People often spread many false ideas about Brazilian culture, language, and other aspects of life there. However, one true thing is how amazing the food is. It’s delicious! I love traveling on a budget, and Brazil is perfect for that. Anytime I visit Brazil, I can enjoy great food without spending too much money. The flavors are incredible and very affordable.
All across Brazil, from busy Rio de Janeiro to the Amazon rainforest, you can find tasty street food. The cuisine is a fascinating mix of indigenous, African, and European influences. It’s like learning about history through food. The best part is that you don’t need to be rich to enjoy all these wonderful flavors. I don’t know why I love Brazil this much but you can tap from my 25 Brazilian dinner recipe collections if you can’t tap from the natural love that I have for Brazil.
1. Feijoada
Rich, hearty, and smoky with a perfect balance of savory meat and creamy beans. It’s comfort food that hits different!
Ingredients:
- Black beans (500g) – $2.50
- Pork shoulder (500g) – $6.00
- Smoked sausage (200g) – $3.50
- Bacon (150g) – $2.00
- Beef jerky (100g) – $4.00
- Bay leaves (2) – $0.10
- Garlic cloves (4) – $0.30
- Onion (1 large) – $0.75
- Orange (1) – $0.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 3 hours):
- First things first, soak those black beans overnight. Trust, it’s gonna make them cook way faster.
- When you’re ready to start cooking, drain the beans and set them aside. It’s go time!
- Grab a big ol’ pot and throw in some chopped bacon. Cook it until it’s all crispy and the fat’s rendered out. This is gonna be the flavor base, so don’t skimp!
- Toss in the chopped onion and minced garlic. Let them get all soft and fragrant. It’s gonna smell so good, you’ll be drooling.
- Now, add the pork shoulder (cut into chunks), smoked sausage (sliced), and beef jerky. Brown them up real nice. This step is key for that deep flavor, so take your time.
- Once the meat’s looking good, pour in the soaked beans and enough water to cover everything. Toss in those bay leaves too.
- Bring it to a boil, then turn down the heat and let it simmer. This is where the magic happens, girl. It’s gonna take about 2 hours, so maybe catch up on your TikTok feed while you wait.
- Keep an eye on it and stir occasionally. If it’s looking too thick, add some more water. If it’s too thin, let it simmer with the lid off.
- When the beans are soft and the meat’s tender, season with salt and pepper. Taste it and adjust – you want it to be just right.
- Here’s a pro tip: Squeeze in some orange juice right at the end. It gives it this amazing brightness that cuts through the richness. So good!
- Serve it up hot with some rice, farofa (toasted manioc flour), and orange slices on the side. It’s a whole vibe.
And there you have it! This Feijoada is gonna feed a crowd and have everyone thinking you’re a total kitchen queen. It’s not the quickest recipe, but it’s so worth it.
2. Moqueca
Creamy, tangy, and slightly spicy with a rich seafood flavor that’s like a vacation for your taste buds.
Ingredients:
- White fish fillets (500g) – $8.00
- Coconut milk (400ml) – $2.50
- Tomatoes (3 medium) – $1.50
- Bell peppers (2, mixed colors) – $2.00
- Onion (1 large) – $0.75
- Garlic cloves (3) – $0.25
- Lime (2) – $0.50
- Cilantro (1 bunch) – $1.00
- Dendê oil (2 tbsp) – $1.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 40 minutes):
- Start by marinating the fish. Squeeze one lime over the fillets, add some salt and pepper, and let it chill in the fridge for like 15 minutes.
- While that’s happening, chop up your veggies. Slice those tomatoes, peppers, and onions nice and thin.
- Grab a big skillet or clay pot if you’re feeling extra authentic. Layer half the veggies on the bottom.
- Take your marinated fish out and place it on top of the veggies. Then add the rest of the veggies on top. It’s like a little fish sandwich, but way better.
- In a bowl, mix the coconut milk, dendê oil, minced garlic, and the juice from the other lime. Pour this mixture all over your fish and veggie layers.
- Cover the pot and let it simmer on medium heat for about 15-20 minutes. Don’t stir it! You want those layers to stay intact.
- Once the fish is cooked through and the veggies are tender, take it off the heat.
- Sprinkle some fresh cilantro on top and serve it straight from the pot. It’s a whole vibe.
