40 Dishes

Side, Snack, Appetizer

Arroz de coco

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

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Batata frita

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Catato

Caterpillar fried with garlic, serve with rice

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Cebolada

Cebolada is a portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient. versions prepared as a paste may be slow-cooked.

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Chamuças

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

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Chikwangue

Cassava paste cooked in banana leaves

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Chouriço pão

Bread rolls stuffed with portuguese chorizo sausage

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Farofa

Farofa (brazilian portuguese: [fa'ɾɔfɐ]) is a toasted cassava or corn flour mixture. it is eaten mainly in brazil. it can be found commercially produced and packaged but can also be prepared at home based on family recipes. most recipes will also contain varying amounts of salt, smoked meat, and spices. the consistency of the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder. most farofas have a very smoky and slightly salty taste, by and large used to accentuate the taste of meat, particularly barbecued meat and hearty stews. in brazil, where farofa is particularly popular, typical recipes call for raw cassava flour to be toasted with abundant butter, vegetable oil or olive oil, salt, bacon, onions, garlic, sausage, olives until golden brown. it is sometimes served as an accompaniment to brazilian feijoada and brazilian barbecue. in brazil, farofa is also used in a stuffing for poultry and other dishes, usually containing raisins, nuts, and/or finely chopped sweet fruits like apples and bananas. in the state of bahia, it is common for farofa to be prepared with dendê oil, giving it a stronger taste and a rich yellow coloring. farofa is served alongside the main course and can either be sprinkled on by individual diners to their taste before eating, or eaten as an accompaniment in its own right, as rice is often consumed. besides cassava, corn meal is also used for farofa making. in west africa, a variant of cassava flour known as garri is used in various dishes.

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Feijão de óleo de palma

Beans, onions and garlic stewed in palm oil sauce, commonly served with fish, banana and farofa

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Fried plantains

Fried plantain is a dish cooked wherever plantains grow, from west africa to east africa as well as central america, the tropical region of northern south america and the caribbean countries like haiti to cuba and in many parts of southeast asia, where fried snacks are widely popular. in indonesia it is called gorengan. it is called alloco in côte d'ivoire and dodo in western nigeria, otherwise known as simply fried plantain in other parts of nigeria. kelewele is a fried spicy plantain or can be fried as a side dish for red red (african stewed black-eyed peas) and fish stew in ghana.fried plantain is also eaten in some countries in south america or the caribbean where african influence is present. for example, in the dominican republic, cuba and puerto rico, it is common to cut plantains in slices, fry them until they are yellow, smash them between two plates and fry them again. this is also a common dish in haiti, referred to as bannann peze, and throughout central america, referred to as patacones in costa rica, panama, colombia and ecuador, and as tostones in guatemala, nicaragua, and puerto rico. in honduras and venezuela they are referred to as tajadas.

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Funge

Funge or fúngi (angola) or mfundi (congo - dcr and the congo republic) is a traditional african side dish made of cassava flour whisked into boiling water. it can also be made with sorghum, maize, or millet. it can be served with textured vegetable, fish, or meat stew, as well as other vegetable, meat, and fish dishes. funge is a staple food in african cuisine. some richer and more flavorful versions may be made with stock, like fish stock, instead of water. it is also known as bidia (literally "food").funge is eaten with the fingers, and a small ball of it can be dipped into an accompanying stew, side dish or sauce. funge is a traditional staple in angolan cuisine. in brazil, a similar food is known as pirão. in the lesser antilles, a similar food is known as fungi or cou-cou. in ghana there are two variations, usually made with ground corn, though the variation known as banku is sometimes made from a mixture of grated cassava and corn. the corn is allowed to ferment before it is cooked. to make banku the fermented mixture is cooked in a pot, but the variation called kenkey is only partially cooked before it is wrapped in banana leaves or corn husks and steamed.

