Parana, Brazil
Barreado
A slow-cooked meat stew from Paraná, traditionally layered in a clay pot sealed with a flour paste and simmered for hours with bacon and spices.
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Bahia, Brazil
Bobó de Camarão
A creamy Bahian stew of shrimp and cassava puree thickened with coconut milk and dendê oil, seasoned with tomatoes, peppers, and cilantro.
Brazil
Caldeirada de Peixe
A Brazilian Amazonian fish stew of tambaqui or other river fish simmered with tomatoes, onions, peppers and potatoes. Eaten with rice and farofa in the north.
Brazil
Caldeirada de Tucunaré
Amazonian fish stew of whole tucunaré pieces simmered with tomatoes, onions, peppers and coriander, stirred with cassava flour into pirão.
Bahia, Brazil
Caruru
An Afro-Bahian dish of okra cooked with dried shrimp, dendê oil, onion, and ground nuts, forming a thick, viscous stew.
Tocantins, Brazil
Chambari
A Tocantins beef-shank stew slowly cooked until gelatinous and served with rice, cassava or hot sauce.
São Paulo, Brazil
Dobradinha
A hearty Brazilian tripe and white bean stew, simmered with bacon, sausage, tomatoes and herbs. Traditional in São Paulo and across the country, especially on Tuesdays.
Rio Grande do Sul, Brazil
Entrevero
A southern Brazilian skillet of meats, vegetables and pinhão associated with the Serra Gaúcha and winter gatherings.
Brazil
Escondidinho
A baked casserole of mashed cassava or potatoes layered with seasoned shredded meat, topped with cheese until golden and bubbling.
Brazil
Estrogonofe
Brazilian stroganoff made creamy and served with rice and batata palha, a fully creolized home-and-restaurant staple.
Brazil
Feijoada
A hearty stew of black beans simmered with various pork cuts, traditionally served with rice, collard greens, orange slices, and farofa.
Minas Gerais, Brazil
Frango com Quiabo
Minas Gerais chicken and okra stew, with pieces of chicken braised until tender with onions, tomatoes and whole okra pods in a rich, slightly viscous sauce.
Pará, Brazil
Maniçoba
An Amazonian stew of finely ground cassava leaves simmered for days with smoked meats, sausages, and bacon, served with rice and farinha.
Brazil
Mocotó
A Northeastern stew of cow feet and legs simmered for hours with vegetables until the collagen creates a rich, gelatinous broth, served with beans and rice.
Brazil
Moqueca
A fragrant seafood stew slow-cooked in a clay pot with dendê oil, coconut milk, tomatoes, onions, bell peppers, and cilantro.
Bahia, Brazil
Moqueca Baiana
Bahia's moqueca: fish or shellfish slow-cooked in a clay pot with dendê oil, coconut milk, tomatoes, onions and peppers, finished with cilantro and brought to the table bubbling.
Espirito Santo, Brazil
Moqueca Capixaba
Espírito Santo's moqueca, made without dendê: urucum-tinted olive-oil broth with fish and shellfish simmered in a traditional capixaba clay pan.
Ceará, Brazil
Panelada
A Ceará tripe stew with vegetables and herbs, served hot in market restaurants and family kitchens.
Brazil
Vaca Atolada
A rustic stew of beef ribs and cassava chunks simmered in a rich tomato and bean broth, with the cassava becoming soft and starchy.
Bahia, Brazil
Vatapá
A creamy Afro-Bahian paste of bread, dried shrimp, coconut milk, ground peanuts, and dendê oil, served inside acarajé or with rice.