fry in hot oil until crispy on outside end lightly golden. Sprinkle more salt and serve.

# SWEETS

Desserts were my gateway to the kitchen – like a kid who's in a hurry to get to the "sweet" part of the meal. In my childhood, I had the good fortune of knowing a wonderful cook, Lúcia, who ruled over the pots and pans, but allowed me to help...with the desserts, and nothing more.

Among my aunts back home, the notebooks containing dessert recipes were always the most neatly kept. To this day I have my notebook with a red suede paper cover: it was where my mother and my aunts – and my own childish handwriting – recorded everything, from the rainbow jello to the pudim de leite – all homemade.

To my delight, I soon began to prepare the rice pudding I learned from my maternal grandma, the manjar de coco (I always removed the prunes, but later I learned to love them), the pudim de leite, pavês made with all sorts of chocolate, the sorvetões. These were easy to re-create. While still young I learned that even if you follow each step of a recipe, sometimes it just doesn't work out. I needed that ace in the hole, the trade secret hidden behind the copper pots that cook jams and fruit preserves. Curious about how everything was made, I've always enjoyed to watch the process. The beauty of a fruit in a pot, being transformed into something different and wonderful! Not to mention the sweets that came from the farm: the goiabada cascão, the dulce de leche, the doce de coco ralado. And, at last, the sweets my aunts brought back home from their travels: candies made of coffee, milk...

In Brazil, sweets seem to be the combination of a necessity and a whim. Since the arrival of the Portuguese, desserts were incorporated and adapted
to the menus. Fruits were subject to all kinds of experiments: they were turned into jams, candied, gave flavor to custards, puddings, fillings. The recipes from the Portuguese convents were embraced and practiced. Milk and sugar felt madly in love and were combined in the dulce de leche and other delicacies. Coconut and corn came into the sugary versions of foods. And chocolate began to grace the tables after the 19th century.

And so our collection of sweets slowly was formed – plentiful, rich, signaling pleasure and diversity – and, with it, our utter vocation for a type of happiness that comes in small bites, but very diverse ones.
ACAÇÁ

  30 little cakes

  1 hour, plus soaking time

  Easy

• 1 KG DRIED WHITE CORN KERNELS

• 2 LARGE DRIED WHOLE COCONUTS

• BANANA LEAVES, FOR WRAPPING

Soak corn kernels in water for 3-4 days. Keep in the fridge and change water often. Process in a blender and cook in a large deep pan. Process coconut pulp in a blender with hot water to obtain coconut milk. Add it to the corn and cook, always mixing. To get the right consistency, take a small amount of the mixture with a spoon and dip into a glass of water. The mixture must not run off. Pass the banana leaves over the flame of the stove burner to soften them. Shape de dough into small cakes and wrap them in the leaves.

IN DETAIL

In African-Brazilian religion candomblé, acaçá is a delicacy served as an offering to orixás (deities) before the beginning of religious rituals. The act of taking the little cake from banana leaf wraps represents the "great mystery of life" and makes other foods being offered sacred as well. Made specially for these occasions, it is known as "comida de santo" (saint's food) and prepared with white corn – in the old days, it would be pounded with a stone. I've learned this story in a dinner at the home of artist Antonio Miranda, in São Paulo, with acaçá offered by the host and prepared by Junior and Ieda.

AÇAÍ WITH TAPIOCA FLAKES (Açaí com tapioca flocada)

  4 servings

  40 minutes

  Easy

• 1 KG PURE FROZEN AÇAÍ PULP

• 1½ CUP TAPIOCA FLAKES

• SUGAR OR SALT TO TASTE

Take the açaí pulp out of the fridge and set aside for 30 minutes, until partially thawed. Process in a blender until creamy. Season with sugar or salt to taste, as desired. Serve sprinkled with tapioca flakes.

IN DETAIL

Highly versatile, this Amazonian fruit can be used in both savoury and sweet dishes. In the North of Brazil, especially in Pará state, açaí is served with fresh fish, as a creamy side dish. In the Southeast, the blended pulp is served cold, with fruits, guarana syrup and granola. It is also used as an ingredient of juices, ice creams, liqueurs and jellies.

SWEET ANGEL HAIR PASTA (Aletria)

  4 servings

  25 minutes

  Easy

• PEEL OF 1 LIME

• 2 CINNAMON STICKS

• 2 TABLESPOONS BUTTER

• 2 CUPS SUGAR

• 6 EGG YOLKS

• 200 G ANGEL HAIR PASTA

• SALT

Heat 1½ litre of water with the lime peel, cinnamon sticks, butter, sugar and a pinch of salt; bring to the boil for 5 minutes. Pour one ladle of the liquid into a bowl and whisk with the egg yolks; set aside. Discard lime peel and cinnamon. Break the pasta into little pieces and cook for about 5 minutes. Turn down the heat and add the yolks, always mixing. Cook for 2 more minutes. Serve hot or cold and sprinkle ground cinnamon on top, if desired.

IN DETAIL

Aletria was brought to Brazil by the Portuguese, who serve this preparation as a Christmas dessert until nowadays – in many cases replacing rice pudding. The texture varies: it can be creamy or firm enough to be sliced. The origin is Arab; its name comes from al-iṭriyah, which means pasta. During my last trip to Portugal, I saw aletria quite often in many places in Algarve.

AMBROSIA

  4 servings

  1h20

  Medium

• 500 G SUGAR

• 2 CINNAMON STICKS

• 3 CLOVES

• 4 EGGS

• 1 LITRE MILK

• 1 TABLESPOON VINEGAR

• JUICE OF ½ LIME

Make a light syrup with sugar, 2 cups of water, cinnamon and cloves. Beat egg whites until stiff. Add egg yolks, one by one, and whisk briefly. Stir in the milk and pour the mixture into the pan with the syrup. Cook over low heat, stirring constantly, and add vinegar and lime juice. When milk curdles, turn up the fire a little bit and keep cooking, always mixing, until almost all liquid has gone. Let it golden slightly and remove from heat. Allow to cool and serve.

IN DETAIL

This recipe from Portugal became one of the most appreciated desserts in South and Southeast regions of Brazil. The biggest secret for a good ambrosia (word that comes from the Greek mythology and refers to a delicious food that would give miracle powers to the gods) is the texture: it must have perfectly regular little curds.

RICE PUDDING (Arroz doce)

  6 servings

  1h20

  Easy

• 2 CUPS WHITE RICE

• 1 LITRE WHOLE MILK

• ½ CUP SUGAR

• 1 TABLESPOON BUTTER

• 4 EGG YOLKS

• GROUND CINNAMON TO TASTE

Cook rice in 2 cups of water. Meanwhile, heat milk, but don't allow to boil. When all the water in the pan rice has gone, add milk to the grains – reserve 1 cup. When rice is tender, add sugar and butter. Cook the mixture stirring constantly, to avoid it from sticking to the bottom. Mix the egg yolks with the reserved milk and add to the rice. Cook until thickened and very creamy. Sprinkle with ground cinnamon and serve. If you wish, add also orange zest and cloves along with the butter.

EGG COCONUT CUSTARD CREAM (Baba de moça)

  6 servings

  1 hour

  Medium

• 10 EGG YOLKS

• 1 CUP SUGAR

• ½ LITRE COCONUT MILK

Strain egg yolks. Heat the sugar with ½ cup of water to make a syrup. Add coconut milk and cook for 2 minutes. Remove from heat, wait until lukewarm and add yolks. Cook in water bath, stirring constantly and taking care not to curdle it, until the mixture is creamy.

IN DETAIL

This was the dessert Princess Isabel used to make to her French husband, count d'Eu, and it was also the favourite sweet of Brazilian writer José de Alencar. One of the symbols of the Second Empire, it has crossed generations on the table, and along the decades it has received aromatic touches, such as orange flower water, vanilla pod or cinnamon. I'm a big fan of baba de moça and during my childhood I would be upset for not having this dessert at home all the time. That's why I've created my own version of it, one of the most appreciated at Brasil a Gosto restaurant.

FLAMING BANANAS (Banana flambada)

  8 servings

  10 minutes

  Easy

• 2 TABLESPOONS BUTTER

• 8 RIPE MEDIUM BANANAS, CUT IN HALF LENGTHWISE

• 1 TABLESPOON LIME JUICE

• ½ COARSE SUGAR

• ½ GROUND CINNAMON

• 4 TABLESPOONS COGNAC

Melt butter over medium heat and add the bananas. Drizzle with lime juice and cook until soft. Mix sugar and cinnamon and sprinkle over the bananas. When sugar melts, pour cognac into a ladle, ignite it in the stove burner and flame the bananas. Serve hot.

BANANA PASTE (Bananada)

  500 g

  4 hours

  Easy

• 18 OVERRIPE BURRO BANANAS

• 1½ CUP SUGAR

• 1 CINNAMON STICK

• 3 CLOVES

Peel the bananas and mash them with the hands. Heat sugar, cinnamon and cloves in a pan, until sugar melts. Add mashed bananas and cook for about 4 hours, or until it gets a very dark colour and starts to pull away from the bottom of the pan.

IN DETAIL

This recipe uses up overripe fruits that otherwise would be discarded – that's one of the qualities of this Brazilian dessert that started to be prepared during the sugar era (16th and 17th centuries).

BRAZILIAN CHOCOLATE FLAN (Brigadeirão)

  6-8 servings

  1h10

  Easy

• 6 EGGS

• 400 ML MILK

• 1 CUP SUGAR

• 1 CUP SOLUBLE CHOCOLATE POWDER

• 1 TEASPOON VANILLA EXTRACT

• 1 PINCH SALT

• CHOCOLATE SPRINKLES

Strain egg yolks and process all the ingredients in a blender. Transfer to a baking pan and bake in water bath for 1 hour, in preheated oven at 180°C. Unmold, garnish with chocolate sprinkles and keep in the fridge before serving.

COCONUT AND PARMESAN CAKE (Caçarola italiana)

  10 servings

  40 minutes

  Easy

• 2 CUPS SUGAR

• 5 EGGS

• 3 CUPS MILK

• 5 TABLESPOONS ALL-PURPOSE FLOUR

• 4 TABLESPOONS DRIED COCONUT, GRATED

• 8 TABLESPOONS PARMESAN CHEESE, GRATED

Put 1 cup of sugar in a baking pan and melt it over the flame of the stove burner, until you have a caramel; swirl to coat evenly. Process the remaining ingredients in a blender and transfer to the baking pan. Cover with aluminium foil and bake in water bath for 30 minutes, in preheated oven at 180°C. Remove aluminium foil and bake until golden brown. Allow to cool before unmolding. If caramel hardens, heat the bottom of the baking pan over the flame of the stove burner.

HOMINY PUDDING (Canjica)

  16 servings

  1 hour, plus soaking time

  Easy

• 500 G HOMINY (DRIED WHITE CORN)

• 2 CUPS SUGAR

• 3 CINNAMON STICKS

• 5 CLOVES

• 3 CUPS COCONUT MILK

• GROUND CINNAMON, FOR DUSTING

Cover hominy with water and let soak for at least 6 hours. Cook kernels in this same water until liquid is absorbed. Add 3 cups of water, sugar, cinnamon and cloves. Cook until al dente, add coconut milk and keep cooking for 15-20 minutes more, until hominy is done. Serve lukewarm or cold, sprinkled with ground cinnamon.

CARTOLA

  4 servings

  10 minutes

  Easy

• 2 HEAPED TABLESPOONS BUTTER

• 6 RIPE BURRO BANANAS CUT IN HALF LENGTHWISE

• 4 SLICES MANTEIGA CHEESE 0,5 CM THICK

• SUGAR AND GROUND CINNAMON, FOR DUSTING

Heat the butter and grill the banana on both sides. Transfer to a serving dish and set aside. In the same frying pan, grill the cheese on both sides, until golden brown. Place it on the top of the banana and dust with cinnamon sugar.

IN DETAIL

Another way of using up overripe bananas originated this dish typical from Pernambuco, where it was recognized as intangible heritage of the state. It is served until nowadays in one of the oldest restaurants of Recife (Pernambuco's capital), called Leite, opened in 1882. Some folks prepare it with coalho cheese, but the traditional recipe is made with manteiga cheese.

CHURROS

  16 churros

  40-50 minutes

  Medium/Difficult

• 4 HEAPED TABLESPOONS UNSALTED BUTTER

• 1 PINCH SALT

• 2 CUPS ALL-PURPOSE FLOUR

• 2 LARGE EGGS

• CORN OIL, FOR FRYING

• 2 CUPS MILK CARAMEL SPREAD

• SUGAR AND GROUND CINNAMON, FOR COATING

Heat 2½ cups of water. Add butter and salt; bring to the boil. Pour the flour all at once, stirring constantly, until dough starts to pull away from the bottom. Transfer to a food mixer and beat the dough while adding the eggs, one at a time. Put the dough into a piping bag fitted with a large star nozzle. Heat the oil and pipe churros into the pan, using scissors to cut the dough at the desired length. When churros are golden, remove from oil and drain on paper towel. With a skewer or a hard-plastic straw, carve a hole through the centre of each churro and fill them up with milk caramel spread, using a flavour injector. Coat in the mixture of sugar and cinnamon and serve.

WHITE COCONUT CANDY BAR (Cocada branca)

  4 servings

  1 hour

  Medium

• 1 LARGE DRIED COCONUT, GRATED

• 1 KG SUGAR

Combine coconut, sugar and 2 cups of water; cook over medium heat until sugar melts. Keep cooking, stirring constantly. When it starts to pull away from the bottom, spread the mixture on a greased surface or a silicone mat. Allow to cool for a while and shape mixture into bars with your hands – be careful not to get burned. If you want a darker cocada, add 1 cup of water to the mixture in the pan and keep cooking until it reaches the desired colour.

BAKED COCONUT CANDY (Cocada de forno)

  10 servings

  1 hour, plus resting time

  Medium

• 4½ CUPS SUGAR

• 2 CUPS FINELY GRATED DRIED COCONUT

• 2½ CUPS MILK

• 65 G BUTTER, PLUS EXTRA FOR GREASING

• 18 EGG YOLKS

• ¾ CUP ALL-PURPOSE FLOUR, PLUS EXTRA FOR DUSTING

Make a syrup with sugar and 1¾ cup of water and cook until it reaches thread stage. Add coconut, milk and butter; cook for a few minutes, remove from heat and allow to cool. Meanwhile, strain egg yolks and whisk in a food mixer until double in volume; add flour gradually and beat to combine the ingredients. Combine yolks mixture and syrup and keep in the fridge for at least 3 hours. Transfer to a baking tray greased with butter and lightly dusted with flour. Cover with aluminium foil and bake in water bath for 30-40 minutes, in the oven at a 180°C. Remove aluminium foil and let golden slightly.

FLORIDA AVOCADO CREAM (Creme de abacate)

  4 servings

  10 minutes

  Easy

• 2 RIPE FLORIDA AVOCADOS

• JUICE OF 2 LIMES

• 6 TABLESPOONS SUGAR

Process the avocado pulp in a blender, with lime juice and sugar, until smooth. Serve cold.

CUPUAÇU CREAM (Creme de cupuaçu)

  12 servings

  50 minutes, plus chilling time

  Easy

• 1 CUP PLUS 4 TABLESPOONS SUGAR

• 7 EGG YOLKS

• 2 EGGS

• 700 ML WHIPPING CREAM

• 100 G CUPUAÇU PULP

• 12 G GELATIN POWDER (OR 6 GELATIN SHEETS)

Make a syrup with 1 cup of sugar and ½ cup of water (kitchen thermometer must read 110°C). Whisk egg yolks and eggs in a food mixer until quadruple in volume. Add syrup and beat until cold; set aside. Whisk the whipping cream to make a chantilly; set aside. Heat the cupuaçu pulp with 4 tablespoons of sugar. Dissolve the gelatin powder in 4 tablespoons of lukewarm water and add to cupuaçu; mix and reserve (if using gelatin sheets, soak them in ice cold water; when become soft and translucent, squeeze them, add to cupuaçu and stir until dissolve. Gently combine egg cream, chantilly and the still warm cupuaçu, folding the mixture over on top of itself. Keep in the fridge overnight before serving.

PAPAYA CREAM (Creme de papaia)

  6 servings

  10 minutes

  Easy

• 3 PAPAYAS

• 12 HEAPED TABLESPOONS VANILLA ICE CREAM

• CRÈME DE CASSIS TO TASTE

Process the papaya pulp with ice cream in a blender until smooth and creamy. Serve with a few drops of crème de cassis.

IN DETAIL

The combination of ice cream with papaya was very popular in São Paulo in the 1990s. With a touch of crème de cassis, it was one of the favourite desserts at homes and rodízios de carne (all-you-can-eat barbecue restaurants). Rodeio restaurant claims the authorship of this dessert, but many steakhouses have adopted it as a classic.

FRESH CORN CUSTARD (Curau de milho-verde)

  8 servings

  1h30

  Medium

• 6 EARS FRESH CORN

• 1 LITRE MILK

• 1½ CUP SUGAR

• 1 TEASPOON SALT

• 1 TABLESPOON CORNSTARCH

• GROUND CINNAMON, FOR DUSTING

Process corn kernels in a blender. Pass through a sieve and bring to medium heat with remaining ingredients. Cook for 30 minutes, stirring now and then. Allow to cool and serve dusted with cinnamon.

IN DETAIL

During the fresh corn harvesting season, when people would gather to make pamonha (Brazilian fresh corn tamale), curau was one of the most delicious sweets that I would eat at the farm, in São Paulo countryside. I liked it even when it was still hot. In Northeast states, it is called canjica.

TAPIOCA COUSCOUS (Cuscuz de tapioca)

  4-6 servings

  2h30

  Easy

• 2 CUPS INSTANT TAPIOCA GRANULES

• 200 ML COCONUT MILK

• 200 ML MILK

• ½ CUP SUGAR

• 1 CUP FRESHLY GRATED COCONUT, PLUS EXTRA FOR SERVING

Hydrate tapioca granules in coconut milk for 1 hour. Separately, mix the other ingredients and cook over low heat for 30 minutes. Pour the mixture over the hydrated tapioca, stir to combine and transfer to a bundt pan. Allow to cool, unmold and serve garnished with grated coconut.

CREAMY BUTTERNUT SQUASH PRESERVE (Doce de abóbora)

  8 servings

  1 hour

  Easy

• 1 KG BUTTERNUT SQUASH, PEELED AND DICED

• 2 CUPS SUGAR

• 5 CLOVES

• 2 CINNAMON STICKS

Combine all ingredients in a pan and cook over low heat, stirring until sugar melts and butternut squash begins to release liquid. Cook the fruit until mushy, stirring now and then. Remove from heat and allow to cool before serving.

IN DETAIL

Butternut squash preserve is such an old dessert in this country that there are records of recipes since the discovery of Brazil (1500). In those days, the preparation would take more than two weeks: first, squash chunks were soaked in brine for one entire day, after that they would spend another day in an infusion, changing water several times, then the syrup had to be clarified with egg whites... Today, there are many variations of this sweet: such as compote, made with culinary lime, very firm; with big chunks, in Minas Gerais style; grated with coconut and cloves, like my paternal grandmother used to make.

BUTTERNUT SQUASH COMPOTE (Doce de abóbora em cubos)

  8 servings

  4 hours

  Easy/Medium

• 1 KG BUTTERNUT SQUASH, PEELED AND CUT INTO CUBES

• 1 TABLESPOON CULINARY LIME

• 2 CUPS SUGAR

• 5 CLOVES

• 2 CINNAMON STICKS

Soak butternut squash in water with culinary lime for 2 hours. Make a syrup with sugar, 2 cups of water, cloves and cinnamon. Strain and wash the butternut squash. Add to the syrup and cook until tender inside. Allow to cool before serving.

AÇAÍ PRESERVE (Doce de açaí)

  10 servings

  40 minutes, plus cooling time

  Easy

• 1 KG AÇAÍ PULP

• 2 CUPS SUGAR

• 1 CUP GRATED COCONUT

Cook the açaí and sugar over low heat for 30 minutes, stirring all the time. Stir in grated coconut and cook for 5 more minutes. Take to the fridge for 3 hours and serve chilled.

CREAMY SWEET POTATO PASTE (Doce de batata-doce cremoso)

  10 servings

  40 minutes

  Easy

• 4 OKINAWAN SWEET POTATOES

• 200 G COARSE SUGAR

• 2 CLOVES

• 1 CINNAMON STICK

Cook sweet potatoes in water; strain (reserve the liquid) and mash while they are still hot. Make a syrup with 1½ cup of the reserved liquid, sugar, cloves and cinnamon. When it thickens a little bit, add sweet potatoes, stir and cook until creamy. Allow to cool before serving.

SLICING SWEET POTATO PASTE (Doce de batata-doce de corte)

  6 servings

  30 minutes

  Easy

• 5 WHITE SWEET POTATOES, PEELED

• 2 CUPS LUKEWARM MILK

• 1 CUP SUGAR

Cook sweet potatoes in water, strain and mash them. In a blender, process the still hot potatoes with lukewarm milk. Cook for 12 minutes, to evaporate the liquid. Turn down the heat, add sugar and keep cooking, always stirring, until the mixture pulls away from the bottom of the pan. Transfer to a glass or plastic serving dish, previously wet. Allow to cool and unmold. Keep it in the fridge.

CASHEW FRUIT COMPOTE (Doce de caju)

  6-8 servings

  1 hour

  Easy

• 20 CASHEW FRUITS

• 3½ CUPS SUGAR

• 1 CINNAMON STICK

• 3 CLOVES

Remove cashew nuts and peel the fruits. Make a syrup with the sugar and 2½ cups of water. When it reaches a caramel colour, add cinnamon, cloves, cashew fruits and the juice they have released. Cook until cashew fruits are very soft and reduced in size. Allow to cool and serve.

CITRON PRESERVE (Doce de cidra)

  30 servings

  45 minutes, plus preparation 3 days before

  Medium

• 3 CITRONS (AROUND 700 G EACH ONE)

• 7 CUPS SUGAR

• 3 CINNAMON STICKS

• 6 CLOVES

• 1 TABLESPOON FENNEL SEEDS

• SALT

Grate the peel of citrons, taking care not to reach the pulp. Place it in a large bowl and sprinkle with plenty of salt. Wash under running water, rubbing the peel, until eliminate the bitter taste. Repeat this procedure for three days. Transfer citron to a pan, add sugar and bring to the boil, stirring occasionally. Cook until you have a thick syrup; add more water, if necessary. Add cinnamon, cloves and fennel seeds and boil for 5 more minutes. Remove from heat and allow to cool before serving.

COCONUT PASTRY (Doce de coco)

  8 servings

  30 minutes

  Medium

• 3 CUPS COARSELY GRATED COCONUT

• 2 CUPS SUGAR

• 2 CUPS ALL-PURPOSE FLOUR, PLUS EXTRA FOR DUSTING

• 5 TABLESPOONS CORN OIL

• ½ TEASPOON SALT

• BUTTER, FOR GREASING

Cook coconut, sugar and 1 cup water over high heat, stirring constantly. When mixture is very creamy, transfer to a baking tray greased with butter and allow to cool. For the dough, combine flour, oil, salt and ½ cup water. Mix until smooth. Dust a working surface with flour and roll out the pastry with a rolling pin to a very thin layer. Use a glass rim to cut out circles from the pastry; transfer to a baking tray dusted with flour. In the centre of each circle, place a generous spoon of the cold coconut mixture. Garnish each sweet with thin strips of pastry, shaped like bows. Bake in hot oven for about 20 minutes.

GREEN COCONUT PRESERVE (Doce de coco verde)

  2 servings

  15 minutes

  Easy

• 1½ CUP SUGAR

• 1 GREEN COCONUT MEAT, IN CHUNKS

Make a clear syrup with sugar and 1 cup of water. When it starts to boil, add coconut meat and let it cook, avoiding burning and browning. Let it cool and store in a sealed jar inside the fridge.