- Pro tip: Serve with some rice on the side to soak up all that amazing sauce. You’re not gonna want to waste a drop!
3. Picanha
Juicy, tender, and intensely beefy with a crispy, salty crust that’ll make your taste buds do a happy dance.
Ingredients:
- Picanha cut (1kg) – $20.00
- Rock salt (2 tbsp) – $0.50
- Black pepper (to taste) – $0.10
- Garlic powder (optional, 1 tsp) – $0.20
Instructions (Cook time: About 20-30 minutes):
- First things first, take your picanha out of the fridge about 30 minutes before cooking. Room temp meat cooks more evenly.
- Preheat your grill or a cast-iron skillet until it’s smoking hot. We’re talking as hot as your latest gossip.
- While that’s heating up, pat the picanha dry with paper towels. This helps get that perfect crust.
- Now, here’s the key: leave the fat cap on! Score it in a diamond pattern, but don’t cut into the meat.
- Season generously with rock salt. If you’re feeling it, add some black pepper and garlic powder too.
- Place the picanha on the grill or in the skillet, fat side up. Let it cook for about 5-7 minutes until you’ve got a nice crust.
- Flip it over and cook for another 5-7 minutes for medium-rare. Use a meat thermometer if you’ve got one – you’re aiming for about 130°F (54°C).
- Here’s the important part: let it rest for 5-10 minutes before slicing. I know it’s hard to wait, but trust me, it’s worth it.
- Slice against the grain in thin strips. Serve it up with some farofa and vinaigrette on the side.
- Watch everyone’s faces light up as they taste it. You’re basically a grill master now!
4. Churrasco
Smoky, savory, and mouthwateringly meaty. It’s like a flavor explosion in your mouth that’ll have you coming back for seconds (and thirds).
Ingredients:
- Assorted meats (beef, chicken, pork, sausage) (2kg) – $30.00
- Rock salt (1/4 cup) – $1.00
- Garlic (5 cloves) – $0.40
- Lime juice (1/4 cup) – $0.75
- Olive oil (1/4 cup) – $1.00
- Bay leaves (5) – $0.25
- Black pepper (to taste) – $0.10
Instructions (Cook time: About 2-3 hours, including marinating):
- Let’s start with the marinade. Mix minced garlic, lime juice, olive oil, and black pepper in a bowl.
- Cut your meats into chunks or leave whole if using steaks. Rub them all over with the marinade.
- Stick some bay leaves between the meat pieces and let it all marinate in the fridge for at least an hour. Longer if you’ve got time.
- While that’s happening, get your grill ready. If you’re using charcoal, light it up and let it burn until the coals are glowing hot.
- Take your meat out of the fridge about 30 minutes before grilling. Pat it dry and season generously with rock salt.
- Start grilling! Put the meats that take longest to cook on first. Usually, that’s beef, then pork, then chicken, and finally sausages.
- Keep turning the meat regularly. You want it evenly cooked and nicely charred on all sides.
- Use a meat thermometer to check doneness. For beef, aim for 130°F (54°C) for medium-rare. Chicken should reach 165°F (74°C).
- As each piece of meat is done, take it off the grill and let it rest for a few minutes.
- Slice the meat against the grain and serve it up Brazilian style – straight off the skewers onto everyone’s plates.
- Pro tip: Serve with farofa, vinaigrette, and chimichurri sauce on the side. It’s the ultimate meat feast!
5. Bobó de camarão
Creamy, slightly sweet, with a hint of seafood that’s like a warm hug for your taste buds. It’s comfort food with a tropical twist.
Ingredients:
- Shrimp (500g) – $12.00
- Yuca/cassava (500g) – $3.00
- Coconut milk (400ml) – $2.50
- Tomatoes (3 medium) – $1.50
- Bell pepper (1) – $1.00
- Onion (1 large) – $0.75
- Garlic cloves (3) – $0.25
- Dendê oil (2 tbsp) – $1.50
- Cilantro (1 bunch) – $1.00
- Lime (1) – $0.25
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 1 hour):
- First up, peel and chop the yuca into chunks. Boil it in salted water until it’s super tender, about 20-30 minutes.
- While that’s boiling, prep your shrimp. Peel and devein them, then season with salt, pepper, and a squeeze of lime juice.
- In a big pan, sauté chopped onions and garlic in some dendê oil until they’re soft and fragrant.
