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.