Espírito Santo

A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a fève such as a figurine, often said to represent the Christ Child, is hidden inside. After the cake is cut, whoever gets the fève wins a prize. Modern fèves can be made of other materials, and can represent various objects and people. In Western Christian tradition, Epiphany (also known as "Three Kings Day") celebrates the visit of the Magi to the Christ Child. From the 19th century onwards, the tradition of the King cake has been associated with the Epiphany ("appearance" in Greek). The three kings cake takes its name from the Biblical Magi, also referred to as the three kings: Melchior, Balthazar and Gaspard, who came to Jesus to offer him gifts, twelve days after his birth. The Eve of Epiphany is known as Twelfth Night, which is the last day of the Christmas season, and Epiphany Day itself commences the Epiphany season.[citation needed] The origin of the cake tradition was popularly believed to be related to the Roman Saturnalia. These were festivals dedicated to the god Saturn so that the Roman people, in general could celebrate the longer days that began to come after the winter solstice.

Cajuzinho Portuguese pronunciation: [kaʒu'zĩɲu] is a popular sweet with an almost ubiquitous presences in Brazilian parties. It is made of peanuts, cashew nuts and sugar and is shaped like a tiny cashew, although it does taste strongly of peanut.

Bobó de camarão, sometimes referred to as shrimp bobó in English, is a chowder-like Brazilian dish of shrimp in a purée of manioc meal with coconut milk, herbs, ginger, and other ingredients. Shrimp bobó is nearly identical to the West African dish Ipetê, and it is one of the many iconic recipes from the Bahia region, which is known for its heavy Afro-Brazilian characteristics. The name bobó comes from the Fon word bovô. Like many similar dishes, it is flavored with palm oil, called dendê in Brazilian Portuguese. It is traditionally served with white rice, but it may also be served with another manioc dish called pirão or with the ritual Candomblé dish acaçá. It can also be treated as a standalone side dish.

Chicken and okra

Moqueca is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, coriander, palm oil and coconut milk. The dish and its countless variations are present in the cuisine of several Brazilian states and compete for the position of national culinary symbol – in 2013, in a promotional survey by the Ministry of Tourism, the typical recipe that could not be missed on a tourist's table was chosen, even displacing feijoada. According to Luís da Câmara Cascudo, author of History of Food in Brazil (Global), the fish that the Indians baked wrapped in leaves was called pokeka.[citation needed] Just like the word, which made “make a wrap”, the dish was gradually transformed, taking on the way of cooking in each place. In Bahia, where African influence prevailed, coconut milk and palm oil became mandatory ingredients – dorado, dogfish, whiting and sea bass are the most used fish. In the Espírito Santo version, Caloca Fernandes, author of Gastronomic journey through Brazil (Senac-SP), sees a purer aspect of Portuguese stews. In moqueca from Pará, an Amazonian fish that is accompanied by tucupi, jambu and shrimp. In Manaus, versions based on freshwater fish such as pirarucu and surubim also prevail.[citation needed] Regardless of region, cooking in a ceramic pan is often seen as an essential part of the dish, as it is capable of retaining heat and keeping the broth steaming for longer.[citation needed] In Espírito Santo, the subject is taken so seriously that it has become a heritage site – the Ofício das Paneleiras de Goiabeiras, a neighborhood in Vitória, was registered as a cultural asset by the National Historical and Artistic Heritage Institute (Iphan) in 2002.[citation needed] To this day, these ceramic pans are often made with clay from the region according to the indigenous technique: after being modeled by hand, they receive dye made from red mangrove bark, and are burned in the open air. The raw material used goes beyond keeping the moqueca hot. “This type of clay reduces the acidity of tomatoes and peppers, which is why moqueca from Espírito Santo does not cause heartburn”, guarantees Paulo Cesar Casagrande, owner of the Meaípe restaurant in São Paulo. At Meaípe, the Capixaba whiting moqueca is served on the table with rice and pirão. “The Bahian makes the pirão like the Indians: he puts the broth on the plate and throws the raw flour on top. We do it like the Portuguese: first we hydrate the flour in cold water and only then add the broth. As the raw flour ferments in the belly, the Bahian pirão is heavier,” explains Paulo.[citation needed]

Moqueca is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, coriander, palm oil and coconut milk. The dish and its countless variations are present in the cuisine of several Brazilian states and compete for the position of national culinary symbol – in 2013, in a promotional survey by the Ministry of Tourism, the typical recipe that could not be missed on a tourist's table was chosen, even displacing feijoada. According to Luís da Câmara Cascudo, author of History of Food in Brazil (Global), the fish that the Indians baked wrapped in leaves was called pokeka.[citation needed] Just like the word, which made “make a wrap”, the dish was gradually transformed, taking on the way of cooking in each place. In Bahia, where African influence prevailed, coconut milk and palm oil became mandatory ingredients – dorado, dogfish, whiting and sea bass are the most used fish. In the Espírito Santo version, Caloca Fernandes, author of Gastronomic journey through Brazil (Senac-SP), sees a purer aspect of Portuguese stews. In moqueca from Pará, an Amazonian fish that is accompanied by tucupi, jambu and shrimp. In Manaus, versions based on freshwater fish such as pirarucu and surubim also prevail.[citation needed] Regardless of region, cooking in a ceramic pan is often seen as an essential part of the dish, as it is capable of retaining heat and keeping the broth steaming for longer.[citation needed] In Espírito Santo, the subject is taken so seriously that it has become a heritage site – the Ofício das Paneleiras de Goiabeiras, a neighborhood in Vitória, was registered as a cultural asset by the National Historical and Artistic Heritage Institute (Iphan) in 2002.[citation needed] To this day, these ceramic pans are often made with clay from the region according to the indigenous technique: after being modeled by hand, they receive dye made from red mangrove bark, and are burned in the open air. The raw material used goes beyond keeping the moqueca hot. “This type of clay reduces the acidity of tomatoes and peppers, which is why moqueca from Espírito Santo does not cause heartburn”, guarantees Paulo Cesar Casagrande, owner of the Meaípe restaurant in São Paulo. At Meaípe, the Capixaba whiting moqueca is served on the table with rice and pirão. “The Bahian makes the pirão like the Indians: he puts the broth on the plate and throws the raw flour on top. We do it like the Portuguese: first we hydrate the flour in cold water and only then add the broth. As the raw flour ferments in the belly, the Bahian pirão is heavier,” explains Paulo.[citation needed]

Shrimp stew with vegetables, coconut milk and palm oil

Mixed dish of fish, cod, potatoes, kale, eggs, vegetables, garlic

Mollusk similar to mussel

Large savory fish and seafood pie, topped with hard boiled eggs, onions and olives

tudo - Large hamburger topped with condiments, bacon, ham, egg, cheese, onions, lettuce, tomato, grated carrots, corn, peas, chopped beets, olives, quail eggs, potato sticks

Cassava fries

Broa is a type of maize 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 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 Portuguese word broa, cognate with the Spanish word borona, comes from the Celtic word boruna. In Portugal, broa de milho, like broa de Avintes, 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.