- Add in chopped tomatoes and bell pepper. Let them cook down until they’re all soft and saucy.
- Now, toss in your seasoned shrimp. Cook just until they turn pink – don’t overdo it!
- Take the shrimp out and set aside. We’ll add them back in later.
- By now, your yuca should be done. Drain it and mash it up until it’s smooth.
- Add the mashed yuca to your veggie sauce in the pan. Pour in the coconut milk and stir until it’s all combined and creamy.
- Let it simmer for about 10 minutes, stirring occasionally. If it’s too thick, add a little water.
- Now, add your shrimp back in and let it heat through for a couple of minutes.
- Finish it off with some chopped cilantro and an extra drizzle of dendê oil.
- Serve it up hot, maybe with some rice on the side. Get ready for flavor town!
6. Galinhada
Savory, aromatic, and slightly tangy. It’s like a party in your mouth where chicken and rice are the VIP guests.
Ingredients:
- Chicken pieces (1kg) – $6.00
- Rice (2 cups) – $1.50
- Tomatoes (2 medium) – $1.00
- Onion (1 large) – $0.75
- Garlic cloves (4) – $0.30
- Bell pepper (1) – $1.00
- Saffron threads (a pinch) – $2.00
- Turmeric powder (1 tsp) – $0.25
- Bay leaves (2) – $0.10
- Chicken stock (4 cups) – $2.00
- Lime (1) – $0.25
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 1 hour):
- Start by seasoning your chicken pieces with salt, pepper, and a squeeze of lime juice. Let them marinate for a bit while you prep the rest.
- In a large pot, heat some oil and brown the chicken pieces on all sides. Take them out and set aside.
- In the same pot, sauté chopped onions and garlic until they’re golden and smell amazing.
- Toss in chopped tomatoes and bell pepper. Let them cook down until they’re soft and saucy.
- Add the rice to the pot and stir it around to coat it in all those yummy flavors.
- Now, add the saffron, turmeric, and bay leaves. Stir it all up.
- Pour in the chicken stock and bring it to a boil.
- Add the chicken pieces back in, nestling them into the rice.
- Cover the pot, turn the heat down low, and let it simmer for about 20-25 minutes until the rice is tender and the chicken is cooked through.
- Once it’s done, let it sit covered for 5 minutes off the heat. This lets all the flavors meld together.
- Fluff the rice with a fork and serve it up hot. Maybe garnish with some fresh herbs if you’re feeling fancy.
- Get ready for a flavor explosion that’ll have everyone asking for seconds!
7. Acarajé
Crispy on the outside, soft on the inside, with a spicy kick that’ll wake up your taste buds. It’s like a hug from Brazil in food form.
Ingredients:
- Black-eyed peas (2 cups) – $2.00
- Onion (1 medium) – $0.50
- Dried shrimp (1/4 cup) – $3.00
- Salt (to taste) – $0.05
- Dendê oil (for frying) – $3.00
- For the filling:
- Vatapá paste (1 cup) – $4.00
- Tomato salad (1 cup) – $1.50
- Dried shrimp (1/4 cup) – $3.00
- Hot pepper sauce (to taste) – $1.00
Instructions (Cook time: About 2 hours, including soaking time):
- Start by soaking the black-eyed peas in water for at least an hour. This makes them easier to peel.
- After soaking, rub the peas between your hands to remove the skins. It’s a bit time-consuming, but worth it for the smooth texture.
- Blend the peeled peas with onion and dried shrimp until you get a smooth batter. Add a little water if needed.
- Season the batter with salt and let it rest for about 30 minutes.
- While that’s resting, prep your fillings. Mix up some vatapá paste, chop tomatoes for a quick salad, and rehydrate some dried shrimp.
- Now, heat up a good amount of dendê oil in a deep pan or fryer. You want it hot but not smoking.
- Using a spoon, drop portions of the batter into the hot oil. They should puff up and turn golden brown.
- Fry them for about 3-4 minutes on each side, then drain on paper towels.
- To serve, split the acarajé in half (carefully, they’re hot!) and stuff them with vatapá, tomato salad, dried shrimp, and a dash of hot sauce.
- Serve them up immediately while they’re still crispy and hot.
- Watch as everyone’s eyes light up when they bite into these crispy, spicy delights!
