During the festive season, Brazilian households come alive with the aroma of delicious dishes, embodying the rich Brazilian culture. On Christmas Eve, a large table.

Usually placed by the Christmas tree, it showcases the central dish of Brazilian Christmas dinner, accompanied by an array of side dishes integral to a Brazilian Christmas feast. Here’s a glimpse of a Brazilian dinner setting during this time of the year:

By the time December 25th rolls around, family members from different parts of South America, or even from around the world, gather to celebrate. “Feliz Natal!” (Merry Christmas) is joyously exclaimed as they indulge in the delicious Brazilian dishes laid out.

This Christmas today, if you’re far from this fantastic region of Pantanal or can’t enjoy the festivities with Brazilian friends due to a lot of virtual sun, you can still have a piece of Brazilian Christmas.

By trying out some of these Brazilian Christmas recipes. Whether the main or side dishes, each brings a touch of Brazil’s warmth to the dinner table.

While nativity scenes and Christmas trees are typical across the globe, the Brazilian people have a unique way of merging cultural trips with their festive celebrations.

From classic dishes to newer inventions like super-chicken or a twist on the Brazilian carrot cake, every dish holds a story, a memory, and a piece of the heart from this beautiful part of the world.

So, whether you’re from North America or any other part of the globe, take a culinary journey to Brazil this Christmas. Revel in the Brazilian food, and enjoy the festive spirit.

Sit by your dinner table, perhaps with a glass of white wine in hand, look back at the year, and look forward to the next with hope, joy, and a lot of good food!

1. Rabanada (Brazilian French Toast)

Dive into the sweetness of Brazilian Christmas with this mouth-watering Rabanada recipe. It’s Brazil’s take on French toast with a festive twist!

• Serves: 6 people
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Resting Time: None
• Type of Meal: Dessert/Breakfast
• Country or Region: Brazil
• Diet: Vegetarian
• Equipment Needed:
  • Large bowl
  • Whisk
  • Heavy-bottomed skillet or frying pan
  • Slotted spoon
  • Paper towels
  • Shallow dish
• Ingredients:
  • 6 slices of day-old French bread or baguette
  • 2 cups of whole milk
  • 1 cup granulated sugar, divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • Ground cinnamon for sprinkling
  • Cooking oil for frying
• Instructions:
  1. In a large bowl, whisk the milk, half of the sugar, eggs, and vanilla extract until well combined.
  2. Soak the bread slices in the milk mixture, ensuring both sides are well coated.
  3. Heat the cooking oil in a heavy-bottomed skillet over medium heat.
  4. Once the oil is hot, add a few soaked bread slices at a time, frying until they are golden brown on both sides.
  5. Using a slotted spoon, remove the rabanadas from the oil and place them on paper towels to remove excess oil.
  6. In a shallow dish, mix the remaining sugar with some ground cinnamon. Coat the fried bread slices in this mixture.
  7. Serve warm and enjoy!
• Notes:
  • Rabanada is traditionally served during Christmas, but it’s delicious any time of the year.
  • Day-old bread works best as it soaks up the milk mixture without falling apart.

2. Farofa (Toasted Manioc Flour Mixture)

Crispy, flavorful, and the perfect side dish! Brazil’s Farofa is a Christmas table must-have.

• Serves: 6 people
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Resting Time: None
• Type of Meal: Side dish
• Country or Region: Brazil
• Diet: Vegetarian (Can be adapted to Vegan)
• Equipment Needed: Skillet, spatula
• Ingredients:
  • 2 cups of manioc (cassava) flour
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Optional: chopped bacon, boiled eggs, olives, and parsley for garnish
• Instructions:
  1. In a skillet, melt the butter over medium heat.
  2. Add onions and garlic, and sauté until translucent.
  3. Add the manioc flour gradually, stirring constantly until toasted and golden brown.
  4. Season with salt and black pepper.
  5. Mix in bacon, boiled eggs, olives, and parsley if desired.
  6. Serve warm as a side dish with meats or fish.
• Notes:
  • It can be made vegan by substituting butter with olive oil.

