The best traditional food of north-east Brazil
The top 3 according to 26 votes from people: Acarajé · Baião de dois · Cuscuz nordestino. (Updated Nov 23, 2024.)
North-eastern Brazilian cooking, a mosaic of indigenous, African and Portuguese influences across nine states, according to the Joaquim Nabuco Foundation and guides to Nordeste food.
Automatically translated (original in Português). See the original
Top 10
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1
Acarajé
Black-eyed pea fritter fried in dendê with vatapá, caruru and dried shrimp, from Bahia.
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2
Baião de dois
Rice and green beans with carne de sol and coalho cheese, from Ceará.
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3
Cuscuz nordestino
Steamed corn flakes, a breakfast with egg, butter or carne de sol.
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4
Carne de sol with cassava
Salted, dried beef with cassava and clarified butter.
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5
Moqueca baiana
Fish or shrimp in coconut milk and dendê.
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6
Rubacão
Paraíba-style baião with green beans, cheese and cream.
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7
Maria-isabel
Rice with chopped carne de sol, from Piauí.
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8
Grilled coalho cheese
Cheese skewer grilled on the beach with molasses.
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9
Buchada de bode
Goat offal cooked in the stomach, from Paraíba and Pernambuco.
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10
Tapioca
Cassava starch crêpe filled with coalho cheese, coconut or jerky.
Candidates
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11
Arroz de cuxá
Rice with roselle leaves, dried shrimp and sesame, from Maranhão.
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12
Bolo de rolo
Paper-thin guava roll cake, Pernambuco heritage.
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13
Sarapatel
Pork or mutton offal cooked with blood and spices.
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Comments (4)
Arroz de cuxá do Maranhão, quase ninguém conhece fora de lá!
Cuscuz nordestino com ovo no café da manhã, todo dia.
Acarajé da baiana no fim de tarde em Salvador, nada se compara.
Baião de dois com queijo coalho, comida de vó cearense.