GREEN FIG COMPOTE (Doce de figo verde)

  6-8 servings

  2h30

  Medium

• 1,5 KG GREEN FIGS

• 1,5 KG SUGAR

• 1 CINNAMON STICK

• 2 CLOVES

Wash the figs and poke some holes with a needle or a fork, in order to absorb the syrup. Bring them to a boil twice, replacing the water, to eliminate the bitter taste. Figs must cook with same amount of sugar in weight – it's better to check with a kitchen scale. Bring fruit and sugar to a large pot with cinnamon and cloves. Cover with water and cook over low heat for about 2 hours; if necessary, add more water to dilute the syrup. Allow to cool before serving.

SESAME SEED CANDY (Doce de gergelim)

  6 servings

  30 minutes

  Easy

• ½ CUP BLACK OR WHITE SESAME SEEDS

• ½ CUP MANIOC FLOUR

• 12 CASHEW NUTS

• 3 CLOVES

• ½ TABLESPOON BUTTER

• 1 CUP HONEY

Stir sesame seeds in a skillet. When cooled, blend sesame seeds in a blender with manioc flour, cashew nuts and cloves. Bring to a pot with butter and honey, cook over low heat, stirring constantly, until it pulls away from the bottom of the pan. Allow to cool before serving.

JACKFRUIT COMPOTE (Doce de jaca)

  6 servings

  25 minutes

  Easy

• 250 G SUGAR

• ½ KG HARD JACKFRUIT (PODS)

Heat 1 cup of water in a pot and dissolve the sugar. Add jackfruit pods without the seeds, stir and cook for 20 minutes, until the syrup gets thicker. Serve cold.

JENIPAPO CRYSTALLIZED CANDY (Doce de jenipapo)

  30 servings

  30 minutes

  Easy

• 4 LARGE JENIPAPOS, PEELED AND SEEDED

• 3 CUPS SUGAR

• SANDING SUGAR, FOR COATING

Blend jenipapo in a blender, until you get a paste. Add sugar and cook over medium heat, until boil. Lower the heat and stir constantly to cook, until it pulls away from the bottom of the pan. Allow to cool, roll the paste into little balls and coat with sanding sugar. Keep in sealed jars or in the fridge.

JABUTICABA SKIN CANDY (Doce de casca de jabuticaba)

  6-8 servings

  1 hour

  Easy

• 1 KG JABUTICABA

• 4 CUPS SUGAR

• 40 ML WHITE CACHAÇA

Wash all jabuticabas and squeeze them into a strainer, keeping the skins and juicing the pulp for usage. Bring the skins to a pot and cover with water. Bring it to a boil, add sugar and the pulp. Cook to obtain a light syrup, with the colour of the fruit. Add cachaça and turn off the heat. Allow to cool and store on a sterilized mason jar.

CANDIED BITTER ORANGE PEEL (Doce de laranja-da-terra)

  6-8 servings

  4 days

  Difficult

• 12 BITTER ORANGES

• 1 TABLESPOON BAKING SODA

• 1,5 KG SUGAR

• 1,5 LITRE WATER

Wash the oranges and quarter them. Remove the pulp, including the pith, saving the petal-shaped peels. Bring peels to a boil and take them to a cold water and baking soda bath. Keep in the freeze overnight. Make a thread-stage sugar syrup with 500 g of sugar and 500 ml of water; cook the oranges in this syrup for 30 minutes. Allow it to cool and keep in the fridge overnight. Throw away the syrup and repeat the process with same quantities of water and sugar, keeping in the fridge overnight. On the last day, make the syrup with the last amount of water and sugar, and let it get thicker. Add oranges and cook until very tender.

DULCE DE LECHE (Doce de leite cremoso)

  1 kg

  3-4 hours

  Easy/Medium

• 5 LITRES MILK

• 5 CINNAMON STICKS

• 1 KG SUGAR

Heat the milk with cinnamon. Bring it to a boil, add sugar and stir well. Cook over medium heat, stirring occasionally. Milk must reduce to, until it gets creamy. If you want a thicker spread, let it cook longer.

IN DETAIL

Ancient records identify dulce de leche all over Latin America – Argentina, Uruguay, Chile, Mexico, Peru and Colombia are all proud of their sweets made with 'leche' (milk). Spanish and Portuguese colonizers arrived with the technique, alongside with sugar cane plants. There are plenty of recipes in Brazil, from the creamy to hard ones, also known as "de corte".

SLICING DULCE DE LECHE (Doce de leite de corte)

  1 bar

  3-4 hours

  Easy

• 1 LITRE MILK

• 2 CUPS SUGAR

Cook milk until it starts to reduce and get yellowish. Add sugar and mix occasionally, until it boils and pulls away from the bottom of the pan. Stir constantly until it caramelizes. Remove from the heat and transfer to a bake pan covered with plastic wrap. Allow to cool, unmold and serve.

LIME MARMALADE (Doce de limão)

  6-8 servings

  6 days

  Difficult

• 20 LIMES

• 3 TABLESPOONS BAKING SODA

• 1 KG SUGAR

Wash clean the limes, cut off the tip and bring them to a boil for 10 minutes. Discard the cooking liquid, add clean water to the limes and bring to a boil again. Scoop off inner parts of limes very carefully, not to damage the skin. Keep the peel in a pot with water and 1 tablespoon of baking soda. Repeat this procedure for three days in a row (twice more). On the fourth day, make a syrup with sugar and 1 litre of water. Add lime peel and set aside. On the last day, take the syrup and the fruit to the heat: cook until tender and the syrup reduces. Allow to cool, serve pure or filled with sweetened milk.

GREEN MARADOL PAPAYA PRESERVE (Doce de mamão verde)

  1 kg

  1 hour, plus preparation 1 day before

  Easy

• 1 GREEN MARADOL PAPAYA (1 KG)

• 2 TABLESPOONS BAKING SODA

• 2 CUPS SUGAR

Peel papayas and cut into cubes or thin slices, vertically – or grate the pulp. Bring it to a boil with water and baking soda and set aside overnight. Make a syrup with sugar and 2 cups of water. When sugar dissolves, add papaya and cook until tender. Allow to cool to serve.

MANGABA PRESERVE (Doce de mangaba)

  20 servings

  25 minutes

  Easy

• 2 KG MANGABA

• 700 G SUGAR

• 3 CLOVES

• 2 CINNAMON STICKS

Wash and peel mangabas. Squeeze over a strainer with some water, to remove seeds. Bring pulp, sugar and ½ litre of water to a large pot, and cook over medium heat. When it starts to boil, add cinnamon and cloves. Cook the pulp, stirring occasionally, until it pulls away from the bottom of the pot. Allow to cool and keep in the fridge, in a sealed jar.

GOLDEN PASSION FRUIT PRESERVE (Doce de maracujá)

  10 servings

  50 minutes

  Easy

• 7 GOLDEN PASSION FRUITS

• 200 G SUGAR

Cut the passion fruits and save the pulp. Remove the skin and bring the skin to a boil. Drain and repeat this step three or five times, always replacing the water, until eliminate the bitter taste. Juice the pulp with 400 ml of water. Bring to a pot with sugar and skins; cook until reduced by half. Allow to cool and serve cold.

BEEF FEET CANDY (Doce de mocotó)

  6-8 servings

  4 hours

  Medium

• 1 KG BEEF FEET, IN CHUNKS

• JUICE OF 1 LIME

• 1 LITRE MILK

• 3½ CUPS SUGAR

• GROUND CINNAMON TO TASTE

• 4 EGGS

Wash clean the chunks of beef feet under running water with the lime juice. Bring it to a boil, discard the liquid, add more water and cook until the jelly comes out of the bone (to save time, use a pressure cooker). Release the jelly and process with the milk in a blender. Bring to the heat with sugar and cinnamon; cook until gets thicken and almost firm. Remove from the heat, allow to cool and add strained eggs, stirring well to become smooth. Place it in a bake pan covered with plastic wrap and let it cool inside the fridge until it gets solid. Hint: to make beef feet jelly, keep the water from cooking, add 2 cups of sugar, cook and let it reduce until it's done. Allow to cool and serve.

CASHEW NUT FAROFA (Farofa doce de castanha)

  2 servings

  20 minutes

  Easy

• 4 TABLESPOONS MUSCOVADO SUGAR

• 2 TABLESPOONS CASHEW NUTS, CHOPPED

• BUTTER, FOR GREASING

Cook the sugar with cashew nuts over low heat, until the sugar melts. Transfer to a marble surface greased with butter. Allow to cool for 5 minutes and break with a hammer, until you get a fine, delicate flour – if you want, you can use a blender. Serve on top of ice creams and pastries.

EGG THREADS (Fios de ovos)

  100 g

  40 minutes

  Difficult

• 7 YOLKS

• 5 EGGS

• 4 CUPS SUGAR

• 1 TEASPOON VINEGAR

• 1 TEASPOON VANILLA ESSENCE

Whisk the eggs gently with the yolks. Strain them in a sieve. Bring the sugar and 4 cups of water to a boil until you get a runny syrup. Add vinegar and vanilla essence. Place the eggs into a funnel used to make egg threads (or a tube) and pour (or squeeze) into the syrup, making round moves. Keep the heat to a minimum. Cook for 1 minute, remove with a fork and transfer to a strainer. Place the strainer into a bowl with water and ice, to cool quickly. If the syrup thickens, add cold water.

BROKEN GLASS JELLO (Gelatina colorida)

  6-8 servings

  3-4 hours

  Medium

• 4 PACKAGES JELLY POWDER (FLAVOURS TO TASTE)

• 1 TABLESPOON GELATIN POWDER

• ½ CUP MILK

• 2 CUPS WHIPPING CREAM

• 5 SCANT TABLESPOONS SUGAR

Prepare the jelly from the packages separately, following the instructions. When it's set, slice in cubes and keep in the fridge. In a bowl, pour 2 tablespoons of water and gelatin powder, mixing well. Let it hydrate for 2 or 3 minutes. Take milk to the heat, add the dissolved gelatin and whisk to blend. Combine this mixture to the whipping cream and the sugar, and add gently to the flavoured jelly. Take it to refrigerate until set.

CACHAÇA JELLY (Gelatina de pinga)

  6-8 servings

  4-5 hours

  Medium

• 1 PACKAGE STRAWBERRY JELLY POWDER (OR ANY OTHER FLAVOUR YOU LIKE)

• 3 PACKAGES (21 G) GELATIN POWDER

• 2½ CUPS SUGAR

• 80 ML WHITE CACHAÇA

• SANDING SUGAR, FOR COATING

Combine all ingredients in a pot (except sanding sugar) with 2 cups of water. Bring it to a boil and cook under low heat for 20 minutes, without stirring. Transfer to a baking dish or ice molds, and take to the fridge to set. Unmold the jelly from the ice molds, or cut into cubes, and coat with sugar.

CHUNKY GUAVA PASTE (Goiabada cascão)

  1 large bar

  5-6 hours

  Medium

• 1,5 KG RED, RIPE GUAVAS

• 5 CUPS SUGAR

Cut guavas in half (save the seeds for later), bring them to a boil and set aside. Squeeze the seeds, to get more pulp. Make a syrup with sugar and 2 cups of water, and cook ⅔ of the fruits, including the pulp, until it turns to a creamy paste (3 hours over low heat). Add the rest of the guava and cook for 1 hour, mashing the fruit, but leaving some pieces intact. Take off the heat and transfer to a baking dish covered with plastic wrap. Allow to cool and take it to the fridge, to set. Unmold and serve. To make all-creamy guava paste, use only 3 cups of sugar and cook all guavas from the start.

LELÊ

  4 servings

  20 minutes

  Easy

• 3 CUPS CRACKED CORN

• 2½ CUPS COCONUT MILK

• 1½ CUP MILK

• 2 CINNAMON STICKS

• 3 CLOVES

• ½ SCANT TEASPOON SALT

• 5 CUPS SUGAR

• 3 CUPS BUTTER

Soak cracked corn in cold water for 30 minutes. Drain and combine with coconut milk, milk, cinnamon, cloves, salt and sugar. Cook it, stirring constantly, until it starts to thicken. Lower the heat, add butter and mix until it pulls away from the bottom of the pan.

IN DETAIL

Also known as muxá, this pastry is made with quirera, cracked corn, also called canjiquinha in some places. It is ubiquitous in Bahia and Espírito Santo, during June Festivities.

TOFFEE APPLE (Maçã do amor)

  6 apples

  1h10

  Medium

• 6 LARGE, RED APPLES

• 500 G SUGAR

• 4 TABLESPOONS GLUCOSE SYRUP

• 4 DROPS RED FOOD COLOURING

Stick an ice cream stick on the bottom of each apple and set aside. Combine sugar, glucose syrup and 1 cup of water; stir to dissolve. Cook over low heat, without stirring, until it starts to boil. Lower the heat and cook for 15 minutes. Add the food colouring, cook for 1 minute and take the pan off the heat. Put apples under a silicone baking mat, or under a greased baking tray, and pour the liquid over each one of them. Wait for hardening and allow to cool.

IN DETAIL

Red, caramelized apple in a stick is everywhere during June Festivities, around squares and parks. It was created in 1959 by the Farre Family, Catalan immigrants established in the east region of São Paulo city. The Spanish pastry makers were inspired by Chinese caramelized fruits.

COCONUT BLANCMANGE (Manjar de coco)

  1 ring mold

  1h30

  Easy

• 1 LITRE WHOLE MILK

• 200 ML COCONUT MILK

• ⅔ CUP SUGAR

• 1 CUP CORNSTARCH

**TOPPING**

• 1 CUP SUGAR

• 2 CUPS PITTED PRUNES, SOAKED IN WATER

Combine milk, coconut milk and sugar in a pot. Stir altogether to dissolve the sugar and bring it to a boil. Add cornstarch and keep stirring, so it won't lump. Cook for 10 minutes over low heat and transfer to a baking tray sprayed with water, so the blancmange won't stick. Allow to cool and take it to the fridge. For the topping, cook sugar, prunes and 1 cup of the soaking water; turn off the heat right after it thickens. When blancmange is firm and cold, unmold and drizzle with cold syrup and garnish with prunes.

IN DETAIL

In Portugal, back in the old days, blancmange was a whole family of savoury or sweet dishes which used chicken breast as "gelatin". In Brazil, Portuguese blancmange embodied cornstarch and coconut milk, becoming one of our classic desserts all over the country.

COCONUT MARSHMALLOW (Maria mole)

  20 servings

  50 minutes

  Medium

• 10 EGG WHITES OR 1½ CUP PASTEURIZED EGG WHITE

• 500 G SUGAR

• 2 PACKAGES (14 G) GELATIN POWDER, UNFLAVOURED

• 1 PACKAGE SHREDDED COCONUT

• CORN OIL, FOR GREASING

Beat egg whites with sugar in a stand mixer (or a hand mixer), on high speed, until it forms stiff, glossy peaks. Meanwhile, dissolve gelatin powder on 6 tablespoons of lukewarm water and melt in water bath. Reduce the speed of the stand mixer and pour over the melted gelatin. Beat in medium speed again for another 1 minute. Cover the bottom of a baking dish with plastic wrap and a drizzle of corn oil, avoiding it to stick. Spread the mixture over the baking dish and keep it in the fridge for at least 2 hours, to set. Remove from the fridge, cut into little cubes and unmold. Pass them quicky through water and coat with shredded coconut all over.

IN DETAIL

Coconut marshmallow (maria mole) was born in Brazil. Our national version of marshmallow has a spongy texture, which makes it very suitable for coconut or syrup toppings.

QUINCE PASTE (Marmelada)

  1 candied bar

  1-2 hours

  Easy

• 1 KG QUINCE, UNPEELED

• 1 KG SUGAR

Cook the quince until tender. Pass it through a strainer, squeezing to become a paste. Make a thick syrup with sugar and 500 ml of water. Add quince paste and cook, stirring constantly, until it starts pulling away from the bottom of the pan, and very consistent. Allow to cool and transfer to a baking dish covered with plastic wrap, in order to get easier to unmold when firm.

STRAWBERRY MERINGUE (Merengue de morango)

  4 servings

  20 minutes

  Easy

• 1 BOX (250 G) FRESH STRAWBERRIES

• 500 ML WHIPPING CREAM

• ½ CUP SUGAR

• 1½ CUP BAKED MERINGUES

• VINEGAR, FOR WASHING

Wash strawberries with vinegar and water. Remove stems and leaves, cut in half or quarters; set aside. Combine whipping cream with sugar to get a whipped cream. Place layers of meringue, whipped cream and strawberries in individual glasses, topping with a layer of whipped cream.

BANANA PORRIDGE (Mingau de banana pacova)

  3 servings

  10 minutes

  Easy

• 2 RIPE PACOVA BANANAS

• 1 CUP SUGAR

• 1 CUP MILK

• 1 CUP MANIOC STARCH

• 1 DASH SALT

• CINNAMON TO TASTE

Cut bananas into big chunks, cover with water and cook. Bring it to a boil, and add the sugar. Turn off the heat and take half of the banana to process in a blender with the milk. Add manioc starch to the pan with the remaining bananas. Turn on the heat again and add the processed fruit. Cook, stirring constantly; if it is too thick, add some water. Include salt and cook 10 minutes more, until manioc starch is tender.

INSTANT TAPIOCA GRANULES PORRIDGE (Mingau de tapioca)

  6 servings

  1h30

  Easy

• 10 TABLESPOONS INSTANT TAPIOCA GRANULES

• 3 CUPS MILK

• 200 ML COCONUT MILK

• ½ CUP SUGAR

• 1 CINNAMON STICK

• 2 CLOVES

• 2 TABLESPOONS FRESH COCONUT MEAT, GRATED

Hydrate tapioca granules in milk for 40 minutes. Bring all ingredients to cook under low heat, except coconut; stir constantly, so the granules can release the starch and thicken the porridge. Cook for 30 minutes, or until tender. Add grated coconut meat and cook for a while. Serve hot, pure or topped with ground cinnamon.

CHOCOLATE MOUSSE (Musse de chocolate)

  15 servings

  30 minutes, plus fridge time

  Easy

• 1¼ CUP SUGAR

• 7 EGG YOLKS

• 2 EGGS

• 700 G BITTERSWEET CHOCOLATE

• 700 ML WHIPPING CREAM

• GRATED CHOCOLATE, AS GARNISH

Make a syrup with ¾ cup of water and sugar. Beat the yolks and eggs in a stand mixer until it increases four times in volume. Add the syrup and beat until meringue cools down. Melt the chocolate in a water bath and combine with meringue. Beat the whipping cream to get chantilly and add to the mousse. Take it to the fridge to cool overnight. Serve with grated chocolate on top.

PASSION FRUIT MOUSSE (Musse de maracuja)

  4 servings

  1 hour

  Easy

• 2 CUPS MILK

• 1 CUP SUGAR

• 2 YELLOW PASSION FRUITS

• 8 EGG YOLKS

• 2 TABLESPOONS CORNSTARCH

• 2 CUPS WHIPPING CREAM

Bring the milk to a boil with half the sugar and passion fruit juice, seeded (strained). Meanwhile, beat egg yolks and the rest of the sugar for 3 minutes, with a wire whip, until it gets pale. Add cornstarch and stir well. When the milk starts to boil, add beaten yolks in a constant stream, whisking non-stop. Cook altogether over low heat, stirring, until thicken. Keep cooking for 3 more minutes and turn off the heat. Transfer the cream to a bowl, cover with a plastic wrap and, when cooled, take it to the fridge. Whip the whipping cream until thickened. Fold it gently over the passion fruit cream, keeping it airy and smooth. Serve chilled.

SWEET PAMONHA (Pamonha doce)

  6 small pieces

  1-2 hours

  Difficult

• 10 EARS FRESH CORN, WITH HUSKS

• 500 ML MILK

• 2 CUPS SUGAR

• 1 TEASPOON SALT

• GROUND CINNAMON, TO TASTE

Take off the husks from cobs, saving for later. Grate fresh corn or peel it directly from the cob with a knife, and process in a blender with the milk. Strain to get rid of the hard pieces and add sugar, cinnamon and salt; mix to incorporate. Place two husks together in a package. Put the corn paste inside each package, fold and tie them close with a twine (or a string; you can sew the package). Cook pamonhas in boiling water until it gets firm (or steam them). Serve hot.

IN DETAIL

The most beautiful thing in this recipe is the team work involved: some people grate, others cook, others roll the packages. Family, uncles and neighbours gather in the ritual of pamonhada, a common effort around recipes that are made with fresh corn. I remember how anxious I have always been, waiting to eat this pastry while hot. On the mountains of Minas Gerais, pamonha can be sweet or salty, with a cheese filling. And in Goiânia city I've found salted pamonhas with cracklings and pimenta-biquinho sweet pepper.

ANGEL'S DOUBLE CHIN (Papo de anjo)

  22 units

  30 minutes

  Medium

• 600 G SUGAR

• 1 DROP VANILLA ESSENCE

• 12 EGG YOLKS, STRAINED

• 1 TABLESPOON ALL-PURPOSE FLOUR

• 5 CLOVES

Prepare the syrup with sugar and 600 ml of water; cook under low heat until ⅓ is reduced and add vanilla essence. Keep the syrup in a warm temperature while you prepare angel's double chins. Beat the egg yolks for 10 minutes, until very pale. Add flour and mix well. Meanwhile, preheat oven at medium heat (180°C), grease little muffin tins, place them in a shallow pan and warm water to prepare a water bath. Pour beaten yolks into muffin tins, about ⅓ or ½ of its capacity. Set water in the shallow pan (about 1,5 cm). Take it immediately to the oven and bake for 4 or 5 minutes, until firm and slightly golden on top. When ready, turn off the oven and keep the oven door open for about 5 minutes before moving the shallow pan. Unmold angel's double chins, using a spatula or a knife with no point, to loosen. Put angel's double chins in the syrup, add cloves and keep in a bowl or a compote.

PINEAPPLE TRIFLE (Pavê de abacaxi)

  8 servings

  2 hours, plus time to cool

  Medium

**PINEAPPLE SYRUP**

• 1 PINEAPPLE, CUT INTO MEDIUM SLICES

• 500 G SUGAR

**FILLING**

• 2 CUPS MILK

• 1 CUP SUGAR

• 8 EGG YOLKS

• 2 TEASPOONS CORNSTARCH

• 1½ CUP SINGLE CREAM

**TOPPING AND ASSEMBLY**

• 3 EGG WHITES

• 4 TABLESPOONS SUGAR

• 1½ CUP WHIPPING CREAM (WITHOUT WHEY)

• 200 G LADYFINGERS

• GRATED WHITE CHOCOLATE OR COCONUT, FOR COATING

Remove the centre of each pineapple slice, leaving a hole in the middle. Bring 1 litre of water and sugar to a boil for 5 minutes, stirring constantly. In case it turns out too thick, add water (you can use cinnamon sticks to flavour the syrup). Cook the pineapple in the syrup and turn off the heat when it starts boiling. Allow to cool and take it to the fridge for 1 hour. Slice the fruit in tidbits and set aside. For the filling cream, combine the milk with half the sugar and bring it to a boil. Meanwhile, beat the egg yolks and the rest of the sugar for 3 minutes, with a wire whip, until pale. Add cornstarch and stir. When the milk boils, pour over the yolks, whisking non-stop, in a constant stream. Take the mixture to a sauce pan and cook over low heat, stirring all the time, until thickened. Cook for 3 minutes more and turn off the heat. Take the cream to a bowl, cover with plastic wrap and, when chilled, combine with single cream and pineapple (save some syrup and tidbits for later); take it to the fridge. For the topping, beat the egg whites with sugar, until it forms stiff peaks, and combine with the whipping cream. Fill a baking pan with layers of ladyfingers soaked in the syrup, and cream. Spread the topping and keep it in the fridge for, at least, 6 hours before serving. Coat with grated white chocolate or coconut.

IN DETAIL

Some decades ago, pavê went fashion. It was served in all celebrations and parties. The name comes from the French "pavage", meaning pavement. Ingredients in layers placed in transparent baking dishes can admit many variations. Serving pavê always involves a joke: é pavê ou pra comê?" ('it is to just to look at, or is it to eat?') Classic flavours are pineapple, chocolate or ladyfingers and candies.

