SALGADOS

 

Pao de Queijo

Pao de Queijo

Brasilian cheese breads made using cassava flour instead of wheat flour.  Very popular at breakfast with a pot of hot coffee, but equally delicious any time of day.

Coxinha

There are many many types of snacks (SALGADOS) in Brasil, one of these is the very poular Coxinha.  Coxinha is a traditional snack made with chicken and cream cheese.

Coxinha

 

PRATOS

 

Feijoada

FEIJOADA

Feijoada is often referred to as the ‘National Dish of Brasil’. The conventional belief surrounding its origins is that Feijoada was invented in the slave quarters.

The slaves, in their brief breaks from the crops, would bake beans, an ingredient set aside only for them, and would add the meat leftovers from the manor house, parts of the pork which were not suited to the masters’ palate.

With the end of slavery, the dish created by the black slaves migrated into all social levels, reaching the tables of very expensive restaurants in the 20thCentury.

Our Feijoada is a mixture of pork; sausage; bacon and beans.  It is served with white rice; kale and freshly sliced orange.

 

VACA ATOLADA

“Vaca atolada” is a typical dish from the inner regions of Brazil, particularly in the state of Minas Gerais (southeast part of the country). There are some versions about the origin of such a curious name literally translated as “cow stuck in the mud”. One version refers to the appearance of the meat dipped in a thick broth or in manioc cream.

Our Vaca Atolada is a delicious spicy stew served with white rice and green salad.

Vaca Atolada
Galinhada

 

 

GALINHADA

Galinhada is essentially a Brazilian dish made from rice and chicken. In its most basic and traditional form, the preparation is simply a meal made with both the ingredients mixed together. In the state of Goias, the stew is particularly popular and almost always an important food during celebrations and special occasions.

 

The name ‘Galinhada’ was derived from ‘Galinha’ which is the Portuguese word for ‘chicken’. At times, the dish and its preparation methods are compared to some forms of Tex-Mex cooking and Cajun preparations like Chicken Paella and Dirty Rice. The dish is an important part of the Brazilian cuisine. In addition to being a must-have on menus of eateries, restaurants and cafes, the dish is a popular household preparation. Almost every family has a ‘secret’ recipe to make it and in traditional homes across Brazil, these recipes are handed down from generation to generation.

 

Due to popular demand, our Galinhada consists of Tumeric Chicken served on a bed of vegetable rice.

 

 

 

 

MOQUECA DE PEIXE

Since the origins of the word moqueca trace it back to an African word ‘mu’keka’ meaning “fish chowder” or “fish stew” it’s probably true that the first moquecas used fish as their principal ingredient.

Moqueca de Peixe is a seafood stew from the native people of Brasil. Traditionally it is slowly cooked and made with some of the freshest ingredients that land and sea have to offer.

The dish evolved during the times of Colonial Brasil, when the Portuguese brought coconuts to the country, planting them as replacement for the prime wood they were taking. Palm Oil was introduced by the African slaves.

Our Moqueca is made the traditional way and served simply on a bed of white rice.

 

 

Galinhada