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Homemade grilling cheese (queijo coalho)
Make queijo coalho at home for the grate. Halloumi is the US stand-in. The grill method stays on the coalho…
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Manteiga de garrafa (bottled Brazilian butter)
Nordeste bottled butter for carne de sol, macaxeira, and cuscuz. How to buy it and how to make it.
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Farofa with plantain (farofa de banana-da-terra)
Nordeste farofa: toasted cassava flour with fried plantain and manteiga de garrafa. Not the usual butter-and-bacon farofa.
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Cocada (Brazilian coconut candy)
Cocada is coconut cooked with sugar until it holds a mound. The white home-tray sweet after a churrasco.
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Quindim (coconut custard)
Quindim is a small baked coconut custard of egg yolks, sugar, and grated coconut.
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Cuscuz with sun-dried beef (cuscuz com carne de sol)
Cuscuz in Brazil is not the same as couscous in the United States. This is the Northeast barbecue plate: steamed…
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How to make sun-dried salted beef (carne de sol)
Sun-dried salted beef (carne de sol) is Northeastern cured beef. The name says sun.
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Maria Isabel (rice with carne de sol)
Maria Isabel is Northeastern rice cooked with shredded sun-dried salted beef (carne de sol).
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Shredded sun-dried beef with cassava flour (paçoca)
Savory paçoca here is shredded sun-dried salted beef (carne de sol) pounded with dry cassava flour (farinha de mandioca).
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Northeastern corn couscous (cuscuz nordestino)
Cuscuz nordestino is steamed corn couscous, made from flocão de milho, not Moroccan durum couscous and not polenta.
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Garlic noodles with cassava flour (macarrão com farinha)
In the Northeast a plate of churrasco often includes garlic noodles with farinha de mandioca on top.
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Bolo de rolo (Pernambuco roll cake)
Bolo de rolo is a Pernambuco cake: many paper-thin layers of sponge rolled around melted goiabada.
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Northeastern sun-dried beef (carne de sol)
Sun-dried salted beef (carne de sol) is Northeastern air-dried salted beef. It is not jerky and not corned beef.
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Cartola (plantain, cheese, and cinnamon)
Cartola is a Pernambuco dessert: fried banana, melted queijo coalho or queijo de manteiga, and a thick dust of sugar…
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Vegetables at a Brazilian churrasco
Brazilian churrasco is not a grilled-vegetable meal. The vegetables that belong on the table are there to cut fat and…
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Fried or steamed plantain (banana-da-terra)
Banana-da-terra is the Brazilian plantain. It is starchy, cooked, and served as a side with grilled meat, especially in the…
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Northeastern rice and black-eyed peas (baião de dois)
Baião de dois is a Ceará dish that spread across the Northeast: rice cooked in the broth of feijão-de-corda, finished…
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Homemade juices for a Brazilian barbecue
Homemade juice is what goes out at a churrasco. These two sucos sit in pitchers next to water and guaraná…
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Macaxeira (yuca) boiled and fried
Macaxeira is what much of the Northeast calls cassava. In the South it is aipim or mandioca.
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Savory Northeastern rice with milk (arroz de leite)
Arroz de leite salgado is a northeastern Brazilian side, especially common in Ceará, Rio Grande do Norte, Paraíba, and Pernambuco.
