Brazil

Churrasco is a traditional Latin American barbecue technique where chops of beef, veal, lamb, pork and chicken are skewered and then grilled over a wood fire. It is a very popular dish in Brazil but is also a widely followed cooking method in many other countries, like Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, Cuba …

Stinking Toe Fruit, also known as locust fruit or jatobá, is the fruit of the West Indian Locust, the largest tree in the Caribbean. A popular fruit throughout Latin America, it is known as Stinking Toe Fruit as its shape is similar to a big toe and its pungent smell is like a sweaty foot. …

Acarajé is a traditional Brazilian stuffed fritter that is prepared using black eyed-peas, salt, pepper, and onions which, when combined, make the dough. This mixture is then shaped into a round disc and deep-fried in red palm oil. The disc is later split open, filled with shrimp, and topped with vatapá or caruru. Vatapá is …

Carne-De-Sol can be literally translated as ‘Sun-dried Meat’ in Portuguese. In northeastern Brazil, preserving meat by salting and drying it in the sun is a common practice, and that’s where the dish comes from. However, despite the name, most modern-day carne-de-sol recipes don’t require the sun to dry the meat. It needs salt, brown sugar …

Pamonha is a traditional Brazilian dish that is made with freshly grated corn made into a paste and tightly wrapped around a fresh husk of corn and then boiled or steamed to cook. Pamonha comes in a variety of forms and flavors all over Brazil where it can either be plain, savoury (filled with meat), …

What comes to mind when you think about Brazil? Is it the sprawling, unconquerable Amazon forest? Is it the unquenchable love for football or all the dance, music, parades, and elaborate costumes that come with all the merry-making that is the Rio Carnival? Most Popular Brazilian Dishes Brazil has tons to offer, not least its …

Buchada de Bode is a Brazilian recipe that utilises the intestines of a kid goat, cooked and served in the goat’s stomach. Ever-resourceful in South America, where they are also known for eating rodents such as Guinea Pig (cuy) or Capybara. Buchada de Bode is most typically eaten in the North East of Brazil where it is …