Ceará

Baião de dois is a dish originating from the Brazilian state of Ceará, typical of the Northeast Region and parts of the North Region, such as Rondônia, Acre, Amazonas and Pará. It consists of a preparation of rice and beans, preferably Brazilian beans such as "feijão verde" or "feijão novo". It is common to add queijo coalho. Dried meat is not added in Ceará. In Paraíba and in Pernambuco, there is a variant called rubacão, a dish that is very popular in the Sertão. The origin of the name baião de dois is related to baião, a music and dance style typical of the Northeast Region, with the number 2 referring to the combination forming the base of the dish: rice and beans. The term gained popularity with the song Baião de Dois, a partnership between the composer from Ceará, Humberto Teixeira, with the "Rei do Baião", from Pernambuco, Luiz Gonzaga, in the mid 20th century. The cearense origin of the delicacy is attested by the folklorist Câmara Cascudo, citing a reference from 1940, Liceu Cearense, by Gustavo Barroso.

Cabidela or arroz de cabidela (cabidela rice) is a Portuguese dish made with poultry, usually a Rooster (chicken). It is typical of the northern Minho region. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes. The blood is captured when the animal is slaughtered and imparts a brown color to the dish. Occasionally, white rice can be served with the dish, although this is not common. Cooking with blood is an antique custom common to several ancient cultures; in Portugal, Cabidela has been found in written record since the 16th century and may equally be prepared with other fowl or animals (duck, turkey, pork, kid or game), though these are rare. Variations on the dish is also popular in many of Portugal's former colonies, such as Macau, where a similar dish made with duck (pato de cabidela or pato à cabidela) is one of the most famous dishes in Macanese cuisine. In Brazil, this dish is normally made with chicken (galinha à cabidela or galinha de cabidela), and is considered a typical dish of the city of Recife. The rice is cooked separately. It is also a very common dish in the state of Minas Gerais, where it has the name galinha ao molho pardo. It's also common to cook only the chicken's blood, with vinegar and vegetables, until it becomes a sauce that can be added to rice or to the cooked chicken itself.

Stew made with beef stomach, tripe, intestines, hooves, and vegetables

Sarrabulho is a traditional pork blood-based dish of the Minho Province, in the Norte region of Portugal, with deep roots in all of the country, which has given it a prominent place on the menu of regional and national gastronomy. There are dishes of sarrabulho by itself as well as of sarrabulho rice and sarrabulho porridge. Sarrabulho is a traditional dish of the Portuguese cuisine that is associated with the traditional, ancient slaughter of the pig, a moment of family and neighborhood reunion throughout the times and across the Portuguese countryside that involved different tasks - the slaughter of the pig, the utilization of the blood, the burning of the hair and cleaning of the pig, the cutting of the pig, the division of the meats and the preparation of the first dishes with the prepared meats, among them the sarrabulho. Ponte de Lima's sarrabulho rice is particularly famed and praised.

Queijo manteiga, or butter cheese, is a traditional cheese from Brazil's Northeast region, made from cow's milk without rennet, resulting in a soft, elastic, and fatty yellow cheese. It is commonly produced in states like Pernambuco, Rio Grande do Norte, Paraíba, and Bahia.