Brazilian Spice Week Recipes: 7 Quick Recipes That Bring South America to Your Kitchen
Celebrate Brazilian Spice Week recipes with seven fast, flavour-packed dishes. These recipes showcase Brazil’s spice traditions – dendê (red palm oil), malagueta pepper, urucum (annatto), garlic and tempero baiano. They are tuned for home cooks and weeknight dinners. Today, we’re rounding up the best ways to use them, but if you’re looking for the complete nutritional breakdown, our friends at Dietarch have you covered.
Why these recipes matter
Brazilian food blends Indigenous, African and European influences. Brazilian Spices and other Spices shape colour, aroma and heat. These quick recipes bring those flavours to your kitchen with minimal fuss using.
1) Quick Moqueca (Bahian fish stew) – 25 minutes
A one-pot seafood stew that’s fragrant and simple.
Ingredients (serves 2–3)
- 400 g firm white fish, cut into chunks
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- 200 ml coconut milk
- 1 tbsp dendê oil or 1 tbsp olive oil + 1/4 tsp smoked paprika
- Zest and juice of 1 lime
- Fresh cilantro, chopped
- Salt, pepper and malagueta to taste
Method
- Season fish with salt, pepper and lime zest.
- Sauté onion, pepper and garlic in oil for 3 minutes.
- Add coconut milk, simmer 2 minutes, nest fish and cook 6–8 minutes.
- Finish with lime juice and cilantro. Serve with rice.
2) Pão de Queijo – Brazilian cheese bites (20 minutes)
Gluten-free cheese puffs that bake fast.
Ingredients (makes ~12)
- 250 g tapioca flour
- 200 ml milk
- 50 ml oil
- 1 egg
- 100 g grated cheese (Parmesan or queijo minas)
- 1 tsp salt
Method
- Heat milk and oil; pour over tapioca and stir.
- Add egg and cheese; mix to a sticky dough.
- Roll balls and bake for 15-18 minutes at 200°C.
3) Farofa – toasted cassava crumble (10 minutes)
Crunchy and savoury, farofa lifts beans and grilled meat.
Ingredients (serves 4)
- 150 g cassava flour (farinha de mandioca)
- 50 g butter or oil
- 1 small onion, chopped
- 2 rashers bacon, chopped (optional)
- Salt, chopped parsley, lime wedge
Method
- Fry bacon, then sauté onion in the fat.
- Stir in cassava flour and toast for 3-4 minutes.
- Season and finish with parsley and lime.
4) Brigadeiro – quick chocolate truffles (10 minutes)
Fudgy sweets that finish any meal.
Ingredients (makes ~20)
- 1 can sweetened condensed milk
- 2 tbsp cocoa powder
- 1 tbsp butter
- Chocolate sprinkles
Method
- Cook condensed milk, cocoa and butter over low heat, stirring constantly for 8-10 minutes.
- Cool, roll into balls and coat in sprinkles.
5) Vatapá-style shrimp (shortcut) | 30 minutes
A creamy, nutty shrimp stew inspired by Bahia.
Ingredients (serves 3)
- 300 g shrimp, peeled
- 1 small onion, 2 garlic cloves, pureed
- 200 ml coconut milk
- 50 g cashews or breadcrumbs, blitzed
- 1 tbsp dendê oil or substitute + pinch turmeric
- Cilantro, salt, pepper and malagueta to taste
Method
- Sauté onion and garlic in oil.
- Add cashew paste and coconut milk; simmer for 5 minutes.
- Add shrimp and cook for 3-4 minutes. Finish with cilantro.
6) Feijoada-inspired black-bean skillet | 30 minutes
A fast, smoky bean skillet for weeknight comfort.
Ingredients (serves 4)
- 2 cans black beans, drained (reserve liquid)
- 200 g smoked sausage, sliced
- 1 onion, 2 garlic cloves, chopped
- 1 bay leaf, 1 tsp cumin
- Salt, pepper, orange slices and farofa to serve
Method
- Brown sausage; set aside.
- Sauté onion and garlic, add beans, reserved liquid, bay and cumin; simmer for 10 minutes.
- Return sausage and warm through. Serve with rice and farofa.
7) Tempero Baiano grilled chicken | 35 minutes (incl. 20 min marinade)
A quick marinated grill that captures Bahian spice.
Marinade
- 3 tbsp olive oil, 2 garlic cloves, juice of 1 lime
- 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp urucum (annatto) or 1/4 tsp turmeric
- Salt, pepper, chopped cilantro
Method
- Marinate chicken for 20 minutes.
- Grill for 6-8 minutes per side until cooked.
Pantry & spice notes
- Essentials: garlic, onion, cumin, smoked paprika, annatto (urucum), malagueta or cayenne, coconut milk.
- Dendê oil gives authentic aroma and colour. Substitute with olive oil + smoked paprika if unavailable.
- Farinha de mandioca (cassava flour) is not the same as tapioca flour. Use the correct product for farofa.
Serving & pairing
- Serve moqueca with white rice and farofa.
- Offer pão de queijo warm as a snack or breakfast bite.
- Finish meals with brigadeiros and strong coffee.
- Pair with citrus cocktails, caipirinhas or iced mate tea.
Quick tips
- Blend dough for pão de queijo for a smooth texture.
- Toast cassava flour slowly to prevent bitterness.
- Stir brigadeiro constantly to avoid sticking and burning.
Conclusion
Brazilian Spice Week recipes bring bold, bright flavours to quick home cooking. Try one this week and adjust spice levels to your taste. Explore more Brazilian Spice Week recipes on our site.
FAQs
What is dendê oil?
Dendê is red palm oil used in Brazilian (especially Bahian) cooking. It gives colour and a distinctive aroma.
Can I make these vegetarian?
Yes. Swap fish and shrimp for firm tofu or hearty mushrooms. Keep the spice base and coconut milk.
Are these recipes beginner-friendly?
Yes. Steps are short. Ingredients are widely available or easy to substitute.
Can I make brigadeiro without condensed milk?
Traditional brigadeiro needs sweetened condensed milk for texture. For a dairy-free version, use a thick coconut condensed milk alternative and reduce cooking time as needed.
How do I avoid gritty farofa?
Toast the cassava flour slowly over medium heat, stirring constantly. Use freshly milled farinha de mandioca when possible and avoid high heat which scorches and tastes bitter.
What equipment do I need for these recipes?
Basic kitchen tools suffice: a chef’s knife, heavy pan or Dutch oven, baking tray for pão de queijo, blender for smooth dough and a wooden spoon for brigadeiro. No specialist gear required.
Can I scale these recipes for a crowd?
Yes. Multiply ingredients by the number of servings and use larger pots. For sticky doughs and brigadeiro, increase cooking time slightly and monitor texture rather than relying on exact minutes.
How long do the spices keep their flavour?
Ground spices keep best for 6 to 12 months if stored in airtight jars away from light and heat. Whole spices last longer and give brighter flavour when freshly ground.
Are these dishes calorie-dense? Any light swaps?
Many Brazilian dishes use coconut milk, palm oil or cheese which add calories. Use light coconut milk, trim oils and replace some cheese with lower-fat options to reduce calories.