3. Bacalhau (Salt Cod Stew)

Dive into a bowl of traditional Brazilian Bacalhau. A Christmas delight filled with the flavors of the sea.

• Serves: 6 people
• Prep Time: 24 hours (for soaking cod)
• Cook Time: 45 minutes
• Total Time: 24 hours 45 minutes
• Resting Time: None
• Type of Meal: Main dish
• Country or Region: Brazil
• Diet: Pescatarian
• Equipment Needed: Large pot, skillet
• Ingredients:
  • 500g of dried salt cod
  • 4 tbsp olive oil
  • 1 onion, finely sliced
  • 2 cloves garlic, minced
  • 4 potatoes, sliced
  • 2 bell peppers, sliced
  • 2 tomatoes, sliced
  • Olives and parsley for garnish
  • Salt and black pepper to taste
• Instructions:
  1. Soak the dried salt cod in water for 24 hours, changing the water several times to desalt.
  2. Drain and break into pieces.
  3. Heat the olive oil and sauté the onion and garlic in a large pot.
  4. Add the cod pieces and layers of potatoes, bell peppers, and tomatoes.
  5. Cover and let simmer on low heat for 30-40 minutes or until all ingredients are cooked.
  6. Season with salt (carefully, as the cod can still be salty) and black pepper.
  7. Garnish with olives and parsley before serving.
• Notes:
  • Ensure you desalt the cod thoroughly to avoid an overly salty dish.

4. Lombo Recheado (Stuffed Pork Loin)

A centerpiece worth any festive table – Lombo Recheado is a juicy pork loin with rich, savory stuffing.

• Serves: 8 people
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Resting Time: 10 minutes
• Type of Meal: Main dish
• Country or Region: Brazil
• Diet: Gluten-free, Dairy-free
• Equipment Needed: Roasting pan, sharp knife, twine
• Ingredients:
  • 1 large pork loin (about 2 kg)
  • Salt and pepper to taste
  • 3 tbsp olive oil
  • For the stuffing:

    • 2 cups diced bacon

    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 cup chopped prunes
    • 1 cup chopped dried apricots
    • ½ cup chopped parsley
• Instructions:
  1. Preheat the oven to 180°C (350°F).
  2. Carefully butterfly the pork loin and season with salt and pepper.
  3. In a skillet, sauté the bacon until crispy. Remove and set aside.
  4. In the same skillet, sauté onions and garlic until translucent.
  5. Return bacon to the skillet and add prunes, apricots, and parsley. Mix well.
  6. Spread this stuffing mixture over the butterflied pork loin. Roll it up and secure it with twine.
  7. Place the pork loin in a roasting pan and drizzle with olive oil.
  8. Roast for about 2 hours or until fully cooked.
  9. Let it rest for 10 minutes before slicing.
• Notes: Add chopped nuts or hard-boiled eggs to the stuffing for added texture and flavor.

5. Salpicão (Chicken Salad with Fruits and Shoestring Potatoes)

Crunch, sweetness, and a burst of flavors – Salpicão is Brazil’s festive salad that ticks all the boxes.

• Serves: 6 people
• Prep Time: 20 minutes
• Cook Time: None (assuming pre-cooked chicken)
• Total Time: 20 minutes
• Resting Time: 1 hour
• Type of Meal: Salad
• Country or Region: Brazil
• Diet: Gluten-free
• Equipment Needed: Large mixing bowl, spatula
• Ingredients:
  • 2 cups shredded cooked chicken
  • 1 cup canned corn
  • 1 cup canned peas
  • 1 apple, peeled and diced
  • 1 cup raisins
  • 1 cup mayonnaise
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 cups shoestring potatoes for topping
• Instructions:
  1. Combine chicken, corn, peas, apples, and raisins in a large mixing bowl.
  2. Mix mayonnaise and heavy cream in a separate bowl until smooth—season with salt and pepper.
  3. Pour the creamy mixture over the chicken mixture and stir well.
  4. Refrigerate for at least an hour.
  5. Before serving, top with a generous layer of shoestring potatoes.
• Notes: Ensure the salad is well-chilled before serving. You can use light mayonnaise and skip the heavy cream for a lighter version.

