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.

Moqueca is a tasty slow-cooked stew typically containing prawns or fish, coconut oil and milk with added vegetables, tomatoes, onions, and coriander, and served piping hot in a clay pot. There are several regional variations of this dish. In fact, the neighboring states of Baianos and Capixabas both claim to have invented it and both serve mouthwatering versions.

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.