20 delicacies for you to experience

Trying the typical food of the Northeast is one of the best ways to get to know the local culture better.

Because it is the region with the largest number of states in Brazil, the Northeast ends up being a reference due to the diversity in flavors, ingredients and temperaments.

If you want to travel to see one of the two states of the region, you know from the list below which are the typical dishes that you should try.

20 typical foods from the Northeast to experience

The Brazilian Northeast is very culturally rich, especially when it comes to gastronomy.

Each state has its own diversity in ingredients, temperaments and combinations.

Learn about the most famous options of typical northeastern foods to try or visit the region:

bobó de camarão

The bobó de camarão is a typical dish of the Bahian cuisine and popular in various Brazilian states.

The traditional recipe results in a creamy dish, in which the shrimp are prepared in green tempera, coconut milk, dendê oil and cassava.

Normally, the bobó de camarão is served with white ricebut it can also be consumed as pirão.

acarajé and abará

The acarajé is a dish of African origin that consists of a bolinho feito with feijão fradinho, salt, alho, ginger, onion and fried with shrimp that is fried in dendê oil.

He is much consumed no state of Bahia The options are hot or cold, which do not respect the temperature of the dish, but rather the quantity of pepper added to the recipe.

Já o abará, for its time, is quase the same recipe of acarajé, with the difference that it is steamed and that the dendê oil is added to its dough together with the shrimp.

vatapa

Or vatapá, for its time, is a cream made with farinha de rosca or fubá, pepper, coconut milk, bread, dendê oil, shrimp, cashew nuts and amendoim.

This dish is often served with rice, but it can be combined as or recheio for or acarajé.

Moqueca Maranhense

The moqueca maranhense is a cooked fish found, especially, in the states of Bahia, Pará, Amazonas and Espírito Santo, with significant regional variations.

It is a prazo normally prepared in a clay panel that consists of fish cooked with other seafood, such as shrimp, and other temperas (among them coconut milk and dendê oil).

A big difference from the moqueca Maranhense to the others is the fact that it does not bring shrimp, but only eggs, and uses only fish from the Maranhense coast, like yellow fish.

Cuxá rice

Cuxá rice is a recipe that uses white rice cooked in water and salt accompanied by a mold known as cuxá in Maranhense cuisine.

The molho is made with vinagreira, dried shrimp, manioc farinha and chili pepper, typical ingredients of this region of the country.

Rice with binder

Cape is the name given to angola chicken, a type of bird that has a more rigid meat and with a very marked flavor.

Not Piauí, the binder is used in a series of typical recipes, but one of the most marked with certainty is the rice with the binder, a kind of rice à la grega added to the meat of Angola chicken.

panelada piauiense

One of the two outstanding dishes in Piauí is panelada, a recipe that has a rather characteristic and flavorful flavor. The recipe typically includes ingredients such as bucho, tripe, mocotó and nervo de boi and seasonings à taste.

A panelada from Piauí can be served as the main course and with white rice and salty dishes as a side dish, for example.

sarrabulho

Also called sarrabulhada, or sarrabulho is a typical dish of portuguese culinary It is characterized by being a stew with minced pork and kid with blood.

Its origin dates back to the Middle Ages, when, due to the impact of the Black Death, food production became practically nil.

As two years passed, the Portuguese trouxeram to Brazil, which became very popular in the Northeast and in some states of the Center-West.

bolo baeta

The bolo baêta is a traditional iguaria of Paraiban cuisine and is generally eaten accompanied by chás, coffees or typical drinks, such as sucos de frutas, caldo de cana or guarana.

One of the main characteristics of this cake is that the mass does not leave ferment, or that it gives it a humid appearance and a consistent texture slightly similar to a pudding.

rapadura

A shave is a twelve feito from the sugar-cane. Because it is quite sugary and with a consistency and format similar to that of small tijolos, it gave rise to the famous phrase that says that “a rapadura is twelve, but it is not mole não”.

