Dessert, Sweet

Banana frita

Fried bananas or plantains

Main

Cabidela

Cabidela (portuguese pronunciation: [kɐβiˈðɛlɐ]) or arroz de cabidela (cabidela rice) is a portuguese dish made with poultry, usually a hen (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.

Main

Caldeirada

Caldeirada (portuguese pronunciation: [kaɫdɐjˈɾaðɐ], [kɐwdejˈɾadɐ]) is a portuguese and galician (northwestern spain region) fish stew consisting of a wide variety of fish and potatoes, along with other ingredients a fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch."caldeirada is similar to other types of fish stew, such as the french bouillabaisse, greek kakavia, spanish zarzuela and italian cacciucco.one cookbook states that the dish typically consists of "a fifty-fifty mix of lean and oily fish" along with shellfish such as clams and mussels and often squid or octopus as well. this recipe uses two kinds of oily fish (such as mackerel, swordfish, or tuna) and two kinds of lean whitefish, (such as cod, monkfish, hake, flounder and haddock), plus shrimp, mussels in the shell and squid.another cookbook gives as a typical assortment in a caldeirada as conger eel, angel shark, sea bass or sea bream, red gurnard, sardines, ray, shrimp, and clams.another cookbook recommends about 11 ounces of fish per person. other components of the dish include vegetables (such as potatoes, onions, green peppers, tomatoes and tomato purée or tomato paste); spices (such as salt and black pepper, bay leaf, coriander, parsley, sweet and hot paprika, white pepper, oregano) and other ingredients (such as vermicelli, olive oil, allspice, port wine, white wine and whisky or brandy). some recipes do not add salt to caldeirada, because the brininess of the shellfish already adds salt.caldeirada is also known in brazil, a former portuguese colony, where it has been described as an aromatic chowder of river fish and coriander.

Dessert, Sweet

Creme de manga

Blended mango, ice cream and condensed milk

Main

Pato no tucupi

Pato no tucupi (duck in tucupi sauce) is a traditional brazilian dish found mostly in the area around the city of belém in the state of pará state. the dish consists of a boiled duck (pato in portuguese) in tucupi. one of the more typical restaurants where it can be found is the círculo militar in belém, in a historical palace near the harbour of the city.

Main

Picadinho

Stewed beef and vegetables

Main

Picanha

Picanha is a cut of beef first made popular in brazil, and later adopted in portugal. in the united states, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (french). instead, north american butchers generally divide this cut into other cuts like the rump, the round, and the loin. it consists of the biceps femoris muscle and its fat cap. in recent years the cut has become popular in most of latin america and has gained a reputation as a tasty meat in the barbecue culture.

Main

Piracuí

Piracuí is traditionally known in the amazon region as "farinha de peixe" (fish flour) and is traditionally made from crushed or shredded dried salted fish. the most common fishes are acari, also known as tamuatá and bodó, but piracuí can be made from other species of fish. it is eaten mixed with olive oil, onion and cassava flour. it also serves to make fried dumplings.

Main

Pirarucu de casaca

Salted and dried pirarucu fish is rehydrated and cooked with fried bananas, cassava flour, potatoes, peas, tomatoes, olives

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.

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.