8. Vatapá
Creamy, nutty, and slightly spicy with a complex depth of flavor that’s like a carnival for your mouth.
Ingredients:
- Bread (2 cups, stale and crumbled) – $1.00
- Dried shrimp (1 cup) – $6.00
- Peanuts (1 cup, roasted and unsalted) – $2.00
- Cashews (1/2 cup, roasted and unsalted) – $3.00
- Coconut milk (1 can) – $2.50
- Onion (1 large) – $0.75
- Garlic cloves (4) – $0.30
- Ginger (1 inch piece) – $0.50
- Dendê oil (1/4 cup) – $2.00
- Tomato paste (2 tbsp) – $0.50
- Cilantro (1/2 bunch) – $0.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 1 hour):
- Start by soaking the dried shrimp in warm water for about 15 minutes. This’ll soften them up.
- While that’s happening, soak the stale bread in some of the coconut milk. Let it get all soft and mushy.
- In a food processor, blend up the peanuts and cashews until they’re finely ground. Set aside.
- Drain the shrimp and give them a rough chop.
- In a large pot, heat up some dendê oil and sauté chopped onions, garlic, and ginger until they’re soft and fragrant.
- Add the chopped shrimp and cook for a few minutes until they start to get some color.
- Toss in the tomato paste and cook for another minute or two.
- Now, add the soaked bread and the rest of the coconut milk. Stir it all up.
- Add the ground nuts and stir until everything is well combined.
- Let it simmer on low heat for about 20-30 minutes, stirring occasionally. It should thicken up nicely.
- Taste and season with salt and pepper. If it’s too thick, add a little water.
- Finish it off with some chopped cilantro.
- Serve it hot as a side dish or use it as a filling for acarajé. It’s versatile like that!
- Get ready for a flavor explosion that’ll transport you straight to Bahia!
9. Coxinha (continued)
- Let’s start with the filling. Sauté chopped onion and minced garlic until they’re soft and fragrant.
- Mix in the shredded chicken, cream cheese, and chopped parsley. Season with salt and pepper. Set aside to cool.
- For the dough, bring the chicken broth to a boil in a large pot. Add butter and let it melt.
- Gradually stir in the flour until it forms a smooth dough. It’ll be sticky at first, but keep stirring!
- Knead the dough on a floured surface until it’s smooth. Let it cool enough to handle.
- Take a small portion of dough, flatten it in your palm, and place a spoonful of filling in the center.
- Shape it into a teardrop or chicken leg shape, making sure the filling is completely sealed inside.
- Dip each coxinha in beaten egg, then roll in breadcrumbs.
- Heat oil in a deep fryer or heavy pot. Fry the coxinhas until they’re golden brown and crispy.
- Drain on paper towels and serve hot. Watch out, they’re addictive!
10. Pão de queijo
Cheesy, chewy, and slightly crisp on the outside. It’s like a warm, savory cloud that melts in your mouth.
Ingredients:
- Tapioca flour (2 cups) – $3.00
- Milk (1 cup) – $0.75
- Vegetable oil (1/2 cup) – $0.50
- Eggs (2) – $0.50
- Grated cheese (Parmesan or Quei
jo Minas) (1 cup) – $3.00
- Salt (1 tsp) – $0.05
Instructions (Cook time: About 30 minutes):
- Preheat your oven to 400°F (200°C). This is gonna be quick!
- In a saucepan, heat the milk, oil, and salt until it just starts to boil. Remove from heat immediately.
- Pour this hot mixture over the tapioca flour in a large bowl. Mix it up – it’ll look weird and clumpy at first, but keep going!
- Once it’s cool enough to handle, use your hands to knead it into a smooth dough.
- Add the eggs one at a time, mixing well after each. Then fold in the grated cheese.
- The dough will be sticky. That’s normal! Use wet hands to roll it into small balls.
- Place the balls on a baking sheet and pop them in the oven for about 20-25 minutes.
- They’re done when they’re golden and puffed up. Serve them hot and watch them disappear!
11. Farofa
Toasty, buttery, and slightly crunchy. It’s like savory sand that adds a whole new dimension to any dish.
Ingredients:
- Manioc flour (2 cups) – $2.50
- Butter (1/2 cup) – $1.50
- Bacon (1/2 cup, diced) – $2.00
- Onion (1 small, diced) – $0.50
- Garlic (2 cloves, minced) – $0.15
- Salt to taste – $0.05
Instructions (Cook time: About 15 minutes):
- In a large skillet, cook the diced bacon until it’s crispy. Remove and set aside.