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Gafanhotos de palmeira

Toasted or fried grasshoppers

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Ginguba

Roasted peanuts, used in stews, sauces, cake, many uses

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Kizaca

Cassava greens, for example, stewed in a peanut sauce with smoked catfish, dried prawns, hot chili peppers

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Mopane worms

Gonimbrasia belina is a species of emperor moth which is native to the warmer parts of southern africa. its large edible caterpillar, known as the mopane worm, madora, amacimbi or masontja, feeds primarily but not exclusively on mopane tree leaves. mopane worms are an important source of protein for many in the region. the species was first described by john o. westwood in 1849.

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Mucua

Dried fruit from the baobab tree, the pulp is commonly sucked or chewed, used in various recipes, and the dried powder is made into a drink

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Paracuca

Candied peanuts, may also be flavored with cinnamon, vanilla, chili peppers

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Pasteis de bacalhau

Bolinhos de bacalhau ([buˈlĩɲuʒ ðɨ βɐkɐˈʎaw], name in northern portugal and brazil (literally "codfish cakes") or pastéis de bacalhau ([pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], name in central and southern portugal, particularly in the lisbon area, and in palop (literally "codfish pastries") are typically made from a mixture of potatoes, bacalhau (codfish), eggs, parsley, onion and sometimes a hint of nutmeg. they are also commonly referred to as "salt cod fritters" or "salt cod croquettes" the bolinhos or pastéis de bacalhau are shaped using two spoons, deep fried and served hot or cold before meals as an appetizer or as a meal itself (usually served with plain or seasoned rice, salad and olives). ideally, they should be slightly crunchy on the outside and soft and creamy on the inside. it is called accras de morue in french antilles.

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Pirão

Funge or fúngi (angola) or mfundi (congo - dcr and the congo republic) is a traditional african side dish made of cassava flour whisked into boiling water. it can also be made with sorghum, maize, or millet. it can be served with textured vegetable, fish, or meat stew, as well as other vegetable, meat, and fish dishes. funge is a staple food in african cuisine. some richer and more flavorful versions may be made with stock, like fish stock, instead of water. it is also known as bidia (literally "food").funge is eaten with the fingers, and a small ball of it can be dipped into an accompanying stew, side dish or sauce. funge is a traditional staple in angolan cuisine. in brazil, a similar food is known as pirão. in the lesser antilles, a similar food is known as fungi or cou-cou. in ghana there are two variations, usually made with ground corn, though the variation known as banku is sometimes made from a mixture of grated cassava and corn. the corn is allowed to ferment before it is cooked. to make banku the fermented mixture is cooked in a pot, but the variation called kenkey is only partially cooked before it is wrapped in banana leaves or corn husks and steamed.

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Rissois

Small croquettes, made with shrimp (rissóis de camarão), ground beef, sausage, cheese

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Rissole

A rissole (from latin russeolus, meaning reddish, via french in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. the filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish. in australia and new zealand, a rissole is patty of minced meat and other ingredients, without a pastry covering but often covered in a breadcrumb coating, similar to hamburg steak and salisbury steak.

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Broa

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye bread traditionally made in portugal, galicia, angola, mozambique, cape verde and brazil, however in those countries it is more closely related to cornbread and its original recipe from native americans, where it is traditionally seasoned with fennel.broa(mostly not in brazil) is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. the name "broa" comes from the gothic or suebian word brauth that means bread. in portugal, broa de milho is a type of broa listed on the ark of taste. this yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a portuguese soup made with tender kale, potatoes, and chouriço sausages. in the philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread. additionally, in guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.

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Broa de milho

Corn bread

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Dombolo

Dombolo, (also known as umbhako, ujeqe, dipapata in setswana and rostile in xhosa), is a traditional south african steamed bread. it is a popular staple food in many homes within south africa. the bread is prepared in a container in a pot of boiling water. it differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. there are different variations of the dish around south africa. in the zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. that variation of the steamed bread is known amongst the zulus as ujeqe. dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.dombolo can be made using cake flour and placed on top of a stew to soak in the stew's flavours.

