Travel Reference
In-Depth Information
ACARAJÉ
Acarajé is one of the most
popular snacks, especially
in Bahia. Cooked only by
Baianas, it was originally
served as an offering to
Yansã, the Goddess of
Tempests. Balls of mashed
black-eyed beans are fried in
dendê oil, then cut open and
served with dried shrimp,
vatapá (shrimp paste),
caruru (okra stew), and hot
sauce. Abará is another kind
of acarajé , steamed and
served on a banana leaf
with the same toppings.
Baiana woman in traditional all-white costume, selling acarajé
ON THE MENU
Baião de dois Made with rice,
beans, cheese, and garlic, this
dish is often served with sun-
or air-dried meat.
Caldo de sururu A rich
broth made from tiny clams
with coconut milk, dendê
oil, coriander, and spices.
Carne de sol Goat meat or
beef is sun-dried to seal in
moisture. It may be served
grilled or sautéed.
Casquinha de siri A savory
appetizer of shredded crab-
meat flavored with coriander,
coconut milk, and spices.
Tapioca Small pancakes made
with tapioca, served stuffed
with sweet or savory fillings.
Xinxim de galinha Chicken
sautéed in dendê oil with
ginger, dried shrimp, and
cashew nuts. Served with
white rice and manioc flour.
intensely sweet portions of
dried and concentrated fruits,
such as caju (cashew), jaca
(jackfruit), goiaba (guava),
and banana, usually con-
sumed together with a small,
very sweet cup of coffee.
lobster is also found to the
north, around Ceará. Large
and succulent shrimp are
another regular menu item.
However, the tastiest north-
eastern shrimp, the pitu , is a
freshwater variety. Spicy pitu
moqueca is among the best
featured on any menu.
FISH & SEAFOOD
The long Atlantic coastline
from Bahia to Maranhão
yields a wealth of fish,
shellfish, and crustaceans.
Everywhere on the coast,
the guaiamu , a small, blue-
shelled crab with tasty meat,
is usually steamed and
served up as an appetizer.
Larger, soft-shelled crabs
are also popular, served
steamed and eaten whole,
including the shell. Another
crustacean is the cavaquinha ,
a small lobster known for its
sweet and tender meat, but
the full-size south Atlantic
Grated manioc root ready to be
processed into tapioca
Ensopado is a seafood and
coconut milk stew made
without dendê oil, making
it lighter in flavor.
Moqueca is a rich fish dish
made with coconut milk,
dendê oil, cayenne pepper,
and coriander (cilantro).
Cocada is a sweet made with
sugar and coconut. The
darker variety is sweetened
with dried sugarcane juice.
 
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