CHOCOLATE TRIFLE WITH LADYFINGERS (Pavê de chocolate com biscoito champanhe)

  8 servings

  4 hours

  Medium

• 5 CUPS MILK, PLUS EXTRA TO SOAK THE BISCUITS

• 1 CUP SUGAR

• 2 EGGS

• ½ CUP CORNSTARCH

• 1 TABLESPOON BUTTER

• 3 PACKAGES LADYFINGERS

• 4 TABLESPOONS COCOA POWDER

• 1 ½ CUPS BITTERSWEET CHOCOLATE, CHOPPED

• 1 CUP MILK CHOCOLATE, CHOPPED

• ½ CUP WHIPPING CREAM

To make the cream, take the milk and the sugar to the heat. Beat the eggs in a stand mixer until it doubles its volume. Dissolve cornstarch in the hot milk and add the eggs, on a steady stream, so it won't coagulate. Take it back to a low heat until it thickens. Take off the heat and add butter. (If you want, add 4 drops of vanilla essence or 1 vanilla pod). Allow to cool. Soak biscuits in milk mixed with cocoa powder. In a baking pan, place layers of biscuits and cream; repeat. Melt both chocolates in a water bath and combine with the whipping cream, until you get a dense ganache. Cover with ganache and take it to the freezer to cool.

SWEETENED PEANUT BUTTER AND CHOCOLATE BONBON TRIFLE (Pavê de Sonho de valsa)

  12 servings

  50 minutes, plus extra time to cool

  Medium

**CHOCOLATE CREAM**

• 250 G MILK CHOCOLATE

• 120 G WHIPPING CREAM

• 1 TABLESPOON HONEY

• 1 TEASPOON VANILLA ESSENCE

• ½ TABLESPOON BUTTER

**CAKE**

• 4 LARGE EGGS

• 120 G SUGAR

• 120 G ALL-PURPOSE FLOUR, PLUS EXTRA FOR DUSTING

• 20 G CORNSTARCH

**SONHO DE VALSA CREAM**

• 600 G WHIPPING CREAM

• 16 SONHO DE VALSA BONBONS, PLUS 6, AS GARNISH

Place chocolate in a bowl and make a water bath to melt ⅓. Take it from the water bath and set aside. Bring whipping cream to a boil and add to the chocolate, honey and vanilla essence; stir well. Combine with butter and mix until it becomes together and creamy. Allow to cool in room temperature.

To make the cake, grease and flour a 40 cm x 25 cm flat baking pan. Beat the eggs with sugar until it doubles its volume and gets pale. Sift the flour with cornstarch and add the eggs gently, stirring it carefully with ascending movements (from the bottom to the top). Bake it in the oven at 220°C for 10 to 15 minutes, or until brown. Take it from the oven and allow to cool.

To make Sonho de Valsa cream, process 16 bonbon fillings and 140 g of whipping cream in a mixer; set aside (keep the crunchy bonbons for later). Whip the rest of the whipping cream to obtain chantilly. Combine gently with the cream of bonbon fillings. In a large bowl or in individual glasses, build layers, starting with a piece of the cake (cut it into a proper size). Cover with a thin layer of chocolate cream. Add the crunchy parts, chopped. Then layer with a generous amount of Sonho de Valsa cream. Keep building the layers until all parts are over. End up with chopped bonbons on top of everything. Take it to the fridge for 5 hours and serve cold.

ICE CREAM TRIFLE (Pavê de sorvete)

  8 servings

  1 hour, plus fridge time

  Easy

• 200 G BITTERSWEET CHOCOLATE, MELTED

• ¾ CUP WHIPPING CREAM

• 2 CUPS MILK

• 1 CUP SUGAR

• 8 EGG YOLKS

• 2 TABLESPOONS CORNSTARCH

• 200 G LADYFINGERS

Combine bittersweet chocolate with ½ cup whipping cream; set aside. Bring the milk to a boil with half the sugar. Meanwhile, beat the egg yolks with the rest of the sugar for 3 minutes, with a wire whip, until pale. Add cornstarch and stir well. When the milk boils, pour over the yolks, whisking non-stop, in a constant stream. Take the mixture to a sauce pan and cook over low heat, stirring all the time, until thickened. Cook for 3 minutes more and turn off the heat. Take the cream to a bowl, cover with plastic wrap and take it to the fridge until chilled.

Beat the rest of the whipping cream to obtain chantilly. Combine to the cold cream, gently. In a 28 cm x 17 cm x 4,5 cm baking pan, place half of the cream and, with a spoon, spread over ⅓ of chocolate ganache, to get it blended. Put half of the biscuits and repeat the layers with the rest of the white cream, plus ⅓ of chocolate ganache and all biscuits left. Spread the ganache to decorate and take it to the freezer for 6 hours.

PEACH PRESERVE (Pessegada)

  12 servings

  30 minutes, plus extra time for preserving

  Easy

• 10 RIPE PEACHES

• 500 G SUGAR

Wash the peaches, rub with a clean dish cloth, remove pits and cut into dices. Place layers of fruit and sugar and set aside for 3 hours. Then, take it to a low heat, stirring frequently, until it pulls away from the bottom of the pan. Keep the preserve in sterilized jars.

PEACH COMPOTE (Pêssego em calda)

  12 servings

  30 minutes

  Easy

• 600 G SUGAR

• 12 YELLOW PEACHES, FIRM AND KEPT IN THE FRIDGE

Put sugar in a sauce pan and wait for it to burn a little, so it can give a caramel colour to the syrup. Add 800 ml of water. Once you pour over the liquid, sugar will become rock-hard. Lower the heat and boil until it dissolves. Peel the peaches' skin, and remove pits. Cut in half and place them in the syrup, to cook over low heat. When it boils, cook for 20 minutes. Put in a container and take it to the fridge.

COCONUT, LIME AND GRAPE POPSICLES(Picolés de coco, limão e uva)

  4 popsicles

  20 minutes, plus freezer time

  Easy

**COCONUT**

• 200 ML COCONUT WATER

• 200 ML COCONUT MILK

• 1 TABLESPOON COCONUT, GRATED

• 1 CUP MILK

• 1 TABLESPOON CORNSTARCH

• 2 TABLESPOONS SUGAR

Cook all ingredients over low heat to thicken. When cool, process in a blender, and pour in an ice mold. Place ice cream sticks or little spoons so, when it freezes, it would be easier to serve.

**LIME**

• 70 ML LIME JUICE

• 7 TABLESPOONS SUGAR

• 1 TABLESPOON GLUCOSE SYRUP

Process all ingredients in a blender with 2 cups of water, until sugar and glucose dissolve. Pour in an ice mold and freeze for 2 hours. Place ice cream wooden sticks and freeze for another 6 hours, at least.

**GRAPE**

• 3 CUPS INTEGRAL GRAPE JUICE

• 7 TABLESPOONS SUGAR

• 1 TABLESPOON GLUCOSE SYRUP

Process all ingredients in a blender, until sugar and glucose dissolve. Pour in an ice mold and freeze for 2 hours. Place ice cream wooden sticks and freeze for another 6 hours, at least.

AÇAÍ PUDDING (Pudim de açaí)

  8 servings

  1h30

  Easy

• 3 CUPS MILK

• 50 G AÇAÍ PURÉE, FROZEN

• 1 TABLESPOON CORNSTARCH

• 5 EGGS

• 1 CUP SUGAR

**SYRUP**

• 1 CUP SUGAR

Prepare the syrup: cook sugar and ¼ cup of water over low heat, until lightly brown. Pour over a rectangular 10 cm x 20 cm baking dish; allow to cool. For the pudding: combine all ingredients in a blender. Transfer to the baking dish and bake in a water bath in the oven at 180°C for 1h20. To check if it is ready, move the dish to see if the pudding is set. Remove from the oven and slide a slim knife through the edges to detach. Unmold immediately. (Or let it cool, take to the fridge and, before serving, put the pudding over the heat to melt the caramel.)

COFFEE PUDDING (Pudim de café)

  8 servings

  1h20

  Easy

• 3 CUPS MILK

• 2 CUPS STRONG COFFEE

• 1 CUP SUGAR

• 6 EGGS

**SYRUP**

• 1 CUP SUGAR

Process milk, coffee, sugar and eggs on a blender. Make a syrup with sugar and ¼ cup of water, directly on the baking pan. Transfer the pudding to the pan and bake in a water bath in the oven at 180°C for 1 hour. Unmold and sprinkle with coffee grains to decorate.

COCONUT PUDDING (Pudim de coco)

  10 servings

  35 minutes, plus refrigeration time

  Easy

• 200 ML COCONUT MILK

• 300 ML MILK

• 200 G SUGAR

• 5 EGGS

• 2 TABLESPOONS CORNSTARCH

• 100 ML WHIPPING CREAM

• 5 TABLESPOONS COCONUT, GRATED

• 3 TABLESPOONS COCONUT, GRATED, FOR COATING

• BUTTER, FOR GREASING

Grease a ring mold with butter. Process all ingredients – except 3 tablespoons grated coconut – with a blender. Pour into the ring mold and bake in a water bath in the oven at 170°C for 25 minutes. Take it to the fridge for 3 hours, unmold and sprinkle with grated coconut on top. Serve chilled.

TOASTED COCONUT CREAM PUDDING (Pudim de coco queimado)

  10 servings

  1 hour, plus fridge time

  Easy

• 5 EGGS

• 1 CUP SUGAR

• 1 ½ CUP MILK

• 2 TABLESPOONS CORNSTARCH

**SYRUP**

• 2 CUPS SUGAR

• 200 G FRESH COCONUT MEAT

To make the syrup, caramel the sugar directly in the baking pan; set aside. In a sauce pan, cook remaining sugar, coconut meat and 2 tablespoons of water, over high heat. When you get a thread-stage syrup, remove half of the coconut and set aside. Continue to cook, stirring all the time, until brown. Turn off the heat and stir constantly to cool. Using a blender, mix eggs, sugar, milk, and cornstarch. Add the reserved coconut and combine without whisking. Pour into the baking pan and cook in a water bath for 40 minutes. Allow to cool and keep it in the fridge for, at least, 6 hours. Unmold and cover with the toasted coconut. Serve cold.

CUPUAÇU PUDDING (Pudim de cupuaçu)

  8 servings

  1h30

  Easy

• 5 EGGS

• 50 G CUPUAÇU

• 3 CUPS MILK

• 1 CUPS SUGAR

• 1 TABLESPOON CORNSTARCH

**SYRUP**

• 1 CUP SUGAR

Prepare the syrup: cook sugar and ¼ cup of water, over low heat, until lightly brown. Pour over a rectangular 10 cm x 20 cm baking dish; allow to cool. For the pudding: combine all ingredients in a blender. Transfer to the baking dish and bake in a water bath in the oven at 180°C for 1h20. To check if it is ready, move the dish to see if the pudding is set. Remove from the oven and slide a slim knife through the edges to detach. Unmold immediately. (Or let it cool, take to the fridge and, before serving, put the pudding over the heat to melt the caramel.)

MILK PUDDING (Pudim de leite)

  8 servings

  1h20

  Easy

• 5 EGGS

• 1 CUP SUGAR

• 1 LITRE MILK

• ½ TEASPOON VANILLA ESSENCE

**SYRUP**

• 1 CUP SUGAR

Prepare the syrup: cook sugar and ¼ cup of water, over low heat, until lightly brown. Pour over a rectangular 10 cm x 20 cm baking dish; allow to cool. In a bowl, mix the eggs with the sugar. Add milk and vanilla essence. Transfer to the caramelized baking dish. Bake in water bath in the oven at 180°C for 1h20. To check if it is ready, move the dish to see if the pudding is set. Remove from the oven and slide a slim knife through the edges to detach. Unmold immediately. (Or let it cool, take to the fridge and, before serving, put the pudding over the heat to melt the caramel.)

IN DETAIL

Unbeatable in each and every household, milk pudding is a top classic. We are aware that condensed milk pudding – which recipe was printed on the condensed milk can – has become much more popular than this classic version. But we decided to register both on this book, so no one will feel uncovered!

CONDENSED MILK PUDDING (Pudim de leite condensado)

  1 large ring mold

  1h40

  Easy

• 1 CUP SUGAR

• 1½ CUP CONDENSED MILK (RECIPE BELOW)

• 3 CUPS MILK

• 3 EGGS

For the syrup: make a syrup with the sugar and ¼ cup of water, right on the ring mold; set aside. Process all other ingredients in a blender and pour over the caramel. Cover with aluminium foil and bake in a water bath in preheated oven at 180°C for about 1h30. Unmold carefully and serve cold.

HOMEMADE CONDENSED MILK

  500 g

  1 hour

  Medium

• 1¼ CUP COARSE SUGAR

• 1 LITRE MILK

Keep a cup plate for about 1 hour in the refrigerator. Mix sugar with milk and cook over a low heat for about 45 minutes, until thickens and gets a light golden caramel colour. Remove from the heat and whip it on a stand mixer until cooled, for 15 minutes. To make sure condensed milk is at the right texture, put a drop of it on the cold cup plate: it's ready when the drop doesn't run fast. Use it right away.

CASSAVA CAKE (Pudim de mandioca)

  10 servings

  50 minutes

  Easy

• 300 G RAW CASSAVA

• 1½ CUP MILK

• ½ CUP COCONUT MILK

• 4 EGGS

• 1 CUP SUGAR

• 1 CUP PARMESAN CHEESE, GRATED

• 1 CUP COCONUT MEAT, GRATED

• GROUND CINNAMON

**SYRUP**

• 1 CUP SUGAR

To make the syrup, dissolve sugar in ½ cup of water. Without stirring, take it to the heat and let it thickens until golden brown. Pour into a ring mold with diameter of 20 cm. Grate cassava and place in a bowl. Combine with all remaining ingredients, stirring constantly. Transfer to the ring mold, bake in a water bath for 40 minutes and unmold while still warm.

BREAD FLAN (Pudim de pão)

  8 servings

  1h30

  Easy

• 3 BRAZILIAN FRENCH-ROLLS, DAY-OLD

• 2½ CUPS MILK, PLUS EXTRA MILK TO SOAK

• 3 EGGS

• 1 TABLESPOON BUTTER

• 1 CUP SUGAR

• 1 TEASPOON GROUND CINNAMON

• **SYRUP**

• 1 CUP SUGAR

Finely slice one of the rolls and set aside. Soak the other two in milk and process in a blender with all the milk, eggs, butter, sugar, and cinnamon. Make a syrup with sugar and ¼ cup of water, straight in the baking pan. Soak bread slices and place in the syrup. Pour the pudding over the pan, cover with aluminium foil and bake in water bath in the oven at 180°C for 40 to 45 minutes, or until firm. Before unmolding, heat the bottom of the baking pan to melt the syrup.

GOOSEBERRY, YELLOW MOMBIM AND COCONUT TAPIOCA FREEZIES (Sacolés de groselha, cajá e tapioca com coco)

  4 units

  10 minutes, plus extra time to freeze

  Easy

**GOOSEBERRY**

• ½ CUP GOOSEBERRY SYRUP

• 2 CUPS SUGAR

Combine all ingredients with 1 litre of water, fill the bags with it, using a funnel, and keep in the freezer for 6 hours.

**YELLOW MOMBIM**

• 200 G YELLOW MOMBIM PULP

• 2 CUPS SUGAR

Process all ingredients with 1 litre of water, fill the bags with it, and keep in the freezer for at least 6 hours.

**TAPIOCA GRANULES AND COCONUT**

• 4 TABLESPOONS INSTANT TAPIOCA GRANULES

• 100 ML COCONUT MILK

• 1 LITRE MILK

• 2 CUPS SUGAR

Soak tapioca granules in coconut milk for 30 minutes. Combine all ingredients, fill the bags and freeze for 6 hours.

IN DETAIL

In São Paulo contryside, there were popsicles and freezies. Ice cream, almost never. No wonder I've got an emotional connection with freezies. My favorite flavours were toasted coconut, lime and gooseberry. Very typical in beach areas, it can also be called chupe-chupe, picolé-de-saco or gelinho, it depends.

TAPIOCA PEARL WITH RED WINE (Sagu com vinho tinto)

  6 servings

  1 hour

  Easy

• 1 CUP TAPIOCA PEARLS

• 1 BOTTLE RED WINE (OR GRAPE JUICE)

• 1 CINNAMON STICK

• 3 CLOVES

• 1 CUP, PLUS 2 TABLESPOONS SUGAR

• 1 CUP WHIPPING CREAM

Bring 4 cups of water to a boil, add tapioca pearls and, when it boils again, lower the heat and cook for 15 minutes. Drain and discard the liquid. Repeat the step, boiling more water, and add tapioca pearls again; cook until transparent. Meanwhile, on another saucepan, heat the wine with cinnamon, cloves and 1 cup of sugar. When it comes to a boil, remove cinnamon stick and cloves and add the pearls. Whip 2 tablespoons of sugar with whipping cream, until firm. Serve with tapioca pearls as a topping.

CHOCOLATE SALAME (Salame de chocolate)

  4 servings

  30 minutes, plus extra time to freeze

  Easy

• 230 G BITTERSWEET CHOCOLATE, CHOPPED

• 150 G UNSALTED BUTTER

• 2 EGGS

• ¾ CUP SUGAR

• 1 TEASPOON VANILLA ESSENCE, OR 1 TABLESPOON RUM

• 2 TABLESPOON COCOA POWDER

• 1 CUP WALNUTS, CHOPPED

• 300 G HOMEMADE COOKIES, CRUSHED

Melt chocolate with butter in a water bath; stir well to get homogeneous. In a stand mixer, beat the eggs with sugar until pale and double its volume. Add vanilla essence and keep beating. Combine cocoa powder with melted chocolate, and then with beaten eggs. Stir well. Add walnuts and biscuits, with crumbs and everything. Mix altogether, it should be creamy. Place a plastic wrap over a clean surface and, in spoonfuls, mold a salame-like log with the mixture. Roll the plastic around the mixture and twist the ends, to create a round cylinder of salame. Repeat until the mixture is totally molded. Place salames on a baking tray and take it to the fridge until next day, to set. Serve it cold, in slices.

IN DETAIL

Portugueses and italians were used to this cylindrical dessert that looked like salame. Crushed biscuits, chocolate, butter and eggs are always in the recipe, which can also contain chestnuts, almonds and hazelnuts.

BANANA PIE WITH MERINGUE

  8 servings

  40 minutes

  Easy

**CREAM**

• 1 LITRE MILK

• 2 CUPS SUGAR

• ½ CUP CORNSTARCH

• 6 EGG YOLKS, STRAINED

• 1 TEASPOON VANILLA ESSENCE

**BANANA SYRUP**

• 2 CUPS SUGAR

• 6 BANANAS, SLICED

**MERINGUE**

• 6 EGG WHITES

• 1½ TABLESPOON SUGAR

To make the meringue, beat egg whites with sugar in a stand mixer until stiff peak stage; set aside. To the cream, put all ingredients in a sauce pan, stir well and cook under low heat, mixing; set aside. In another pan, melt the sugar until golden brown. Add 1 cup of water, wait to dissolve, add bananas and cook for 5 minutes. Drain off some syrup and transfer to a baking pan. Spread the cream over the syrup, and cover with meringue. Bake in the hot oven at 200°C for about 10 minutes, until brown. Remove, and serve hot or cold.

LIME PIE (Torta de limão)

  6-8 servings

  1-2 hours

  Medium

**CRUST**

• ½ CUP BUTTER

• 1 CUP ALL-PURPOSE FLOUR

• 1 ½ TABLESPOON SUGAR

**FILLING**

• 2 CUPS MILK

• 1 CUP SUGAR

• 8 EGG YOLKS

• 2 LIMES

• 2 TABLESPOONS CORNSTARCH

**TOPPING**

• 1 CUP SUGAR

• 3 EGG WHITES

Prepare the crust: combine flour, butter and sugar. Add 200 ml of water in a slow, steady stream, in order to obtain a smooth and homogeneous crust. Cover a springform pan with it, poke some holes with a fork and bake for 25 minutes in the oven at 160°C. Remove from the oven and set aside.

Prepare the filling: bring the milk and half the sugar to a boil. Meanwhile, beat the egg yolks and the rest of the sugar for 3 minutes, with a wire whip, until pale. Add cornstarch and stir well. When the milk starts to boil, add beaten yolks in a constant stream, whisking non-stop. Cook altogether over low heat, stirring, until thicken. Keep cooking for 3 more minutes and turn off the heat. Transfer the cream to a bowl and cover with a plastic wrap. Take it to the fridge and wait for it to chill completely before using. Add lime juice, combine and cover the crust.

Prepare the topping: make a syrup with the sugar and ½ cup of water until a thread-stage. Beat the egg whites and add syrup in a slow steady stream, while beating. Put in a piping bag and cover the pie with it. Burn to caramelize the top with a kitchen torch or bake it in the oven at 180°C for 15 minutes, to set the meringue and brown.

STRAWBERRY PIE (Torta de morango)

  1 large pie

  1-2 hours

  Medium

**CRUST**

• 1 CUP ALL-PURPOSE FLOUR

• ½ CUP BUTTER

• 1 ½ TABLESPOON SUGAR

**FILLING**

• 5 CUPS MILK

• 1 CUP SUGAR

• 2 EGGS

• ½ CUP CORNSTARCH

• 1 TABLESPOON BUTTER

**TOPPING**

• 3 BOXES STRAWBERRIES

• 1 CUP SUGAR

• 2 TABLESPOONS CORNSTARCH

Prepare the crust: combine flour, butter and sugar. Add gently 100 ml of water, in a slow, steady stream, in order to obtain a smooth and homogeneous crust. Cover a springform pan with the crust, poke some holes with a fork and bake for 25 minutes in the oven at 160°C. Remove from the oven and set aside.

For the filling: bring the milk and half the sugar to a boil. Meanwhile, beat the eggs with a stand mixer, until it doubles its volume. Combine cornstarch with the hot milk and add beaten yolks in a constant stream, whisking non-stop, avoiding curdling. Take it back to a low heat until it thickens. Take off the heat and add butter. (If you want, add 4 drops of vanilla essence or 1 vanilla bean) Allow to cool and fill the crust. Cut strawberries in half and layer the filling with the fruit. Cook sugar and cornstarch with 1 cup of water. Allow to cool and pour over the pie.

PAULISTA PIE (Torta paulista)

  8 servings

  30 minutes, plus extra time to chill

  Easy

• 2 CUPS SINGLE CREAM

• 2 EGGS

• 1 CUP SUGAR

• 100 G BUTTER

• 250 G WALNUTS, CHOPPED

• 200 G HOMEMADE COOKIES

• 2 CUPS MILK

• 2 CUPS CREAMY MILK CARAMEL SPREAD (DULCE DE LECHE)

Keep single cream in the freezer for 30 minutes. Beat egg yolks with sugar in a stand mixer, until creamy. Add butter and the cold single cream. Combine ¾ of walnuts (save some for the topping), stirring well; set aside. Soak the cookies in milk, to moisture. On a baking pan, place layers of cookies and cream, topping with cookies. Spread dulce de leche and decorate with walnuts. Let in the fridge for 1 hour before serving.

BRAZIL PLUM JAM (Umbuzada)

  10 servings

  30 minutes

  Easy

• 1 KG DE FRESH BRAZIL PLUMS

• 1,5 LITRE MILK

• 2 CUPS SUGAR

Wash clean Brazil plums, cover with water and take to the heat. When boiling, wait 5 minutes and check if it is cooked. Remove from water and discard the pits, keeping only the pulp. Heat milk with the sugar, add plums and cook for about 10 minutes over low heat. Process in a blender and serve.

CANDIES AND PARTY DELIGHTS

CARAMELIZED CANDIED PEANUT (Amendoim caramelado)

  10 servings

  20 minutes

  Easy

• 500 G RAW PEANUTS, PEELED

• 2 CUPS SUGAR

• 1 TABLESPOON GROUND CINNAMON

In a wide skillet, combine peanuts, sugar and 400 ml of water. Stir constantly over medium heat, until the liquid seizes up. When the mixture becomes sandy, mix until the first stage of caramel. Sprinkle quickly with ground cinnamon, until peanuts are loosen and brown. Tilt the peanuts out onto a greased baking tray or a marble countertop. Peanuts will be crunchy, without any clumps, when cooled completely.