- In the same pan with the bacon fat, sauté the onion and garlic until they’re golden.
- Add the butter and let it melt. Then slowly add the manioc flour, stirring constantly.
- Keep stirring and toasting the flour until it’s golden brown and smells nutty.
- Add the crispy bacon back in and season with salt to taste.
- Serve it warm alongside your favorite Brazilian dishes. It’s especially bomb with feijoada!
12. Xinxim de galinha
Nutty, creamy, and slightly spicy with a rich chicken flavor. It’s like a warm, tropical hug for your taste buds.
Ingredients:
- Chicken thighs (1kg) – $6.00
- Peanuts (1 cup, roasted and ground) – $2.00
- Coconut milk (1 can) – $2.50
- Lime juice (2 tbsp) – $0.25
- Onion (1 large, chopped) – $0.75
- Garlic (4 cloves, minced) – $0.30
- Ginger (1 inch, grated) – $0.50
- Dendê oil (2 tbsp) – $1.00
- Cilantro (1/2 bunch, chopped) – $0.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 1 hour):
- Start by marinating the chicken in lime juice, salt, and pepper for about 30 minutes.
- In a large pot, heat the dendê oil and sauté the onion, garlic, and ginger until fragrant.
- Add the marinated chicken and cook until it’s browned on all sides.
- Stir in the ground peanuts and coconut milk. Bring to a simmer.
- Let it cook for about 30-40 minutes, or until the chicken is tender and the sauce is thick.
- Taste and adjust the seasoning. Finish with fresh cilantro.
- Serve hot with rice. It’s a flavor explosion waiting to happen!
13. Baião de dois
Hearty, savory, with a perfect balance of rice, beans, and cheese. It’s like a warm, comforting hug from your Brazilian grandma.
Ingredients:
- Rice (2 cups) – $1.50
- Black-eyed peas (1 cup, cooked) – $1.00
- Bacon (1/2 cup, diced) – $2.00
- Onion (1 medium, chopped) – $0.50
- Garlic (3 cloves, minced) – $0.25
- Coalho cheese (1 cup, cubed) – $3.00
- Green onions (1/4 cup, chopped) – $0.30
- Cilantro (1/4 cup, chopped) – $0.25
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 30 minutes):
- In a large skillet, cook the diced bacon until crispy. Set aside but leave the fat in the pan.
- In the same pan, sauté the onion and garlic until golden.
- Add the rice and stir to coat it in the bacon fat and aromatics.
- Pour in 4 cups of water, bring to a boil, then reduce heat and simmer until rice is almost done.
- Stir in the cooked black-eyed peas and let it finish cooking together.
- Once the rice is done, fold in the crispy bacon, cubed cheese, green onions, and cilantro.
- Season with salt and pepper to taste.
- Serve hot and watch everyone go back for seconds!
14. Barreado
Rich, tender, and deeply beefy. It’s like a warm, meaty blanket for your soul on a chilly day.
Ingredients:
- Beef chuck (1kg, cubed) – $10.00
- Bacon (200g, diced) – $3.00
- Onion (2 large, chopped) – $1.00
- Garlic (5 cloves, minced) – $0.40
- Bay leaves (3) – $0.15
- Cumin (1 tbsp) – $0.20
- Manioc flour (1/2 cup) – $0.75
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 4-5 hours):
- In a large clay pot or Dutch oven, layer half the bacon, onion, and garlic.
- Season the beef cubes with salt, pepper, and cumin. Add to the pot.
- Top with remaining bacon, onion, garlic, and bay leaves.
- Sprinkle manioc flour over everything.
- Cover the pot with a banana leaf (if you can find one) or aluminum foil, then the lid.
- Cook on low heat for about 4-5 hours. Don’t peek! The steam is doing all the work.
- When done, the meat should be fall-apart tender.
- Serve with rice, banana, and orange slices on the side. It’s a total vibe!
15. Feijão tropeiro
Smoky, salty, with a variety of textures from crispy bacon to tender beans. It’s like a party in your mouth where every bite is a surprise.
