With the World Cup on at the moment this is the perfect time to explore the colourful and flavoursome foods of Brazil! We’ve put together some easy recipes for you to have your own little taste of Brazilia, paired with the appropriate soccer-supporting beers, of course.
These recipes include some of the most popular bar snacks in Brazil. Interestingly, beer is one of the most popular drinks at the famous annual Carnival. In the four days of Carnival, Brazilians consume about 400 million litres of beer. That’s about a million a day - nearly 5% of the total yearly consumption of the country!
These tasty and easy snacks will bring Brazil fever to life.
Feijão de leite (Brazilian refried beans)
In Brazil this dish is usually made with a type of bean known as feijão mulatinho, very close to red kidney beans, though any type of dried bean can be used. With coconut milk added, it also makes a tasty and slightly sweet side dish to meats.
Beer pairing: Miller Genuine Draft
This beer is sweeter and less bitter than most, but very smooth. This complements the sweetness of the coconut milk in the feijão. The easy drinking nature of MGD contrasts with the heavy fullness of this dish and washes those beans down perfectly!
Team link: USA
MGD originated in the USA: A proudly American beer! The USA soccer team continue to improve year on year – will they rock the boat in Brazil this year?
The coxinha (pronounced co-SHEE-nya) is arguably the most popular quick snack in Brazil and is sold in most areas. It’s a form of chicken croquette, shaped like a teardrop and filled with shredded chicken, cream cheese and seasoning herbs. The recipe looks long but is actually quite simple. A bonus is that coxinha freeze well and can be made at least a week ahead. There's no need to thaw before frying.
A hot, fresh coxinha with a cold beer is absolutely delicious!
Beer pairing: Peroni Nastro Azzuro
Along with this the crisp bitterness contrasts with the sweetness of cream cheese and the greasy nature of the fried dish, while the subtle sweetness from Italian maize enhances the sweet aspects of the cream cheese and chicken.The hoppy herbal nature of this Italian style lager brings out and lifts the savoury seasoning.
Team link: Italy
The national football team is known as Gli Azzurri (“azzurro” meaning “blue” in Italian). Like Peroni, the Azzurri demonstrate effortless Italian flair and style. On the pitch they’re always a pleasure to watch, and a difficult team to beat.
Costela no bafo- Steam-roasted back ribs
This delicious and simple way to cook ribs results in tender, melt-in-your-mouth meat that separates easily from the bone. With just a little seasoning the meaty, succulent flavour of the ribs takes centre stage. Pair with a big, bold beer such as Grolsch.
Beer pairing: Grolsch
The strong flavoured, malty fullness of Grolsch is big enough to stand up to this dish. The bold hop coming through complements the strong flavours of the meat and will cut through its inherent greasiness.
Team link: Netherlands
Grolsch has received the Royal Dutch Seal of approval, and after almost 400 years of brewing craftsmanship it makes a fine partner to the national team!
The Dutch team is colloquially referred to as Het Nederlands Elftal (The Dutch Eleven) or Oranje, after the House of Orange-Nassau. Like Grolsch, the Dutch team is a strong contender and rated one of the best in their category.
1. Feijão de leite (Brazilian refried beans)
- 4 cups pre-cooked basic beans
- 1 cup coconut milk
- Salt to taste
- 1/4 cup sugar (optional)
- Put the cooked beans, with their liquid, in a blender along with the coconut milk. Blend until smooth. Add the sugar (if desired) and salt to taste.
- Put the blended beans into a heavy-based pan and heat over medium-high heat, stirring frequently to avoid burning.
- Just before the mixture begins to bubble remove it from heat and serve immediately.
- Top with a dollop of salsa. Serve as an accompaniment to meat, or as a dip for chips.
- 1 quart vegetable oil, for frying
- 3 1/2 cups low-sodium chicken broth
- 1 onion, peeled and quartered
- 1 carrot, peeled and quartered
- 1 celery rib, quartered
- 1 large chicken breast
- 8 ounces packaged cream cheese, softened
- 1 ear corn, kernels cut off the cob
- 2 green onions, thinly sliced
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1/2 tablespoon extra-virgin olive oil
- 2 cups all-purpose flour
- 1 egg
- 1 tablespoon full cream milk
- 1 cup plain bread crumbs
- Add salt and pepper to taste
In a large pot, preheat oil to 180°C.
For the filling:
- In another large pot, combine broth, onions, carrots, and celery and bring to a simmer. Carefully add chicken, cover, and reduce heat to medium-low. Poach chicken for 12 to 15 minutes, or until just cooked through.
- Turn off heat, but leave the pot of hot poaching liquid on the stove. Remove chicken from liquid and let it rest for 10 minutes.
- Finely chop or shred chicken into a large mixing bowl. Add cream cheese, corn, green onions, and garlic. Season with salt and pepper. Fold to combine.
For the dough:
- Strain 1 1/2 cups of the poaching liquid and discard the rest. In a saucepan over high heat, bring reserved liquid and oil to a boil.
- Add flour and stir vigorously until dough forms. Then turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Roll out the dough to 1/4 inch thick. Cut out small rounds using a 3-inch circle cutter or the rim of a round cup.
- Place a small scoop (about 1 tablespoon) of the filling in the centre of each round. Close each round by pinching the dough together at the top to seal, creating plump little teardrop-shaped pouches.
- In a small bowl, lightly whisk eggs and milk together. Place bread crumbs in another small bowl. Carefully dip each pouch into the egg wash and the bread crumbs until fully coated.
- Fry the coxinha in small batches for 7 to 9 minutes, or until golden brown. Drain on paper towels, lightly season with salt, and serve hot.
3. Costela no bafo - Steam-roasted back ribs
- 6-rib section of beef back ribs
- 6 cloves garlic, finely chopped
- 3 tbsp Worcestershire sauce
- 3 small onions, finely chopped
- Add salt to taste
- Preheat the oven to 180C.
- In a small bowl combine the chopped garlic, onions, Worchestershire sauce and salt. Mix together to make a paste which you’ll then rub onto the meaty side of the rack of ribs. Let this stand for 30 minutes to marinade.
Put the seasoned ribs into a deep roasting pan, cover in aluminium foil and make sure it’s a tight seal. Place in the oven and roast for 1 ¼ hours.
- Remove the foil and cook for 10-15 minutes to brown the meat.
Place the ribs on a platter and cover loosely with aluminium foil, letting them stand for 15 minutes.
- Cut up and serve.