Queijo coalho, baião de dois, arroz de leite, and macaxeira. They show up at churrascos, especially in Ceará and Rio Grande do Norte.
Kit: What to buy.
What the table is
Carne de sol and linguiça go on the grate. Queijo coalho is from this region. It browns on a skewer and does not run. Baião de dois is rice cooked in feijão-de-corda broth, finished with coalho. In Ceará the classic pot does not take carne seca. Other states add it. Arroz de leite here is savory, milk and salt, not sweet rice pudding. Macaxeira (cassava, yuca in a US store) is boiled or fried. Homemade suco, especially maracujá, sits on this table.
Farofa and vinagrete are on Across Brazil.
On the fire
- Grilled Brazilian cheese (queijo coalho)
- Homemade grilling cheese (queijo coalho)
- Carne de sol on the fire
- How to make carne de sol
- Cuscuz with sun-dried beef (cuscuz com carne de sol)
- Linguiça toscana on the grill
- Chicken hearts
- Chicken skewers (espetinho de frango)
Rice, corn, cassava, noodles
- Baião de dois
- Arroz de leite (savory)
- Maria Isabel
- Cuscuz nordestino
- Boiled and fried cassava (macaxeira)
- Bottled Brazilian butter (manteiga de garrafa)
- Garlic noodles with cassava flour (farinha)
- Paçoca de carne de sol
Fruit, dessert, drinks
- Fried or steamed plantain (banana-da-terra)
- Farofa with plantain (farofa de banana-da-terra)
- Cartola
- Bolo de rolo
- Coconut egg-yolk custard (quindim)
- Coconut candy (cocada)
- Homemade juices (sucos)
- Guaraná soda
- Coconut brigadeiros (beijinho)
- Passion fruit mousse (mousse de maracujá)
- Romeu e Julieta
More posts are under the Nordeste tag.