Ingredients:
- Pinto beans (2 cups, cooked) – $2.00
- Bacon (200g, diced) – $3.00
- Sausage (200g, sliced) – $3.50
- Eggs (3, hard-boiled and chopped) – $0.75
- Onion (1 large, chopped) – $0.75
- Garlic (3 cloves, minced) – $0.25
- Manioc flour (1 cup) – $1.50
- Green onions (1/4 cup, chopped) – $0.30
- Salt to taste – $0.05
Instructions (Cook time: About 30 minutes):
- In a large skillet, cook the bacon until crispy. Remove and set aside.
- In the same pan, cook the sausage until browned. Set aside with the bacon.
- Sauté the onion and garlic in the remaining fat until golden.
- Add the cooked beans and mash them slightly with a fork.
- Stir in the manioc flour until well combined.
- Add back the bacon and sausage, along with the chopped eggs.
- Mix everything together and season with salt to taste.
- Sprinkle with green onions before serving.
- Serve hot as a side dish or on its own. It’s crazy good either way!
16. Empadão
Buttery, flaky crust filled with a savory, creamy chicken mixture. It’s like a warm, comforting hug in pie form.
Ingredients: For the crust:
- All-purpose flour (3 cups) – $1.00
- Butter (1 cup, cold and cubed) – $3.00
- Egg (1) – $0.25
- Salt (1 tsp) – $0.05 For the filling:
- Chicken breast (500g, cooked and shredded) – $4.00
- Cream cheese (200g) – $2.50
- Corn kernels (1 cup) – $1.00
- Olives (1/2 cup, sliced) – $1.50
- Onion (1 medium, chopped) – $0.50
- Garlic (2 cloves, minced) – $0.15
- Tomato sauce (1/2 cup) – $0.75
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 1.5 hours):
- For the crust, mix flour and salt, then cut in cold butter until it looks like coarse crumbs.
- Add the egg and mix until it forms a dough. Chill for 30 minutes.
- For the filling, sauté onion and garlic, then mix with shredded chicken, cream cheese, corn, olives, and tomato sauce.
- Preheat oven to 375°F (190°C).
- Roll out 2/3 of the dough and line a pie dish. Add the filling.
- Top with the remaining dough, crimp the edges, and brush with egg wash.
- Bake for about 45 minutes or until golden brown.
- Let it cool a bit before serving. It’s worth the wait, trust!
17. Virado à paulista
A hearty mix of flavors and textures – crispy pork, creamy beans, and rich egg yolk. It’s like a full Brazilian breakfast in every bite.
Ingredients:
- Pork chops (4) – $6.00
- Eggs (4) – $1.00
- Pinto beans (2 cups, cooked) – $2.00
- Manioc flour (1 cup) – $1.50
- Banana (2, sliced) – $0.50
- Kale (1 bunch, chopped) – $2.00
- Garlic (3 cloves, minced) – $0.25
- Onion (1 medium, chopped) – $0.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 45 minutes):
- Season pork chops with salt and pepper, then fry until golden and crispy. Set aside.
- In the same pan, sauté onion and garlic until golden.
- Add cooked beans and mash slightly. Stir in manioc flour until well combined.
- In another pan, sauté kale until wilted.
- Fry eggs sunny-side up.
- Fry banana slices until golden.
- To serve, plate the bean mixture, top with a pork chop, fried egg, kale, and banana slices.
- It’s a whole meal on one plate. Get ready for a flavor explosion!
18. Mocotó
Rich, gelatinous, and deeply savory. It’s like a warm, comforting hug for your insides on a cold day.
Ingredients:
- Cow’s feet (1kg, cleaned and cut) – $5.00
- White beans (2 cups) – $2.00
- Onion (2 large, chopped) – $1.00
- Garlic (5 cloves, minced) – $0.40
- Bay leaves (3) – $0.15
- Cilantro (1/2 bunch, chopped) – $0.50
- Lime (2, juiced) – $0.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 4-5 hours):
- Soak the white beans overnight.
- In a large pot, add the cow’s feet, soaked beans, onion, garlic, and bay leaves.
- Cover with water and bring to a boil, then reduce heat and simmer.
- Cook for about 4 hours, or until the meat is falling off the bone and the beans are tender.
- Remove the bay leaves and skim off any excess fat.
- Season with salt and pepper to taste.
- Stir in chopped cilantro and lime juice before serving.
