Coxhina means little thigh in Brazil, after the meat they’re filled with. They make a great street food-inspired snack
Moqueca is a traditional Brazilian fish and coconut stew; this version uses shellfish. Palm oil is often used in Brazilian cooking – look for sustainable organic palm oil to reduce the impact on wildlife and the environment or leave it out if you prefer.
Salpicoa is a typical salad from Brazil. It might seem strange topping a salad with skinny fries but it really works with this creamy chicken salad, which is quite similar to a waldorf salad.
Piri piri makes the best marinade for grilled chicken or poussins and it’s quick and easy to make your own, and we think it tastes so much better. This simple recipe makes a great barbecue.
Chimichurri is a punchy South American salsa made from fresh coriander, red onion, vinegar and spices. Try it in this quick and easy steak supper for 2, ready in less than 15 minutes.
We have turned one of our favourite cocktails into a smart dessert in this caipirinha jelly recipes. For an authentic flavour, use cachaca, a clear Brazilian spirit made from sugarcane. If you can’t get your hands on any, try white rum.
All the flavours of Brazil crammed into one epic mouthful – it’s a bit of extra effort but take the challenge and you’ll be rewarded with a gold-medal burger
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