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Dish · Belém
Tacacá
Hot tucupi broth with manioc masa, jambu and dried shrimp, served in a cuia. In Belém it is sold by tacacazeiras at street stalls in the late afternoon, and their craft is recognized as cultural heritage.
Flavors · Rio de Janeiro
Feijoada carioca
Black beans cooked with salted or smoked beef and pork, served with rice, couve, farofa and orange. In Rio de Janeiro, it is the Saturday dish at botequins and at samba school quadras, and the feijoada carioca is an intangible heritage of the state.
Traditional dish from Rio de Janeiro, Rio de Janeiro
Also known as: feijoada
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Feijoada carioca — Rio de Janeiro, Brazil
The feijoada carioca is black beans slowly cooked with several meats: dried beef (carne-seca), salted ribs and pork loin, sausage, paio and, in the most complete versions, parts like ear, trotters and pig tail. The broth becomes thick and dark. The meats can be mixed into the beans or served separately, in dishes.
The accompaniments are part of the plate: white rice, thinly sautéed couve, farofa, pork cracklings (torresmo) and orange slices, which help cut the fat. Often the meal begins with a caipirinha and ends with coffee.
In Rio de Janeiro, feijoada is a Saturday activity. Botequins and restaurants serve it that day, and samba school quadras organize feijoadas with samba circles. The dish's origin is debated by historians, with versions linking the recipe to Portuguese stews and to the cuisine of the senzalas.
The feijoada carioca, made in the carioca style, is recognized as an intangible cultural heritage of the state of Rio de Janeiro.
It is a heavy dish, eaten slowly, at a large table, and it usually takes up much of the afternoon.
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Where it comes from
Rio de Janeiro , Rio de Janeiro
The feijoada carioca, made in the carioca style, is an intangible heritage of the state of Rio de Janeiro and a Saturday tradition in the city.
Ingredients
Black beans, carne-seca, salted pork ribs and loin, sausage, paio, bacon and, in the complete versions, ear, trotters and pig tail; garlic, onion and bay leaf. Served with rice, couve, farofa, torresmo and orange.
How it is eaten
Hot, with rice, sautéed couve, farofa, torresmo and orange. The meats may be served separately. It is customary for Saturday lunch.
When it is eaten
Saturday lunch, at botequins, restaurants and samba school feijoadas.
Your questions
Questions about Feijoada carioca
What goes into feijoada carioca?
Black beans cooked with salted or smoked beef and pork, such as carne-seca, sausage, paio, ribs and pork loin. Served with rice, couve, farofa, torresmo and orange.
Why is feijoada served on Saturdays in Rio?
It is a carioca tradition: the dish is heavy and time-consuming, and Saturday brings family and friends together at the table, in botequins and at samba school feijoadas.
What is the orange for in feijoada?
The orange slices accompany the dish and help balance the fattiness of the meats.
Flavors of Brazil
Discover other flavors of Brazil
Dish · Belo Horizonte
Feijão tropeiro
Beans mixed with cassava flour, pork crackling, sausage, egg and collard greens. Inherited from the tropeiros who crossed Minas Gerais, it is the dish that best represents the cuisine of Belo Horizonte, according to a study by the city's tourism observatory.
Dish · Boa Vista
Damurida
A strong, very spicy broth of fish or game meat with tucupi, of indigenous origin, traditionally made in a clay pot. It is considered sacred by the Macuxi, Wapichana and Taurepang peoples and is a cultural heritage of Boa Vista.
Dish · Campo Grande
Sobá
Broth with wheat noodles, sliced meat, omelet and scallions, adapted from the Okinawa recipe by immigrants who arrived in Campo Grande in the early 20th century. It is a typical dish of the city and the subject of an annual festival at the Feira Central.
Dish · Caxias do Sul
Galeto al primo canto
Young chicken marinated with wine and sage and roasted over coals, served in sequence with agnolini soup, polenta and radicci. A tradition of the galeterias of Caxias do Sul in the Serra Gaúcha, related to Italian immigration.
Dish · Cidade de Goiás
Empadão goiano
Tall pie with thin crust and a generous filling of chicken, sausage, pork, olive, palm heart, cheese and egg, sometimes with guariroba or pequi. According to tradition, it originated in Cidade de Goiás, the former Vila Boa.