- Serve hot with some crusty bread on the side. It’s pure comfort in a bowl!
19. Maniçoba
Earthy, rich, and slightly bitter from the manioc leaves, balanced by the savory pork. It’s like a walk through the Amazon in every bite.
Ingredients:
- Manioc leaves (1kg, ground) – $5.00
- Pork (various cuts, 1kg total) – $8.00
- Bacon (200g, diced) – $3.00
- Sausage (200g, sliced) – $3.50
- Dried shrimp (100g) – $4.00
- Onion (2 large, chopped) – $1.00
- Garlic (5 cloves, minced) – $0.40
- Bay leaves (3) – $0.15
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 7 days, yes, you read that right!):
- Start by boiling the ground manioc leaves for at least 4 days, changing the water daily. This removes toxins.
- On day 5, in a large pot, cook bacon until crispy. Add pork cuts and brown them.
- Add onion and garlic, sauté until golden.
- Add sausage, dried shrimp, and bay leaves.
- Pour in the boiled manioc leaves and simmer for 2-3 more days, stirring occasionally.
- The dish is ready when it has a thick, dark green color and rich aroma.
- Season with salt and pepper to taste.
- Serve hot with rice and farofa. It’s a labor of love, but so worth it!
20. Escondidinho (continued)
Creamy, savory, with a perfect balance of tender meat and smooth manioc puree. It’s like a cozy Brazilian blanket for your taste buds.
Ingredients:
- Manioc (2kg, peeled and chopped) – $4.00
- Dried beef (500g, shredded) – $8.00
- Butter (1/2 cup) – $1.50
- Milk (1 cup) – $0.75
- Cream cheese (200g) – $2.50
- Onion (1 large, chopped) – $0.75
- Garlic (3 cloves, minced) – $0.25
- Parmesan cheese (1 cup, grated) – $3.00
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 1.5 hours):
- Boil the manioc until super tender, then mash it with butter and milk until smooth.
- In a pan, sauté onion and garlic, then add the shredded dried beef and cook until crispy.
- Mix the cream cheese into the beef mixture.
- In a baking dish, layer half the manioc puree, then all the beef mixture, then the rest of the puree.
- Top with grated Parmesan cheese.
- Bake at 350°F (175°C) for about 30 minutes or until golden and bubbly.
- Let it cool for a few minutes before serving. It’s like a hug on a plate!
21. Camarão na moranga
Sweet and savory, with tender shrimp in a creamy sauce, all served in a roasted pumpkin. It’s like fall and summer had a delicious baby.
Ingredients:
- Pumpkin (1 medium, about 2kg) – $5.00
- Shrimp (500g, peeled and deveined) – $12.00
- Heavy cream (1 cup) – $2.00
- Tomatoes (3 medium, chopped) – $1.50
- Onion (1 large, chopped) – $0.75
- Garlic (3 cloves, minced) – $0.25
- Catupiry cheese (or cream cheese, 200g) – $3.00
- Olive oil (2 tbsp) – $0.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 1.5 hours):
- Preheat oven to 350°F (175°C). Cut the top off the pumpkin and scoop out seeds.
- Rub the inside with olive oil, salt, and pepper. Roast for about 45 minutes until tender.
- Meanwhile, sauté onion and garlic in a pan. Add shrimp and cook until pink.
- Add tomatoes and cook until soft. Pour in the heavy cream and simmer until thickened.
- Stir in the Catupiry cheese until melted and smooth.
- Fill the roasted pumpkin with the shrimp mixture.
- Bake for another 15-20 minutes until everything is hot and bubbly.
- Serve straight from the pumpkin. It’s a total showstopper!
22. Torta de frango
Flaky, buttery crust filled with creamy, savory chicken. It’s like a warm, comforting hug from your Brazilian grandma.
Ingredients: For the crust:
- All-purpose flour (3 cups) – $1.00
- Butter (1 cup, cold and cubed) – $3.00
- Egg (1) – $0.25
- Salt (1 tsp) – $0.05 For the filling:
- Chicken breast (500g, cooked and shredded) – $4.00
- Cream cheese (200g) – $2.50
- Corn kernels (1 cup) – $1.00
- Peas (1 cup) – $1.00
- Onion (1 medium, chopped) – $0.50
- Garlic (2 cloves, minced) – $0.15
- Tomato sauce (1/2 cup) – $0.75
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 1.5 hours):
- Make the crust by mixing flour and salt, then cutting in cold butter until crumbly.