COFFEE TOFFEE (Bala de café)

  50 servings

  20 minutes

  Easy

• 3 CUPS SUGAR

• 1 CUP STRONG, BREWED COFFEE

• 1 CUP MILK

• 3 TABLESPOONS HONEY

• 1 TABLESPOON BUTTER, PLUS EXTRA FOR GREASING

• 1 TABLESPOON ALL-PURPOSE FLOUR

• 1 EGG YOLK

Combine all ingredients, until it gets homogeneous. Bring it to a medium heat until sugar gets to a soft-ball stage. Tilt out the candy onto a marble surface or countertop, greased with butter. Allow to cool, cut the toffees and wrap individually.

BRAZILIAN COCONUT CANDY (Bala de coco)

  900 g

  1h20

  Difficult

• 1 KG SUGAR

• 200 ML COCONUT MILK

• 200 ML WATER

• 1½ CUP DRY COCONUT MEAT, FINELY GRATED

• OIL OR BUTTER, FOR GREASING

Bring all ingredients to a bowl and combine, dissolving the sugar. Transfer to a medium sauce pan and cook over low heat, without stirring. Let it cook for about 40 minutes. Check if is done: take a spoonful of syrup to a bowl of water and, with your fingers, try to shape a ball with it. If you succeed, it's done. If not, keep syrup a little longer over heat. When the syrup it ready, take it from the heat and spread over a marble countertop, greased with oil or butter. Leave to cool. When it's cool enough to touch, grease both of your hands and stretch by pulling each end away, folding together and stretching again. After 5 minutes of stretching, candy gets a colour of pearl. At this point, the mixture is dense and hardened; keep a scissor around to cut. Start cutting the candy. Coat with grated coconut meat to serve.

MILK TOFFEE (Bala de leite)

  50 servings

  20 minutes

  Easy

• 3 CUPS SUGAR

• 4 CUPS MILK

• 8 TABLESPOONS HONEY

• 1 PINCH BAKING SODA

• BUTTER, FOR GREASING

Combine all ingredients, until it gets homogeneous. Cook over medium heat, until sugar is at soft-ball stage. Tilt out the candy onto a marble surface, greased with butter, allow to cool, cut the candies and wrap.

EGG CANDY (Bala de ovo)

  24 units

  2 hours

  Difficult

• 12 EGG YOLKS

• 4½ CUPS SUGAR

Strain the egg yolks. Make a thread-stage syrup with 3 cups of sugar and 1¾ cup of water. Pour gently over egg yolks, whisking constantly, so it won't coagulate. Cook over low heat in a non-stick pan, stirring until blended and pulling away from the bottom. Place in a baking pan and allow to cool. Take it to the fridge for 2 hours, to set. Mold little ball with the mixture and take it again to the fridge, to set. Prepare the syrup: make a syrup with 1½ cup of sugar and ½ cup of water. When reduced by half, cook for 5 more minutes and take away from the heat. Coat the balls quickly with the syrup and place over a greased marble countertop. Allow to cool and serve.

COCONUT BALL (Beijinho)

  50 units

  20 minutes

  Easy

• 1 COCONUT, IN CHUNKS OR GRATED

• 1½ CUP SANDING SUGAR, PLUS EXTRA FOR ROLLING

• 1 CUP MILK

• 2 TABLESPOONS CORNSTARCH

• 1 TABLESPOON BUTTER

Poke a hole in the coconut and remove the water (save it for another recipe). Grate the coconut, put in a pot and add ingredients. Take it to the heat, stirring constantly. When the mixture starts pulling away from the bottom of the pan, remove from the heat and transfer to a large dish. Wait it to chill. Mold little balls with your hands, coat with sanding sugar all over and place in mini paper liners.

IN DETAIL

In ancient Northeast confectionery, one would find beijos (kisses) made with milk, vanilla, sugar, coconut and egg yolks, rolled and covered in sanding sugar. Beijinho (little kiss) is much more modern, from the 20th century. Among variations, this candy can be made with or without yolks, with sanding sugar or coconut as topping, lime zest or orange juice. Many are 'crowned' with a clove.

CUPUAÇU BONBONS (Bombom de cupuaçu)

  20 units

  1h40

  Difficult

• 2 CUPS SUGAR

• 400 G CUPUAÇU PULP

• 3 CUPS BITTERSWEET CHOCOLATE, GRATED

Melt sugar and cupuaçu pulp over medium heat. Let it reduce by half and remove from the heat. Melt chocolate in a water bath and spread over a marble surface. With two spatulas, move the chocolate from one side to the other, allowing it cool. When it cools and gets creamy, fill little molds and let it harden. Fill the molds with cupuaçu and cover with the rest of the chocolate. Take it to the fridge to firm and unmold bonbons.

CHOCOLATE FUDGE BALLS (Brigadeiro)

  20-30 units

  40 minutes

  Easy

• 4 TABLESPOONS COCOA POWDER

• 3 TABLESPOONS SUGAR

• 2 TABLESPOONS BUTTER

• 1 CUP MILK

• 2 EGG YOLKS

• CHOCOLATE SPRINKLES

Bring cocoa, sugar and butter to a pan, stir quickly, add milk and egg yolks. Cook over medium heat, with a wooden spoon, until thickened. Turn off the heat and allow to cool. Roll into small balls and coat with chocolate sprinkles.

IN DETAIL

The story of brigadeiro, a national unanimity, is a classic one. It was symbol of air marshal Eduardo Gomes political campaign, in the 1940s. A must-have in all birthday parties, or even served in adult celebrations, brigadeiro admits many variations through time: they are ubiquitous at brigaderias, candy shops that vary its flavour with special ingredients such as walnuts, pistachios, coconut and orange, among others. It can also be eaten directly from little cups, with spoons.

BRIGADEIRO WITH CONDENSED MILK (Brigadeiro com leite condensado)

  30 units

  40 minutes

  Easy

• 1⅔ CUP CONDENSED MILK

• 1 TABLESPOON UNSALTED BUTTER

• 2 TABLESPOONS COCOA POWDER

• 1½ CUP CHOCOLATE SPRINKLES

Bring condensed milk, butter and cocoa to a pan and cook over low/medium heat, stirring with a wooden spoon until thickened. Turn off the heat and allow to cool. Roll into small balls and coat with chocolate sprinkles.

PEANUT BONBON (Cajuzinho)

  60 units

  40 minutes

  Easy

• 500 G PEANUTS, ROASTED AND GROUND

• 1 CUP SUGAR

• 2 TABLESPOONS COCOA POWDER

• 2 EGG WHITES

• 1 CUP SUGAR

• ½ CUP PEANUTS, ROASTED AND PEELED

On a large bowl, combine ground peanuts, sugar and cocoa powder. Add egg whites and stir very well, until blended. With your hands, roll the dough into little conic-shape bonbons ("coxinhas"), roll in the sugar and garnish with peanut halves.

WALNUT CAMEO BONBON (Camafeu de nozes)

  60 units

  50 minutes

  Medium

• 500 G WALNUTS, FINELY CHOPPED

• 4 TABLESPOONS SUGAR

• 2 EGGS

• ¼ CUP MILK

• BUTTER, FOR GREASING

**FONDANT**

• 2 CUPS ICING SUGAR

• ¼ CUP MILK

• LIME DROPS

Combine the walnuts, sugar, eggs and milk and cook, stirring constantly, until the mixture pulls away from the pan. Allow to cool. Prepare the fondant: in a bowl, place icing sugar and pour over the milk, in a constant stream. Blend altogether and cook in a water bath, with 3 drops of lime. Keep it in the simmering water bath while you shape the bonbons. Grease your hands with butter and roll portions of walnut paste into little balls. Press them lightly with the palm of your hand, shaping it rectangularly. Dip the dough in the hot fondant, and put a nut on top of each bonbon. Place in a baking tray greased with butter and let dry.

IN DETAIL

The shape of this peculiar bonbon, still frequent in wedding parties, reminds one of a... cameo, a gemstone used by noble people since Ancient times.

TOASTED COCONUT (Coquinho queimado)

  10 servings

  1 hour

  Medium

• 1 DRY COCONUT, WITHOUT SHELL

• 2 CUPS SUGAR

Cut the coconut into small squares. Cook over high heat with sugar and ½ cup of water, stirring constantly until sugar dissolves and melts – at this point, it will start coating the coconut pieces. Keep stirring, until sugar solidifies again. Remove from the pan and spread over a greased countertop, or a silicone baking mat, cracking the sticking clumped coconut and taking care not to burn yourself.

COCONUT AND PRUNE BONBON (Olho de sogra)

  30 units

  40 minutes

  Easy

• 2 CUPS SUGAR

• ¾ CUP MILK

• ½ DRY COCONUT MEAT, FINELY GRATED

• 4 EGG YOLKS

• 30 PITTED PRUNES

• SANDING SUGAR

Combine sugar with milk. Place in the heat and let the milk dissolve the sugar. When it starts boiling, add grated coconut, stirring well. Add egg yolks, whisking non-stop, so it won't coagulate and thicken the dough. Cook for 5 more minutes and allow to cool outside the fridge. Roll the dough into little balls and place inside the prunes, coating with sanding sugar.

PEANUT PAÇOCA

  20 units

  20 minutes

  Easy

• 2 CUPS PEANUTS, ROASTED AND PEELED

• 1 CUP SUGAR

• ½ CUP MANIOC FLOUR, TOASTED, OR FLAKED CORN MEAL (BEIJU)

• 1 DASH SALT

Combine all ingredients (if you can't find roasted peanuts, take them to the oven for 10 minutes at 160°C) and mix, to moist the paçoca. Shape with your hands and place them in molds to get similar candies.

IN DETAIL

Typical from countryside culture, seen on June Festivities in Pernambuco, Minas Gerais and São Paulo, peanut paçoca became a classic candy all over the country, in squares and in tubes.

PEANUT BRITTLE (Pé de moleque)

  10 servings

  40 minutes

  Medium

• 1 KG MUSCOVADO SUGAR

• 1 KG PEANUTS, ROASTED AND PEELED

Make syrup with sugar and 1½ cup of water, over medium heat, until you obtain a soft-ball stage (110°C). Meanwhile, process half the peanuts in a blender and mix with whole grains. Add to the syrup; stir well and vigorously, in order to get an airy dough. Tilt the dough onto a greased marble countertop, or a silicone baking mat, mold or cut into any shape you want. To give a chocolate taste to the candy, add 1 cup of cocoa powder to the syrup.

IN DETAIL

In colonial towns like Paraty and Ouro Preto, people usually relate the irregular stone paths of the sidewalks to the shape of this candy, made with peanut and rapadura sugar. Another tale refers to quituteiras (street vendors, usually women) screaming to the boys that stole the candies: "Pede, moleque!" ('Just ask for it, brat!')

MANIOC-PEANUT BRITTLE WITH CASHEW NUT (Pé de moleque de mandioca com castanha-de-caju)

  6 servings

  1h30

  Easy

• 2 KG MANIOC

• 2 TABLESPOONS BUTTER

• 6 EGG YOLKS

• 1 KG SANDING SUGAR

• 1 DASH SALT

• 900 ML HOMEMADE COCONUT MILK

• 150 G CASHEW NUTS

• 80 G PEANUTS

• 3 CINNAMON STICKS

• 5 CLOVES

• 1 TEASPOON FENNEL SEEDS

Cook manioc, remove inner corners and process in a blender with part of the cooking liquid, to get smooth and homogeneous. In a bowl, place the soft manioc paste, butter, egg yolks, sugar, and salt, some coconut milk and blend, until the paste gets smooth. Add cashew nuts, peanuts, cinnamon sticks, cloves, fennel seeds and the rest of the coconut milk until you get a paste similar to a cake batter, but thicker. Place small portions over banana leaves (or aluminium foil, or waxed paper) and bake in the oven for 45 minutes. Allow to cool and serve in chunks.

PELEZINHO

  10 servings

  20 minutes

  Easy

• 2 CUPS CONDENSED MILK

• 1 CUP COCOA POWDER

• 5 TABLESPOONS BUTTER, PLUS EXTRA FOR GREASING

• 200 G CORNSTARCH OR DIGESTIVE COOKIES

• ¾ CUP SANDING SUGAR

Cook condensed milk, cocoa powder and butter over low heat, stirring constantly until it pulls away from the pan. Turn off the heat and add cracked cornstarch cookies. Spread on a baking pan, greased with butter, and allow to cool. Cut into little squares of 4 cm and coat with sanding sugar.

QUEBRA-QUEIXO

  8 servings

  30 minutes

  Medium

• 250 G SUGAR

• 250 G FRESH COCONUT MEAT, COARSELY GRATED

• 100 ML COCONUT WATER

• 1 CINNAMON STICK

• 2 CLOVES

• 1 TEASPOON GINGER, CHOPPED

In a sauce pan, heat the sugar until you get a dark caramel. Add all other ingredients and let it cook until gets to a thread-stage syrup. Remove from the heat and transfer to a baking tray, greased with butter. Allow to cool and cut into chunks to serve.

IN DETAIL

Very common in the Northeast region and in São Paulo countryside, especially during June Festivities, this recipe is an easy treat, just coconut and sugar combined. If you put more sugar, it becomes more tender. It used to be sold by walking street vendors.

EGG AND COCONUT PUDDING (Quindim)

  12 servings

  8 hours

  Difficult

• 2 CUPS COCONUT MEAT, FINELY GRATED

• 2 CUPS TABLE SUGAR, SIFTED, PLUS EXTRA FOR DUSTING

• 3 TABLESPOONS UNSALTED BUTTER, PLUS EXTRA FOR GREASING

• 12 EGG YOLKS, STRAINED TWICE

Combine coconut with sugar. Blend with your hands so the sugar can melt. Add softened butter, in room temperature. Leave this paste rest in the fridge for 6 hours. Add egg yolks strained twice. Before taking it to a baking pan, leave the mixture untouched for 20 minutes. Grease a baking pan with butter and cover with sugar. Bake in a water bath in a preheated oven at 150°C for about 30 minutes, or until quindim is firm and coconut from the bottom gets brown.

IN DETAIL

Quindim as known in Brazil results from an adaptation of a Portuguese recipe, brisas do lis, a conventual pastry made with eggs, sugar, and almonds. In Northeast, however, it started to be produced with coconut and it conquered all country. It can be molded small or big, or in ring molds. When it's in a big mold, it's called quindão.

# BREADS AND "QUITANDAS"

My kids already know what "quitanda" is. Their eyes fill with joy when they see the cookie jars, be them sweet or savoury, the suspiros, goiabinhas, everything that is served during afternoon snacks or along with coffee (they don't drink coffee yet, but they know all about what comes along with it).

This set of delicacies made from a flour dough, be it wheat, manioc, corn, or arrowroot, is named after a word commonly used in Minas Gerais – in my home, we always used it in the plural: "I went to buy some quitandas so we can have a cup of coffee!" Is there a warmer time than this one?

They could be bought in the store around the corner, but the homemade variety was even more flavourful. That's where the notebooks of family recipes come in. In the handwriting of our grandma or godmother, we recognize the affection they still give us. In the same way, we give special meaning to everything that comes out of the oven, everything that is served in a jar or in a nice tray. Our recipes dialog with indigenous women, the ladies of the house, the slaves, the nuns – the hands of confectioners who knew how to make cookies, biscuits, cakes, cupcakes, breads, and doughnuts to bright up our lives.

If Portugal already knew the tradition of cakes as a way of celebrating a special occasion, be it a christening, an engagement or wake, over here the custom quickly spread out. Cakes were combined with fruits, manioc and corn flour, sugar and rapadura. And nothing was offended by any influence, be them from European immigrants or from neighbouring countries. Our spread of breads and quitandas welcomed them all. We do not turn fancy confectionary away, but we do everything our own way. With some coffee on the side – because that's how we like it.
COOKIES AND BISCUITS

TOCANTINS CRACKNEL (Amor-perfeito)

  40 servings

  25 minutes

  Easy

• 1 KG MANIOC STARCH

• 2 TEACUPS SUGAR

• 1¼ TEACUPS BUTTER

• 1 PINCH SALT

• 1 TEACUP COCONUT MILK

Mix the ingredients one by one and stir vigorously. Add the coconut milk last, so the batter won't stick to your hands and will be at the right consistency. To make each cracknel, roll them into a ball, flatten and make a cross shaped cut. This cut is what will give shape to the cracknel. Bake the biscuits in a preheated oven at 220°C for 15 minutes. When it is golden, remove from the oven.

IN DETAIL

This specific kind of cracknel comes from Natividade, in Tocantins, where the community has been keeping the recipe alive for over 100 years. But where did it come from? The Portuguese were the ones who introduced the amor-perfeito when they landed in the region during the 18th century.

GUAVA JAM COOKIES (Beijo-de-freira)

  40 units

  40 minutes

  Easy

• 3 SIFTED YOLKS

• 6 TABLESPOONS SUGAR

• 500 G BUTTER

• 1 TABLESPOON BAKING POWDER

• 10 DROPS VANILLA EXTRACT

• 500 G CORNSTARCH

• 1 TEACUP ALL-PURPOSE FLOUR

• ½ TEACUP GRANULATED SUGAR, FOR GARNISHING

**FILLING**

• 500 G SOFTENED GOIABADA (GUAVA JAM)

Combine the yolks, sugar, and butter. Add the other ingredients, kneading until the dough can be handled. Grease a baking tray with butter and sprinkle it with all-purpose flour. Roll into small balls and bake in a preheated oven at 180°C for about 20 minutes, or until their bottoms are golden. After they cool, stick two pieces of cookie together with the goiabada (or whichever jam you prefer) and garnish it with sprinkled granulated sugar.

IN DETAIL

This sweet with a provocative name ("Nun kisses") appeared at the Santa Clara do Porto Convent and arrived in Brazil during the 17th century, possibly by the hands of nuns from the Order of Saint Clare. The original recipe, which used almonds, was adapted until it arrived at the present form.

DULCE DE LECHE CAKES (Bem-casado)

  16 units

  2h30

  Medium

• 6 LARGE EGGS

• ½ TEACUP PLUS ¾ TEACUP OF SUGAR

• ½ TEACUP ALL-PURPOSE FLOUR

• 1 SHALLOW TABLESPOON BAKING POWDER

• 1½ TEACUPS CREAMY DULCE DE LECHE

Using a beater, whip the eggs and ½ teacup of sugar until obtaining a light and yellowish cream. Add the sifted flour and baking powder, mixing gently. Transfer to a greased tin and bake in a preheated oven at 160°C for about 25 minutes, until golden. Remove from the oven and allow to cool. Remove from the tin and cut portions of bem-casado with a round or square cutter. Cut those in half and fill with the dulce de leche. For the frosting, make a syrup with ¾ teacup of sugar and ½ teacup of water. Carefully coat the bem-casados. Another way to do it is to bake them individually, by putting the batter into a pastry bag and making small bunches on a baking paper or silicon mat.

IN DETAIL

During colonial times, in Northern Portugal, treats called "casadinhos" were popular - the name, literally "married", refers to their two parts, which are glued together with a pasty sweet. But the bem-casado found in Brazilian wedding receptions is Brazilian through and through. The custom of wrapping them in crepe paper, tulle, and ribbons seems to have appeared in doll christening games played in the country side of Minas Gerais and São Paulo.

HOMEMADE COOKIES (Biscoito caseiro)

  10 to 15 servings

  30 minutes, plus time to rest

  Easy

• 1¼ TEACUPS ALL-PURPOSE FLOUR

• ½ TEACUP POWDERED SUGAR

• ¾ TEACUP COLD BUTTER, CUT INTO CUBES

• 1 EGG

• 1 PINCH SALT

Sift the flour, salt and sugar mixed together. Cut the cold butter into small cubes and return them to the fridge for 10 minutes. Place the butter on top the flour mixture so the little pieces won't stick to one another. Mix them with your fingertips as fast as you can, until you obtain a crumbly dough. Add the eggs and knead gently until the dough is formed. If the dough isn't coming together, add a bit of ice-cold water. Roll up the dough into a ball, wrap it with a plastic film and flatten it so it will be easier to roll out later. Allow it to rest in the fridge for at least 1 hour, or up to 48 hours. When you choose to use it, roll it out in a surface sprinkled with a bit of flour until you have a 1 cm thickness. Cut it into rectangles or another shape. Bake in a preheated oven at 180°C for 12 minutes, or until lightly golden.

LADYFINGER BISCUITS (Biscoito champanhe)

  48 units

  40 minutes

  Medium

• 4 EGGS

• 135 G SUGAR

• 110 G ALL-PURPOSE FLOUR

• ½ TEASPOON BAKING POWDER

Preheat the oven at 200°C. Line two baking trays of approximately 30 cm X 45 cm with baking paper. Whip the egg whites until they form soft peaks. Little by little, add 2 tablespoons of sugar and continue to whip until forming stiff peaks. In another bowl, whip the remaining sugar with the yolks until obtaining a light-coloured cream. Sift the flour and baking powder. Put half of the whipped egg whites into the bowl with the sugar and yolks cream. Stir. Add the flour and the remaining half of the egg whites. Stir again. Put the cream into a pastry bag with a round and smooth end. Squeeze it and arrange the ladyfingers on top of the baking paper. Bake for 14 minutes.

IN DETAIL

The basis for the pavê (a type of trifle), a popular Christmas dessert, the ladyfinger biscuit comes from the Northern Italy region known as "Duchy of Savoy" in the 15th century. It was prepared for the official reception for the French king and it was called, in Italian, "savoiardi". It spread out to Europe and, in Portugal, was known as "palito de Reine", or "biscoito de champanhe", such as we know it here.

ARROWROOT BISCUITS (Biscoito de araruta)

  40 units

  1h10

  Easy

• 1 TEACUP ARROWROOT OR MANIOC STARCH

• 1 TEACUP ALL-PURPOSE FLOUR

• 1 EGG WHITE

• 3 YOLKS

• 1 TEACUP SUGAR

• 1 TEACUP BUTTER

Sift the arrowroot (or manioc starch) with the flour. Set aside. Whip the egg whites until firm. Combine the yolks and the sugar. Add the whipped egg whites and the butter to the yolks and sugar mixture. Whip vigorously to combine the ingredients. Add the flours and whip. If it is too soft, add a bit more of arrowroot. Roll out the dough in a surfaced with sprinkled flour and cut the biscuits with cookie-cutter, using whichever shape you wish. Bake in a preheated oven for 20 minutes on a greased and floured baking tray.

GOMA BISCUITS (Biscoito de goma)

  1 kg

  20 minutes

  Easy

• 4½ TEACUPS MANIOC STARCH

• 4 YOLKS

• 2 TABLESPOONS BUTTER

• 1 TEACUP SUGAR

• 1 PINCH SALT

Combine all the ingredients. Remove little pieces of the dough, roll them in the palm or you hand and press down on them with a fork. Put the biscuits on a greased baking tray and bake at 170°C for 12 minutes. Be careful not to brown them.

CREAM BISCUITS (Biscoito de nata)

  30 units

  1 hour

  Medium

• 3 TABLESPOONS SUGAR

• 1 TABLESPOON BUTTER

• 2 YOLKS

• 190 ML NATA (DOUBLE CREAM)

• 1 COFFEE SPOON SALT

• AS MUCH CORNSTARCH AS NEEDED

Whip the sugar with the butter. Add the yolks while continuously whipping. Put in the nata and the salt; mix until smooth. Little by little, add the cornstarch until the dough no longer sticks to your hands. Roll it out with a rolling pin and cut into the desired shape. Bake in a greased baking tray at 160°C until firm, without allowing it to brown. Wait until it cools and serve.

MANIOC STARCH BISCUITS (Biscoito de polvilho)

  40 units

  1 hour

  Medium

• 1 TEACUP CORN OIL

• ½ TEACUP MILK

• 1¾ MANIOC STARCH

• 2 TABLESPOONS SUGAR

• 2 EGGS

• 1 COFFEE SPOON SALT

Heat up 2 teacups of water, oil, and milk until they boil. Blanche the manioc starch and the sugar, stirring constantly so they won't form lumps. When the dough is no longer hot, add the eggs and salt; stir vigorously. Put in a pastry bag and squeeze out line over a silicon mat or baking paper. Bake at 180°C for 8 minutes, or until firm and golden. Allow it to cool and serve.

