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Brazilian cooking

Recipes from Brazil from Bahia to São Paulo

Coconut milk and palm oil in Bahia, black beans in Rio, lime everywhere: Brazilian food is generous and colorful. Our recipes to make at home, explained step by step.

  • 6 recipes
  • 3 recipes in 30 min or less
  • 4 specialties on the map
See all 6 recipes See the map

A tour of Brazil's flavors

Along the Atlantic coast, one great food stop after another. Pick one on the map.

  1. BahiaMushroom BobóBobó, a cassava cream with coconut milk and palm oil, comes from Bahia. Here, in a mushroom version.
  2. Espírito SantoHomemade MoquecaBahia and Espírito Santo both claim the moqueca, a fish stew simmered in a clay pot.
  3. Rio de JaneiroFeijoadaBlack beans and pork, with rice, collard greens, farofa and orange: in Rio, it's the Saturday dish.
  4. São PauloCaipirinhaCachaça, lime and sugar: the national cocktail is said to have been born in the state of São Paulo in the early 20th century.

The Brazilian pantry

The ingredients that show up most in our Brazilian recipes.

Did you know?

  • Churrasco

    Brazilian barbecue, from the gauchos of the south: big cuts of meat on skewers, grilled over a wood fire.

  • The world's top coffee producer

    Brazil has produced more coffee than any other country since the 19th century.

  • Cassava

    Native to South America, it's eaten as toasted flour (farofa), as fries or mashed.

All our Brazilian recipes

6 recipes, most loved first.

Your questions

What are the most famous Brazilian dishes?

Feijoada, moqueca, pão de queijo (little cheese breads), brigadeiros and the caipirinha.

What is farofa?

Cassava flour toasted in butter or oil, often with onions and bacon. It's sprinkled over feijoada and grilled meats.

What can I use instead of cachaça?

White rhum agricole is the closest match: both are made from sugarcane juice. Your caipirinha then becomes a “caipirissima.”