The most typical dishes of Paraíba
The top 3 according to 66 votes from people: Red rice · Goat buchada · Sun-dried beef. (Updated Oct 9, 2018.)
Sun-dried beef, goat buchada, free-range chicken, fried needlefish and red rice: Paraíba's coastal and backlands cooking.
Automatically translated (original in Português). See the original
Top 18
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1
Red rice
Red rice grown in the semi-arid backlands.
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2
Goat buchada
Goat offal cooked in the stomach, a backlands delicacy.
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3
Sun-dried beef
Sun-dried beef, born between Paraíba and the Seridó around 1720.
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4
Free-range chicken
Stewed free-range chicken.
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5
Crab stew
Crab stew.
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6
Pirão
Broth thickened with cassava flour.
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7
Panelada
Stew of fresh beef and offal.
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8
Xerém
Cooked cracked corn.
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9
Rubacão
Red rice with green beans, curd cheese and cream.
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10
Baião de dois
Rice and beans cooked together.
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11
Cabidela chicken
Chicken cooked in its own blood.
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12
Fried needlefish
Fried needlefish.
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13
Coconut fish stew
Fish stewed in coconut milk.
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14
Mungunzá
White hominy cooked with coconut milk.
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15
Corn couscous
Corn couscous.
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16
Umbuzada
Umbu fruit and milk drink.
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17
Canjica and pamonha
Green corn sweets of the June festivals.
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18
Brejo cachaça
Cachaças from the Brejo, among Brazil's best.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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