Praia do Forte

Moqueca is a seafood stew with a base of palm oil and coconut milk or olive oil, combined with fish or shrimps (or both). The dish is stewed in traditional clay pots along with vegetables and fresh herbs, and it is traditionally served over rice. It can be traced back to 300 years ago, when it wa... Read more

Moqueca Baiana is a seafood stew originating from the Brazilian state of Bahia, hence the word Baiana in its name. It consists of white fish, shrimps, or other seafood combined with coconut milk, dendê oil, lime juice, and various vegetables such as red and yellow peppers, tomatoes... Read more

In Bahia, the northeastern state of Brazil, there is a dish that is considered to be the most popular street food around, called acarajé. It consists of black-eyed peas or cowpeas that are formed into a ball, deep-fried in dendé palm oil, split in half, then stuffed with fl... Read more

A classic dish of the Brazilian Bahia region, bobó de camarão is a stew made with puréed cassava (bobó), fresh shrimps, coconut milk, and dendê palm oil. The word bobó comes from the Ewe people who were brought to Brazil as slave... Read more

Quindim is a traditional coconut custard cake made with sugar, egg yolks, and ground coconut. The most popular theory about the origin of the dish suggests that it was invented in the 17th century in the northeast of Brazil by African slaves. However, the excessive usage of egg yolks indicates po... Read more

Rich, substantial, and tropically flavored - vatapá is one of the most famous Brazilian dishes, a main course consisting of a combination of stale bread, fish (usually cod), shrimp, coconut milk, manioc flour, dendê palm oil, and cashews. The dish is often consumed with white rice, o... Read more

Caruru is a Brazilian dish consisting of okra, dried shrimps, onions, and toasted nuts cooked in dendê palm oil. In the Bahia region, caruru is traditionally consumed as a condiment alongside acarajé, a type of street food consisting of fried black-eyed peas. Althou... Read more

A specialty dish from the Brazilian regions of Pará and Bahia, maniçoba is a part of the feijoada family of Brazilian dishes. In addition to dried meat, salted pork, bacon, and sausages, chopped cassava leaves are used instead of beans which are commonly used in a ... Read more

Abará is a popular Brazilian snack consisting of black-eyed peas or beans that are mashed into a paste, then steamed in a banana leaf. The dish is very similar to another Brazilian snack, acarajé, which is fried instead of being boiled or steamed. Black-eyed peas are a stap... Read more

Acaçá is a traditional Afro-Brazilian dish that's the most important ritual food of the Candomblé religion. This thick mush-like dish is made from ground or grated white corn that's soaked, pounded, then wrapped and shaped in banana leaves. The Candomblé religion origi... Read more

Azeite de dendê or dendê palm oil is a traditional and widely used cooking oil derived from the fruit of the African oil palm tree (lat. Elaeis guineensis... Read more

With a Scoville heat score of 50,000 to 100,000, malagueta pepper is about twice hotter than cayenne pepper. This hot pepper variety is mostly used in Brazilian and Portuguese cuisine, although it is also beloved in the Caribbean region. Malagueta starts out green, and turns bright red a... Read more

Umbuzada or imbuzada is a drink from the Northeast of Brazil, and it is especially popular in Bahia. It’s made with milk, sugar, and the Brazilian plum known as umbu or imbu. The beverage is characterized by its slightly acidic flavor.... Read more