Pernambuco, Brazil
Cabeça de Galo
A Pernambuco peppery broth thickened with eggs and cassava flour, traditionally served as a restorative meal.
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Brazil
Caldinho de Feijão
A small cup of thin, smoky black bean broth served as a starter in Brazilian bars, often with diced sausage, bacon, coriander and a splash of cachaça.
Brazil
Caldo de Piraña
An Amazonian soup of piranha, yuca, and green plantain, slow-cooked until rich and gelatinous. A pre-Hispanic dish of the Colombian Amazon, served with fariña.
Brazil
Creme de Milho
A creamy Brazilian corn chowder blended smooth and finished with cheese, bacon bits and parsley. Served warm as a starter or comfort dish.
Minas Gerais, Brazil
Sopa de Mandioca
A thick Brazilian cassava soup from Minas Gerais and the interior, made with chunks of cassava, meat, sausage and kale. Hearty and filling.
Rio de Janeiro, Brazil
Sopa Leão Veloso
A Rio de Janeiro seafood soup packed with fish, shellfish, tomato and aromatic broth.
Pará, Brazil
Tacacá
An Amazonian street soup of tucupi broth, jambu leaves, dried shrimp, and tapioca gum, served steaming in a cuia bowl.