6. Peru de Natal (Roast Turkey with Farofa Stuffing)

Make your Christmas memorable with a Brazilian touch – a perfectly roasted turkey stuffed with the richness of Farofa.

• Serves: 10-12 people
• Prep Time: 1 hour
• Cook Time: 4 hours
• Total Time: 5 hours
• Resting Time: 20 minutes
• Type of Meal: Main dish
• Country or Region: Brazil
• Diet: Gluten-free
• Equipment Needed: Large roasting pan, thermometer, aluminum foil
• Ingredients:
  • 1 whole turkey (12-15 lbs)
  • Salt, pepper, and olive oil for seasoning
  • For Farofa stuffing(can refer to the previous Farofa recipe and adjust quantities accordingly):
    • 4 cups manioc flour
    • 8 tbsp butter
    • 2 onions, chopped
    • 4 cloves garlic, minced
    • Optional extras like bacon, boiled eggs, olives, and parsley
• Instructions:
  1. Preheat oven to 160°C (325°F).
  2. Clean the turkey and season inside and out with salt and pepper. Rub with olive oil.
  3. Prepare the Farofa as previously instructed and stuff it inside the turkey.
  4. Place the turkey in a roasting pan and cover with aluminum foil.
  5. Roast for about 4 hours or until the internal temperature reaches 74°C (165°F).
  6. Remove the foil for 30 minutes to achieve a golden brown skin.
  7. Let the turkey rest for 20 minutes before carving.
• Notes: Always ensure the turkey is fully cooked by checking the internal temperature.

7. Tender de Natal (Christmas Ham)

Glazed to perfection, this Brazilian Christmas ham is a succulent and flavorful centerpiece for your festive feast.

• Serves: 10-12 people
• Prep Time: 15 minutes
• Cook Time: 1.5 hours
• Total Time: 1 hour 45 minutes
• Resting Time: 15 minutes
• Type of Meal: Main dish
• Country or Region: Brazil
• Diet: Gluten-free
• Equipment Needed: Roasting pan, brush, aluminum foil
• Ingredients:
  • 1 pre-cooked ham (about 4-5 kg)
  • 1 cup brown sugar
  • 1 cup pineapple juice
  • 1 cup Dijon mustard
  • Whole cloves (for studding the ham)
• Instructions:
  1. Preheat oven to 180°C (350°F).
  2. Score the ham in a diamond pattern and stud with cloves.
  3. Mix brown sugar, pineapple juice, and mustard in a bowl to form a glaze.
  4. Place ham in a roasting pan and brush generously with the glaze.
  5. Cover with aluminum foil and bake for 1.5 hours, basting occasionally with more glaze.
  6. Uncover for the last 20 minutes for the glaze to caramelize.
  7. Remove from the oven and let rest for 15 minutes before slicing.
• Notes: Serving with pineapple slices and cherries can add a festive touch.

8. Arroz de Natal (Christmas Rice with Raisins and Vegetables)

Elevate your rice game with Arroz de Natal – a festive combination of sweet, savory, and colorful elements.

• Serves: 6 people
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Resting Time: None
• Type of Meal: Side dish
• Country or Region: Brazil
• Diet: Vegan, Gluten-free
• Equipment Needed: Pot with lid, skillet
• Ingredients:
  • 2 cups white rice
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ½ cup raisins
  • ½ cup diced bell peppers (various colors)
  • 2 tbsp olive oil
  • Salt and pepper to taste
• Instructions:
  1. In a skillet, heat olive oil and sauté onion until translucent. Add garlic and fry for another minute.
  2. Add rice and stir until grains are well coated with oil.
  3. Pour in the vegetable broth. Season with salt and pepper.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  5. Stir in raisins and bell peppers. Cover and cook for an additional 5 minutes.
  6. Remove from heat and let it sit for a few minutes before fluffing with a fork.
• Notes: You can also add toasted nuts or fresh herbs for added texture and flavor.

