We are excited to talk about Brazil, which means it will soon be one of our destinations for you to live your volunteer experience. A new destination, with so much to see and offer us.
Brazil, officially known as the Federative Republic of Brazil, is the largest country in South America and one of the most diverse and dynamic in the world. Its capital is Brasília, inaugurated in 1960 to promote the country’s interior development. It occupies nearly half of the South American territory and borders almost all countries on the continent, except Chile and Ecuador. Its vast coastline of more than 7,400 kilometers makes it a country with a strong connection to the Atlantic Ocean.
The official language is Portuguese, making it the only country in Latin America where this language is spoken. This country, with more than 215 million inhabitants, is the sixth most populous country in the world, and this is reflected in all aspects of life.
Famous for its rich culture, influenced by indigenous, African, and European roots, which is evident in its music, dance (such as samba and forró), and celebrations, especially the Rio de Janeiro Carnival. It is also home to the Amazon rainforest, the largest biodiversity reserve in the world, and has a variety of ecosystems such as the Pantanal and the Atlantic Forest.
This country stands out for its unique combination of natural wealth, vibrant culture, and an increasingly important role on the global stage.
Today, we want to talk to you about some of the most typical dishes of this destination, so that if you choose it as your destination for your volunteer journey, you can enjoy its gastronomy. You know… the palate also travels with us.
TYPICAL DISHES
1. Feijoada
Feijoada is one of the most iconic and traditional dishes of Brazil, considered by many as the national dish. It is a hearty stew made with black beans and various cuts of pork and beef, such as ribs, bacon, sausages, and ears or pig’s feet. Its origin is deeply linked to Brazil’s history and cultural mix, with influences from African, indigenous, and European traditions.
The base ingredient is black beans, which are widely used in Brazilian cuisine, along with meats, garlic, onions, and bay leaves for flavor.
It is usually served with white rice, farofa (a mix of toasted tapioca flour), orange slices, kale or collard greens sautéed with garlic, and sometimes hot sauce.
Feijoada has roots in the colonial era of Brazil. According to a popular version, this dish originated in slave communities, where African slaves would cook less noble cuts of meat given to them by their masters, along with black beans, a staple food. However, research also points to Portuguese influences, as similar stews existed in Europe.
Traditionally, it is consumed on Wednesdays and Saturdays in many regions of Brazil. It is an ideal dish for gatherings and celebrations, as it is hearty, flavorful, and promotes socializing.
2. Moqueca
Moqueca is a traditional Brazilian stew made with fish or seafood, slowly cooked in an aromatic mixture of coconut milk, palm oil (dendê), tomatoes, onions, peppers, and spices. It is a typical dish of Brazil’s coastal regions, especially from the states of Bahia and Espírito Santo, although each region has its own version.
Main varieties:
● Moqueca Baiana (from Bahia): Prepared with palm oil, which gives it a rich orange color and a characteristic flavor. It includes coconut milk, cilantro, and often seafood such as shrimp, crab, or lobster. It has a strong Afro-Brazilian influence.
● Moqueca Capixaba (from Espírito Santo): It is cooked without coconut milk or palm oil. Olive oil, fresh herbs like parsley, and urucum (annatto) are used for color. It is lighter and has a more delicate flavor.
Common ingredients include fresh fish such as grouper, bass, or snapper, and/or seafood.
The fish or seafood is seasoned with garlic, salt, lemon juice, and spices. In a pot, layers of fish and vegetables are placed, allowing them to cook slowly. In the Baiana version, coconut milk and palm oil are added; in the Capixaba version, olive oil and urucum are used. The dish is cooked on low heat, without stirring, to allow the flavors to blend.
It is usually served with white rice, farofa, or pirão (a thick puree made with the moqueca broth and tapioca flour).
It is a symbol of Brazil’s cultural diversity. Its versions reflect the influences of indigenous people (use of fish and manioc), Africans (palm oil and spices), and Europeans (tomatoes and stewing techniques). This dish has been passed down from generation to generation, becoming an icon of Brazilian cuisine.
3. Acarajé
Acarajé is a traditional dish from Afro-Brazilian cuisine, originating from the state of Bahia in northeastern Brazil. This dish is deeply representative of Afro-Brazilian culture and is linked to the religious traditions of Candomblé. It is a kind of fritter made from ground carita beans (black-eyed peas), fried in palm oil (dendê) and filled with various ingredients.
The beans are the base of the dough, soaked, peeled, and ground into a smooth paste, then seasoned with onion and salt, and fried in palm oil.
Traditional fillings:
● Vatapá: A creamy paste made with dried shrimp, coconut milk, peanuts, bread soaked in water, and spices.
● Dried shrimp: Whole or ground, adding a salty and smoky flavor.
● Vinaigrette: A mixture of finely chopped tomato, onion, and peppers.
● Hot sauce: For those who want an extra spicy kick.
