The Northeastern cuisine is a direct result of the socio-economic dynamics that have historically shaped the region.

Its recipes incorporate elements of Portuguese cuisine, introduced during the colonial period; African food traditions, assimilated in the context of slavery; and Indigenous food, inherited from the indigenous populations.

In general, the dishes consist of vegetables, beef and goat, and fish and seafood. The influence of the caatinga biome gives Sertanejo gastronomy an intense flavour, with a predominance of spicy, high-calorie preparations adapted to the local climate and lifestyle.

In the coastal regions, recipes are enriched with a greater variety of ingredients, resulting in dishes with more pronounced and visually diverse flavours.

The heterogeneity of the north-eastern biomes – which include the caatinga, the agreste and the coast – is directly reflected in the diversity of its cuisine. In the hinterland, the semi-arid climate imposes food strategies based on conservation and energy use. In the agreste and along the coast, the availability of resources expands the gastronomic possibilities, encouraging a greater complexity of flavours and plurality of preparations.

Although certain characteristics, such as the abundant use of strong spices and a fondness for chillies, are shared throughout the region, each of the nine northeastern states has local variations in preparation that contribute to the richness and uniqueness of the regional culinary tradition.

The Northeast is made up of Bahia (BA), Sergipe (SE), Alagoas (AL), Pernambuco (PE), Paraíba (PB), Rio Grande do Norte (RN), Ceará (CE), Piauí (PI) and Maranhão (MA).

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Themes

• Topic A – Typical foods of the Brazilian Northeast
• Topic B – Influences on Northeastern Cuisine
• Topic C – Northeastern Cuisine: Everything you want to know
• Theme D – North-East cuisine for the June festivities
• Topic E – Main dishes of the North-East cuisine
• Topic F – Typical dishes of the north-eastern cuisine

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A. Typical food of the Brazilian Northeast

Culinária Nordestina - Comida Típicas do Nordeste

1. Acarajé,
2. Baião de Dois
3. Siri Fry
4. Fish Muqueca
5. Vatapá
6. Tapioca
7. Maria Izabel
8. Sarapatel
9. Buchada de Bode
10. Sun-dried meat
11. Dried meat paçoca
12. Panelada
13. Caruru

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B. Influences of Northeastern Cuisine

Northeastern cuisine is one of the richest and most diverse cultural expressions of Brazil. The result of a historical process marked by encounters between different peoples and knowledges, its formation reflects the mix of Indigenous, African, European and Oriental traditions, shaped by the geographical and climatic characteristics of the Northeast region. This article gives an overview of the main influences that make up this gastronomic tradition, highlighting ingredients, practices and typical dishes.

1. Indigenous influences
2. African Contributions
3. Portuguese influences
4. Other cultural influences
5. Adaptation to the environment
6. Typical dishes and regional varieties

1. Indigenous influences

The indigenous peoples of the Northeast laid the foundations of the regional cuisine, with techniques and ingredients that are still present today. Among the main elements inherited from the indigenous culture, the following stand out

• Cassava: the basis of the diet, consumed as flour, tapioca and beiju.
• Maize: fundamental in the production of dishes such as pamonha, canjica and mungunzá.
• Fish and seafood: An essential part of the diet, especially in coastal areas, where they are eaten fresh or smoked.

2. African contributions

The arrival of enslaved Africans brought new ingredients and ways of preparing food that greatly enriched north-eastern cuisine. Among the most notable contributions are

• palm oil: Used in traditional dishes such as acarajé, vatapá and caruru.
• Coconut milk: Found in preparations such as Shrimp bobó and various moquecas.
• Strong spices: such as chilli peppers, ginger, coriander and aromatic herbs.

3. Portuguese influences

During the colonial period, the Portuguese introduced European ingredients, cooking methods and eating habits that were adapted to the local context:

• Bovine meat: The breeding of oxen, goats and pigs was fundamental to the introduction of preparations such as carne-de-sol and carne-seca.
• Sweets and sugar: The cultivation of sugar cane made it possible to produce typical sweets such as rapadura, alfenim and bolo de rolo.
• Breads and cakes: Many were adapted using local ingredients such as manioc and corn.

4. Other cultural influences

In addition to the three main cultural matrices, other influences have left their mark:

• Arabic cuisine: Immigration brought dishes such as quibe and esfirra, which are now very popular, especially in Pernambuco.
• French and Dutch: During the 17th century occupation, they introduced confectionery techniques and new spices.

