Recipes · Brazil · Vegetive

A pumpkin purée from north-eastern Brazil melted down with onion and garlic, seasoned with cumin and scattered with coriander.

Bahian black-eyed pea fritters fried in red palm oil, split open and filled with a spiced peanut and coconut cream.

A Bahian stew of coconut milk and red palm oil layered with peppers, tomatoes and tender hearts of palm.

Brazilian tapioca rolls, crisp outside and stretchy inside, with mashed potato and nutritional yeast standing in for the cheese.

Slow-simmered black beans with smoked tofu, bay and orange, served with rice, garlicky greens and crunchy toasted farofa.