Brazilian best cuisines to enjoy party at home

Brazil is a country with glorious beaches, lively cities and lush forests. This beautiful country attracts thousands of tourists every year. However, one of its major attractions is Brazilian best cuisines.

Brazilian best cuisines are a combination of many foods brought into the country by Europeans, Africans and even Japanese immigrants. The Africans introduced the use of rice and beans, while the Europeans introduced one of the major ingredients, potato in Brazilian best cuisines. Brazilian best cuisines include a variety of dishes and flavors to enjoy a party at home. Let’s learn some recipes of Brazilian best cuisines.

Moqueca baiana


It is one of the Brazilian best cuisines, prepared from fish, sea bass or shrimp, famous in both the Northeast and Southeast but the preparation method is different. As the second have some tough ingredients to get outside Brazil. Get ready to prepare it using coconut milk.


1 kg of shrimp or prawns

2 medium onions

1 red pepper

1 green pepper

5 plum tomatoes

200 ml coconut milk

Allspice pepper to taste

Palm oil

1 tablespoon olive oil

1 scallion

Cilantro to taste


Pour in a pot olive oil and arrange a layer of sliced onions, then the peppers, a tomato to finish and sprinkle with chopped cilantro and onion scallion. Add seafood and when you start cooking, coconut milk, pepper and palm oil. Simmer about 30 minutes and serve. It is a dish that goes very well served with white rice.



It is related to the Afro-Brazilian religion of Candomblé. It has inevitably taste if you ever stroll down the streets of Salvador, will find there in every corner which main ingredients are Cowpea (black eyes beans) and shrimp, fried in palm oil and served with pepper sauce.


½ kg of beans

½ cup water

1 large onion, chopped

Salt and pepper to taste

Palm Oil


Soak beans overnight to soften. Then wash, drain and remove the skins. Puree them in a blender by adding water slowly until it begins to form a thick paste. At that point, add chopped onion, salt and pepper to taste. Put oil in frying pan, warm little and add the bean paste with the help of a spoon until browned. Take them out as they are ready and let them drain on paper towels to absorb the oil. You can add shrimp, fish, chicken or meat.

Quindim Tradicional


It is a traditional dessert in northeastern Brazil. Basically, it has four ingredients: egg yolkgrated coconut, coconut milk and sugar. Now discuss it in detail.


Sugar, 2 ½ tbsp

Grated coconut, 1 ½ tbsp

Coconut milk, 1 tbsp

Eggs 3

Vanilla extracts ½ tsp

Butter 1tsp


Make syrup with sugar and a glass of water (boil for 7 minutes). Cool and add the remaining ingredients. Pour into a mold (with hole in the middle), buttered and sprinkled with sugar. It can be individual flan molds. Cook in a double boiler for 50 minutes. Unmold cold when gets cool.



It is a sweet creamy corn with cinnamon, milk- condensed, and sugar, usually accompanied with coconut milk and peanuts. As the story goes, the canjica came to Brazil with the slaves, among them it was a common food. When the highest social strata began to consume, they added new ingredients and modified the original recipe. It is the undisputed dish for brunch on Good Friday and during Juninas Events (typical event of Brazil).


1 liter of water

200g of corn

1 can of condensed milk

1/2kg sugar

99 peanut kernels

50 grams of grated coconut


Let the corn soak in water one day. Then remove the water and place the corn in a large pot. Add milk, peanuts, sugar and mix. Add water and keep over low heat until tender corn, broth should thicken. Add the grated coconut, mix well and simmer five minutes. The hominy should be served in individual bowls sprinkled with ground cinnamon and should have to eat once gets cold.



This yellow puree is prepared with dried shrimp, coconut milk and bread. Its final taste is achieved through the addition of peanuts, cashews, pepper, onion and ginger. Its creamy consistency and its ingredients make it a good calorie and tasty dish.


4 days old bread

2 cups coconut milk

2 onions

1 red pepper

1 tomato

1 bunch of cilantro

1 tablespoon grated fresh ginger

50 grams of peanuts

50 grams of cashews

Quantity to taste Salt and pepper

100 grams of shrimp


Soak bread in coconut milk for 20 minutes until coconut dispose, blend it; pour it to a pan and set aside. Blend onions with peppers (no seeds), tomato, cilantro, ginger, peanuts and cashews. Add salt and pepper; add to pan and mix.

Include dried shrimp to the pot and cook 15 to 20 minutes, stirring with a wooden spoon, until mixture boils and thickens. Distribute shrimp, vatapá in pots, and garnish with coriander leaves and serve.

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