Brazilian Food Quiz

A hearty black bean stew simmered with various cuts of pork.

Feijoada is traditionally served as a long, leisurely weekend lunch in Brazil.

A prized cut of beef rump cap, grilled whole over charcoal.

Picanha is typically grilled curved into a C-shape on the skewer, fat-side out.

Mixed grilled meats, skewered and carved tableside, gaucho-style.

Churrasco traces back to the cattle-herding gaucho culture of southern Brazil.

A teardrop-shaped fried dough filled with shredded chicken.

Its shape is said to resemble a chicken drumstick, which inspired its name.

Small, chewy cheese breads made with tapioca starch.

Tapioca starch, rather than wheat flour, gives these breads their naturally gluten-free chew.

A coconut-and-palm-oil fish stew, fragrant with cilantro and pepper.

Moqueca is traditionally cooked and served in a clay pot to retain heat at the table.

A fudgy chocolate truffle rolled in sprinkles, a birthday-party staple.

Brigadeiro is named after a Brazilian Air Force brigadier from the 1940s.

Black-eyed pea fritters fried in palm oil, split and stuffed with shrimp.

Acarajé has deep roots in Afro-Brazilian Candomblé religious tradition.

A thin, crisp fried pastry pocket filled with savory ingredients.

Pastel was popularized in Brazil by Japanese-Brazilian immigrant communities in São Paulo.

A creamy stew of bread, coconut milk, peanuts, and shrimp.

Vatapá is often served as an accompaniment to acarajé rather than on its own.

Toasted cassava flour, often crisped with bacon, a constant side dish.

Farofa is one of the most common accompaniments to feijoada across Brazil.

A naturally gluten-free crepe made from hydrated tapioca starch pearls.

The starch pearls fuse together on a hot griddle without needing any batter or egg.

Shrimp simmered into a creamy purée of cassava and coconut milk.

Cassava root is blended smooth to form the dish's thick, velvety base.

Lightly salted, sun-dried beef, pan-seared and served with sides.

Despite the name, the beef is more often air-dried in shade than left fully in direct sun today.

Diced beef simmered down into a simple, homestyle stew.

Picadinho is a common everyday weeknight dish in Brazilian households.

A glossy, egg-yolk-and-coconut baked custard.

Its bright yellow color comes entirely from a generous amount of egg yolks.

Frozen açaí berry purée blended thick and topped with granola and fruit.

Açaí berries are harvested from palm trees native to the Amazon rainforest.

A muddled lime and sugar cocktail made with sugarcane spirit.

Cachaça, the spirit base, is distilled directly from fresh sugarcane juice rather than molasses.

A fruity, lightly caffeinated soda made from the Amazonian guaraná berry.

Guaraná seeds naturally contain more caffeine by weight than coffee beans.

A small, sweet, strong cup of Brazilian coffee.

Offering a cafézinho to guests is a common, near-automatic gesture of hospitality in Brazil.