5. Adaptation to the environment

The diversity of Northeastern cuisine also reflects the need to adapt to the region’s climate and soil:

• Sertão: The scarcity of water favoured food preservation techniques such as carne-de-sol, the use of rapadura as an energy source and the integral use of ingredients.
• Coast: The abundance of seafood has allowed the development of fish-based dishes such as moqueca, peixada and shrimp stew.

6. Typical dishes and regional variations

Each state in the Northeast has its own culinary identity, marked by local variations that give the dishes their uniqueness:

• Bahia: Famous for dishes with an African influence, such as acarajé, vatapá, moqueca baiana and caruru.
• Pernambuco: Highlights include sweet and savoury dishes such as bolo de rolo, caldinho de feijão, carne-de-sol and sarapatel.
• Ceará: Known for baião de dois, paçoca, de, carne, tapioca and fish and shrimp dishes.

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C. Northeastern Cuisine: Everything you need to know

1. Main ingredients used in the North East
2. North-East cuisine for the June festivities
3. Typical dishes of the June festivities
4. Main delicacies
5. Typical dishes

1. Main ingredients used in the North East

North East cuisine is characterised by a wealth of flavours, colours and textures, the result of a combination of traditional knowledge and the natural resources available in the region.

One of its greatest expressions is the variety of ingredients used, many of which are native or adapted to the tropical and semi-arid climate of the Northeast. This article introduces the main ingredients of Northeastern cuisine, highlighting their origins, uses and cultural significance.

1. Fruits in north-eastern cuisine
2. Ingredients of African Origin
3. Tropical and coastal ingredients
4. Sertão and inland ingredients

1. Fruit in North East cuisine

The diversity of tropical fruits in the Northeast is one of the pillars of the local cuisine. Used mainly in the preparation of juices, sweets, ice cream and jams, these fruits bring freshness and accentuate the typical flavours of the region. Among the most consumed are

• Guava
• Cashew
• Banana
• Mango
• Jackfruit
• Araçá
• Mangaba
• Sapoti
• Umbu
• Cajá
• Graviola

Cashew

Cashews are widely used, both as juice and in jams and jellies. In addition, cashew nuts, extracted from the lower part of the fruit, are an ingredient of great gastronomic and nutritional value, present in many traditional recipes.

2. Ingredients of African origin

The African presence in the formation of the cuisine of the North-East is particularly evident in the spices and ingredients brought by the enslaved peoples.

1. Palm Oil

Palm oil is one of the most characteristic elements of Bahian cuisine. Orange in colour and with a distinctive flavour, it is extracted from a palm tree native to the East Coast of Africa and widely cultivated in the South of Bahia. It is used in dishes such as acarajé, vatapá and moqueca.

2. Chilli Pepper

Malagueta chilli pepper, also introduced by the Africans, is widely used in Bahian cuisine, adding a unique flavour and aroma to dishes. It is often used in sauces, stews and seafood dishes.

3. Ingredients of tropical and coastal origin

1. coconut milk

Extracted from the white flesh of the coconut, coconut milk is made by beating the flesh with water and straining it. It is essential in the preparation of dishes such as shrimp bobó, moquecas and stews, providing a mild flavour and a creamy texture.

2. Fish and Seafood

The extensive coast of the northeast guarantees an abundance of fish, shellfish and crustaceans, used in a wide variety of dishes:

• Large prawns: the basis of recipes such as bobó and moquecas.
• Crayfish and prawns: usually served individually or in stews.

4. Ingredients from the Sertão and the interior

1. Beans

Several types of beans make up the Northeastern menu, the most common being

• White beans
• Black Beans
• Green beans
• Black-eyed peas – the basis of acarajé and salads.

2. Curd cheese

Typical of the northeastern interior, coalho cheese is handmade and often eaten fried or grilled. It is traditional in the states of Pernambuco, Paraíba, Ceará and Rio Grande do Norte.

3. Corn

Corn is a versatile ingredient that can be found in many recipes:

• Boiled or roasted
• Pamonha
• Curau
• Canjica
• Cakes
• Ice Cream

4. Manioc

In the northeast, sweet manioc is known as macaxeira. As well as being boiled or fried, manioc flour is used to accompany meat and fish, and is also eaten for breakfast, mixed with butter or milk.

5. Beef

Beef is traditionally preserved by drying techniques, which have given rise to the following

• Carne-de-sol: sun-dried.
• Carne-seca: dried and salted.

Both are used in dishes such as escondidinho, feijoada, paçoca de carne and baião de dois.

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D. Northeastern Cuisine of the June Festivities

The June Festivals are one of the most representative cultural manifestations of the Northeast region of Brazil.

Celebrated with enthusiasm in all the Northeastern states, these festivals combine religious, indigenous and European elements, resulting in a celebration rich in symbolism, colours, dances, music and, above all, flavours.