- Add the egg and mix until it forms a dough. Chill for 30 minutes.
- For the filling, sauté onion and garlic, then mix with shredded chicken, cream cheese, corn, peas, and tomato sauce.
- Roll out 2/3 of the dough and line a pie dish. Add the filling.
- Top with the remaining dough, crimp the edges, and brush with egg wash.
- Bake at 375°F (190°C) for about 45 minutes until golden brown.
- Let it cool a bit before slicing. It’s worth the wait, trust!
23. Rabada
Rich, tender, and deeply beefy. It’s like a warm, meaty hug for your taste buds.
Ingredients:
- Oxtail (1.5kg) – $12.00
- Onion (2 large, chopped) – $1.00
- Garlic (5 cloves, minced) – $0.40
- Tomatoes (3 large, chopped) – $1.50
- Bay leaves (3) – $0.15
- Red wine (1 cup) – $2.00
- Beef broth (2 cups) – $1.00
- Carrots (2 medium, chopped) – $0.50
- Celery (2 stalks, chopped) – $0.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 4-5 hours):
- Season the oxtail with salt and pepper, then brown in a large pot.
- Remove the oxtail and sauté onion and garlic in the same pot.
- Add tomatoes, bay leaves, wine, and beef broth. Bring to a boil.
- Return the oxtail to the pot, cover, and simmer for about 3-4 hours until meat is tender.
- Add carrots and celery in the last hour of cooking.
- Once the meat is falling off the bone, it’s ready.
- Serve hot with polenta or rice. It’s pure comfort food!
24. Tutu à mineira
Hearty, smoky, with a perfect balance of beans and pork. It’s like a warm, comforting hug from the Brazilian countryside.
Ingredients:
- Black beans (2 cups, cooked) – $2.00
- Bacon (200g, diced) – $3.00
- Pork sausage (200g, sliced) – $3.50
- Onion (1 large, chopped) – $0.75
- Garlic (3 cloves, minced) – $0.25
- Manioc flour (1 cup) – $1.50
- Eggs (2, hard-boiled and chopped) – $0.50
- Green onions (1/4 cup, chopped) – $0.30
- Salt to taste – $0.05
Instructions (Cook time: About 40 minutes):
- In a large skillet, cook bacon until crispy. Remove and set aside.
- In the same pan, cook sausage until browned. Set aside with the bacon.
- Sauté onion and garlic in the remaining fat until golden.
- Add cooked beans with some of their cooking liquid. Mash slightly.
- Gradually stir in manioc flour until you get a thick, paste-like consistency.
- Mix in the bacon, sausage, and chopped eggs.
- Season with salt and sprinkle with green onions before serving.
- Serve hot alongside rice and collard greens. It’s a flavor explosion!
25. Arroz carreteiro
Savory, meaty, with a perfect balance of rice and dried beef. It’s like a cowboy’s hearty meal in every bite.
Ingredients:
- Rice (2 cups) – $1.50
- Dried beef (500g, shredded) – $8.00
- Onion (1 large, chopped) – $0.75
- Garlic (3 cloves, minced) – $0.25
- Tomatoes (2 medium, chopped) – $1.00
- Bell pepper (1, chopped) – $1.00
- Parsley (1/4 cup, chopped) – $0.25
- Olive oil (2 tbsp) – $0.50
- Salt and pepper to taste – $0.10
Instructions (Cook time: About 40 minutes):
- Soak the dried beef in water for 30 minutes, then shred it.
- In a large pan, sauté onion and garlic in olive oil until golden.
- Add the shredded beef and cook until slightly crispy.
- Toss in tomatoes and bell pepper, cook until soft.
- Add rice and stir to coat with the flavors.
- Pour in 4 cups of water, bring to a boil, then reduce heat and simmer.
- Cook until rice is tender and water is absorbed, about 20 minutes.
- Stir in chopped parsley before serving.
- Serve hot and enjoy this taste of Brazilian cowboy cuisine!
Conclusion
For budget travelers like myself, Brazil offers an unparalleled opportunity to indulge in world-class cuisine without overspending. The diverse and flavorful dishes not only satisfy hunger but also provide a genuine insight into the heart and soul of Brazilian culture.