Dish · Espírito Santo
Moqueca capixaba
Fish cooked with tomato, onion, cilantro and urucum in a clay pot, without dendê oil or coconut milk. A state law established it as a typical dish of Espírito Santo, and the pot used in the preparation is made by the paneleiras of Goiabeiras, a craft registered by IPHAN.
Dish · Lages
Entrevero de pinhão
Stew of various meats with cooked pinhão and vegetables, made in an iron pot or on a plow disc. A dish from the Serra Catarinense and the Festa Nacional do Pinhão in Lages, it was declared a cultural heritage of Santa Catarina.
Dish · Maceió
Sururu de capote
Sururu, a small mollusk from Lagoa Mundaú, cooked still in its shell with coconut milk, tomato, bell pepper and cilantro. It is the most typical way to serve sururu in Maceió; the sururu itself was declared intangible heritage of Alagoas.
Dish · Manaus
X-Caboquinho
French-roll sandwich with slices of tucumã, queijo coalho and fried pacovã banana. A typical Manaus breakfast, it was declared an intangible cultural heritage of the city by municipal law.
Drink · Mato Grosso do Sul
Tereré
Yerba-mate infused with cold water, drunk from the guampa with a metal straw and passed hand to hand in a circle. A Guarani heritage shared with Paraguay, it is an everyday drink in Mato Grosso do Sul and a cultural heritage of the state.
Dish · Minas Gerais
Pão de queijo
Small baked polvilho roll, cured cheese, eggs, milk and fat, crunchy on the outside and elastic on the inside. A snack tied to the tradition of Minas Gerais farms, it is a symbol of Minas Gerais cuisine and is offered to guests with coffee.
Dish · Natal
Ginga com tapioca
Fried little fish, the gingas, served on tapioca with coconut. Signature dish of Redinha beach in Natal, created by fishermen more than half a century ago and recognized as intangible heritage of the municipality and the state.
Dish · Pará
Pato no tucupi
Roast duck then cooked in tucupi with jambu leaves, served with rice and manioc flour. Star of the Círio de Nazaré lunch in October, it is intangible cultural heritage of Pará.
Dish · Paraná
Barreado
Beef cooked for many hours in a clay pot sealed with a dough made from flour, served with manioc (cassava) flour and banana. A typical dish of the Paraná coast, it has a geographical indication linked to Morretes, Antonina and Paranaguá.
Drink · Paraty
Cachaça de Paraty
Sugarcane spirit produced in the stills of Paraty, on the southern coast of Rio de Janeiro, where the drink has been made since the colonial period. It was the first cachaça with a geographical indication in the country and later the first Brazilian distilled spirit with a Denomination of Origin.
Sweet · Pernambuco
Bolo de rolo
Butter-based cake with an ultra-thin batter, rolled in many layers with guava paste. A Pernambuco adaptation of a Portuguese cake, it is recognized by state law as cultural and intangible heritage of Pernambuco.
Drink · Piauí
Cajuína
Non-alcoholic drink made from clarified cashew juice cooked until it takes on an amber color, bottled and served chilled. The traditional production and practices linked to cajuína in Piauí are Cultural Heritage of Brazil, registered by IPHAN.
Dish · Rio Grande do Sul
Churrasco à gaúcha
Meat seasoned only with coarse salt and roasted on a skewer or grill over embers, with manual control of the fire. A 2003 state law established churrasco à gaúcha as a typical dish of Rio Grande do Sul and created Barbecue Day on April 24.
Dish · Salvador
Acarajé
Little fritter made from ground cowpea (feijão-fradinho), fried in dendê oil and filled with vatapá, caruru, dried shrimp and chili. Sold from the baianas’ trays, it is a cultural heritage of Salvador, and the craft of the baianas de acarajé is registered by IPHAN.
Dish · São Luís
Arroz de cuxá
Rice mixed with cuxá, a sauté of vinagreira leaves with toasted sesame, dried shrimp and flour. A signature dish of Maranhão, it was already sold in the streets of São Luís in the 19th century.
Dish · São Paulo
Virado à paulista
Bean thickened with flour, served with rice, pork chop, pork crackling, collard greens, fried egg, sausage and breaded banana. Monday dish in São Paulo restaurants, it is registered as intangible heritage of the state by Condephaat.