BUTTERY COOKIES (Bolacha amanteigada)

  8 servings

  1h20

  Easy

• 100 G UNSALTED BUTTER AT ROOM TEMPERATURE

• ½ TEACUP SUGAR

• 1 EGG

• 1 PINCH SALT

• ZESTS OF ½ A LIME

• ½ TEACUP ALL-PURPOSE FLOUR

• 1½ TEACUPS CORNSTARCH

• 250 G CREAMY GOIABADA (GUAVA JAM)

• MELTED BUTTER, FOR BRUSHING

• GRANULATED OR REFINED SUGAR

With a spatula, combine the butter with the sugar until smooth. Add the egg, salt, and lime zests. Stir until smooth. Put in the flour and cornstarch, after sifting them together. Arrange the dough between two pieces of baking paper and roll them out with a rolling pin until it is about 0.5 cm thick. Set aside in the fridge for 2 hours. With a round cookie-cutter, cut several slices of dough. Put then in a baking tray lined with baking paper and put them in the freezer for 20 to 30 minutes. Preheat the oven at 160˚C and bake the cookies for 10 to 15 minutes. Do not allow them to turn golden; remove from the oven while still white. As soon as they cool down, put them together with the creamy goiabada, brush with the melted butter, and coat them with sugar.

CHIPA

  20 units

  45 minutes

  Medium

• 3⅓ TEACUPS MANIOC STARCH

• 3 CUPS MEIA-CURA CHEESE

• ½ STICK BUTTER AT ROOM TEMPERATURE

• 3 EGGS

• 1 TEACUP WHOLE MILK

• ½ TABLESPOON SALT

Combine the manioc starch, meia-cura cheese, butter, salt, and eggs, one by one. After mixing, slowly add the milk and stir until the dough is smooth, easy to work with and no longer sticks to your hands. Grease a baking tray with butter, make small, horseshoe-shaped rolls and bake in a preheated oven at 180°C for about 12 minutes, or until golden.

GUAVA TREATS (Goiabinha)

  4 servings

  1 hour

  Medium

• 2 TEACUPS ALL-PURPOSE FLOUR

• 1 TEACUP SUGAR

• ¾ STICK BUTTER

• GOIABADA CASCÃO CUT INTO STRIPS, FOR THE FILLING

• 1 PINCH SALT

Combine the flour, sugar, and butter, forming a crumbly dough. Slowly add water and knead until the dough is soft and even. Roll out the dough with a rolling pin, cut circles with 5 to 6 cm of diameter and place a strip of goiabada at the center. Fold and bake in a preheated oven at 160°C for 20 minutes, or until lightly golden. You can sprinkle it with granulated sugar, if you wish, and serve.

CRACKNEL (Sequilho)

  40 servings

  25 minutes

  Easy

• 500 G CORNSTARCH

• 1 TEACUP SUGAR

• 250 G BUTTER

• 2 YOLKS

Put half of the cornstarch in a bowl. Add the sugar, butter, and yolks and stir. Slowly add the remaining cornstarch until reaching the right consistency - an even dough that does not stick to the hands. Take small portions of the dough and roll them into balls. Put them in a baking tray greased with butter or lined with baking paper. Mark the balls, pressing down on them with a fork. Bake in an oven at 180°C for 10 to 15 minutes. Remove when the bottom is golden (their top should remain light). Allow to cool and remove from the tray.

MERINGUES (Suspiro)

  20 servings

  20 minutes

  Medium

• 2 EGG WHITES

• ½ CUP SUGAR

• ½ TEASPOON LIME ZEST

• 2 DROPS LIME JUICE

Mix the egg whites with the sugar and warm in a water bath until the sugar dissolves. Mix in the zest and lime juice. Beat with an electric whisk until firm. Transfer to a confectioner's bag and shape small mounds on a baking sheet lined with parchment paper. Bake for 1 hour – or until firm – in a 100°C oven. Leave to cool inside the oven and transfer to an airtight container.

TARECO

  20 servings

  15 minutes

  Easy

• ½ TEACUP MILK

• 140 G SUGAR

• 1 EGG

• 1 SHALLOW TABLESPOON BAKING POWDER

• 4 TABLESPOONS BUTTER

• ½ TEACUP ALL-PURPOSE FLOUR

• 1 PINCH SALT

Stir the ingredients with a spoon until obtaining a smooth dough. While using the spoon, shape thin flat discs and lay them on a greased tray. Bake in a preheated oven at 170°C for 8 minutes, or until golden.

CAKES AND DUMPLINGS

BELÉU

  1 rectangular baking pan

  40 minutes

  Easy

• 1½ TEACUPS RAW, GRATED MANIOC, PEELED

• ½ TEACUP BROWN OR GRAMIXÓ SUGAR

• 1 TEACUP COCONUT MILK

• ½ TEACUP WHOLE MILK

• 3 EGGS

• 3 TABLESPOONS BUTTER

• 1 TABLESPOON BAKING POWDER

• ALL-PURPOSE OR RICE FLOUR, TO COAT THE BAKING TRAY

Combine all the ingredients, except for the baking powder, and mix them in a blender until smooth. Add the baking powder, mixing it into the dough. Grease a baking pan with butter and all-purpose or rice flour, pour in the dough and bake in a preheated oven at 180°C for about 30 minutes, or until golden.

IN DETAIL

This popular cake found on the tables and fairs of Acre state uses gramixó, a kind of brown sugar. In the North region, this type of sugar is very similar to rapadura, although not as firm. I've watched the gramixó making process in a community in Juruá, one of the Amazon's tributary rivers. By means of a hoe, the sugar slowly reaches a unique, rustic texture, that is reminiscing of a grated or pressed rapadura.

ROLLED DOUGHNUTS (Bolinho de chuva)

  30 units

  35 minutes

  Easy

• 3 TEACUPS ALL-PURPOSE FLOUR

• 2 TABLESPOONS SUGAR

• 1 TABLESPOON BAKING POWDER

• 2 TABLESPOONS BUTTER

• 1 TEACUP MILK

• 1 EGG

• ½ COFFEE SPOON OF SALT

• CORN OIL, FOR FRYING

• SUGAR AND CINNAMON, FOR COATING

Combine all the ingredients, except for the milk and egg. After you've obtained a crumbly dough, add the milk and egg. Allow the dough to rest for 15 minutes. Heat up the oil and fry spoonfuls of dough. When it is golden, remove and leave it to drain on a paper towel. Coat with sugar and cinnamon and serve.

IN DETAIL

This simple mixture produces a small dumpling that, to many people, is reminiscing of the sweet taste of childhood days. It's easily found in bakeries and many homes.

STUDENT'S DOUGHNUT (Bolinho de estudante)

  20 units

  40 minutes

  Easy/Medium

• 2 TEACUPS GRANULATED TAPIOCA, PLUS A BIT EXTRA FOR COATING THE CAKES

• ¾ TEACUP SUGAR

• 1 PINCH SALT

• 2 TEACUPS COCONUT MILK

• CORN OIL, FOR FRYING

• SUGAR AND CINNAMON, FOR SPRINKLING

Combine the tapioca, sugar, and salt; hydrate with coconut milk and stir thoroughly. Allow it to rest for 20 minutes, or until the tapioca has soaked up the liquid. Roll up the cakes, shaping them like a croquette, with a tip at the ends. Coat them with granulated tapioca and fry them in hot oil, until golden. Wait until they cool for a bit, and sprinkle with sugar and cinnamon before serving.

IN DETAIL

One of writer Jorge Amado's favourite treats, who referred to it by a name that is more popular in Bahia: "punhetinha". It can be found at homes or being sold by female street vendors (baianas), next to other staples of Bahia's cuisine.

BAETA CAKE (Bolo baeta)

  8 servings

  1 hour and 40 minutes

  Easy

• 1 LITRE MILK

• 2 TABLESPOONS BUTTER

• 2½ TEACUPS ALL-PURPOSE FLOUR

• 2 TEACUPS SUGAR

• 2 EGGS

Preheat the oven at 180°C. Mix all the ingredients in a blender. Grease a medium-sized mould with a hole in the middle with butter and all-purpose flour. Pour the liquid batter into the mould and bake for 1 hour and 30 minutes. Remove from the oven and wait until it's totally cool before taking out of the mould.

IN DETAIL

It's peculiarity lies in the absence of baking powder, which is why it resembles a pudding. Also known as "bolo de leite".

PLAIN CAKE (Bolo comum)

  1 round mould with a hole in the middle

  40 minutes

  Easy

• 2 TEACUPS SUGAR

• 2 TABLESPOONS UNSALTED BUTTER

• 1 TEACUP MILK

• 2½ TEACUPS ALL-PURPOSE FLOUR

• 1 TABLESPOON BAKING POWDER

• 5 EGG WHITES, WHIPPED UNTIL FIRM

Whip the sugar and butter. While still whipping, add the milk, flour and, lastly, the baking powder. Mix the egg whites into the dough, pour everything into a mould greased with butter and flour and bake in a preheated oven at 160°C for about 30 minutes.

IN DETAIL

"Bolo comum", "bolo simples", "bolo de nada": these are all terms used to refer to this simple cake that goes so well with a cup of coffee – it may not be packed with flavour, but it tastes like memories. It takes me right back to my childhood. As our cook wasn't much of a "cake baker", I was the one who prepared the cake my father ate each morning.

CREAMY CORN CAKE (Bolo cremoso de milho-verde)

  1 rectangular baking pan

  40 minutes

  Easy

• 2 TEACUPS MILK

• 2 TEACUPS SUGAR

• 3 TABLESPOONS SIFTED ALL-PURPOSE FLOUR

• 3 EGGS

• 2 TEACUPS THRESHED, COOKED FRESH CORN

• 2 TABLESPOONS BUTTER

• 1 TABLESPOON BAKING POWDER

Whip all the ingredients, except for the baking powder. Add the baking powder and pour the batter into a pan greased with butter and all-purpose flour. Bake in a preheated oven at 170°C for 30 minutes, or until golden. The centre should be creamy and the surface, golden.

CREAMY PUPUNHA CAKE (Bolo cremoso de pupunha)

  8 servings

  1 hour and 45 minutes

  Easy

• 6 EGGS

• 2 TEACUPS PUPUNHA PULP, COOKED AND MASHED, KERNELS REMOVED

• 200 ML COCONUT MILK

• 200 ML MILK

• 1 TABLESPOON BUTTER

• 250 G SUGAR

• 2 TABLESPOONS ALL-PURPOSE FLOUR

• 1 TABLESPOON BAKING POWDER

• 1 PINCH SALT

Whip the egg whites until firm and set aside. Process the pupunha in a blender, until obtaining a puree, and combine it with both kinds of milk. In another bowl, mix the butter and the sugar. Add the yolks, one at a time, and stir to combine. Add the pupunha puree, salt, flour, and baking powder, stirring thoroughly. Gently add the egg whites. Transfer to a greased mould with flour and bake at 180°C for 30 minutes.

PINEAPPLE UPSIDE-DOWN CAKE (Bolo de abacaxi)

  1 round baking pan

  50 minutes

  Medium

• 2 EGGS

• 1 TEACUP SUGAR

• ½ TEACUP MILK

• 1 TEACUP ALL-PURPOSE FLOUR

• 2 TEASPOONS BAKING POWDER

• ½ PINEAPPLE, SLICED, CORE REMOVED

• BUTTER AND SUGAR TO GREASE THE PAN

Separate the eggs and whip the yolks with the sugar until obtaining a delicate, light-coloured cream. Add the milk whip a bit longer. Whip the egg whites until firm and gently mix them in with the yolks. Sift the all-purpose flour and gently combine the baking powder. Grease the pan with butter and sugar and arrange the pineapple slices so they cover the bottom of the baking pan. Cover with the cake batter and bake in a preheated oven at 160°C for about 35 minutes, or until golden. Remove the cake from the pan so that the pineapple slices are on the top.

CASSAVA CAKE (Bolo de aipim)

  6-8 servings

  1 hour

  Easy

• 1 WHOLE COCONUT, GRATED

• 4 TEACUPS SUGAR

• 4 EGGS

• 4 TABLESPOONS BUTTER

• 1.5 LITRE MILK

• 2.5 KG GRATED CASSAVA

Beat the coconut, sugar, eggs, butter, and milk in a blender until smooth. Pour into a bowl and add the grated cassava. Combine all the ingredients thoroughly and put everything in a greased pan. Bake in a preheated oven for 40 minutes, or until golden.

ARROWROOT CAKE (Bolo de araruta)

  8 servings

  1 hour

  Easy

• 4 EGGS

• 2 TEACUPS SUGAR

• 250 G ARROWROOT

• 1 TEASPOON BAKING POWDER

• 3 DROPS VANILLA EXTRACT

Firstly, whip the egg whites until they are firm. Add the yolks, sugar, and arrowroot. Whip again. Add the baking powder and vanilla extract. Grease a baking pan with butter. Pour the batter into the pan and bake in a preheated oven for 45 minutes at medium temperature.

RICE CAKE (Bolo de arroz)

  12 servings

  30 minutes

  Easy

• 130 G RAW RICE

• 190 ML MILK

• 1 TEACUP OIL

• 3 EGGS

• 1½ TEACUP SUGAR

• ½ TEACUP GRATED COCONUT

• ½ TEACUP GRATED PARMESAN CHEESE

• 1 TABLESPOON BAKING POWDER

Combine the rice and milk in a container and allow to soak in the fridge for 3 hours. In a blender, mix the rice and milk with the oil and eggs. Mix until you obtain a cream. Next, using the blender's "pulse" feature, mix the sugar, coconut, grated cheese and, lastly, the baking powder. Bake for 20 minutes at 180°C in a preheated oven, in a pan that has been greased with butter and sprinkled with sugar.

BANANA CAKE (Bolo de banana)

  1 round baking pan

  50 minutes

  Medium

• 2 EGGS

• 1 TEACUP SUGAR

• ½ TEACUP MILK

• 6 RIPE BANANAS

• 1 TEACUP ALL-PURPOSE FLOUR

• 2 TEASPOONS BAKING POWDER

• CINNAMON POWDER, FOR SPRINKLING

**FOR GREASING**

• ½ TEACUP SUGAR

Separate the eggs and whip the yolks with the sugar until obtaining a delicate, light-coloured cream. Add the milk whip a bit longer. Whip the egg whites until firm and gently mix them in with the yolks. Using your hands, thoroughly mash two bananas and combine them with the whipped eggs. Slice the other bananas horizontally and set aside. Sift the all-purpose flour and add the baking powder, mixing it gently into the batter. Make a syrup with the sugar and ½ teacup of water and grease the bottom of the pan, arranging the bananas in such a way they line the whole bottom. Cover with the cake batter and bake in a preheated oven at 160°C for about 35 minutes, or until golden. Remove the cake from the pan so that the banana slices are on the top. Sprinkle with cinnamon and serve.

CARROT CAKE WITH CHOCOLATE FROSTING (Bolo de cenoura com cobertura de chocolate)

  1 rectangular baking pan

  50 minutes

  Medium

• 3 CARROTS, PEELED

• 3 EGGS

• 1 TEACUP CORN OIL

• 3 TEACUPS ALL-PURPOSE FLOUR

• 2 TEACUPS SUGAR

• 1 TABLESPOON BAKING POWDER

**ICING**

• 1 TABLESPOON UNSALTED BUTTER

• 4 TABLESPOONS CHOCOLATE POWDER

• 4 TABLESPOONS SUGAR

Mix the carrots, eggs, and oil in a blender. When the mixture is smooth, slowly add the flour and, then, the sugar. Continue to mix. Finally, stop mixing and add the baking powder, mixing it in with a spoon. Grease a baking pan with butter and all-purpose flour, and bake in a preheated oven at 170°C for about 30 minutes. When the cake is almost done, combine all the icing's ingredients with ½ teacup of water and cook until thread stage. Pour the frosting over the cake and allow it to cool before serving.

CHOCOLATE CAKE WITH BRITTLE ICING (Bolo de chocolate com cobertura "que quebra")

  6-8 servings

  1 hour

  Easy

**CAKE**

• 1 TEACUP LUKEWARM MILK

• 3 EGGS

• 4 TABLESPOONS MELTED BUTTER

• 2 TEACUPS SUGAR

• 1 TEACUP CHOCOLATE POWDER

• 2 TEACUPS ALL-PURPOSE FLOUR

• 1 TABLESPOON BAKING POWDER

**ICING**

• 8 TABLESPOONS CHOCOLATE POWDER

• 8 TABLESPOONS SUGAR

• 2 TABLESPOONS BUTTER

• 4 TABLESPOONS MILK

Mix all the batter ingredients in a blender. Pour it into a round baking pan greased with butter and sprinkled with all-purpose flour. Bake for about 40 minutes at medium temperature (180°C) in a preheated oven. For the icing, combine all the ingredients and cook over heat. Keep it over heat until it boils and begins to let go of the bottom of the pan – stir continuously. Once it boils, leave it on for another 30 seconds, then turn off the heat.

POTATO STARCH CAKE (Bolo de fécula de batata)

  8 servings

  50 minutes

  Easy

• 6 EGGS, SEPARATED

• 8 TABLESPOONS SUGAR

• 1 TABLESPOON VANILLA EXTRACT

• 4 TABLESPOONS POTATO STARCH

• 1 TABLESPOON BAKING POWDER

Mix the yolks, sugar, vanilla extract, and potato starch. Next, add the whipped egg whites. Lastly, gently mix in the baking powder. Bake in a preheated oven in a previously greased pan.

CORNMEAL CAKE (Bolo de fubá)

  1 round mould with a hole in the middle

  40 minutes

  Easy

• 9 TABLESPOONS ALL-PURPOSE FLOUR

• 1⅓ TEACUPS YELLOW CORNMEAL

• 1½ TEACUP SUGAR

• 6 EGGS

• ½ TEACUP WHOLE MILK

• ⅕ TEACUP CORN OIL

• 2 TABLESPOONS BAKING POWDER

Combine all the dry ingredients, except for the baking powder. Add the yolks, milk, corn oil, mixing them with a spatula. Put in the egg whites, previously whipped until firm and, lastly, the baking powder. Mix thoroughly and pour into a greased mould. Bake at 150°C for 30 minutes, or until is baked through.

TARO CAKE (Bolo de inhame)

  6-8 servings

  1h

  Easy

• 1 EGG

• ½ TEACUP SUGAR

• 1 TEACUP FINELY GRATED RAW TARO

• 2 TEACUPS CORNMEAL

• 2 TEASPOONS BAKING POWDER

• 1 TEASPOON FENNEL

• 1 TEACUP MILK

Whip the egg with the sugar until it foams. Add the remaining ingredients and mix thoroughly. Pour the batter into a mould with a hole in the middle, previously greased and sprinkled with cornmeal. Bake at medium temperature for about 30 minutes, or until golden. Take it out of the mould when it's lukewarm.

ORANGE CAKE (Bolo de laranja)

  1 round mould with a hole in the middle

  40 minutes

  Easy

• ½ TEACUP BUTTER

• ½ TEACUP SUGAR

• 4 EGGS

• ORANGE ZEST, TO TASTE

• ½ TEACUP ORANGE JUICE

• 2 TEACUPS ALL-PURPOSE FLOUR

• 1 TEASPOON BAKING POWDER

Beat the butter and sugar until you obtain a pale cream. Add the yolks, orange zest and juice. Slow down the beater and add the flour little by little. At last, add the baking powder. Whip the egg whites until firm and gently mix them in with the other ingredients. Put the batter in a greased mould and bake at 170°C for 30 minutes, or until golden.

BRIDAL CAKE (Bolo de noiva)

  1 large, round baking pan

  1 hour and a half, plus time for soaking

  Medium/Difficult

**CAKE**

• 1½ TEACUP SEEDLESS RAISINS

• 1 TEACUP PORT WINE OR MUSCATEL

• 2 TEACUPS PITTED PRUNES

• 1¾ TEACUP SUGAR

• 1¼ STICK BUTTER

• 5 EGGS

• 2 TEACUPS ALL-PURPOSE FLOUR

• 1 TEACUP MILK

• ½ TEACUP COCOA POWDER

• 1 TABLESPOON BAKING SODA

• 1 TEACUP CANDIED FRUITS

• 1½ TABLESPOON BAKING POWDER

**ICING**

• 2 EGG WHITES

• 3 TEACUPS POWDERED SUGAR

• JUICE AND ZEST OF 1 LIME

Put the raisins in the Port wine and allow to soak for at least 24 hours. Cook the prunes with ½ teacup of sugar and ½ teacup of water over low heat until you obtain a thick syrup, stirring occasionally. Mix in a blender and set aside. Mix the butter with the remaining sugar until obtaining a pale cream. Add the yolks, one by one, saving the egg whites - you will whip them until firm later. While continuously beating, slowly add the flour and milk. Next, the cocoa powder, baking soda, candied fruits, prune syrup, and the raisins that were soaking (without the wine). Remove from the beater, beat the egg whites until firm and gently combine them with the batter. Add the baking powder and pour the batter into a pan greased with butter and all-purpose flour. Bake in a preheated oven at 170°C for about 40 minutes, or until a toothpick comes out clean after you've poked the cake with it. Remove from the oven and allow it to cool so you can apply the icing. For the icing, beat the egg whites with the powdered sugar and lime zest. Slowly add the juice until the mixture is spongy. Ice the cake and serve.

IN DETAIL

Chocolate, wine, and fruits make up the cake's moist interior, which is covered with a meringue and then decorated for weddings – hence its name. It's also present in other celebrations and many know it as "bolo pernambucano". Each family usually has its very own recipe, kept behind lock and key and handed down from one generation to the next.

CHEESE CAKE (Bolo de queijo)

  8 servings

  1 hour

  Easy

• 4 EGGS

• 2 TEACUPS SUGAR

• ½ TEACUP BUTTER

• 3 TEACUPS ALL-PURPOSE FLOUR

• 1 TABLESPOON BAKING POWDER

• 1½ TEACUP MILK

• 1 TEACUP GRATED PARMESAN CHEESE

• 1 PINCH SALT

Grease a mould with a whole in the middle with butter and sprinkle it with flour. Beat the egg whites until firm, add salt. Set aside In the beater's bowl, put the yolks, sugar, and butter. Beat thoroughly. Sift the all-purpose flour and the baking powder into the beater while it's running, alternating with the milk. Turn off the beater and add the grated cheese and, gently, mix in the egg whites. Put it in the mould and bake in a preheated oven at 180°C for 50 minutes.

THREE WISE MEN CAKE (Bolo de reis)

  8 servings

  1 hour

  Easy/Medium

• 1 TEACUP BLACK RAISINS

• ½ TEACUP BLACK PRUNES

• ½ TEACUP APRICOT

• ZEST OF 2 ORANGES

• 23 TABLESPOONS BRANDY

• 200 G BUTTER

• 1 TEACUP BROWN SUGAR

• 4 EGGS

• 1 TEACUP MILK

• 2 TEACUPS ALL-PURPOSE FLOUR

• 1 TABLESPOON BAKING POWDER

• ½ TABLESPOON CINNAMON POWDER

• ⅓ TEASPOON CHOPPED WALNUTS

• CANDIED FRUITS FOR GARNISHING

**ICING**

• 2 TEACUPS POWDERED SUGAR

• 4 TABLESPOONS ORANGE JUICE

Soak the raisins, prunes, apricot and orange zests in brandy. In a beater, whip the butter until you obtain a cream. Continue to whip while adding the brown sugar and yolks, one by one. Turn off the beater, add the milk stirring with a wire whip. Mix in the all-purpose flour, baking powder, candied fruits which were soaking in brandy, cinnamon powder, walnuts, and whipped egg whites. Pour the batter into a mould with a hole in the middle, with about 24 cm of diameter. It should be greased and sprinkled with flour. Bake in a preheated oven at 200°C for 40 minutes, or until golden. Allow it to cool and remove from the mould. For the icing, mix the sugar with the orange juice. Ice the cake and garnish it with the candied fruits.