Embora is known as a typical food from the Northeast, there are records that it has emerged in the European continent in the 16th century as a solution for the transport of sugar in small quantities by travelers.

Currently, it is possible to find different variations in the consumption of rapadura, also being an ingredient used in various after-dinner recipes.

caranguejada

A caranguejada is a homemade dish with caranguejos cooked in mold prepared with coconut milk, oil and green seasonings.

It is normally accompanied by white rice and pirão feito with broth from its own caranguejada.

milk rice

Or rice de leite is one of the two main accompaniments to sun meat, therefore, it is very common to see it in typical food restaurants in Natal, not in Rio Grande do Norte.

Differently from the traditional rice twelve, or northeastern rice with milk, it is salty and the recipe has rice, milk, butter or margarine and salt to taste.

sun meat

Also called carne de vento or carne do sertão, carne de sol is one of the two most typical dishes of the northeast.

Despite its name, meat is not exposed to solar rays. Na true, formerly it was slightly salty and placed to dry in the sun.

But this technique was enhanced and during the day it is dry in a covered and ventilated place. According to tradition, it should be roasted and served with queijo coalho.

roll bolus

Another typical northeastern food, more specifically from Pernambuco, is the bolo de rolo. This after-meal is quite famous in the region and consists of a homemade cake with egg mass, butter, sugar and wheat flour and melted goiabada mixture.

The bolo is made in a format similar to that of a rocambole, but with layers that are still finer and more delicate.

caldinhos

The caldinho is a traditional dish of Indo-Portuguese cuisine, more than it is quite successful in Brazil, for this reason it is also always known as a typical food option from the Northeast.

It consists of a yellow heart broth that functions as a mold that can be prepared with fish and other meats.

The caldinho is normally accompanied by white rice and can include coconut, onion, tomato, corn, coentros, açafrão-das-índias, malaguetas verdes and vinegar.

pituitada

Another option for typical food from the Northeast to try in Alagoas is pituzada. This dish is prepared with pitu, a kind of crustacean arthropod of twelve water.

The pitu is quite confused with the shrimp, but apart from its different size, the pitu possesses a characteristic flavor.
The recipe also includes other ingredients with strong flavors, such as coconut milk, green cheese and pepper.

Initially, pituzada is served with pirão and rice.

Siri mole ao coco

The siri mole ao coconut is a typical dish of Alagoas, because the extensive lakes of the state allow a large production of mollusks and shellfish, leaving its culinary richness ingredients.

Also called moqueca de siri mole, or dish has been part of the cardápio of families and tables of Alagoan restaurants for many years.

The recipe has siri mole, oil soup, lemon juice, chopped onion, onion, tomato, salt, paprika, coconut milk, as well as a special cassava flour prepared with margarine.

coconut feijão

The feijão de coco is very similar to the caldinho de feijão, typical dish of Rio de JaneiroIt can be made with feijão black or carioca prepared with coconut milk, grated coconut, onion and pepper.

It is a widely consumed dish in the entire Northeast, more popular in Alagoas. The unusual combination is full of flavor and is perfect to be served with fish and rice.

queijadinha sergipana

The queijadinha is not only two typical dishes of the northeast region, as it is also considered immaterial heritage of São Cristóvão, in Sergipe.

The recipe is an adaptation of the Portuguese queijadinha, which had queijo as the main ingredient, an item that was difficult to access due to its high price. To cheapen or prepare, the Sergipanos will find a more abundant option: or coconut.

The result was a new version of the queijadinha, which became one of the main desktop shows of the Brazilian region.

Baiao de Dois

Finally, the baião de dos is, perhaps, the most well-known typical food of the northeast, despite also being quite popular in states of the Northern region, such as Rondônia, Acre, Amazonas and Pará.

The dish consists of a preparation of rice and feijão (preferably green or novo feijão) in which cheese, coal and dried meat are added (embora is not the same in all states).

In Paraíba and in Pernambuco, there is a similar variety called rubacão, a dish that is highly appreciated in the Sertão.

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