The typical cuisine of these festivals is characterised by dishes made with local ingredients, such as maize, manioc and peanuts, which recall the region’s indigenous ancestry and agricultural heritage.

1. The origins of the June fiestas
2. The gastronomy of the June Festival
3. Traditional ingredients
4. Typical dishes of the June festivities

1. The origins of the June festivals

In the north-east, the June Festivities have a strong link with popular Catholicism and celebrate three important saints in the liturgical calendar: Saint Anthony (13th June ), Saint John (24th June ) and Saint Peter (29th June ). However, the origins of these festivals go back to the fusion of European religious celebrations with indigenous rituals linked to the harvest and the fertility of the land.

The June tradition has consolidated itself as one of the most vibrant in northeastern culture, leading to friendly disputes between cities claiming the title of Brazil’s biggest June festival – such as Campina Grande (PB) and Caruaru (PE).

2. The gastronomy of the June Festival

Among the various cultural expressions present at the June Festival, gastronomy occupies a central place. The typical dishes are mostly prepared with ingredients grown in rural areas and are closely linked to the indigenous food culture.

3. Traditional ingredients

The foods that make up the menu at the June festivals are mostly derived from

• Maize
• Manioc
• Groundnuts
• Coconut

These ingredients are transformed into delicacies that delight the palate and evoke emotional memories, reinforcing the cultural identity of the region.

4. Typical dishes of the June festivities

The following are some of the main dishes traditionally served during the June festivities in the north-east:

1. Pamonha

Pamonha is a delicacy made with grated green maize and milk and can be served sweet or savoury. The dough is cooked in the maize straw itself, which gives the dish its characteristic aroma and flavour.

2. Canjica

Also known as mugunzá in some regions, northeastern canjica is made with white corn kernels cooked with milk, sugar, condensed, milk, coconut milk, grated coconut and sometimes peanuts. It’s a creamy and comforting sweet served hot or cold.

3. Pé de Moleque

The northeastern pé de moleque differs from the peanut and rapadura version found in other regions of the country. Here it is a dense cake made from cassava dough, sugar, butter and chestnuts. Its intense flavour and firm texture make it one of the most traditional sweets of the period.

4. Cocada

Cocada is a sweet of Angolan origin, very popular during the June festivals. Made from grated coconut, condensed milk and coconut milk, it can be presented in white or burnt (caramelised) versions, depending on the cooking point of the sugar.

5. Curau

Curau is a pasty sweet made from creamed green corn, milk (cow’s milk or coconut milk) and sugar, sprinkled with cinnamon. Usually served warm, curau is a favourite among the maize dishes of the June festivities.

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E. Main delicacies of the North-East cuisine

North East cuisine is rich in authentic flavours and traditional recipes, many of which have been handed down from generation to generation. Among the region’s most emblematic dishes are delicacies made with typical ingredients such as corn, manioc, coconut, peanuts and coconut milk. These foods give rise to a variety of sweet and savoury dishes that are eaten both in everyday life and at popular festivals, especially the June celebrations.

1. Boiled corn

Simple and tasty, boiled corn is a classic of the streets and festivals of the Northeast. After removing the husk and strings, the corn is boiled in water and served with salt and, in some versions, melted butter to enhance its natural flavour.

2. Canjica

Also called curau in some regions of the country, canjica from the north-east is made with crushed maize, coconut milk, sugar and finished with cinnamon powder. Its creamy texture and strong flavour make it a favourite at June festivals.

3. Pé de Moleque

The preparation of pé de moleque varies greatly throughout Brazil. In the northeast, especially in Pernambuco, the cake version is common, made with cassava dough, chestnuts and a syrup of sugar and butter. In the south and south-east, the sweet is usually made with rapadura and peanuts and has a harder, crispier texture.

4. Coconut

Cocada is a sweet traditionally made from grated coconut and sugar, and can be either white (with refined sugar) or burnt (with brown or caramelised sugar). It is often sold as a sweet on a tray, on the streets and at fairs.

5. Rice Pudding

Originally from Portugal, rice pudding has been adapted to the tastes of the north-east. Made with rice boiled in milk, sugar, condensed milk, cloves and cinnamon sticks, it is served hot or cold, always garnished with cinnamon powder.

6. Pamonha

Pamonha is one of the most popular delicacies in Northeastern cuisine. Made with grated corn, milk and sugar (in the sweet version) or salt and rennet cheese (in the savoury version), the dough is cooked in corn husks, which preserves the natural flavour and aroma of the grain.

