Brazilian regional cuisine is one of the richest and most diverse in the world. With influences from different cultures, the country offers a wide variety of typical ingredients and flavors.
In recent years, Brazilian regional cuisine has gained increasing prominence in the media. Chefs and restaurants across the country have invested in the diversity of Brazilian cuisine to create creative and tasty dishes.
This increase in interest in regional Brazilian cuisine can be explained by a series of factors, including the growing appreciation of local culture and the search for a healthier and more sustainable diet .
Typical ingredients and striking flavors
Brazilian regional cuisine is marked by typical ingredients and striking flavors. The use of fresh, seasonal ingredients is one of the most important characteristics of Brazilian cuisine.
Some of the most commonly used ingredients in regional Brazilian cuisine include:
- Cassava: a versatile tuber that can be used to prepare a variety of dishes such as tapioca, couscous and fried cassava.
- Beans: a legume that is one of the main ingredients in Brazilian cuisine.
- Rice: another basic ingredient in Brazilian cuisine, which can be served in a variety of ways.
- Carne-de-sol: a type of dried meat that is very popular in the Northeast of Brazil.
- Açaí: a typical Amazonian fruit that is consumed in various ways, such as in juices, ice creams and cakes.
Regional cuisine on the rise
Brazilian regional cuisine is on the rise and is a trend that should continue to grow in the coming years. Chefs and restaurants across the country are betting on the diversity of Brazilian cuisine to create creative and tasty dishes.
If you haven't tried Brazilian regional cuisine yet, it's worth giving it a chance. You will be surprised by the wealth of flavors and ingredients that the country has to offer.
Below we will list some specific recipes that people are very familiar with in each region of the country and that restaurants end up offering in other regions. In other words, in the southeast region, due to this trend, you can find typical dishes from other regions and so on.
Northern Region Cuisine
- Tacacá: a maniva, jambu and tucupi soup, seasoned with shrimp and pepper.
- Maniçoba: a dish made with fermented cassava leaves, pork and spices.
- Açaí: a typical Amazonian fruit that is consumed in various ways, such as in juices, ice creams and cakes.
Recipe: Tacacá
Ingredients:
- 1 kg of maniva
- 1 kg of jambu
- 1 bottle of tucupi
- 1/2 kg of dried shrimp
- 1/2 kg of fresh shrimp
- 2 onions
- 2 sweet peppers
- Salt to taste
Preparation method:
- Cook the manioc in water for about 30 minutes, or until it is soft.
- Remove the stem from the water and mash it until it forms a puree.
- Cook the jambu in water for about 15 minutes, or until it wilts.
- Drain the jambu and chop it.
- In a pan, heat the tucupi and cook the dried shrimp for about 10 minutes.
- Remove the dried shrimp from the tucupi and shred it.
- Add the fresh shrimp and cook for about 5 minutes.
- Add the maniva puree, jambu, onions and sweet peppers.
- Season to taste and cook for about 10 minutes.
- Serve hot, with fresh shrimp on top.
Cuisine from the Northeast Region
- Caruru: a dish made with okra, dried shrimp, cashew nuts and spices.
- Vatapá: a dish made with dried shrimp, cassava flour, peanuts, coconut milk and spices.
- Carne-de-sol: a type of dried meat that is very popular in the Northeast of Brazil.
Recipe: Caruru
Ingredients:
- 1 kg of okra
- 1/2 kg of dried shrimp
- 1/2 cup cashew nuts
- 1 onion
- 2 sweet peppers
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- Salt to taste
Preparation method:
- Clean the okra and cut it into slices.
- Cook the dried shrimp in water for about 10 minutes.
- Remove the dried shrimp from the water and shred them.
- In a pan, sauté the onion and chili peppers in olive oil.
- Add the okra and sauté for about 5 minutes.
- Add the dried shrimp, cashew nuts, coriander powder, black pepper and salt to taste.
- Cook for about 20 minutes, or until the okra is tender.
- Serve hot.
Cuisine from the Central-West Region
- Brigadeiro: a chocolate sweet that is one of the most popular in Brazil.
- Cerrado: a dish made with sun-dried meat, rice, beans, cassava and banana.
- Churrasquinho: a dish made with grilled meats, such as picanha, skirt steak and sausage.
Recipe: Brigadeiro
Ingredients:
- 1 can of condensed milk
- 1 tablespoon butter
- 100 g of chocolate powder
Preparation method:
- In a pan, place the condensed milk, butter and chocolate powder over medium heat, stirring constantly.
- Cook for about 10 minutes, or until the brigadeiro leaves the bottom of the pan.
- Remove from heat and let cool.
- Model the brigadeiro into balls and roll them in the sprinkles.
- Serve immediately.
Southeast Region
Recipe: Feijoada
Ingredients:
- 1 kg of black beans
- 500 g of dried meat
- 500 g of Calabrian sausage
- 500 g of paio
- 500 g bacon
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 chopped tomato
- 1 chopped green pepper
- 1/2 cup chopped green chilli
- Salt and black pepper to taste
Preparation method:
- Soak the dried meat in cold water for at least 24 hours, changing the water 3 times in the process.
- In a large pot, cook the black beans in water until tender.
- Remove the dried meat from the water and cut into cubes.
- In a large pan, fry the bacon until crispy.
- Remove the bacon from the pan and set aside.
- In the same pan, fry the pepperoni sausage and paio.
- Remove the sausage and sausage from the pan and set aside.
- In the same pan, sauté the onion, garlic, tomato and pepper.
- Add the dried meat, sausage, paio and black beans.
- Season with salt and black pepper to taste.
- Cook for a further 30 minutes, or until the flavors are combined.
- Serve with white rice, sautéed cabbage and farofa.
South Region
- Barreado: a dish made with meat cooked in a clay pot, with seasonings such as onion, garlic, bay leaves and pepper.
- Barbecue: a dish made with grilled meats, such as picanha, skirt steak and sausage.
- Pinhão: a fruit of the araucaria, which is consumed roasted, cooked or in the form of flour.
Recipe: Barreado
Ingredients:
- 1 kg of rib meat
- 2 chopped onions
- 4 cloves of garlic, minced
- 2 bay leaves
- 1 teaspoon black pepper
- Salt to taste
Preparation method:
- Season the meat with onion, garlic, bay leaves, black pepper and salt.
- Place the meat in a clay pot and cover it with water.
- Cover the pan and place it in the preheated oven at 180ºC for about 4 hours.
- Remove the meat from the pan and shred it.
- Serve the barreado with white rice, farofa and fried banana.
What did you think? Do you think you mentioned any specific recipes from your region? Share and comment with your fellow countrymen!
