Toasted and well-seasoned manioc flour with several possible additions,
the most common being bacon, pork sausages, and scrambled eggs. It’s the
traditional accompaniment for many Brazilian dishes, such as feijoada* and
Brazilian barbecue.
Feijão tropeiro
Essentially, cooked brown beans drained and sautéed in pork fat with manioc
flour and/or farinha de milho (Brazilian flaked corn meal), and several optional
additions, the most common being pork meats (e.g.: bacon, fresh and smoked
sausages, torresmo*), scrambled or hard boiled eggs, finely shredded collard
greens, queijo da Canastra* etc.
Feijoada
Stew made of black beans and a variety of smoked and fresh sausages (such
as calabresa* and pork-and-beef paio), smoked and salt-cured pork meat
(such as pig trotters, ears and tail, pork ribs, pork loin etc.), and carne seca*.
Also the name of a complete meal consisting of feijoada*, farofa*, white rice,
finely sliced and sautéed collard greens, vinagrete*, torresmo* and sometimes
breaded and fried banana and griddled pork chops.
Frango ao molho pardo see galinha ao molho pardo*
Galinha ao molho pardo Chicken cooked in its own blood.
Mandioquinha
Root vegetable known in English as Peruvian parsnip and arracacha, it has a
deep yellow flesh and a creamy, velvety consistency when cooked.
Manteiga
de garrafa
Liquid clarified butter sold in a bottle (“garrafa”), a traditional ingredient in
the Northeastern cooking.
Moqueca
Fish, shellfish and/or seafood combination stew that can be prepared in many different
ways, depending on the region of the country - in the Northeast, where the dish is very
popular, it has dende palm oil and coconut milk as major flavoring ingredients.
Paçoca
1. A traditional food from the North and Northeast regions, it is made by pounding
precooked and sautéed carne seca* and toasted manioc flour with seasonings
until a fine meal is obtained; 2. A confection prepared with the same technique,
but with peanuts (or some other nut, such as cashew nuts) and sugar instead.
Pastel
(pl. Pastéis)
Deep-fried turnover made with a thin dough, similar to spring roll wrappers,
stuffed with a variety of savory and sweet fillings, the most traditional being
ground beef, cheese, and hearts of palm. A favorite of Brazilian street markets,
together with sugar cane juice.
Pato no tucupi
Roast duck cooked in tucupi (manioc juice-based sauce) and seasoned with
jambu (para cress) leaves, which cause a brief numbing of the tongue and
mouth.
Picanha
Brazilian beef cut with no exact equivalent in English, sometimes referred to
as rump cap or top sirloin cap, fat on. It is the dorsal portion of the femoral
biceps muscle, where it separates from the gluteus medium. Weighing about
1 kg (2.1 lb), it has a triangular shape and a uniform, thick layer of fat on top.
Pirão
Well-seasoned broth usually made of fish and/or shellfish stock and tomato
that is thickened with manioc flour to a consistency of porridge and seasoned
with cilantro and hot pepper. A traditional accompaniment to moqueca*.
Queijo (da)
Canastra
Aged cow milk’s cheese produced in the mountain region of Serra da Canastra,
in Minas Gerais state. It has a mildly sharp, acidic and salty flavor and a semisoft texture, with several tiny holes.
Queijo (de)
coalho
Requeijão
Semi-hard, yellowish white curd cheese from the Northeast region of Brazil,
made of cow’s milk, with a salty flavor and an elastic texture, it does not melt
easily when heated.
Salgadinho /
salgado
All-Brazilian food category encompassing several savory snacks, such as coxinha,
empada, pastel, quibe, esfirra, enrolado, croquete etc., that can be found in botecos*,
bakeries, eateries, etc. and are also served at family reunions, such as birthday parties.
Brazilian cheese spread.
Sarapatel
Pork offal and blood stew, from the Northeast region of Brazil.
Torresmo
Fresh lean bacon slab cut into 1 in. cubes that are seasoned and then fried (or
cooked and fried) until the exterior becomes crispy and deep golden brown
and the inside is meltingly soft.
Vatapá
Fish and dried smoked shrimp bread-based porridge with coconut milk,
ground peanut or cashew nuts and dende palm oil. Used as a stuffing for
acarajé*, it is usually very spicy.
Vinagrete
Salsa made with diced fresh tomato, diced onion and chopped parsley, seasoned
with salt, olive oil and vinegar - it is a traditional accompaniment to feijoada*
and Brazilian barbecue.
-> 165
-> 164
Farofa