IN DETAIL

The recipe for this cake that celebrates the Kings Day, on the 6th of January, has been prepared in Portugal since the 19th century. Since its origin, it usually brings a small surprise mixed in with the batter: a gold coin, or some metal trinket. The one who finds it has assured good luck in the year that is beginning.

ROLLED CAKE (Bolo de rolo)

  16 servings

  30 minutes

  Difficult

• 9 EGGS

• 9 TABLESPOONS SUGAR

• 8 TABLESPOONS ALL-PURPOSE FLOUR, SIFTED

• 2 TEACUPS CREAMY GOIABADA

• BUTTER, FOR GREASING

• GRANULATED SUGAR, FOR SPRINKLING

Thoroughly whisk the egg whites using the beater at maximum speed and, once they are quite firm, add the yolks. Add the sugar and turn off the beater. With the help of a spoon, add the sifted flour making an upwards motion. Divide the batter into two baking trays with 20 cm x 25 cm x 5 cm (you can find trays especially designed for "bolo de rolo"), greased and lined with an equally grease sheet of waxed paper. Bake in a preheated oven at medium temperature (170°C to 190°C) for 4 minutes. Remove from the tray and lay it on top of a moist dishcloth sprinkled with granulated sugar. Spread the goiabada thoroughly as a filling and roll the cake very tightly, aided by the dishcloth. Repeat the process with the second cake, rolling the second cake around the first one, forming a single, taller cake. Allow it to rest for 15 minutes before serving.

IN DETAIL

While bearing a great cake making tradition, Pernambuco state gifted the country with this famous log cake recipe with very thin layers of dough and goiabada filling. Something you should know: the slices should be cut as thin as the layers. Nowadays we see many versions, which are far from orthodox, with chocolate and dulce de leche fillings.

SPRINKLES CAKE (Bolo formigueiro)

  2 loaf pans

  40 minutes

  Easy

• 1 TEACUP UNSALTED BUTTER

• 1¼ TEACUPS SUGAR

• 5 EGGS

• ½ TEACUP COCONUT FLAKES

• 1 TEACUP WHOLE MILK

• 1¾ TEACUPS ALL-PURPOSE FLOUR

• 1¼ TEACUPS CHOCOLATE SPRINKLES

• 2 TABLESPOONS BAKING POWDER

Beat the butter and sugar in a beater until you obtain a cream. Add the yolks, setting the whites aside, and beat until the cream is pale. Add the coconut, milk, and sprinkle in the flour, gently mixing it in. Add the sprinkles and the baking powder and mix thoroughly. Add the eggs whites, previously whipped until firm, and combine until smooth. Pour into a grease pan and bake in a preheated oven at 140°C for 30 minutes, or until its baked through.

COLD COCONUT CAKE (Bolo gelado de coco)

  1 rectangular baking pan

  1 hour and 30 minutes

  Easy

• 2 TEACUPS SUGAR

• 4 EGGS

• 2 TABLESPOONS UNSALTED BUTTER

• 1 TEACUP MILK

• 2 TEACUPS ALL-PURPOSE FLOUR

• 3 TABLESPOONS FINELY GRATED FRESH COCONUT

• 1 TABLESPOON BAKING POWDER

**ICING**

• 1 TEACUP SUGAR

• 285 ML COCONUT MILK

• 1 TEACUP FRESHLY GRATED COCONUT

In a blender, combine the sugar, eggs, butter, and milk. Add the all-purpose flour and grated coconut; mix. Mix in the baking powder and transfer the batter to a square or rectangular pan, greased and floured. Bake in a preheated oven at 160°C for about 35 minutes. Meanwhile, combine the ingredients for the icing. Remove the cake from the oven, allow it to cool and cut into squares. Dip each piece into the icing and gently squeeze them, removing the excess liquid; wrap them in aluminium foil if you wish. Put it in the fridge before serving.

IN DETAIL

Cake slices wrapped in aluminium were a staple of the 80's birthday parties for children. I can remember taking part in many birthday parties in the country side where the "cake" itself was a large Styrofoam structure, decked with party motifs. Inside the structure, the cold coconut cake slices were wrapped in aluminium foil to preserve their temperature and moistness. In the South region, it's known as "toalha felpuda".

ENGLISH CAKE (Bolo inglês)

  8 servings

  40 minutes

  Easy/Medium

• 50 G SEEDLESS RAISINS

• 95 ML RUM

• 150 G CANDIED FRUITS

• 1 LIME

• 150 G BUTTER

• 1½ TEACUPS SUGAR

• 4 EGGS

• 2 TEACUPS ALL-PURPOSE FLOUR

• 1½ TABLESPOON BAKING POWDER

• 100 G TOASTED, PEELED ALMONDS

Combine the rum and raisins in a frying pan; cook over very low heat, without boiling. Tilt the pan over the flames, igniting the rum, and flambé the raisins. Run the candied fruits through boiling water and chop them into pieces. Grate the lime and add the zest to the raisins. Run boiling water through a deep bowl, to warm it. Beat the butter with the sugar until obtaining a smooth cream. Add the eggs, one by one, beating thoroughly after each egg. Put in the candied fruits and the sifted flour and baking powder. Grease a loaf pan and line it with waxed paper, also previously greased. Pour in the batter until reaching about ¾ of the pan's height. Arrange the almonds on top and bake in a hot oven (200°C) for 20 minutes. Turn the heat down and allow it to bake for about 30 minutes, or until being able to pull out a clean toothpick after sticking it into the cake. Remove the paper when the cake has cooled.

IN DETAIL

Besides its compact build, filled with candied and dried fruits, the "bolo inglês" is characterized by its rectangular shape and buttery texture. It's a tea-time classic, both in Europe and Brazil.

PUBA CAKE (Bolo puba)

  1 round mould with a hole in the middle

  50 minutes

  Easy

• 2 TABLESPOONS UNSALTED BUTTER

• 3 TEACUPS SUGAR

• 4 EGGS

• 500 G PUBA FLOUR

• 190 ML COCONUT MILT

• 1 TABLESPOON BAKING POWDER

• 1 PINCH SALT

Beat the butter and sugar until you obtain a pale cream. Add the yolks and beat them for bit longer. Then add the puba flour and the coconut milk while continuously beating. Whip the egg whites until firm and gently mix them in. Gently add the baking powder and salt to the batter. Bake in a greased mould in a preheated oven at 180°C for about 35 minutes, or until golden.

SOUZA LEÃO CAKE (Bolo Souza Leão)

  1 large, round cake

  1 hour and 30 minutes

  Difficult

• 1 TEACUP SUGAR

• 2 TEACUPS UNSALTED BUTTER

• 1 TEASPOON SALT

• 1 KG PUBA MASS

• 16 YOLKS

• 3 TEACUPS COCONUT MILK

Make a syrup with the sugar and 2 teacups of water - cook it until thread stage. Remove from the heat, add the butter and salt and allow it to cool. Set aside Combine the puba mass with the sifted yolks and the coconut milk. Add the syrup to this mixture and stir until smooth. Pass the batter through a fine sieve three time. Put the batter in a greased pan and bake in a water bath for 40 minutes, or until lightly golden.

IN DETAIL

In his book "Açúcar", sociologist Gilberto Freyre tells a curious story about one of the country's most famous cakes. "I've collected several recipes for this delicacy, but they all contradict themselves, so much so I began to doubt the existence of a canonical Souza Leão cake. I've collected them like one who violates masonic secrets". In fact, the recipe for the cake, which first emerged among the Souza Leão family of Pernambuco during the sugar cane heydays, had varying details depending on the sugar mill where it came from.

BOMBOCADO

  12 servings

  40 minutes

  Easy

• 2 TEACUPS SUGAR

• 2 TEACUPS WHOLE MILK

• 200 ML COCONUT MILK

• 1 DESSERT SPOON UNSALTED BUTTER

• 3 TABLESPOONS CORNMEAL

• 3 TABLESPOONS ALL-PURPOSE FLOUR

• 4 EGGS

• 1⅓ TEACUPS GRATED COCONUT

• 1 TABLESPOON BAKING POWDER

Combine all the ingredients in a blender, except for the baking powder. When the mixture is smooth, add the baking powder and mix it in with a spatula. Grease a baking pan with butter and flour and bake in a preheated oven at 170°C for 25 minutes, or until golden. Allow it to cool and serve.

IN DETAIL

The "bombocado" was commonly sold in large straw baskets carried by street vendors of seaside touristic towns. Nowadays it can be found in bakeries throughout Brazil. It's similar to the queijadinha and the grated coconut is optional.

BREVIDADE

  12 units

  40 minutes

  Easy

• 2 TEACUPS SUGAR

• 5 YOLKS

• 2 EGG WHITES

• 2 TEACUPS MANIOC STARCH

• 1 DASH CINNAMON POWDER

Combine all the ingredients and beat thoroughly until bubbles begin to form. Pour it into cupcake pans greased with butter and a bit of manioc starch. Bake in a preheated oven at 170°C until firm and lightly golden.

"TURNED BRIEFS" (Cueca virada)

  20 units

  1 hour

  Medium

• 3⅓ TEACUPS ALL-PURPOSE FLOUR

• ½ TEACUP SUGAR

• 2 TABLESPOONS UNSALTED BUTTER AT ROOM TEMPERATURE

• 190 ML WARM MILK

• 2 EGGS

• 1 TABLESPOON BAKING POWDER

• CORN OIL, FOR FRYING

• SUGAR AND CINNAMON, FOR SPRINKLING

Put the flour into a bowl and open a hole in the middle. Pour in the sugar, butter, and milk and stir so it will cool down a bit. Put the eggs and baking powder in, mixing until the dough no longer sticks to your fingers. Roll out the dough and cut it into wide strips. Make a cut in the middle, in a longitudinal direction, and move the tip of the dough to the other side, forming the "briefs". Fry in preheated oil until golden and coat with a mixture of sugar and cinnamon.

IN DETAIL

This type of filhó is linked to European Christmas and New Year celebration. Probably it came to us through Italians, who make them for the Christmas festivities. Here, it received the tongue-in-cheek name due to the pastry's similarity with the piece of clothing after it's undressed. In Santa Catarina, it is known as "orelha de gato". In other regions, it's also known as "cueca rasgada".

ESPERA-MARIDO

  25 units

  2 hours

  Medium

• 95 ML WARM MILK

• 2 EGGS

• 48 ML CORN OIL

• 2½ TABLESPOONS SUGAR

• 1 TABLESPOON BAKING POWDER

• 4 TEACUPS ALL-PURPOSE FLOUR

• CORN OIL, FOR FRYING

**GLAZE**

• 3 TEACUPS SUGAR

• 2 TABLESPOONS VANILLA EXTRACT

• 70 G GRATED COCONUT

In a blender, mix the milk, eggs, oil, and sugar until smooth. Pour the mixture into a bowl, add the baking powder and slowly mix in the flour, until the dough is flexible and smooth. Allow the dough to rest for 20 minutes. Separate it into equally sized balls. Then, open the dough forming a tube and tie it into a knot. Rest them for 30 minutes. Fry the little knots in very hot oil until they are golden.

For the glaze, cook the sugar along with 1 teacup of water and the vanilla extract. When it reaches thread stage, turn off the heat and throw the fried dough in, then sprinkle with coconut. Allow it to cool for a bit, then serve.

IN DETAIL

These fried rolls are a classic that can be made different ways and whose name – which translates into something like "Husband-Waiting" – is met with curiosity. In Portugal, there was already a cream, made with eggs, sugar and cinnamon, with this same name. "Sonho de pobre" is another Brazilian name for it.

FILHÓS

  30 servings

  30 minutes

  Easy

• 1½ TEACUP MILK

• ¼ TEACUP CLARIFIED BUTTER

• 3 EGGS

• 3 TEACUPS SIFTED ALL-PURPOSE FLOUR

• 1½ TEASPOONS OF BAKING POWDER

• 2 LITERS OIL, FOR FRYING

• 2 TEACUPS HONEY

• 1 TEASPOON SALT

Cook the milk, butter, and 1½ teacups of water until boiling. While waiting for it to boil, whip the egg whites until firm then add the (sifted) yolks and continue to whip. Set aside In a bowl, combine the sifted flour, baking powder, and salt. Add the boiled liquid to the flour mixture and slowly stir with a spoon until lukewarm. Afterwards, knead with your hands. Add the whipped eggs and mix them thoroughly into the dough, which should be moist and smooth. Heat the oil and, with two small spoons, make balls and drop them into the oil. Stir so they will fry evenly. Ideally, all the surface should be immersed. Place the balls on a paper towel to drain out the frying oil. In another pot, heat up the honey with ½ teacup of water. Boil until it's the syrup is thick. Bath the rolls in the honey glaze. Serve them hot or cold.

IN DETAIL

In some cities in Portugal, batches of filhós are usually cooked on Christmas Eve. Here, they've also became popular in other shapes besides discs – such as hearts and flowers.

MÃE BENTA

  8 servings

  1 hour

  Easy

• 1 TEACUP SUGAR

• 3 TABLESPOONS BUTTER

• 2 YOLKS

• 3 TABLESPOONS GRATED COCONUT

• 1 TEASPOON RICE CREAM

• 2 TEASPOONS BAKING POWDER

• 1 TEASPOON VANILLA EXTRACT

• ½ TEACUP COCONUT MILK

• 2 EGGS WHITES, WHIPPED UNTIL FIRM

• 1 PINCH SALT

Grease and sprinkle cupcake pans. Set aside Preheat the oven at 180°C. In a beater, combine the sugar and butter, beating until obtaining a light-colored cream. Add the yolks and beat for a bit longer, combining them thoroughly. Put in the grated coconut, rice cream, baking powder, vanilla, coconut milk, salt, and beat until you obtain a smooth batter. Add the egg whites to the dough, gently mixing them in with a spatula until obtaining a smooth batter. Pour it into the cupcake pans. Bake in the oven for about 20 minutes. You can tell if the cupcakes are ready by sticking a toothpick in the middle of one and, if it comes out clean, you can take them out of the oven.

IN DETAIL

According to the book "Culinária Brasileira", by Mariza Lira, Mãe (mother) Benta really existed: her name was Benta Maria da Conceição Torres, a famed confectioner who lived in Rio de Janeiro during the regency period. "She created delicious cake recipes, which were greatly appreciated by regent Feijó, who ate them with coffee each afternoon at her house – but he was not the only one", states the author.

MANÉ PELADO

  14 servings

  40 minutes

  Easy

• 3 TEACUPS RAW MANIOC, GRATED

• 1 TEACUP MEIA-CURA CHEESE, GRATED

• 70 G GRATED FRESH COCONUT

• 2 TABLESPOONS BUTTER

• 2½ TEACUPS WHOLE MILK

• 2 TEACUPS SUGAR

• 6 EGGS, BEATEN

• 1 TABLESPOON BAKING POWDER

Combine all the ingredients, except the baking powder, in a large bowl and mix them until smooth. Add the baking powder and mix for a bit longer. Grease a baking pan with butter and rice flour and pour in the batter. Bake in a preheated oven at 180°C for about 30 minutes, or until the top is golden.

IN DETAIL

Also known as "manioc and cheese cake", it's very common during the June celebrations in Goiás and Minas Gerais. Its name – literally "naked Mané" – come from a tale: apparently it pays tribute to a farmer who used to harvest manioc while...naked.

CORN CAKE (Manuê)

  6 servings

  1 hour

  Medium

• 5 LARGE COBS FRESH CORN

• 2 TEACUPS COCONUT MILK

• 1 MEDIUM COCONUT, GRATED

• 1 TEACUP SUGAR

• 1 TABLESPOON BUTTER, FOR GREASING

• CINNAMON POWDER, TO TASTE

• 1 PINCH SALT

Grate the corn with a grater or cut out the kernels with a knife. Set aside In a blender, combine 1 teacup of coconut milk and the grated fresh coconut with the grated corn. In a pot, over medium heat, put the mixture of corn and coconut milk, then add the sugar and a pinch of salt. Stir until you obtain a thick mush. Pour it into a baking pan greased with butter. Sprinkle it with cinnamon and pour over the remaining coconut milk. In a preheated oven, bake at medium temperature for 30 to 40 minutes. It will be done when the edges are golden.

IN DETAIL

In the menus of 19th century Salvador this manioc cake could already be found. Some local twists are added in Paraíba and Pernambuco states.

GOMA CAKE (Orelhas de burro))

  5 servings

  35 minutes

  Easy

• 3 EGGS

• 1 TEACUP OIL

• 3 TEACUPS MANIOC STARCH

Mix all the ingredients in a blender. Grease the baking pan and bake in a preheated oven at 180°C for 30 minutes, or until a toothpick that has been stuck into the cake comes out clean.

SPONGE CAKE (Pão de ló)

  6-8 servings

  1 hour

  Easy/Medium

• 8 EGGS

• 8 TABLESPOONS SUGAR

• 8 TABLESPOONS SIFTED ALL-PURPOSE FLOUR

• 2 TEASPOONS BAKING POWDER

• POWDERED SUGAR, FOR SPRINKLING

In a beater, beat the eggs and the sugar until they form a yellowish, light cream. Add the sifted flour and baking powder, mixing gently. Pour the batter into a springform pan. Grease only the bottom with butter and flour. Bake in a preheated oven at 160°C for about 35 minutes, or until golden. Remove from the oven and allow to cool. Sprinkle with powdered sugar and serve.

IN DETAIL

Present in our cuisine since the Portuguese colonization, it seems that "pão de ló" never goes out of style: it goes well with tea, coffee, chocolate. It's so airy that it was incorporated into a popular figure of speech: "tratado a pão de ló", "to be treated with pão de ló", meaning that a person is being very well treated. It's also part of other cake recipes as it is filled with ingredients such as dulce de leche and is garnished with sprinkled cinnamon, among other things.

HONEY BREAD (Pão de mel)

  12 units

  1 hour

  Medium

• 2 TEACUPS ALL-PURPOSE FLOUR

• ½ TEACUP CHOCOLATE POWDER

• 2 TEASPOONS BAKING SODA

• 2 TEASPOONS CINNAMON POWDER

• 1 COFFEE SPOON GROUND CLOVE

• 1 TEACUP MILK

• ½ TEACUP HONEY

• 1 TEACUP BROWN SUGAR

• 2 TEACUPS CREAMY DULCE DE LECHE

• 3 TEACUPS CHOPPED BITTERSWEET CHOCOLATE

Combine all the dry ingredients, except for the brown sugar, and pass them through a sieve. Set aside Combine the milk, honey, and brown sugar and pour them into the dry ingredients, stirring with a wire whip or spoon. Pour the batter into small, round pans or in a greased rectangular pan. Bake in a preheated oven at 180°C for 30 minutes. Remove from the oven and allow it to cool. For the icing, melt the chocolate in a water bath and set aside. If you used a rectangular pan, take a cutter and cut the breads in a round or square shape. Then, open each one in half and fill with dulce de leche. Put them in a wire rack and pour the chocolate over them. Wait until it hardens, then serve.

QUEQUE

  10 servings

  30 minutes

  Easy

• ¾ TEACUP BUTTER

• ¾ TEACUP SUGAR

• 2 EGGS

• ¾ TEACUP SIFTED ALL-PURPOSE FLOUR

• 1 TEASPOON BAKING POWDER

In a beater, beat the butter and the sugar. Add the eggs, all-purpose flour, and the baking powder. Pour into individual paper or silicon cups. Bake in a preheated oven at 180°C for about 13 minutes.

IN DETAIL

In Portugal, there are so many queques you could spend a stint over there without ever trying the same recipe twice. The name comes from the word "cake". Usually they are found in cupcake paper cups.

DULCE DE LECHE AND COCONUT LOG (Rocambole de doce de leite e coco)

  10 servings

  30 minutes

  Medium

• 9 EGGS

• 9 TABLESPOONS SUGAR

• 8 TABLESPOONS ALL-PURPOSE FLOUR, SIFTED

• 1 TEACUP DULCE DE LECHE

• 1 TEACUP FRESH COCONUT

• GRANULATED SUGAR, FOR SPRINKLING

Beat the egg whites thoroughly using the beater's maximum speed. When they are quite firm, add the yolks. Put in the sugar and turn off the beater. With the help of a spoon, add the sifted flour making an upwards motion. Transfer to a 20 x 25 cm baking tray lined with an equally greased waxed-paper. Bake in a preheated oven at medium temperature (170°C to 190°C) for 10 minutes. Remove from the tray and lay it on top of a moist dishcloth sprinkled with granulated sugar. For the filling, mix the fresh coconut with the dulce de leche. Spread the filling thoroughly and roll the cake aided by the dishcloth. Allow it to rest for 15 minutes before serving.

DOUGHNUT (Sonho)

  10 units

  1 hour and 30 minutes

  Medium

• 190 ML LUKEWARM MILK

• 2 EGGS

• 48 ML CORN OIL

• 2½ TABLESPOONS SUGAR

• 1 TABLESPOON BAKING POWDER

• 4 TEACUPS ALL-PURPOSE FLOUR

• 1 LITRE CORN OIL, FOR FRYING

**FILLING**

• 5 TEACUPS MILK

• 1 TEACUP SUGAR

• 2 EGGS

• ½ TEACUP CORNSTARCH

• 1 TABLESPOON BUTTER

• 1 VANILLA POD, OR 5 DROPS OF VANILLA EXTRACT

In a blender, mix the milk, eggs, oil, and sugar until smooth. Pour the mixture into a bowl, add the baking powder and slowly mix in the flour, until the dough is flexible and smooth. Allow the dough to rest for 20 minutes. Divide it into 10 equally sized balls, round them so the dough is totally smooth, and allow them to rest for another 30 minutes, or until they have doubled in size. Fry in very hot oil until the dough-nuts are golden. For the cream, cook the milk and sugar over heat. Beat the eggs in a beater until they have doubled in size. Dissolve the cornstarch in warm milk and add it to the eggs, bit by bit, so it won't clog, and go back to cooking them over low heat until thick. Remove from the heat, add the butter and vanilla. Cut the doughnuts open and fill them with the cream.

IN DETAIL

An adaptation of a Portuguese sweet called "Bola de Berlim", sold in beaches, just as it is sold today in Pernambuco.

PARAGUAYAN SAVOURY CAKE (Sopa paraguaia)

  1 large pie

  40 minutes

  Easy

• 2 MEDIUM ONIONS, GRATED

• 4 TABLESPOONS CORN OIL

• 4 TEACUPS MILK

• 2½ TEACUPS MEIA-CURA CHEESE, GRATED

• 2 TEACUPS FLAKED CORN FLOUR

• 4 EGGS

• ¼ BUNCH GREEN ONIONS, CHOPPED

• ¼ BUNCH PARSLEY, CHOPPED

• 1 TABLESPOON BAKING POWDER

• SALT TO TASTE

Braise the grated onion in corn oil, until it wilts a bit. Cover with milk and cook over medium heat. Turn off when it begins to boil and set aside. Mix the meia-cura cheese, the corn flour, the beaten eggs and the previously boiled milk, stirring until you obtain a smooth dough. Season with salt and the chopped herbs and add the baking powder. Bake in a greased baking tray at 180°C for 30 minutes, or until the pie is firm and golden.

IN DETAIL

This salty cake is another example of influences from neighbouring countries. As the name itself indicates, the recipe – which is called a "sopa" (soup), but is not a sopa – is a popular breakfast in Paraguay, a habit that spread out to the frontier cities in the Mid-West.

BREADS AND DOUGHNUTS

BIJAJICA

  16 units

  30 minutes

  Easy

• 3 LARGE EGGS

• 6 TABLESPOONS SUGAR

• 500 G MANIOC STARCH

• 1 PINCH SALT

• CORN OIL, FOR FRYING

Combine the eggs and sugar and beat thoroughly. Put in the salt and slowly add the manioc starch while mixing, until the dough no longer sticks to your hands and can be properly shaped. Make the donuts and fry them in hot oil until golden.

