3 dishes people actually cook in Brazil: what they are, how long they take, and what you need to buy.
What can you cook from Brazil? 3 traditional Brazil dishes, from Moqueca (65 min, the quickest) to Feijoada (1660 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Brazil on the map. Drag to spin the planet.
A teardrop croquette whose dough is flour cooked into the chicken's own broth until it peels off the pan in one ball.
Black beans cooked down with salt-cured and smoked pork cuts that must be soaked for a day, served with collard greens, farofa and orange.
A Bahian fish stew layered raw in a clay pot and turned orange by dende palm oil, which nothing else can replace.
Copper documents three dishes from Brazil: Coxinha, Feijoada and Moqueca. Garlic and onion each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 31 different ingredients.
The three recipes need 31 ingredients between them, of which 2 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Brazil entries. Every ingredient list on this page is complete, with quantities, and free to read.
Moqueca is the quickest at 65 minutes. Feijoada is the longest at 1660 minutes, most of it unattended. The median is 140 minutes — a weekend dish rather than a weeknight one.
Moqueca is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Brazil is part of South American.
Countries close to Brazil on the globe — and close on the plate.
COPPER