Brazilian Side
A Brazilian side is rice and beans first, then farofa, then a fried plantain or a salad. Beatriz Salgado will tell you cassava has a hundred forms. The sides are where the country shows its work.
Featured brazilian side recipes
- Arroz branco, the everyday — Iris · São Paulo, Brazil · White rice toasted in oil with garlic, water, salt. Twenty-five minutes.
- Feijão tropeiro, mineiro — Iris · Minas Gerais, Brazil · Cooked beans, manioc flour, sausage, kale, egg. The traveler’s lunch.
- Farofa de bacon, churrasco side — Iris · Rio Grande do Sul, Brazil · Manioc flour toasted with bacon, onion, scallion. For the grill.
- Banana frita, fried plantain — Iris · Rio de Janeiro, Brazil · Ripe plantain, butter, sugar dust. The sweet-savory side.
- Couve à mineira, kale — Iris · Minas Gerais, Brazil · Sliced kale, garlic, olive oil. Two minutes in a hot pan.
- Mandioca frita, fried cassava — Beatriz Salgado · Rio de Janeiro, Brazil · Beatriz: boiled cassava, dried, fried twice. Crisp, fluffy, with garlic salt.
- Salada verde, the simple — Iris · São Paulo, Brazil · Lettuce, tomato, onion, lemon, oil. The lunch counter staple.
- Acará, Amazonian roots — Pedro Almeida · Belém, Brazil · Pedro: the indigenous root vegetable that few outside Pará know how to cook.
Cook Brazilian — other meals
Brazilian across the edition
- Brazilian cuisine hub — all six lanes
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