Espírito Santo

A king cake, also known as a three kings cake or a baby cake, is a cake associated in many countries with Epiphany, the celebration of the Twelfth Night after Christmas. Its form and ingredients are variable, but in most cases a fève such as a figurine representing the Christ Child, is hidden inside. After the cake is cut, whoever finds the fève in their slice wins a prize. Modern fèves can be made of other materials, but always represent the King or Baby Jesus. 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. For this reason, Margaret Hasluck disputed as well the Greek tradition commemorating St. Basil's feast day with vasilopita, saying both customs had a common origin in the Saturnalia and Kronia. In the Middle Ages, it was said that the king who was chosen had to pay the assembly a general round of drinks. To prevent cheating, the edible bean was replaced by a porcelain bean. In Christian tradition the cake commemorates the witness of the "Three Kings".

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, red palm oil, 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.

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, shark, 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, shark, 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

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 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.[citation needed] 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 has several possible origins. It may have originated from the Suebian or Gothic word brauth, meaning 'bread', or it may come from Celtic roots such as bron or bara. Some scholars argue for a pre-Roman origin, due to similar terms like Spanish borona, Galician boroa, and Asturian borona. In Portugal, 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, such as caldo verde.