Today, we’re going to take a look at some cooking vocabulary. 
to cook = cozinhar
dining = gastronomia
cooking = culinária
recipe = receita
cup = copo
teacup = xícara de chá
spoon = colher
soup spoon = colher de sopa
teaspoon = colher de de chá
can = lata
batch/bunch = maço
unit = unidade [example: 3 unidades de ovo means three eggs]
Today we’re going to learn how to make moqueca de camarão, or shrimp stew, a specialty from Bahia in Brazil’s northeast region. The recipe is based on an African recipe brought by the slaves from Western Africa to Brazil. It uses distinctly African ingredients, like dende oil and coconut milk. This stew is eaten with white rice.
Here are some recipes:
Happy cooking!
Today we’re going to learn how to make coxinha, a popular Brazilian snack food. Literally, coxinha means “little thigh,” but in reality coxinha is deep fried chicken, shaped like a pear. The recipe is also popular in Portugal. It is made using dough, a mixture of wheat and chicken stock, and shredded chicken. The chicken is wrapped in the dough, which is then fried in hot oil.
Here are some recipes:
Today we’re going to learn about acarajé, a traditional snack from Bahia.
Acarajé originally came from Western Africa, and is still sold on the streets of Nigeria. The recipe was brought to Brazil by slaves, and became a popular food in the Northeast of Brazil which had a high concentration of slaves. It is most famous in Bahia, especially Salvador, but is sold all over Brazil. Sold on the street and prepared by Bahian women in traditional white flowing dresses and headwraps, acarajé may seem like just a snack food. But according to historians, it has origins in the Afro-Brazilian religion Candomblé, and is considered a sacred food, an offering to the gods.
This food is made with by frying black eyed peas, onions, and salt in dende oil, and serving the mixture with dried shrimp, hot peppers, vatapá, caruru, and fresh vegetables. Vatapá is another Afro-Brazilian food, a hummus-like dish made from bread, ginger, nuts, coconut milk, and dende oil, as well as shrimp or fish. Caruru has the same origins, and is also linked to Candomblé. It is made with okra, onions, shrimp, dende oil, cashews, and peanuts.
Here are some recipes so you can try acarajé yourself:
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