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Peixada cearense is the generous fish pot of Ceará, on Brazil’s northeastern coast. Thick pieces of fish are poached with tomatoes, peppers, onion, cabbage

Bacalhoada is the festive salt cod bake that fills Brazilian homes on Good Friday and Christmas. Thick flakes of cod are layered with onions, peppers, toma

Camarão ao alho e óleo is the simplest seafood dish on the Brazilian beach: shrimp flash-cooked in olive oil with a heap of garlic, finished with butter, l

Casquinha de siri is sweet crabmeat sautéed with tomato, peppers and coconut milk, piled back into crab shells and baked under a golden cheese crust. It is

Caruru is a thick, savory stew of finely chopped okra cooked with dried shrimp, onion, ground nuts and dendê oil. It is one of the fillings for acarajé and

Vatapá is a rich, golden cream of coconut milk, ground nuts, dried shrimp and ginger, finished with dendê oil and plenty of fresh shrimp. Baianas spoon it

Bobó de camarão is pure comfort: plump shrimp folded into a silky purée enriched with coconut milk and dendê. In Bahia the purée is made from cassava, whic

Moqueca capixaba comes from Espírito Santo, just south of Bahia, and it is proud to be different. There is no coconut milk and no dendê, only fish, ripe to

Moqueca baiana is the dish that tastes most like Salvador: chunks of firm white fish simmered with peppers, tomatoes and onions in coconut milk, turned gol

Before refrigerators reached the countryside, farm families in Minas Gerais and São Paulo cooked pork slowly in lard and stored it submerged in the fat, in