The most famous of all Brazilian dishes, Feijoada is eaten in every corner of the country. This rich, hearty stew consists of black beans cooked with different cuts of pork, supplemented with tomatoes, cabbage, and carrots to round out the flavor. Traditionally, it’s made with slow-cooked offal such as trotters and ears. Brazil’s national dish is served with fried kale mixed with bacon bits, rice, farofa (toasted cassava flour), and a slice of orange.

Famous for its distinctive smoky flavor, this is a deliciously salty dish made from small pieces of bacon fried with cassava flour. It is served with rice and beans, which absorb the juices and add an extra texture to an otherwise quite mushy meal. Recipes contain varying amounts of salt, bacon, and spices and the consistency of the farofa varies greatly. It can be eaten as a main or as a side dish, which works particularly well at a barbeque.

A thick stew from Bahia, made from shrimp, bread, ground peanuts, coconut milk, palm oil, and a mixture of herbs, which is mashed into a smooth paste and commonly eaten with rice and acarajé − a type of fritter made from cowpeas. There are different variations of the dish, the shrimp can be replaced with tuna, chicken, cod, or just vegetables.