Premium recipe search

Find a great recipe with one elegant search.

Search ingredients, cuisines, and dish names from a cleaner luxury-style search homepage. Results stay out of the way until you ask for them.

170 recipes indexed
8 world regions
Premium recipe detail pages
Popular regions

Search by ingredients, dishes, or combinations

Cook with what you have.

Try ingredients, dish names, or flexible combinations like chicken and rice, ramen + pork, or bbq beef.
Advanced filters 1 active
Quick starts

Discovery

Your recipe matches

170 normalized recipes • Open any match to view its dedicated recipe page

Cuisine collection

Brazilian Recipes

Browse Brazilian recipes with ingredients, instructions, estimated nutrition, and related recipe discovery from Recipe Finder.

Filters: Cuisine: Brazilian
2 matches Page 1 of 1
Brazilian • Latin America
ID 162

Feijoada

Brazilian Stew Beans Pork
Cook time 180 min
Difficulty Hard
Portion Single

feijoada

Ingredients: Dried black beans (soaked overnight) (3/4 cup), Water or unsalted stock (4 cups), Pork ribs, cut (150 g), Pork shoulder, cubed (100 g), Linguiça or chorizo (75 g), Bacon (2 slices), Onion, chopped (1/2), Garlic, minced (2 cloves), Bay leaf (1), Orange peel strip (optional) (1), Salt & black pepper (to taste), Orange slices, farofa, collard greens (for serving) (as desired)

3154.5 kcal 290.8 protein 167.6 fat 71.7 carbs
Confidence 82% High protein
Open recipe page

Step 1: Drain soaked beans; cover with fresh water/stock, add bay leaf and orange peel. Simmer.
Step 2: Brown bacon and sausage; add to beans. Sear ribs and pork shoulder; add to pot.
Step 3: Sauté onion and garlic; add. Simmer gently 2–3 hours until beans creamy and meats tender.
Step 4: Skim fat; season. Adjust thickness by reducing or adding water.
Step 5: Serve with rice, farofa, collards, and orange slices.

Brazilian • Latin America
ID 166

Moqueca Baiana

Brazilian Seafood Stew Coconut
Cook time 45 min
Difficulty Medium
Portion Single

moqueca-baiana

Ingredients: Firm white fish (snapper/cod), 4–5 cm chunks (180 g), Lime juice (1 tbsp), Kosher salt (1/2 tsp), Coconut milk (3/4 cup), Dendê (palm) oil (1 tbsp), Olive oil (1 tsp), Onion, thinly sliced (1/2), Red bell pepper, thinly sliced (1/2), Tomato, sliced (1), Garlic, minced (2 cloves), Cilantro, chopped (2 tbsp), Scotch bonnet or malagueta (optional), sliced (a few)

586.8 kcal 12.7 protein 38.6 fat 52.5 carbs
Confidence 96% Pescatarian-friendly
Open recipe page

Step 1: Toss fish with lime juice and salt; marinate 15 minutes.
Step 2: Heat olive oil in a clay pot. Layer half the onions, peppers, and tomatoes; add garlic. Lay fish on top; cover with remaining vegetables.
Step 3: Pour in coconut milk and drizzle dendê oil. Bring to a gentle simmer over medium-low heat.
Step 4: Cook 10–15 minutes without stirring (to keep fish intact) until fish flakes easily.
Step 5: Finish with cilantro and optional chile. Adjust salt and acidity with a little more lime. Serve with rice and farofa.