9. Bolinho de Bacalhau (Salt Cod Fritters)

Golden and crispy on the outside, soft and flavorful inside – these Bolinhos are the perfect Brazilian bite for any festive gathering.

• Serves: 6-8 people (makes around 30 fritters)
• Prep Time: 24 hours (for soaking cod)
• Cook Time: 30 minutes
• Total Time: 24 hours 30 minutes
• Resting Time: None
• Type of Meal: Appetizer
• Country or Region: Brazil
• Diet: Pescatarian
• Equipment Needed: Pot, bowl, deep-frying pan or deep fryer
• Ingredients:
  • 500g dried salt cod
  • 4 large potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • Chopped parsley to taste
  • Salt and pepper to taste
  • Oil for frying
• Instructions:
  1. Soak the dried salt cod in water for 24 hours, changing the water several times to desalt.
  2. Boil the cod until tender, then drain and flake.
  3. Mix the flaked cod, mashed potatoes, onion, garlic, eggs, and parsley in a bowl—season with salt (sparingly) and pepper.
  4. Shape the mixture into small patties.
  5. Heat oil in a deep-frying pan or fryer. Once hot, fry the patties until golden brown.
  6. Remove and drain on paper towels.
• Notes: Serve with a squeeze of lemon or a tangy dipping sauce

10. Pernil Assado (Roasted Pork Leg)

Pernil Assado is a Brazilian holiday favorite that guarantees juiciness in every bite, with crispy skin and rich flavors.

• Serves: 10 people
• Prep Time: 15 minutes (plus overnight marinating)
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes (excluding marination)
• Resting Time: 15 minutes
• Type of Meal: Main dish
• Country or Region: Brazil
• Diet: Gluten-free
• Equipment Needed: Roasting pan, aluminum foil, sharp knife
• Ingredients:
  • 1 pork leg (about 5 kg)
  • 10 cloves garlic, minced
  • 1 cup olive oil
  • 2 tbsp coarse salt
  • 1 tsp black pepper
  • Juice of 2 limes
• Instructions:
  1. Mix garlic, olive oil, salt, pepper, and lime juice in a bowl to make a marinade.
  2. Rub the marinade all over the pork leg, ensuring it’s well-coated.
  3. Cover and refrigerate overnight.
  4. Preheat oven to 180°C (350°F).
  5. Place the pork leg in a roasting pan, cover with aluminum foil, and roast for about 3.5 hours.
  6. Remove foil and continue roasting for another 30 minutes or until the skin is crispy.
  7. Let rest for 15 minutes before carving.
• Notes: Serve with roasted vegetables or a fresh salad on the side.

11. Cuscuz Paulista

“A savory Brazilian Christmas delight – Cuscuz Paulista brings the coastal flavors of São Paulo to your festive table!”

Serves: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Resting time: 20 minutes

Type of Meal: Main or Side Dish

Country or Region Recipe Originated From: Brazil, specifically São Paulo

Type of Diet: Pescatarian

Equipment Needed: Steamer or a colander, large saucepan, medium saucepan, wooden spoon

Ingredients:

• 1 ½ cups of cornmeal (fine ground)
• 3 cups of water
• 2 tbsp of olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can of diced tomatoes
• 1 can of peas, drained
• 1 can of corn kernels, drained
• 200g of shrimp, cleaned and deveined
• 2 cans of sardines in tomato sauce
• Salt and black pepper to taste
• Fresh parsley and green onions for garnish

Instructions:

1. In a medium saucepan, sauté onions, garlic, and bell pepper in olive oil until translucent.
2. Add the tomatoes, peas, and corn to the sautéed mix and let it simmer for about 5 minutes.
3. Add shrimp and sardines to the mixture, letting it cook for another 5-7 minutes until the shrimp turns pink.
4. Gradually add cornmeal to the mixture, stirring continuously to avoid lumps.
5. As it thickens, add water in increments until you get a soft, moldable consistency.
6. Season with salt and black pepper.
7. Transfer the mixture to a steamer or a colander set over a pan of boiling water. Cover with a lid and steam for about 20 minutes.
8. Remove from heat and let it rest for a few minutes before unmolding onto a plate.
9. Garnish with parsley and green onions.

