Top 3 Northeastern Brazilian Side Dishes

Cuscuz nordestino is a traditional dish from the Northeast region of Brazil. It is prepared with corn flour, salt, manioc starch, and either water or coconut milk. The combination of these ingredients is steamed until fragrant. Once prepared, cuscuz nordestino is cut into slices and served hot. This nutritious, inexpensive, and simple dish was brought to Brazil by Portuguese colonizers, and today it's a staple in the Northeast of Brazil – in some places, it's even used as a replacement for bread.Expand

Caruru is a Brazilian dish consisting of okra, dried shrimps, onions, and toasted nuts cooked in dendê palm oil. In the Bahia region, caruru is traditionally consumed as a condiment alongside acarajé, a type of street food consisting of fried black-eyed peas. Although the dish has African origins, it is considered to be a Brazilian dish which was exported out of Africa by the slaves who worked on sugar plantations in Brazil. Caruru is a staple of Afro-Brazilian religious ceremonies, where it's known under the name amalá, and it is a favorite of Xango, the Yoruba African god of fire. It is also the main meal that is served during the September festivities honoring Cosme and Damien, the twin saints of Bahian Afro-Catholic culture. The dish is traditionally served to guests as a sign of celebrating family ties and friendship.Expand

Acaçá is a traditional Afro-Brazilian dish that's the most important ritual food of the Candomblé religion. This thick mush-like dish is made from ground or grated white corn that's soaked, pounded, then wrapped and shaped in banana leaves. The Candomblé religion originated in Bahia, and that's where you can find this specialty. The flavor of acaçá is somewhat bland and neutral because it only contains white corn and salt. It's usually served with dishes that contain some kind of sauce in order for acaçá to absorb its flavors.Expand