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Folar

Bread made with meat, made sweet for easter

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Folar de Chaves

Meat bread, folar bread filled with, for example, pork, ham, chouriço, common during easter

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Folar de Pascoa

Easter bread, commonly baked with an intact hard boiled egg

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Pão

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

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Pão caseiro

Homestyle bread

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Alheira

Alheira (portuguese pronunciation: [ɐˈʎejɾɐ]) is a type of portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread. although alheira derives from alho (garlic) and was once used to describe any sausage seasoned with it, not all present-day alheiras contain garlic, though it is still a common ingredient. the type of sausage that became known as "alheira" was invented by the jews of portugal, who in 1497 were given the choice of either being expelled from the country or converting to christianity. those conversos who remained and secretly retained their beliefs avoided eating pork, forbidden in judaism; this put them at risk of being noticed not to hang sausages, traditionally made of pork, in their fumeiros (smokehouses). as a way to avoid attracting the attention of the portuguese inquisition or in rural areas the portuguese christians, they began to make sausages from other meats such as poultry and game, mixed with bread for texture. with time, the dish spread to the remaining population and became an example of typical portuguese cuisine, though nowadays its preparation is no longer strictly guided by jewish dietary precepts. alheiras were traditionally grilled or roasted and served with boiled vegetables. nowadays they are often fried and served accompanied by french fries and a fried egg. they are often one of the cheapest items on restaurant menus, although those made with game can be expensive. although alheiras are typically associated with the city of mirandela, the regions of beira alta and trás-os-montes are also famous for their alheiras. varieties with pgi protection status include alheira de vinhais and alheira de barroso-montalegre.

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Carne seca

See also carne-seca, a brazilian dried meat.carne seca ("dried meat" in spanish) is a type of dried beef used in mexican cuisine.

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Chouriço

Spicy smoked pork sausage, different from spanish chourizo, commonly served with pav/pao (bread rolls)

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Pastel

A pastel (plural: pastéis) is a typical brazilian fast-food dish, consisting of half-circle or rectangle-shaped thin crust pies with assorted fillings, fried in vegetable oil. the result is a crispy, brownish fried pie. the most common fillings are ground meat, mozzarella, catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp. pastéis with sweet fillings such as guava paste with minas cheese, banana and chocolate also exist. the pastel is classified in brazilian cuisine as a salgado (savoury snack). it is traditionally sold on the streets, in open-air marketplaces, or in fast-food shops known as pastelarias. it is popularly said to have originated when chinese people adapted their traditional "spring rolls" to the brazilian taste, by using local ingredients. the recipe was later popularized by japanese immigrants that during world war ii tried to pretend to be chinese to escape from the prejudice japanese people were facing because of the japanese alliance during the war. another theory was that japanese immigrants adapted chinese fried wontons to sell as snacks at weekly street markets. a common beverage to drink with pastéis is caldo de cana, a sugarcane juice.it is also known as pastel de feira (plural: pastéis de feira).

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Arroz

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

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Fruit

Bananas (bananas, apple bananas, red bananas, plantains), coconuts, papayas, passionfruit, plantains

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Vegetables

Beans, cassava, garlic, okra, onions, peas, potatoes, sweet potatoes, tomatoes, yams

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Francesinha sauce

A tomato and beer sauce that is used to make the portuguese francesinha sandwich, a sandwich that is made with ham, linguica, chipolata sausage, steak or roasted meat and cheese, and commonly served with fries

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Gindungo

Spicy condiment made with gindungo chili peppers (piri-piri chili peppers), garlic, onion, salt, oil and vinegar, sometimes brandy

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Molho cru

A sauce for seafood, fish, made with vinegar, water, garlic, spring onions, parsley, cumin and salt, similar to chimichurri

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Sofrito

Sofrito (spanish, pronounced [soˈfɾito]), sofregit (catalan), soffritto (italian, pronounced [sofˈfritto]), or refogado (portuguese, pronounced [ʁɨfuˈɣaðu]) is a basic preparation in mediterranean, latin american, spanish, italian and portuguese cooking. it typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. in modern spanish cuisine, sofrito consists of garlic, onion, peppers, and tomatoes cooked in olive oil. this is known as refogado, sufrito, or sometimes as estrugido in portuguese-speaking nations, where only garlic, onions and olive oil are often essential, tomato and bay laurel leaves being the other most common ingredients.