Acarajé has African roots and arrived in Brazil during the slave trade. It is a sacred food in Candomblé ceremonies, associated with the orixá Iansã, the goddess of winds, storms, and fire. Although it has become a popular street food, its preparation is still a ritual act in many communities.
It is commonly found in the streets of Salvador in Bahia, where it is sold by the famous baianas do acarajé, women dressed in traditional clothing. It is a unique gastronomic and cultural experience that combines intense flavors with a rich history.
4. Pão de Queijo
Pão de queijo is a typical and very popular snack in Brazil, especially in the state of Minas Gerais, where it originated. These small cheese balls have a unique texture: crispy on the outside and tender and elastic on the inside, thanks to the use of tapioca flour. It is a staple in breakfasts and snacks across the country.
The flour is the base of the dough, giving it its characteristic texture. Typically, cured Minas cheese or Parmesan cheese is used, along with eggs, which provide structure and flavor, and milk and butter, which add softness and richness to the dough.
The milk, butter, and salt are heated until boiling. This hot mixture is poured over the tapioca flour, helping to give elasticity to the dough. Once slightly cooled, eggs and grated cheese are added. The dough is mixed until smooth, then small balls are formed. The balls are baked until golden and puffed.
Thanks to the tapioca flour, pão de queijo is naturally gluten-free.
It is perfect to accompany a freshly brewed coffee, either at breakfast or snack time. It can also be enjoyed alone as a snack or filled with butter, cottage cheese, or even ham.
It has roots in the rural kitchens of Minas Gerais, where local ingredients like tapioca flour and cheese were used. Although its recipe has been modernized, it remains a symbol of Brazilian hospitality and tradition.
5. Coxinha
Coxinha is one of Brazil’s most popular snacks. Its name means “little chicken leg” in Portuguese, as its shape resembles a chicken drumstick. It is a croquette made from soft dough filled with shredded chicken, then breaded and fried, resulting in a crispy and delicious bite. It is a classic at parties, cafes, and bakeries throughout the country.
The dough is made from wheat flour with chicken broth and butter or margarine. It is filled with shredded chicken, seasoned with onion, garlic, parsley, and sometimes cream cheese, and then breaded with beaten egg and breadcrumbs.
The chicken broth is boiled with butter, and flour is gradually added until a consistent dough forms. The dough is left to cool, then kneaded until smooth and pliable. The chicken is cooked, shredded, and mixed with the seasonings. A small portion of dough is flattened, filled with the chicken, and then shaped into a tear or drumstick shape. The coxinhas are dipped in beaten egg and breadcrumbs and then fried in hot oil until golden.
Some coxinhas have alternative fillings, such as beef, cheese, or even vegan versions. There are also baked versions for those who prefer a lighter option.
It is said that coxinha originated in the state of São Paulo, where it was made as a way to use up leftover chicken. Over time, it gained popularity and became a symbol of Brazilian street food.
They are usually enjoyed with hot sauce or ketchup, and they are perfect for accompanying soft drinks or fresh juices.
6. Vatapá
Vatapá is a traditional dish from Afro-Brazilian cuisine, particularly popular in the state of Bahia, although it is also consumed in other regions of northern and northeastern Brazil. It is a thick, creamy, and flavorful paste made with ingredients like soaked bread, peanuts, coconut milk, and dried shrimp, seasoned with spices that give it a unique taste. Vatapá is typically served as a side dish or filling in other typical dishes, such as acarajé.
The bread used is from the previous day, soaked in milk or water, which gives it a creamy texture. Ground or crushed peanuts or cashews are used, adding flavor and consistency. Coconut milk provides smoothness and a characteristic tropical touch. The shrimp add an intense and salty flavor, while palm oil gives it a bright orange color and a distinctive taste. The mixture is seasoned with onion and garlic.
It is slowly cooked, stirring until it becomes a thick and homogeneous paste. It is adjusted with salt and spices to taste.
As a filling, it is commonly found in acarajé or abará (a steamed version of acarajé). As a main dish, it is served with white rice or fish and seafood.
Vatapá has African roots and was introduced to Brazil by enslaved people during the colonial period. It is considered a symbol of Afro-Brazilian cuisine and is a fundamental part of the cultural syncretism that characterizes Bahia. Its presence is especially noticeable in religious celebrations of Candomblé, where it is offered as food for the orixás.
Although it is traditionally from Bahia and uses palm oil and dried shrimp, in other regions of Brazil, such as the north, the ingredients are adapted according to availability. For example, shrimp may be replaced with fish or chicken.
It is a dish full of history, tradition, and flavor, reflecting the richness of Afro-Brazilian heritage, and holds a special place in Brazilian gastronomy.
Other notable dishes like Brigadeiro or Tacacá, among others, can also be enjoyed if you travel to Brazil.
This destination offers a lot to do and see, so don’t miss our updates to check availability.
Brazil is waiting for you.