Main

Baião de dois

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.

Main

Moqueca

Moqueca (ipa: [moˈkɛkɐ] or ipa: [muˈkɛkɐ] depending on the dialect, also spelled muqueca) is a brazilian seafood stew. moqueca is typically made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. the name moqueca comes from the term mu'keka in kimbundu language(angola dialect),traditional plate (pirão) . the full meal set is the fish stew, stew of banana da terra (plantains stewed in the same manner as the fish), pirão (porridge made from cassava flour), and white rice, each one in its own clay pan.

Main

Rabada

Stewed oxtail, serve with polenta

Drink

Refresco

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. it can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). the largest fruit juice consumers are new zealand (nearly a cup, or 8 ounces, each day) and colombia (more than three quarters of a cup each day). fruit juice consumption on average increases with country income level.

Main

Tacacá

Tacacá (brazilian portuguese: [taka'ka]) is a soup common in the state of amazonas where it is popular and widely consumed. it is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), goma de tapioca manioc), as well as dried shrimps and small yellow peppers. it must be served extremely hot in a cuia.

Drink

Tereré

Tereré (of guaraní origin) is an infusion of yerba mate (botanical name ilex paraguariensis) prepared with cold water, a lot of ice and pohá ñaná (medicinal herbs), and in a slightly larger vessel. this infusion has its roots in pre-columbian america, which established itself as traditional during the time of governorate of paraguay. the guaraní people call this infusion ka'ay, where ka'a means herb and y means water. there's also a variant made with juice, called "juice tereré" or "russian tereré", depending on the region. on december 17 2020, unesco declared the tereré of paraguay as an intangible cultural heritage, which includes the drink (tereré) and its preparation methods with medicinal herbs (pohá ñaná). it is similar to mate —a drink also based on yerba mate—, but with the difference that tereré is consumed cold, preferably in the warmer areas of the southern cone. it is traditional from paraguay, where it's considered a cultural icon. in recent decades it has become popular in some areas of southern brazil, in eastern bolivia and in argentina (countries where the tereré of juice is more popular than the tereré of water). both refreshing or medicinal herbs are often added, such as pererina, cocú, mint, sarsaparille, horsetail family, burrito, agrial or wax begonia, batatilla, verbena, spikesedges, ajenjo, slender dayflower, escobilla, lemon balm, saffron crocus, ginger, taropé, perdudilla blanca and others. currently, in paraguay exist various franchises that sell flavored ice based on medicinal-refreshing weeds/fruits for consumption in the tereré.the tereré was declared the official drink of paraguay and also the cultural heritage of the nation. every last saturday of february the "national tereré day" is celebrated. by resolution 219/2019, the national secretariat of culture declared the traditional practices and knowledge of the tereré in the culture of the pohã ñana as the national intangible cultural heritage. on the other hand, the city of itakyry is the permanent headquarters of the "festival of tereré" since 1998.

Side, Snack, Appetizer

Tucupi

Tucupi is a yellow sauce extracted from wild manioc root in brazil's amazon jungle. it is also produced as a by-product of manioc flour manufacture. the juice is toxic when raw (containing hydrocyanic acid).tucupi is prepared by peeling, grating, and juicing the manioc. traditionally, a basket-like instrument called the tipiti was used. after being squeezed through the tipiti, the juice is left to "rest" so that the starch separates from the liquid (tucupi). poisonous at this stage, tucupi must be boiled for 3 to 5 days to eliminate the poison. the tucupi can then be used as a sauce in cooking. it is seasoned with salt, alfavaca and chicória.