Notes: Cuscuz Paulista is a moist and firm dish, making it perfect for slicing. It’s a wonderful showcase of São Paulo’s coastal culinary influences.

12. Bolo Rei (King’s Cake)

Bolo Rei is a beautifully decorated, fruit-laden cake that’s not just delicious but also holds a tradition of finding surprises inside.

• Serves: 12 people
• Prep Time: 2 hours
• Cook Time: 35 minutes
• Total Time: 2 hours 35 minutes
• Resting Time: 1 hour
• Type of Meal: Dessert
• Country or Region: Brazil (with Portuguese influence)
• Diet: Vegetarian
• Equipment Needed: Mixing bowl, baking sheet, oven
• Ingredients:
  • 500g all-purpose flour
  • 100g sugar
  • 150g butter, softened
  • 3 eggs
  • 1 tsp active dry yeast
  • Zest of 1 orange
  • 200g mixed dried fruits (like raisins, candied fruits, etc.)
  • 1 egg yolk (for brushing)
• Instructions:
  1. Dissolve the yeast in a little warm water.
  2. Mix flour, sugar, butter, eggs, and orange zest in a bowl. Add the yeast mixture and knead to form a dough.
  3. Add dried fruits and knead gently to incorporate.
  4. Shape the dough into a ring and place on a baking sheet.
  5. Let it rest in a warm place for about 1 hour or until it doubles in size.
  6. Preheat oven to 180°C (350°F).
  7. Brush the cake with beaten egg yolk.
  8. Bake for about 35 minutes or until golden brown.
• Notes: Traditionally, a small token (like a coin) is hidden inside the cake. The person who gets the slice with the token is said to have good luck for the coming year.

13. Manjar Branco (Coconut and Cornstarch Pudding)

Manjar Branco: A velvety smooth coconut delight, topped with a luscious plum sauce, making it the ultimate Brazilian festive dessert.

• Serves: 8 people
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Resting Time: 2 hours
• Type of Meal: Dessert
• Country or Region: Brazil
• Diet: Vegetarian, Gluten-free
• Equipment Needed: Saucepan, pudding mold, blender
• Ingredients:
  • 1 liter of milk
  • 1 cup sugar
  • 1 cup shredded coconut
  • 4 tablespoons cornstarch
  • 1 can of plums in syrup (for the sauce)
• Instructions:
  1. Mix a little milk with the cornstarch to create a smooth paste.
  2. In a saucepan, combine the remaining milk, sugar, shredded coconut, and cornstarch paste. Cook over medium heat, stirring continuously, until the mixture thickens.
  3. Pour the mixture into a wet pudding mold and let it cool. Refrigerate for at least 2 hours.
  4. For the sauce, blend the plums with their syrup until smooth. If it’s too thick, you can add a little water.
  5. Unmold the pudding onto a plate and pour the plum sauce over the top.
• Notes: Garnish with additional shredded coconut or plum slices if desired.

14. Vinho Quente (Hot Mulled Wine)

Vinho Quente: Warm up your festive nights with this spiced Brazilian mulled wine – a fragrant blend that’s both cozy and invigorating.

