AcarajéBobó de CamarãoMoquecaVatapá

Bahian Brazilian

Dendê palm oil, dried shrimp, coconut milk — Brazil's African-Brazilian Bahia coast.

4 dishes · 19 ingredients · 3 techniques
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The Pantry

palm oilpalm oilShrimpShrimpLimeLimeCoconut MilkCoconut MilkCilantroCilantroTomatoTomatoOnionOnionGarlicGarlic
See all 19 ingredients›

Proteins

ShrimpShrimp

Vegetables

TomatoTomatoOnionOnionCassavaCassava

Fruits

LimeLime

Herbs & Spices

CilantroCilantroGarlicGarlicGingerGingerChili PepperChili PepperBell PepperBell Pepper

Grains & Staples

BreadBreadPeanutPeanutBlack-eyed peaBlack-eyed peaCashewCashewCaruruCaruru

Dairy & Fats

palm oilpalm oilCoconut MilkCoconut Milk

Sauces & Condiments

saltsaltVatapa FillingVatapa Filling

How They Cook

Techniques that define this cuisine

01

Deep Frying

Acarajé
02

Sauteing

Bobó de CamarãoVatapá
03

Simmering

Bobó de CamarãoMoquecaVatapá

Signature Dishes (4)

Acarajé
Acarajé
Hard3h
Bobó de Camarão
Bobó de Camarão
Medium1.5h
Moqueca
Moqueca
Medium27m
Vatapá
Vatapá
Hard2h

Other regions

Siblings within Brazilian — each its own tradition.

Gaucho Brazilian
3

Rio Grande do Sul — pampas asado, Picanha sword-skewer, Churrasco, Farofa. Beef country sloping toward Argentina.

Paulista Brazilian
3

São Paulo metropolitan — Italian-Japanese-Brazilian fusion, Cuscuz Paulista, Pastel, Coxinha — diaspora-built urban cooking.

Mineiro Brazilian
2

Minas Gerais inland — cheese, pork, slow-cooked beans. Pão de Queijo and Feijão Tropeiro from the cattle-and-dairy interior.

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