Introduction: Soto is a warming, fragrant noodle soup found in coffee shops throughout Brunei, built on a clear spiced beef or chicken broth ladled over a choice of yellow noodles, rice vermicelli, or both together (known locally as kahwin, 'married'). Cultural Background: Soto is a warming, fragrant noodle soup found in coffee shops throughout Brunei, […]
Introduction: Murtabak is a thick, stuffed relative of roti canai, filled with a spiced minced meat and egg mixture before being folded and pan-fried until crisp on the outside and richly savoury within. Cultural Background: Murtabak is a thick, stuffed relative of roti canai, filled with a spiced minced meat and egg mixture before being […]
Introduction: Roti John is a night-market favourite across Brunei: a baguette split lengthwise, dipped in a savoury minced meat and egg mixture, then griddled until crisp and golden. Cultural Background: Roti John is a night-market favourite across Brunei: a baguette split lengthwise, dipped in a savoury minced meat and egg mixture, then griddled until crisp […]
Introduction: Escondidinho, meaning 'little hidden one', is a baked casserole in which a savory filling is hidden beneath a mash topping. Cultural Background: Escondidinho, meaning 'little hidden one', is a baked casserole in which a savory filling is hidden beneath a mash topping. This version uses carne seca (sun-dried salted beef), a preservation method rooted […]
Introduction: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. Cultural Background: Bacalhoada, a baked salt cod casserole layered with potatoes, peppers and olives, reflects the deep Portuguese influence on Brazilian holiday cooking. It is a centrepiece dish for Easter (Semana Santa) tables […]
Introduction: Moqueca is a signature Bahian stew combining Indigenous Tupi fish cookery, Portuguese seafood traditions and West African dende oil and coconut milk. Cultural Background: Moqueca is a signature Bahian stew combining Indigenous Tupi fish cookery, Portuguese seafood traditions and West African dende oil and coconut milk. It is traditionally cooked and served in a […]
Introduction: Pastel was introduced by Chinese and Japanese immigrant communities in São Paulo in the early 20th century, adapting Chinese fried dumpling techniques with Brazilian fillings. Cultural Background: Pastel was introduced by Chinese and Japanese immigrant communities in São Paulo in the early 20th century, adapting Chinese fried dumpling techniques with Brazilian fillings. It is […]
Introduction: Vinagrete is the essential accompaniment to Brazilian churrasco (barbecue), a finely diced tomato, onion and pepper relish dressed in vinegar and oil that cuts through the richness of grilled meats. Cultural Background: Vinagrete is the essential accompaniment to Brazilian churrasco (barbecue), a finely diced tomato, onion and pepper relish dressed in vinegar and oil […]
Introduction: Farofa, toasted cassava (manioc) flour, has Indigenous Tupi-Guarani origins and remains one of the most fundamental staples of Brazilian cuisine, served as an essential accompaniment to feijoada, churrasco and countless everyday meals across the country. Cultural Background: Farofa, toasted cassava (manioc) flour, has Indigenous Tupi-Guarani origins and remains one of the most fundamental staples […]
Introduction: Bobo de camarao descends from Afro-Brazilian Bahian cuisine, blending Indigenous cassava cookery with West African dende palm oil and coconut milk brought via the transatlantic slave trade. Cultural Background: Bobo de camarao descends from Afro-Brazilian Bahian cuisine, blending Indigenous cassava cookery with West African dende palm oil and coconut milk brought via the transatlantic […]