Feijoada
Often eaten: Typically served for lunch, often on Wednesdays and Saturdays.
Known for: Rio de Janeiro
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Photo: Matheus Alves (Pexels License)
5 dishes to discover
Food of Brazil
Brazil is known for its rich and diverse food culture, influenced by its native people, Portuguese colonizers, African slaves, and various immigrant groups. The country's large size means you'll find different specialties in different regions, with each contributing unique flavors and ingredients.
Featured Dishes
Meal Culture
In Brazil, eating is a way to connect with family and friends. Meals are often a time to gather, chat, and enjoy each other's company. Lunch is usually the biggest meal, and it often includes rice, beans, and a tasty main dish.
Eating Etiquette
Brazilians wait for everyone to be served before starting their meal, and they might say 'bom apetite,' meaning 'enjoy your meal,' before eating.
When People Eat It
Pão de Queijo
Often eaten: Enjoyed for breakfast or as a snack any time.
Known for: Minas Gerais
snackbreakfast
Acarajé
Often eaten: Commonly eaten as a snack in the afternoons or evenings.
Known for: Salvador and the broader Recôncavo Baiano region of Bahia
street foodsnack
Brigadeiro
Often eaten: Often eaten as a dessert or party snack.
Known for: All over Brazil
dessertparty
Moqueca
Often eaten: Often enjoyed for lunch or dinner.
Known for: Bahia and Espírito Santo
main mealtraditional
Make It Yourself
👩🍳 Cook together! Always ask a grown-up to help with hot or sharp steps.
FeijoadaFeijoada
Makes 6 servingsIngredients
- 3 cups (600 g)Black beans (canned or soaked)
- 1/2 lb (225 g)Smoked sausage, sliced
- 1/2 lb (225 g)Pork or beef chunks
- 1 onionOnion, chopped
- 3 clovesGarlic, chopped
- 2 leavesBay leaves
- to serveCooked white rice
How to Make It
- 1Ask a grown-up to brown the sausage and meat in a large pot.
- 2Add the onion and garlic and cook until soft and fragrant.
- 3Stir in the black beans, bay leaves, and enough water to cover everything.
- 4Simmer gently for about 1 hour, until the meat is tender and the beans are creamy.
- 5Scoop out a few beans and mash them, then stir them back in to thicken the stew.
- 6Serve over white rice with orange slices on the side.
Pão de QueijoPão de Queijo
Makes 16 cheese rollsIngredients
- 2 cups (240 g)Tapioca flour
- 1/2 cup (120 ml)Milk
- 1/4 cup (60 ml)Oil
- 1 eggEgg
- 1 cup (100 g)Grated Parmesan or queijo
- 1/2 tspSalt
How to Make It
- 1Ask a grown-up to warm the milk, oil, and salt together until steaming, then pour over the tapioca flour.
- 2Stir well — it will look lumpy — and let it cool until just warm.
- 3Mix in the egg and cheese until you have a soft, sticky dough.
- 4Wet your hands and roll the dough into small balls, then place them on a lined tray.
- 5Bake at 375°F (190°C) for about 20 minutes, until puffed and golden.
- 6Eat them warm — they're chewy inside and crisp outside.
AcarajéAcarajé
Makes 10 frittersIngredients
- 2 cups (400 g)Black-eyed peas (soaked, skins removed)
- 1/2 onionOnion, chopped
- 1/2 tspSalt
- 2 cups (475 ml)Palm oil or vegetable oil, for frying
How to Make It
- 1Blend the soaked black-eyed peas with the onion and salt into a thick, fluffy paste.
- 2Beat the paste with a spoon for a minute so it gets airy.
- 3Ask a grown-up to heat the oil in a deep pan to about 350°F (175°C).
- 4Scoop spoonfuls of paste and carefully lower them into the oil.
- 5Fry for 3–4 minutes until golden brown, then drain on paper towels.
- 6Split them open and fill with a little salsa or shrimp — a famous Bahian street food.
BrigadeiroBrigadeiro
Makes 20 ballsIngredients
- 1 can (14 oz / 400 g)Sweetened condensed milk
- 3 tbsp (20 g)Cocoa powder
- 1 tbsp (15 g)Butter
- 1/2 cup (90 g)Chocolate sprinkles
How to Make It
- 1Ask a grown-up to stir the condensed milk, cocoa, and butter in a pot over low heat.
- 2Keep stirring for about 10 minutes, until the mix pulls away from the bottom of the pot.
- 3Pour it onto a greased plate and let it cool completely.
- 4Grease your hands with a little butter and roll the mixture into small balls.
- 5Roll each ball in chocolate sprinkles until coated.
- 6Place in little paper cups — a must at every Brazilian birthday party.
MoquecaMoqueca
Makes 4 servingsIngredients
- 1 lb (450 g)White fish fillets, cubed
- 1 can (14 oz / 400 ml)Coconut milk
- 2 tomatoesTomatoes, chopped
- 1 pepperBell pepper, sliced
- 1 onionOnion, sliced
- 2 tbsp (30 ml)Lime juice
- 1/4 cup (10 g)Fresh cilantro
How to Make It
- 1Toss the fish cubes with the lime juice and a pinch of salt, and let them sit for 10 minutes.
- 2Ask a grown-up to soften the onion, pepper, and tomatoes in a wide pot.
- 3Lay the fish on top of the vegetables.
- 4Pour the coconut milk over everything and bring it to a gentle simmer.
- 5Cook for about 15 minutes, until the fish is white and flaky — do not stir too much.
- 6Sprinkle with cilantro and serve over rice.
Vocabulary
Did you know that both people in the United States and Brazil enjoy a barbecue with family and friends? In Brazil, it's called a 'churrasco,' and they grill lots of delicious meats!