IN DETAIL

Typically found in the mountain ridge of Santa Catarina, these donuts originally were fried in lard. The name is shared with another recipe from the region – a baked cake that also uses manioc flour, but is garnished with brown sugar and ground peanuts.

PEANUT CORN BREAD (Broa de amendoim)

  21 units

  50 min

  Easy

• 2 TEACUPS ALL-PURPOSE FLOUR

• 2 TEACUPS CORNMEAL

• 2 TEACUPS SUGAR

• 2 TEACUPS SHELLED, TOASTED AND GROUND PEANUTS

• 2 TEACUPS MILK

• 1 TEACUP OIL

• 3 EGGS

• 1 TABLESPOON BAKING POWDER

In a blender, combine the eggs, oil, milk, and sugar. Pour the all-purpose flour, cornmeal, and ground peanuts into a container and mix thoroughly, slowly adding this mixture to the one in the blender, stirring thoroughly with a spoon (the batter should be softer than a cake batter). Finally, mix in the baking powder, grease a rectangular baking tray and bake at 170°C, in a preheated oven, for 35 minutes or until pulling out a clean toothpick. Cut into squares and serve with coffee.

CORNMEAL BREAD (Broa de fubá)

  20 units

  1 hour and 20 minutes

  Medium/Difficult

• 2 TEACUPS CORNMEAL

• 1½ OF MANIOC STARCH

• ¾ TEACUP SUGAR

• 3½ TEACUPS MILK

• 95 ML CORN OIL

• 4 EGGS

• 1 TABLESPOON BAKING POWDER

• CORNMEAL, FOR SPRINKLING

• 1 COFFEE SPOON SALT

Combine the cornmeal, manioc starch, and sugar. Put the milk and oil in a pot and cook over heat. When it begins to boil, turn down the heat and pour it on the dry mixture. Stir continuously, until it no longer sticks to the bottom of the pot. Remove from the pot and set aside. When the dough has cooled, put in the eggs, one by one, add the baking powder and salt and knead, with your hands, until the dough is smooth. Grab a mug with a round bottom and put in some cornmeal, for sprinkling. Take a spoonful of dough and put it in the mug, rotating the mug to make the dough round. Bake in a baking tray greased with butter and cornmeal.

CUCA

  1 large unit

  3 hours

  Medium/Difficult

• 2 EGGS

• ½ TEACUP SUGAR

• 1 TEASPOON SALT

• 3 TABLESPOONS BUTTER OR LARD

• 2 TEACUPS ALL-PURPOSE FLOUR

• 2½ TABLESPOONS BAKING POWDER

• 1½ TEACUPS WHOLE MILK

• 1 YOLK, FOR BRUSHING

**FOR THE CRUMBLE**

• ¼ TEACUP SUGAR

• 1¼ TEACUPS ALL-PURPOSE FLOUR

• 2 TABLESPOONS NATA (HEAVY CREAM)

• ZEST OF ½ LIME

Beat the eggs with the sugar and salt. Add the butter and slowly put in the all-purpose flour, until the dough is smooth. Add the baking powder and knead the dough until it is smooth and no longer sticks to your hands. Allow it to rest for 3 hours at room temperature. Make the crumble mixing all ingredients; set aside. Grease a baking pan with butter and flour and put in the dough. Brush it with the yolk and cover with the crumble. Bake in a preheated oven at 180°C for 20 minutes, or until it's golden and baked through.

IN DETAIL

The name is a Portuguese adaptation of the word küche – a traditional German cake which was brought by German settlers to the South of Brazil. The biggest difference between the cuca and other breads or cakes is the crunchy crumble that covers the dough.

HOMEMADE BREAD (Pão caseiro)

  1 large unit

  3 hours

  Medium

• 2 EGGS

• 5 TABLESPOONS SUGAR

• 1 LEVEL TABLESPOON DRY YEAST

• ¾ TEACUP MILK

• 1½ TABLESPOONS BUTTER

• ½ TEASPOONS SALT

• 500 G ALL-PURPOSE FLOUR

Separate the egg whites from the yolks. Whip the egg whites until firm, add the yolks, one by one, and then 3 tablespoons of sugar. Set aside Heat up ¼ teacup of water for 1 minute, just so it will accelerate the yeast's reaction. Put in the yeast and the remaining sugar and allow to rest for 5 minutes. Meanwhile, also quickly heat up the milk, butter, and salt. Put the flour on the counter or in a container and open a whole in the middle. Put in the liquids, stirring while pouring them. Put the beaten eggs last of all and mix the dough until it is smooth and no longer sticks to the hands. Allow it to rest for 30 minutes on a tray greased with a bit of oil. Shape the bread and allow it to rest for another hour and a half. Bake at 180°C for 20 to 25 minutes. Wait until cool before slicing. If you wish for a crispier crust, put a tray with water on the bottom part of the oven, allow it to heat up and then put in the dough.

POTATO BREAD (Pão de batata)

  20 units

  1h30

  Medium

• 2 LARGE POTATOES, PEELED

• 500 G ALL-PURPOSE FLOUR, PLUS A BIT EXTRA FOR SPRINKLING

• 2 EGGS

• ½ DESSERT SPOON OF SALT

• 50 G FRESH ACTIVE YEAST

• 1 TABLESPOON BUTTER

• 2 TABLESPOONS SUGAR

• ½ TEACUP OIL

• 2 YOLKS, FOR BRUSHING

Cook the potatoes in water, drain and mash them in a bowl while they're still hot. In the centre, add 300 g of all-purpose flour, eggs, salt, and the yeast. In the sides, put in the butter and sugar. Be careful not to mix the sugar with the yeast at first. Put the oil in the centre and begin to stir, first combining the central ingredients. Stir thoroughly and continue to the sides, until you've mixed all the bowl's contents. Add the reaming flour and knead thoroughly, sprinkling a bit of flour so the dough won't stick. The dough should be done when it's still a bit soft, smooth, and not sticking to the hands. Allow it to rest for about 30 minutes. Divide the dough into twenty small balls, transfer them to a greased and floured tray, brush with the yolk and allow them to rise for another 30 minutes. Preheat the oven at 180°C and bake for 40 minutes, or until golden.

DELÍCIA BREAD (Pão delícia)

  50 units

  3 hours

  Medium

• 3 EGGS

• 9 TABLESPOONS SUGAR

• ½ TEACUP WATER

• 1½ TABLESPOONS DRY YEAST

• 1½ TEACUP MILK

• 3 TABLESPOONS BUTTER

• 1 TEASPOON SALT

• 1 KG ALL-PURPOSE FLOUR

**FILLING**

• 2 TABLESPOONS UNSALTED BUTTER

• 4 TABLESPOONS ALL-PURPOSE FLOUR

• 3 TEACUPS MILK

• 3 TEACUPS FINELY GRATED PARMESAN CHEESE

Separate the egg whites from the yolks. Whip the egg whites until firm, add the yolks, one by one, and then the 6 tablespoons of sugar. Set aside Heat up ¼ teacup of water for 1 minute, just so it will accelerate the yeast's reaction. Put in the yeast and the remaining sugar and allow to rest for 5 minutes. Meanwhile, also quickly heat up the milk, butter, and salt. Put the flour on the counter or in a container and open a whole in the middle. Put in the liquids, stirring while pouring them. Put the beaten eggs last of all and mix the dough until it is smooth and no longer sticks to the hands. Roll the breads into cocktail sized balls (knowing they will double in size) and allow them to rise for about 1 hour. Meanwhile, work on the filling, melting the butter and adding flour, stirring constantly until a cookie like aroma emerges. Add the milk, still stirring, until you obtain a thick cream. Season with a pinch of salt and ½ teacup of Parmesan and set aside. Bake the breads, on a baking tray covered with aluminium foil, in a preheated oven at 170°C for about 30 minutes (they shouldn't be golden). Allow the breads to cool for a bit, covered with a dishcloth. Open without separating them, spread a spoonful of filling, and sprinkle with Parmesan.

IN DETAIL

Typical of Salvador, this small bread is present in celebrations as well as everyday life. The secret of this recipe is in knowing how to handle the dough, as the treats should be light-coloured and the filling, creamy. Bakeries and supermarkets in Southern states also have begun to sell this type of bread.

MANIOC BREAD (Pão de mandioca)

  20 units

  1h30

  Medium

• 300 G MANIOC

• 500 G ALL-PURPOSE FLOUR

• 2 WHOLE EGGS, PLUS 2 YOLKS, FOR BRUSHING

• ½ DESSERT SPOON OF SALT

• 50 G FRESH ACTIVE YEAST

• 1 TABLESPOON BUTTER

• 1 TABLESPOON SUGAR

• ½ TEACUP CORN OIL

Cook the manioc in water; drain and mash them inside a bowl, while still very hot, removing the central fibre. In the centre of the bowl, add 300 g of all-purpose flour, the eggs, salt, and yeast. In the sides, put in the butter and sugar. Be careful not to mix the sugar with the yeast at first. Put the oil in the centre and begin to stir, first combining the central ingredients. Stir thoroughly and continue to the sides, until you've mixed all the bowl's contents. Add the reaming flour and knead thoroughly, sprinkling a bit of flour so the dough won't stick. The dough should be done when it's still a bit soft, smooth, and not sticking to the hands. Allow it to rest for about 30 minutes. Divide the dough into twenty small balls, transfer them to a greased and floured tray, brush with the yolk and allow them to rise for another 30 minutes. Preheat the oven at 180°C and bake for 40 minutes, or until golden.

CORN BREAD (Pão de milho)

  1 whole loaf pan of bread

  1 hour and 30 minutes

  Easy/Medium

• 1¼ TEACUPS ALL-PURPOSE FLOUR

• ¾ TEACUP FINE CORNMEAL

• 2 TEASPOONS BAKING POWDER

• ⅓ TEACUP SUGAR

• 1¼ TEACUPS MILK

• 4 TABLESPOONS BUTTER

• 1 EGG

• 1 PINCH SALT

Combine all the dry ingredients: flour, cornmeal, sugar, salt, and baking powder. In another container, mix the milk, melted butter, and egg. Pour the liquids over the dry ingredients and combine thoroughly. Put the dough in a greased loaf pan. Bake in a preheated oven at 190°C for 10 minutes. Lower to 160°C and bake for another 15 to 20 minutes. Wait until it cools and serve.

SAVOURY CHEESE BREAD (Pão de queijo)

  30 units

  1 hour

  Medium

• 1 KG MANIOC STARCH

• 1½ TEACUPS MEIA-CURA CHEESE, GRATED

• 2 TEACUPS MILK

• 1 TEACUP OIL

• 6 EGGS

• 2 TABLESPOONS SALT

Mix the manioc starch with the meia-cura cheese; set aside. Combine 2 teacups of water with the milk and oil, then cook until it begins to boil. Remove from the heat and slowly pour it over the manioc starch to heat it, stirring until you obtain a crumbly dough. When it cools, add the grated cheese and eggs, stirring again until smooth. Shape into balls and bake in a preheated oven at 180°C for about 20 minutes.

IN DETAIL

Each family from Minas has its own little secret for the pão de queijo dough. But the fact is that this classic treat conquered the whole country many decades ago. Traditionally, ripened cheese and artisanal manioc starch are part of the recipe.

CRACKLING BREAD (Pão de torresmo)

  15 units

  2 hours

  Medium

• 1 TABLESPOON SUGAR

• 15 G FRESH ACTIVE YEAST OR 5 G OF BAKING POWDER

• 3 TABLESPOONS OLIVE OIL

• 1 TABLESPOON SALT

• 3½ TEACUPS ALL-PURPOSE FLOUR

• 4 TEACUPS FRIED AND GROUND CRACKLING

For the dough, combine the sugar, yeast, olive oil, salt, and 250 ml of water in a bowl. Add the flour and mix until you obtain a dry and smooth dough. Allow it to rise, covered with a dishcloth, for about 40 minutes. Roll out the dough, add 2 teacups of crackling bits and mix them in with your hands, until thoroughly combined. Let it rise for 40 minutes. Roll out the dough with a rolling pin, spread 1 teacup of crackling bits and shape into balls (or whichever shape you wish). Cover with 1 teacup of cracking, pressing them down so it won't come loose, and let it rise for another 40 minutes. Bake in a preheated oven at 180°C, until golden.

SWEET ROLLS (Pão doce)

  12 units

  3 hours

  Easy/Medium

• 160 ML MILK

• 1½ TEASPOONS ACTIVE DRY YEAST

• 5 YOLKS, AT ROOM TEMPERATURE

• 3½ TEACUPS ALL-PURPOSE FLOUR

• 2 TABLESPOONS SUGAR

• 4 TABLESPOONS GRANULATED SUGAR, FOR SPRINKLING

• ¾ TEACUPS SOFTEN BUTTER, CUT INTO SMALL CUBES

• 1 EGG, FOR BRUSHING

• 1 PINCH SALT

In a bowl, combine half the milk and the dry yeast, dissolving it. Leave it somewhere warm for about 15 minutes, until bubbles begin to form. In another bowl, mix the remaining milk with the lightly beaten yolks, add the flour, sugar, and a pinch of salt and stir enough to combine everything. Open a hole in the centre and put in the yeast. Spread it out over a counter and knead the dough until it's soft. Slowly, add ⅓ of butter at a time and knead quickly until the butter has been combined into the dough. Be sure that you're working in a ventilated area, as the butter will melt with the warmth of your hands and become sticky. Transfer the dough to a bowl greased with butter, cover, and let it rise for 1 and half hours to 2 hours, until it has doubled in volume. Roll out the dough with your fist and put it over a surface sprinkled with flour, forming a roll that can be fit into a 11 x 24 cm loaf pan greased with butter. Cover with a cloth and allow it to rise for 30 more minutes. Preheat the oven at 170°C (medium) and brush the surface of the dough with the lightly beaten egg. Sieve sugar on top and bake for 30 minutes, or until it rises and is golden.

FRENCH TOAST (Rabanada)

  6 servings

  20 minutes

  Easy

• 3 ROLLS

• 2 TEACUPS MILK

• 2 TEACUPS SUGAR

• 3 EGGS

• 4 TABLESPOONS BUTTER

• ½ TEACUP CINNAMON POWDER

Slice the rolls. Mix the milk, half the sugar, and the thoroughly beaten eggs. Dip both sides of the bread in milk, then fry in butter. Then coat it with sugar and cinnamon; serve.

IN DETAIL

Present in Portugal's Christmas dinners to this day, the French toast is also known as "fatia de parida" or "fatia dourada". In Bahia, it was served with coffee, just as fried bananas with cinnamon and sugar or cooked and roasted breadfruit.

BRAIDED BREAD (Rosca)

  1 large donut

  3 hours

  Medium/Difficult

• 1 TEACUP MILK

• ½ TEACUP SUGAR

• 1 HEAPING TABLESPOON DRY YEAST

• 4 TEACUPS ALL-PURPOSE FLOUR

• 3 EGGS, BEATEN

• ¾ STICK UNSALTED BUTTER

• 1 PINCH SALT

• 2 YOLKS

• GRANULATED SUGAR, FOR SPRINKLING

Mix the milk, sugar, yeast and ½ teacup of all-purpose flour and make a sponge; cover and let it rest for 45 minutes. When it has doubled in size, put the flour on the counter, open a hole in the middle and put in the eggs, butter, and salt. Mix it in with the sponge and knead the dough until smooth. Roll out the dough with a rolling pin until you obtain a rectangle. Cut it into 3 pieces and braid those three pieces; allow it to rest for 30 to 40 minutes, or until it has doubled in size. Brush it with the yolks and sprinkle a bit of granulated sugar. Bake in a preheated oven at 170°C for 30 minutes, or until golden. As soon as you remove it from the oven, sprinkle a bit more of granulated sugar. Allow it to cool and serve.

BRAZILIAN NUT DOUGHNUTS (Rosquinha de castanha-do-brasil)

  40 servings

  40 minutes

  Easy

• 1 STICK BUTTER

• 1 TEACUP SUGAR

• 2 TEACUPS GROUND BRAZILIAN NUTS

• ½ TEACUP ALL-PURPOSE FLOUR

• 1½ TEACUPS CORNSTARCH

• 1 PINCH SALT

Beat the butter and sugar until you obtain a pale cream. Add the remaining ingredients and beat thoroughly, forming a firm and smooth dough. Shape the cookies like Brazilian nuts and put them on a greased tray. Bake in a preheated oven at 160°C for 20 minutes, or until they are lightly golden and firm. Allow it to cool and serve.

CACHAÇA DOUGHNUTS (Rosquinha de pinga)

  40 servings

  30 minutes

  Easy

• 1 TEACUP CACHAÇA

• ¾ TEACUP MELTED PORK LARD

• 1 TABLESPOON SUGAR

• 1 TABLESPOON FENNEL

• 3½ TEACUPS ALL-PURPOSE FLOUR

• CACHAÇA, FOR BRUSHING

• SUGAR, FOR SPRINKLING

Heat up the lard and put in the fennel, so it releases its flavour. Set aside Mix the cachaça, lard, sugar, and all-purpose flour until obtaining a smooth dough. Shape the donuts, making a strand and then joining the ends, like rings. On a greased and floured tray, bake in a preheated oven at 180°C for 20 minutes, or until lightly golden. Do not allow them to brown. While still hot, brush them with the cachaça and coat with sugar. Allow it to cool and serve with coffee.

SPREADS AND JAMS

The basic principle could not be simpler: fruits and sugar, slowly cooked, until they reach the point of a spread. Typical in the Southern region, the chimia (or schmear) – which could also be spelled as "schmier" or "chimíer", among other variations – is thicker and pastier. When it comes to jam, its characteristic consistency requires sugar, water, some acid and pectin, a substance found in fruits that helps to thicken the mixture that's in the pot.

BLACKBERRY SPREAD (Chimia de amora)

  4-6 servings

  1 hour

  Easy

• 500 G FRESH BLACK MULBERRIES

• 2 TEACUPS SUGAR

• 2 TEACUPS WATER

Cook all ingredients over medium heat, stirring until the sugar dissolves. Lower the heat and cook until obtaining the consistency of a jam, stirring occasionally. If you want it to be more rustic, leave the mulberries whole. If you'd rather have it smoother, crush the mulberries while cooking them.

IN DETAIL

Chimias are different from jams because they have no sauce, but the pulp and, frequently, the peel of the fruit, and because usually they take longer to prepare. The term is an adaptation of the German word "schmier", meaning "something pasty". It's typical of Rio Grande do Sul's cuisine.

BACURI JAM (Geleia de bacuri)

  12 servings

  20 minutes

  Easy

• 3 TEACUPS BACURI PULP

• 3 TEACUPS SUGAR

• PEEL OF 1 LIME

Cover the bacuri with water and cook until soft. Drain and, in the same pot, cover the bacuri with sugar. Add 2 teacups of water and the lime peel. Cook until obtaining a thick syrup. Allow it to cool and put it in the fridge. Serve cold.

JABUTICABA JAM (Geleia de jabuticaba)

  1 large jar

  1 hour

  Easy

• 1 KG FRESH JABUTICABA

• 500 G SUGAR

Squeeze the jabuticaba in a strainer; set the peels aside and squeeze the seeds so you can harvest all the pulp. Cook this juice over heat along with the sugar, 2 teacups of water, and half the jabuticaba peels (save the other half for another recipe). Cook until it thickens, then beat it in a blender. Wait until it cools before serving.

SNACKS AND SANDWICHES

BAURU SANDWICH (Bauru)

  6 servings

  20 minutes

  Easy

• 6 ROLLS

• 1 YOLK

• 1 TABLESPOON MUSTARD

• 1½ TEACUPS CORN OIL

• JUICE OF ½ LIME

• 720 G ROAST BEEF, FINELY SLICED

• 300 G PRATO CHEESE

• 2 TOMATOES, SLICED

• ½ TEACUP PICKLES

• SALT TO TASTE

Cut the rolls horizontally and set aside. Make the mayonnaise by placing the yolk in a bowl with the mustard and, with a wire beater, whisk the yolk while pouring a continuous strand of oil until it emulsifies, turning into a lighter cream. Add the lime juice and season with salt. Heat up the bread for 2 minutes, spread on the mayonnaise and put in the roast beef. Grill the cheese, just enough so it melts, and put it on top of the roast beef. Put the tomato on the cheese and the pickles on the tomato.

BEIRUT (Beirute)

  6 servings

  30 minutes

  Easy

• 6 LARGE PITA BREADS

• 900 G ROAST BEEF, FINELY SLICED

• 300 G SLICED MOZZARELLA CHEESE

• 1 TABLESPOON DRIED OREGANO

• 1 YOLK

• 1 TABLESPOON MUSTARD

• 1½ TEACUPS CORN OIL

• JUICE OF ½ LIME

• 12 LARGE FLAT LETTUCE LEAVES

• 4 TOMATOES, FINELY SLICED

• SALT TO TASTE

Open the pita bread, dividing it into two pieces. On the bottom part, arrange the roast beef and mozzarella. Sprinkle with oregano and heat on the oven for 5 minutes, until the cheese melts and the meat is warm. For the mayonnaise, mix the yolk with the mustard and beat with a wire whip while adding a continuous tread of oil, until it emulsifies into a light-coloured cream. Add the lime juice and season with salt. Remove the beirut from the oven and spread the mayonnaise on the cheese. Finish off with the lettuce and tomato, cover with the top bread slice, also previously warmed, and serve. In other versions of this sandwich, the roast beef is replaced with tenderloin, chicken fillet, or other type of meat - and there are those who add a fried egg to this recipe.

IN DETAIL

The family of Lebanese immigrant Fares Sader claims the creation of the sandwich – he was one of the founders of Bambi, a restaurant in São Paulo. That's where, in the 50's, the recipe for the sandwich with cheese, za'atar, roast beef, and tomatoes was created in tribute to his homeland. Ham, eggs, lettuce and mayonnaise were filling variations that emerged in diners – not only in São Paulo, but throughout the country.

BURACO QUENTE

  6 servings

  50 minutes

  Easy

• 700 G GROUND BEEF (KNUCKLE OR INSIDE ROUND)

• 2 TABLESPOONS CORN OIL

• 1 ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 8 PEELED AND DESEEDED TOMATOES, CHOPPED

• ½ BUNCH PARSLEY AND SCALLIONS, CHOPPED

• 6 ROLLS

• PEPPER SAUCE, TO TASTE

• SALT TO TASTE

Braise the ground beef in oil. When it's dry, add the onion and garlic; braise for a bit longer. Put in the tomato and allow it to cook through, until it falls apart and turns into a sauce. Season with salt and a few drops of pepper sauce. Turn off the heat and put in half of the chopped scallions and parsley. Push the crumb to the inside of the bread and stuff with the meat. Sprinkle the remaining herbs and serve.

IN DETAIL

The crispy roll is used as a container for the fillings that vary according to the region. São Paulo and Rio de Janeiro are the birthplace of the most common versions, which are frequent in children's parties and roadside restaurants. In Santos, it's known as "mexicano". In Minas Gerais, "pão de sal com molho".

CHICKEN PIE (Empadão de frango)

  8 servings

  1h30

  Easy

• 250 G BUTTER AT ROOM TEMPERATURE

• 500 G ALL-PURPOSE FLOUR

• 1 YOLK, FOR BRUSHING

• SALT TO TASTE

**FILLING**

• 2 CHICKEN BREASTS, COOKED AND SHREDDED

• 2 TABLESPOONS OLIVE OIL

• 1 ONION, DICED

• 2 TOMATOES, CHOPPED

• 3 TABLESPOONS TOMATO SAUCE

• ½ TEACUP HOMEMADE CHICKEN STOCK

• ½ TEACUP OLIVES, CHOPPED

• 200 G COOKED FRESH CORN

• 1 GLASS CREAMY REQUEIJÃO SPREAD

• ½ BUNCH PARSLEY AND ½ BUNCH OF SCALLIONS

Add the butter and all-purpose flour to a bowl and mix with your fingertips until obtaining a moist but crumbly dough. Take pieces of the dough and press them down against the bottom of the baking pan, moulding until it's 1 cm high. Save some dough for the empadão's lid. For the filling, cook the chicken breasts in water and salt, shred them, then set aside. In a pot with olive oil, braise the onion, add the tomato, tomato sauce, and chicken stock. Afterwards, put in the shredded chicken and all the other filling ingredients. Stir thoroughly, pour on the dough and set aside. For the empadão's lid, add ¼ teacup of water to the dough and stir until smooth. Roll out the dough with a rolling pin and shape the lid into a square the same size as the edges of the baking pan. Put it over the filling and, with your fingers, secured the edges of the dough. Brush the yolk on the lid. Bake in a preheated oven at 180°C for 35 to 40 minutes, or until golden.

