Brazilian cuisine

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.

thumb|upright|Aspic with chicken and eggs Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.

species of bird

Kibbeh (, also kubba and other spellings; ; ) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.

Chimichurri () is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green () and red () varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula and Italian pesto.

culinary traditions of Brazil

300px|thumb|Tapioca starch

thumb|Typical merienda fare thumb|Typical vespertine merienda in the Andalusia|South of Spain thumb|Traditional serving of merienda in Café El Gato Negro, [[Buenos Aires: medialunas (croissants), café en jarrito (a double espresso coffee) and a little glass of sparkling water]] thumb|A typical meryenda in the Philippines, [[tsokolate with suman rice cakes and ripe carabao mangoes]] Merienda is a light meal in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche, merenda) and Italy (merenda), whence the word spread to Serbo-Croatian in, according to di

potato dish

Akara (; , ) is a type of fritter made from cowpeas or beans (black-eyed peas) originated in Yorubaland, from the Yoruba ethnic group inhabiting parts of Nigeria, Benin and Togo. It is sometimes referred to as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

cultivar of Capsicum frutescens

Teredo navalis

Churrasco (, ) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Brazil, Bolivia, Paraguay, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.

Coxinha ( ; , little [chicken] thigh) is a Brazilian snack of Paulista origin which consists of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried.

thumb|Farofa

thumb|Dark chocolate hagelslag sprinkles on buttered white bread '''' (, ; , from muisjes'') are small, oblong, sweet-tasting chocolate sprinkles or granules, a few millimetres long, which are sprinkled on slices of buttered bread or rusks.

small, baked, cheese-flavored roll

thumb|Picanha thumb|Picanha Under Broiler

A rissole (from Latin , meaning reddish, via French , meaning "to redden") is "a ball or flattened cake of chopped meat, fish or vegetables mixed with herbs or spices, then coated in breadcrumbs and fried."

Portuguese egg dessert

Sfiha, esfiha, esfirra, sfija, sfihah, sfeeha or fatay () is a Levantine dish consisting of flatbread cooked with a minced meat topping, often a mix of sheep and veal, and flavored with onions, tomatoes, pine nuts, and spices. It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun. Sfiha is particularly associated with Baalbek, a city located in the Beqaa Valley of Lebanon.

Panela () or rapadura () is an unrefined whole cane sugar, typical of Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico (where panela refers to a type of cheese, queso panela). Just like brown sugar, two varieties of piloncillo are available; one is lighter () and one darker (). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boi

gastronomic dish of Paraguay

thumb|Mettbrötchenmett on a bread roll

Vatapá (Yoruba: Ẹ̀bà Tápà), is an Afro-Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. It is a typical food of Salvador, Bahia, and it is also common to the North and Northeast regions of Brazil. In the northeastern state of Bahia it is commonly eaten with acarajé, and as a ritual offering in Candomblé, with acaçá or acarajé. Vatapá is often eaten with white rice in other regions of Brazil.

thumb|Inside of a , featuring its sweet, mildly spicy sauce|117x117px A '''' is a Bolivian type of baked empanada, a type of turnover. are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins, ají, potatoes and sometimes egg. Vegetarian are sometimes available at certain restaurants. Salteñas'' are filled with a juicy gelatin-based stew that is solid when prepared, but melts when they are baked; the pastry is hard and sweet, not like other empanadas.

variety of plant

wine making in Brazil

thumb|right|190px|Linguiça for sale in Espírito Santo, Brazil Linguiça () is a Portuguese sausage made from pork and seasoned with onion, garlic, paprika and other spices. It can be used fresh in cooked preparations or undergo a curing and preservation process through smoking.

cheese dish fried in oil

Brazilian stew

thumb|Frejon Frejon (from , Portuguese for 'beans') is a coconut milk and bean soup which is eaten especially during Holy Week by some Christians, mostly Catholics, across the world. Countries where frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the "Brazilian Quarters" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good Friday, this dish is a su

Cauim is a traditional alcoholic beverage or beer of the Indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areas throughout Panama and South America. Cauim is made by fermenting manioc (a large starchy root), or maize, sometimes flavored with fruit juices. The Guna Indians of Panama use plantains.

thumb|upright=1.1|Algarvian xarém, a dish from Portugal

Brazilian dish

thumb|Cajuína from Teresina, [[Piauí, Brazil]] Cajuína () is a non-alcoholic, non-carbonated beverage made of blended cashew apples. It is traditional in the northeast region of Brazil, especially in the state of Piauí.

Brazilian snack food

Espetada (also known as espetinho, especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine.

thumb|Cabritos

pastries, pies, cakes, and dumplings of Luso-Hispanic origin

thumb|Batida stand in Brazil Batida is a Brazilian cocktail, and is one of several Brazilian cocktails that are made with the national alcoholic drink cachaça. In Portuguese batida means shaken or milkshake, and the word also means a crash, usually used when referring to a car crash. This beverage is made with cachaça, fruit juice (or coconut milk), and sugar. It is blended or shaken with ice.

Sarapatel (, ), or sorpotel is a dish of Portuguese origin now commonly cooked in the Konkan—primarily Goa, Mangalore, and Bombay—the erstwhile Estado da Índia Portuguesa colony. What came to India was the version popular from Alentejo region of Portugal, to which the native Goan Christians and East Indians added their own flavors. It is also prepared in northeastern Brazil. The word "Sarapatel literally means "confusion", referring to the mish-mash of ingredients which include pork meat and offal (which includes heart, liver, tongue, and even pork blood sometimes). However, blood is rarely us

Beef dish from northeastern Brazil

traditional dish in Portugal and Brazil, consisting of a grilled, sometimes deep fried steak, with fried eggs on top

''' is a festive dish in Brazilian cuisine that is from the Brazilian state of Pará located in the Brazilian Amazon. It is of indigenous origin, and is made with leaves of the Manioc plant that have been finely ground and boiled for at least four days and up to a week, to remove their hydrogen cyanide content. The ground and boiled leaves (') are then mixed with salted pork, dried meat and other smoked ingredients, such as bacon and sausage. The dish is served with rice and cassava meal (farinha). is usually eaten during the Círio de Nazaré, a religious festival that takes place in October in

thumb|right|300px|Empadão Empadão is a traditional Portuguese dish, also popular in Brazil. It is made in an oven and can contain red meat, chicken, tuna, codfish and seafood between layers of mashed potato, dry dough, rice, bread or inside of wheat flour pasta, although the ground meat-mashed potatoes version is the more traditionally used, similar to the English shepherd's pie.

The tareco () is a little tough biscuit, made of wheat flour, eggs and sugar; that, when put into the oven, get the disk shape.

Brazilian rice dish