7. Couscous

Originally from Africa, couscous from the north-east of Brazil is extremely versatile. Made with cornflakes, it can be served sweet or savoury. In savoury versions, it is common to add sardines, boiled eggs, tomato sauce or even codfish sauce, depending on the region. Sweet versions can be served with coconut milk and sugar.

8. Curau

Curau is a pasty sweet made from fresh green corn cream, cow’s milk or coconut milk, sugar and cinnamon. Served hot or cold, it is a guaranteed presence at June festivals and is appreciated for its delicate flavour and velvety texture.

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F. Typical dishes of the north-eastern cuisine

Northeast cuisine is characterised by intense flavours, ancient techniques and a deep relationship with the land. Whether in the interior or on the coast, the dishes reflect the creativity of the people of the Northeast, who have made the most of local ingredients such as sun-dried meat, beans, cassava, seafood, coconut milk and palm oil. Below are some of the most representative delicacies of this rich gastronomic tradition.

1. Buchada de Bode

A classic of backwoods cuisine, Buchada de Bode (goat stew) is made with the innards of the animal, cooked in its stomach (bucho). It’s a dish with a remarkable flavour, traditionally reserved for brave palates accustomed to the rusticity of the Sertão.

2. Sun-dried meat with curd cheese bread

Sun-dried meat, cured in the sun and salt, is served with a creamy pirão made from curd cheese, milk, bottled butter and manioc flour. It’s a rich and comforting combination, often used for festive lunches.

3. Baião de Dois

One of the most emblematic dishes of the Northeast, baião de dois mixes white rice with green or black-eyed beans, usually with dried meat, curd cheese and bottled butter. The result is a complete dish full of flavour.

4. Dried meat paçoca

Unlike the sweet paçoca known in other regions, Northeastern paçoca is a moist farofa made with shredded dried meat, manioc flour and sauteed onions. It can be served with plantains or with a baião de dois.

5. Tapioca

Made from cassava gum, tapioca is shaped like a pancake and filled with sweet ingredients (such as coconut and condensed milk) or savoury ones (such as cheese and sun-dried meat). It’s a light, convenient delicacy often eaten for breakfast or as a snack.

6. Acarajé

A symbol of Afro-Bahian cuisine, acarajé is made from ground black-eyed beans, shaped into dumplings and fried in palm oil. It is traditionally stuffed with vatapá, caruru, dried prawns and chilli sauce. Prepared by baianas dressed in character, it is also a religious expression of candomblé.

7. Moqueca

Northeastern moqueca, especially Bahian moqueca, is a fish or seafood stew, made with coconut milk, palm oil, peppers, onions, tomatoes and coriander. It is served hot with white rice and pirão.

8. Sururu broth

Typical of coastal regions, sururu broth is a thick soup made from shellfish, coconut milk, palm oil and green spices. Rich in flavour, it is a popular starter or nutritious snack.

9. Mocotó broth

Made from ox legs (mocotó), this nutritious broth is boiled for hours until it has a gelatinous texture. Traditionally eaten by workers for breakfast, it is known for its energising properties.

10. Dobradinha

Dobradinha is a dish made from beef belly cooked with white beans, strong spices and sometimes sausage or bacon. It is served hot and is considered a savoury dish.

11. Sarapatel

Sarapatel is a full-bodied stew made from pork, lamb or goat offal, cooked with the animal’s blood, vinegar and chilli. The recipe varies from state to state, but always retains its intensity of flavour. It is usually served with manioc flour and white rice.

12. Vatapá

Bahian vatapá is a thick cream made with stale bread or breadcrumbs, coconut milk, peanuts, cashew nuts, dried shrimps, palm oil and strong spices. It accompanies acarajé and can also be served with rice.

13. Caruru

Caruru is a stew of chopped okra, dried shrimp and green spices, all fried in palm oil. Like vatapá, it is very common in Candomblé offerings and also in syncretic religious festivals.

14. Roll cake

Typical of Pernambuco, bolo de rolo is made with thin layers of sponge cake rolled with melted guava, forming a delicate spiral. Served in thin slices, it is considered an intangible heritage of Brazilian cuisine.

15. Crab Fritters

Crab fritters, commonly eaten on the north-east coast, are made from sautéed crab meat, beaten eggs and green spices. The mixture is baked until golden brown and served as a main course or starter.

16. Maria Isabel

A traditional dish from Piauí, Maria Isabel is made from white rice cooked with sun-dried meat or shredded dried meat, onions and peppers. It’s easy to prepare, highly nutritious and a staple of the daily diet.

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Characteristics, origins and main dishes of northeastern cuisine

Bahia.ws – Tourist Guide to Salvador, Bahia and the Northeast

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