Brigadeiros, the answer to the chocolate truffle from Brazil, is very simple to make so that they literally get rolled out for the parties of children nationwide. These sweet balls are made by simmering the mixture of condensed milk and cocoa powder, whisking in butter, shaping into balls, finally rolling in chocolate sprinkles. They’re cloyingly sweet for some palates due to an instant sugar high. Though, Brazilians won’t hear any word against them!
Acarajé, a calorie-laden street snack, is a patty of puréed onions, crushed black-eyed peas, deep-fried in palm oil before being sliced and stuffed with dried shrimp and vatapá – a spicy purée of bread, prawns, cashew nuts and some other ingredients. This dish originated in Bahia, in the north-east of Brazil, where the flavors have strong roots in African cooking. Acarajé is best flavored when being served piping hot with chilli sauce.
Another favorite food from Bahia, quindim is glossy yellow sweet with eggs, sugar, and coconut (with butter as a common addition). It is baked in cupcake-sized moulds so that the bottom is golden, toasted, and dense with grated coconut while the top is a firm and smooth custard which pleasingly sticks to the roof of the mouth. The name quindin is said to derive from the word ‘kintiti’ (meaning ‘delicacy’). The recipe was inspired by the Portuguese love for egg yolks in pastries and sweets.
- Pão de queijo
Cheese and bread, the two staple favorites all over the world, are combined together in glorious union Brazil’s pão de queijo, a delicious snack which can be enjoyed at any time of the day. Crispy on the outside, chewy and soft on the inside, these gluten-free bread rolls are made with eggs, tapioca flour, and grated curado minas cheese (a cow cheese from Minas Gerais), rolled into small balls. For a naughty twist, try the pão de queijo served in fist-sized rolls, stuffed with cream cheese or some meaty fillings.