HEART OF PALM PIE (Empadão de palmito)

  8 servings

  1h30

  Easy

• 250 G BUTTER AT ROOM TEMPERATURE

• 500 G ALL-PURPOSE FLOUR

• 1 YOLK, FOR BRUSHING

• SALT TO TASTE

**FILLING**

• ½ ONION, FINELY DICED

• 2 TABLESPOONS OLIVE OIL

• 1 GARLIC CLOVE

• 1½ TEACUPS HOMEMADE VEGETABLE STOCK

• 1 JAR HEART PALMS (LARGE)

• 2 TEASPOONS ALL-PURPOSE FLOUR

• ½ BUNCH PARSLEY AND ½ BUNCH OF SCALLIONS

• 1 DASH NUTMEG

• SALT TO TASTE

Add the butter and all-purpose flour to a bowl and mix with your fingertips until obtaining a moist but crumbly dough. Take pieces of the dough and press them down against the bottom of the baking pan, moulding until it's 1 cm high. Save the remaining dough for the empadão's lid. Braise the onion and garlic in olive oil, add the chopped heart of palm, flour, nutmeg and, lastly, the vegetable stock. Cook over medium heat for 15 minutes. Adjust the salt if necessary, pour over the dough and set aside. For the empadão's lid, add ¼ teacup of water to the dough and stir until smooth. Roll out the dough with a rolling pin and shape the lid into a square the same size as the edges of the baking pan. Put it over the filling and, with your fingers, secured the edges of the dough. Brush the yolk on the lid. Bake in a preheated oven at 180°C for 35 to 40 minutes, or until golden

HAM AND CHEESE ROLLS (Enroladinho de presunto e queijo)

  15 servings

  1 hour and 20 minutes

  Medium

• 1 TEACUP LUKEWARM MILK

• 30 G FRESH ACTIVE YEAST

• 1 TABLESPOON SUGAR

• ½ TEACUP OIL

• 3 EGGS

• 2½ TEACUPS ALL-PURPOSE FLOUR

• 300 G MOZZARELLA (OR PRATO CHEESE, OR COTTAGE CHEESE) FOR THE FILLING

• 300 G HAM, FOR THE FILLING

• 2 TOMATOES, SLICED, FOR THE FILLING

• 1 TEASPOON SALT

• OREGANO TO TASTE

Combine the milk, oil, and yeast, until it dissolves. Add the eggs; slowly put in the flour, then the sugar and, lastly, the salt. Knead thoroughly until the dough is smooth. Cover with a plastic film and allow it to rise until it doubles in size. Divide the dough into pieces, with about 50 g each and, with a rolling pin, roll them out into a rectangular shape with a thin thickness. Arrange a slice of ham, one of cheese, two thin tomato slices, and oregano. While keeping the filling inside the dough, fold it into a pillow-like shape, securing the edges tightly. Allow it to rise for another 15 minutes, covered with plastic film. Bake in a preheated oven at 170°C for about 25 minutes, or until golden.

GRILLED CHEESE AND HAM SANDWICH (Misto quente)

  4 sandwiches

  10 minutes

  Easy

• 8 LOAFS BREAD

• 4 TABLESPOONS SALTED BUTTER AT ROOM TEMPERATURE

• 16 SLICES HAM

• 16 SLICES PRATO CHEESE

Set aside 2 loafs of bread for each sandwich, buttering the up side of the bottom loaf, saving some butter for the outer part as well. Put 2 slices of ham in each sandwich and cover them with 2 slices of prato cheese. Put it in a stovetop sandwich maker and place it over the flame, turning when it's golden. Serve as soon as you remove from the heat.

IN DETAIL

A classic snack found in diners throughout Brazil, it can be made with bread loafs or rolls and served cold or hot. A variation of the French croque monsieur, it can be coated with an egg before grilling or covered with béchamel sauce.

PAN PIZZA (Pizza de panela)

  6 servings

  2 hours and 30 minutes

  Medium/Difficult

• 500 G ALL-PURPOSE FLOUR

• ½ TEACUP SUGAR

• 1 TEASPOON SALT

• 1½ TABLESPOONS DRY YEAST

• ¼ TEACUP OLIVE OIL

• 1 TEACUP TOMATO SAUCE

• 2 TEACUPS GRATED MOZZARELLA

• 2 TOMATOES, SLICED

• BASIL

Put the flour on a clean counter and open a hole in the middle. Arrange the dry ingredients in the centre and mix them a bit. Then, add 1 teacup of water and the olive oil, stirring thoroughly until the dough is very smooth. Knead for about 30 minutes, so the dough is very flexible (if you want, you can beat the dough in a beater). Roll the dough into a ball and let it rise for 30 minutes, covered with a damp cloth. Divide the dough into 6 equally-sized balls and allow it to rise for another 45 minutes, or until it doubled in size, covered with a cloth. Spread flour across the counter and roll out the dough until it's about the size of the pan you'll use. Heat up a pan, put in the dough, spread the sauce over it, top it with mozzarella and close the lid. Allow the pizza to grill and the cheese to melt, taking care not to burn the bottom part. When the pizza's dough is cooked through and the cheese has melted, put the tomato slices and basil leaves. Serve right away. You can use whichever flavours you'd like for the topping.

CALABRESA SAUSAGE AND VINAIGRETTE SANDWICH (Sanduíche de calabresa com vinagrete)

  4 servings

  20 minutes

  Easy

• 1 CALABRESA SAUSAGE 500 G

• 2 TABLESPOONS CORN OIL

• 4 PEELED, DESEEDED TOMATOES, DICED

• ¼ ONION, DICED

• 1 TABLESPOON CHOPPED CORIANDER

• 1 TABLESPOON THINLY SLICED GREEN ONIONS

• 1 TABLESPOON CHOPPED PARSLEY

• ⅓ TEACUP OLIVE OIL

• 1 TABLESPOON LIME JUICE OR VINEGAR

• 4 ROLLS

• SALT AND BLACK PEPPER TO TASTE

Quarter the calabresa and sear each side in hot oil. Meanwhile, prepare the vinaigrette by mixing the tomato, onions, greens, olive oil, lime juice, salt, and black pepper. Cut the sausage pieces in half and fry their middle section until cooked through. Cut the bread in half, warm it, and fill it with the sausage and the vinaigrette. If you want to, top it off with homemade mayonnaise.

BARBECUE AND CHEESE SANDWICH (Sanduíche de churrasquinho com queijo)

  4 servings

  15 minutes

  Easy

• 4 TENDERLOIN OR STRIPLOIN STEAKS WITH 150 G EACH

• 4 PEELED, DESEEDED TOMATOES, DICED

• ¼ ONION, DICED

• 1 TABLESPOON CHOPPED CORIANDER

• 1 TABLESPOON THINLY SLICED SCALLIONS

• 1 TABLESPOON CHOPPED PARSLEY

• ⅓ TEACUP OLIVE OIL

• 1 TABLESPOON LIME JUICE OR VINEGAR

• 1 TABLESPOON CORN OIL

• 12 SLICES PRATO CHEESE

• 4 ROLLS

• SALT AND BLACK PEPPER TO TASTE

Pound the steaks, so they are a bit thinner, and season with salt and black pepper. Prepare the vinaigrette: mix the tomato, onions, greens, olive oil, lime juice, salt, and black pepper. Heat up the oil and brown the meat on both sides. Cover with the prato cheese, put on the lid and wait until it melts. Warm the rolls, put in the steaks, and top it off with the vinaigrette.

MORTADELLA SANDWICH (Sanduíche de mortadela)

  1 sandwich

  5 minutes

  Easy

• 1 ROLL

• MORTADELLA SLICES, TO TASTE

Open the bread and arrange the mortadella slices. If you wish, you can heat it on a griddle.

PORK SHANK SANDWICH (Sanduíche de pernil)

  8 servings

  2 hours and 30 minutes, plus time to marinate

  Medium

• 500 G BONED FRESH PORK SHANK

**FOR THE MARINADE**

• ¼ LARGE ONION

• ¼ LARGE CARROT

• 1 CELERY STALK

• ¼ LEEK STALK

• 1 GARLIC CLOVE

• ½ DEDO-DE-MOÇA PEPPER, DESEEDED

• 1 TEACUP WHITE WINE

• 1 BAY LEAF

**FOR THE SAUCE**

• ¼ ONION, CUT INTO STRIPS

• ¼ RED BELL PEPPER, PEELED AND CUT INTO STRIPS

• 8 ROLLS

• SALT AND BLACK PEPPER TO TASTE

Prepare the pork shank with the marinade ingredients following the recipe of fresh ham – allow it to marinate for 3 hours and roast for 2 hours. With the gravy of the roast that was left of the bottom of the baking dish, braise the onions and bell pepper until soft. Slice the ham finely, put the slices in the preheated roll and finish off with the sauce.

MANIOC STARCH CREPES (Tapioca)

  6 units

  30 minutes

  Medium

• 500 G DE POLVILHO DOCE

• SAL A GOSTO

• 500 G MANIOC STARCH

• SALT TO TASTE

Put the manioc starch in a bowl, season with salt, and slowly pour in 332 ml of water while mixing with your hands. The manioc starch will become dull and slightly puffed up. Using a sieve, sprinkle the starch directly onto an iron skillet, creating a layer that shouldn't be too thin, or else it will crack. Cook over high heat for about 30 seconds. Turn and cook for another 15 seconds. Now you can butter it up and eat it. For the filling, you can also mix fresh coconut milk with grated coconut and a bit of condensed milk, or fill it with a slice of grilled coalho cheese.

IN DETAIL

This type of crepe made with manioc starch is also known as beiju. It's an iconic breakfast food and snack throughout Brazil, a habit that was handed down directly from indigenous peoples. The consistency, thickness and fillings can vary.

SARDINE PIE (Torta de sardinha)

  1 rectangular pie

  2 hours

  Medium

• 2 TABLESPOONS OLIVE OIL

• ½ MEDIUM ONION, DICED

• 2 GARLIC CLOVES, MINCED

• 3 DESEEDED TOMATOES, CHOPPED

• 500 G FRESH, CLEAN SARDINES

• ½ BUNCH PARSLEY, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

**FOR THE DOUGH**

• 1 TEACUP MILK

• 1 TEACUP CORN OIL

• 3 EGGS

• 2 TEACUPS ALL-PURPOSE FLOUR, PLUS A BIT EXTRA FOR SPRINKLING

• 1 TEASPOON SALT

• 1 TEASPOON BAKING POWDER

• BUTTER, FOR GREASING

Heat the olive oil and braise the onion with the garlic and tomatoes. Add the sardines, parsley, and a dash of water. Put on the lid and cook until the sardines begin to fall apart. Season with salt and black pepper; set aside. In a blender, combine all of ingredients for the dough, except the baking powder. Mix until smooth. Add the baking powder and stir. Grease a baking tray with butter, sprinkle it with flour and layer half of the dough, the filling, and the remaining dough. Bake in a preheated oven at 180°C for 30 minutes, or until golden.

TUCUMÃ AND CHEESE SANDWICH (X-caboquinho)

  1 serving

  10 minutes

  Easy

• 1 ROLL

• ½ TABLESPOON BUTTER

• 2 SLICES COALHO CHEESE

• 1 TUCUMÃ, CUT INTO FLAKES

Toast the buttered bread and heat the coalho cheese until it's slightly melted. Ensemble the sandwich with the tucumã and the cheese. If you wish to, you can add a vertically sliced banana-pacova fried in a bit of butter.

IN DETAIL

The tucumã is an Amazonian fruit that is used as the filling for this typical Northern delicacy. Served in a roll and accompanied by coalho cheese – often also garnished with French fries and eggs – it's a nourishing sandwich eaten between meals.

CHICKEN HEART SANDWICH (X-gaúcho)

  4 servings

  20 minutes

  Easy

• 2 TEACUPS CHICKEN HEARTS

• 1 TABLESPOON CORN OIL

• 8 PRATO CHEESE SLICES

• 4 LARGE HAMBURGER BUNS

• 1 TEACUP MAYONNAISE

• 4 LARGE LETTUCE LEAVES

• 1 TEACUP BOILED CORN

• 1 TEACUP FRESH, BOILED PEAS

• 2 PEELED AND DESEEDED TOMATOES, CHOPPED

• SALT AND BLACK PEPPER TO TASTE

Season the hearts with salt and black pepper. Heat up the olive oil and grill the meat quickly, so it won't be chewy. Cover with cheese, put on the lid and wait for it to melt. Cut the bums in half, spread out the mayonnaise, arrange the lettuce, corn, peas, and tomatoes. Fill with the chicken heart and serve.

IN DETAIL

The "X", as it is affectionately called by natives of Rio Grande do Sul, is as versatile as all sandwiches made on the grill. The classic version uses chicken hearts, besides the conventional hamburger bun. New versions were created and it began to appear in the menus of diners, which now invest in huge versions that serve up to 4 people, supplemented with bacon, tenderloin, and sausages, among other ingredients.

# USEFUL INFORMATION

Recipes have been divided into five chapters: Appetizers, Mistura, Sustância (hearty food), Sweets and Breads and "Quitandas".

The degrees of difficulty – easy, medium, and hard – shown in the recipes account for the time of execution and required techniques.

TIPS

* Sugar syrups and water can be set at distinct stages. In the **thread stage** , the syrup forms thin threads when pulled up with a fork. For the **soft-ball stage** , drop a bit of syrup into a glass of water and squeeze it between your fingers: it should form a soft ball; for the **firm-ball stage** , the ball should be quite firm.

* Beaten egg whites also reach distinct stages. When in **soft peaks** stage, they turn downwards when lifted with a fork. In the **firm peaks** stage, they remain in place when the bowl is turned upside down.

* For the breaded recipes, the all-purpose flour could be replaced by **corn** or **manioc** flour.

* In ovens, the indication of temperature can vary depending on the manufacturer.

OVEN TEMPERATURE

1

VERY HIGH (VERY HOT)

220ºC

2

HIGH (HOT)

200ºC

3

MEDIUM

160°C TO 180°C

4

LOW

150°C TO 160°C

5

VERY LOW

100°C TO 150°C

EQUIVALENCIES CHART

SUGAR

1 cup | 180 g

---|---

½ cup | 90 g

¼ cup | 45 g

1 tablespoon | 12 g

ALL-PURPOSE FLOUR

1 cup | 120 g

---|---

½ cup | 60 g

¼ cup | 30 g

1 tablespoon | 7,5 g

BUTTER

1 cup | 200 g

---|---

½ cup | 100 g

¼ cup | 65 g

1 tablespoon | 100 g

LIQUIDS

1 cup | 240 ml

---|---

½ cup | 120 ml

¼ cup | 60 ml

1 tablespoon | 15 ml

TECNIQUES

**BLANCHING** Diving the ingredients into boiling water for a few minutes, then halting the cooking by putting them under cold water.

**BRAISING** Cooking a food in a bit of previously heated liquid or grease until it is tender and golden.

**BREADING** Coating a food with flour and egg (or any kind of batter) before frying or roasting.

**DEGLAZING** Adding a liquid – water, juice, or wine – to a baking tray or frying pan, then heating it while scraping to break loose the pieces of food sticking to the bottom.

**DESALTING (SOAKING)** Removing the excess salt in foods by soaking them in water, replacing the liquid several times.

**FLAMBÉ** Adding an alcoholic beverage to a food, then setting it on fire; the alcohol evaporates while leaving its flavour and aroma in the recipe.

**FRYING** To cook in grease, such as oils or butter. When there is very little grease, the process is called sauté. Large quantities of fat characterize the process of deep frying.

**GRATIN** To cook, in the oven, a food that has previously been covered with cream, grated cheese, butter or breadcrumbs, so it will be golden and toasted.

**GREASING** Spreading some type of grease (butter or oil) in a surface to prevent food from sticking to it.

**GRILLING** Cooking or toasting in a grill or griddle.

**REDUCING** Cooking a liquid for longer, until the volume decreases and the flavour is more concentrated.

**ROASTING** Cooking in dry, direct heat, such as in an oven or grill.

**SCALDING** Diving the ingredient into boiling water.

**SEARING** Quickly toasting the surface of foods in a bit of heated grease, avoiding the subsequent loss of moist and succulence.

**STEAMING** Cooking the ingredients in a bowl with a perforated bottom that is set on a pot with boiling water or stock.

**WATER BATH** Putting the bowl where the food is inside another container with water, slowing down the cooking process.

BASIC UTENSILS

Types of appliances frequently found in homes and markets around the country

**BRUSH**

For greasing foods, baking trays and dishes.

**CHOPPING BOARDS**

Made from wood or polypropylene, for chopping food such as meats, vegetables, and greens.

**DOUGH SPATULA**

A type of spatula with a flexible tip meant for scraping dough out of bowls.

**KNIVES**

Various models of them, with their own roles: for varied tasks; serrated, for breads; for fruits and vegetables.

**MANUAL PRESSERS**

From garlic to vegetables, they are perfect for making purees and extracting the juices from foods such as spinach, for instance.

**MEASURING SETS**

For cups, spoons, and liquids (measuring jars), for standardizing the measurements used in a recipe.

**PEELERS**

For peeling fruits and vegetables – and to slice very finely.

**POTS**

In small, medium and large sizes, besides non-stick skillet, cauldrons, pressure cookers, and iron and clay pots.

**SIEVES**

For liquids or powdered ingredients, such as sugar, flour, and cocoa.

**SKIMMERS**

For removing fried or cooked foods from pots.

**SPATULA**

For stirring doughs; the ones with a whole in the middle can be used to remove residues and foam from broths and stocks.

**TONGS**

For turning or grabbing foods in the grill or pan.

**WHIPS**

The wire whip, also called fouet, helps in whipping egg whites until firm and creating sauce emulsions. The electric mixer can grind and make foods creamy.

COMMON NAMES

Several ingredients are given different names in various parts of the country. Check out some of them used in this book.

**ABÓBORA-DE-LEITE**

abóbora-do-nordeste, abóbora-sergipana

**BUTTERNUT SQUASH (ABÓBORA-DE-PESCOÇO)**

abóbora-seca, abóbora-paulista

**KABOCHA PUMPKIN (ABÓBORA-JAPONESA)**

cabochã, cabotiá, kabochá, tetsukabuto

**PUMPKIN (ABÓBORA-MORANGA)**

jerimum

**ABOBRINHA-BRASILEIRA**

menina-brasileira

**GROUND TURMERIC (AÇAFRÃO-DA-TERRA)**

açafrão-da-índia, açafroa, cúrcuma

**CHUCK (ACÉM)**

agulha, alcatrinha, lombo de acém, lombo de agulha, tirante

**AIPO**

salsão

**CORNSTARCH (AMIDO DE MILHO)**

maisena

**CHICKEN WING (ASA DE FRANGO)**

asinha

**DENDE OIL (AZEITE DE DENDÊ)**

azeite de cheiro, azeite de palma, óleo de palma

**BANANA-DA-TERRA**

banana-comprida, pacova, pacovã

**SWEET POTATO (BATATA-DOCE)**

batata-cenoura

**BEEF TRIPE (BUCHO BOVINO)**

tripa

**GUINEA FOWL (CAPOTE)**

catirê, cocá, galinha d'angola, conquém, fraca, galinha-do-mato, guiné, pintada, sakué

**CARNE DE SOL**

carne de sertão, carne de vento

**JERKED BEEF (CARNE-SECA)**

jabá

**BRAZILIAN NUTS (CASTANHA-DO-BRASIL)**

castanha-da-amazônia, castanha-do-pará

**BEEF SHANK (CHAMBARIL)**

ossobuco

**COLORAU**

colorífico

**OUTSIDE FLAT (COXÃO DURO)**

chã de fora

**INSIDE ROUND (COXÃO MOLE)**

chã de dentro

**FARINHA DE MANDIOCA UARINI**

ovinha

**BLACK-EYED PEAS (FEIJÃO-FRADINHO)**

feijão-caupi

**GOLIATH CATFISH (FILHOTE)**

piraíba, piranambu, pirapitinga

**BUFFALO FLANK STEAK (FRALDINHA)**

vacío, vazio

**GINGER (GENGIBRE)**

mangarataia, mangaratiá

**GOMA**

amido de mandioca

**GOMA**

fécula de mandioca, polvilho doce

**BITTER COCONUT PALM (GUARIROBA)**

gairoba, gairova, gariroba, garirova, gueiroba, jaguaroba, pati-amargosa

**IÇÁ**

saúva, tanajura

**PARA CRESS (JAMBU)**

abecedária, agrião-do-brasil, agrião-do-norte

**EYE ROUND (LAGARTO)**

tatu

**TRI-TIP (MAMINHA)**

ponta de alcatra

**MANIOC (MANDIOCA)**

aipim, macaxeira

**BASIL (MANJERICÃO)**

alfavaca-cheirosa, alfavacão, basilicão, basílico

**MOCOTÓ BOVINO**

mão de vaca

**PÃO FRANCÊS**

pão de sal

**KNUCKLE (PATINHO BOVINO)**

bochecha, bola

**PEQUI**

pequiá, piqui, pitiá, saco-de-bode

**PAICHE (PIRARUCU)**

bodeco, pirosca

**PIRARUCU SECO**

bacalhau da Amazônia

**COLONIAL CHEESE (QUEIJO COLONIAL)**

queijo de colônia

**PRATO CHEESE (QUEIJO PRATO)**

queijo bola, queijo cobocó, queijo do reino, queijo esférico, queijo lanche

**BRAZIL PLUM (UMBU)**

ambu, imbu

**ANNATTO SEEDS (URUCUM)**

anato

**ROSELLE (VINAGREIRA)**

azedinha

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IDEALIZATION, CREATION, RESEARCH AND CURATION

INSTITUTO BRASIL A GOSTO

Ana Luiza Trajano

GASTRONOMIC RESEARCH AND PRODUCTION

Ana Luiza Trajano and Thiago Andrade

RECIPE TESTING AND REVIEWING

INSTITUTO BRASIL A GOSTO

Ana Luiza Trajano

Juliana Mendes

Karina Carvalho

Marizete Santos

Thiago Andrade

PROJECT MANAGEMENT AND PRODUCTION

Leticia Rocha, Renata Moura, Vinícius Capovilla and Thiago Andrade

CREATIVE DIRECTOR

Bruno D´Angelo

EDITING, ARTICLES AND REVIEWS

Gabriela Aguerre, Gabriela Erbetta and Leticia Rocha

RESEARCH AND ARTICLES

Gabriela Aguerre, Gabriela Erbetta, Leticia Rocha and Vinícius Capovilla

COVER

Bruno D'Angelo and Marcio Penna

GRAPHIC DESIGN

Paulo Inoue and Marcio Penna

ART EDITORS

Marcelo Furquim and Marcio Penna

ARTISTIC PHOTOGRAPHY

Alexandre Schneider

CULINARY PRODUCTION

ESTÚDIO FUÊ

Janaína Resende

OBJECT PRODUCTION

Silvia Goichman

IMAGE TREATMENT

Luciano Custódio

PREFACE

Carlos Dória

TRANSLATION

Julia Debasse, Olívia Fraga e Patrícia Oyama

LEGAL ASSISTANCE

Cristiane Olivieri and Willian Galdino (Olivieri Advogados Associados)

ADMINISTRATIVE MANAGEMENT

Nicole Bornhausen (A2B Consultoria)

CONVERSION TO EPUB

Marina Pastore

1st digital edition: December 2017

ISBN: 978-85-06-07317-9 (digital)

ISBN: 978-85-06-00215-5 (print)

redpajama_set_name: RedPajamaBook