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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.

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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.

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Panelada

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

Side, Snack, Appetizer

Queijo manteiga

Side, Snack, Appetizer

Salada de cenoura

Carrot salad is a salad made with carrots. recipes for carrot salad vary widely by regional cuisine. shredded carrot is often used. shredded carrot salads are often used as a topping for other dishes.

Main

Sarrabulho

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.