• Serves: 6 people
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Resting Time: None
• Type of Meal: Beverage
• Country or Region: Brazil
• Diet: Vegan, Gluten-free
• Equipment Needed: Large pot, strainer
• Ingredients:
  • 1 bottle of red wine (750 ml)
  • 1 cup water
  • 1 cup sugar
  • 2 cinnamon sticks
  • 5 cloves
  • 1 apple, sliced
  • 1 orange, sliced
• Instructions:
  1. In a large pot, combine water, sugar, cinnamon sticks, and cloves. Bring to a boil.
  2. Once the sugar has dissolved, add the wine, apple slices, and orange slices.
  3. Reduce the heat and let it simmer for about 15 minutes.
  4. Strain to remove the spices and fruit slices.
  5. Serve hot.
• Notes: Adjust sugar according to your preference. You can also add a splash of brandy or cachaça for an extra kick.

15. Brigadeiro (Chocolate Fudge Truffles)

Brigadeiro: Indulgent chocolate truffles with a Brazilian twist – gooey, rich, and sprinkled with joy. The perfect sweet treat for any celebration!

• Serves: 20 truffles
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Resting Time: 1 hour
• Type of Meal: Dessert
• Country or Region: Brazil
• Diet: Vegetarian, Gluten-free (if using gluten-free sprinkles)
• Equipment Needed: Saucepan, wooden spoon, plate
• Ingredients:
  • 2 tablespoons unsalted butter
  • 1 can (14 oz) sweetened condensed milk
  • 3 tablespoons cocoa powder
  • Chocolate sprinkles
• Instructions:
  1. In a saucepan, melt the butter over medium heat.
  2. Add sweetened condensed milk and cocoa powder, stirring constantly until the mixture thickens and starts to pull away from the sides of the pan.
  3. Remove from heat and let it cool.
  4. Once cool, shape the mixture into small balls and roll in chocolate sprinkles.
  5. Place on a plate and refrigerate for 1 hour before serving.
• Notes: Brigadeiros can also be rolled in coconut, chopped nuts, or colored sprinkles for variation.

16. Farofa Natalina (Christmas Farofa)

• Farofa Natalina: A festive side dish, this Brazilian favorite combines toasted manioc flour with nuts, fruits, and bacon for a taste sensation that’s uniquely Christmas.
• Serves: 6 people
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Resting Time: None
• Type of Meal: Side dish
• Country or Region: Brazil
• Diet: Gluten-free
• Equipment Needed: Large skillet, stirring spoon
• Ingredients:
  • 2 cups of manioc (cassava) flour
  • 4 tablespoons butter
  • 200g bacon, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup raisins
  • 1/2 cup chopped nuts (like Brazil nuts or cashews)
  • Salt to taste
• Instructions:
  1. In a large skillet, melt butter and add diced bacon. Cook until the bacon is crispy.
  2. Add onions and garlic, sautéing until the onions are translucent.
  3. Pour in the manioc flour gradually, stirring continuously until the flour is toasted and has a golden color.
  4. Add raisins and nuts, mixing them well into the farofa.
  5. Season with salt to taste.
  6. Serve warm alongside the main dishes.
• Notes: Farofa is a versatile side dish, and you can add ingredients like diced boiled eggs, olives, or even fruits like bananas based on your preference.

17. Quindim (Coconut and Egg Yolk Pudding)

Quindim: A bright yellow, glossy dessert, brimming with the sweetness of coconut and the richness of egg yolks. Brazil’s radiant gem of a dessert!

• Serves: 12 individual quindims
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Resting Time: 1 hour
• Type of Meal: Dessert
• Country or Region: Brazil
• Diet: Vegetarian, Gluten-free
• Equipment Needed: Mixing bowl, muffin tin, oven
• Ingredients:
  • 10 egg yolks
  • 2 cups of grated coconut
  • 1 tablespoon butter (melted)
  • 1.5 cups of sugar
  • Butter for greasing
• Instructions:
  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix together the egg yolks, grated coconut, melted butter, and sugar until smooth.
  3. Grease a muffin tin with butter.
  4. Pour the mixture into the muffin tin, filling each cup almost to the top.
  5. Bake in a water bath (bain-marie) for about 30 minutes or until the tops are lightly golden and the center is set.
  6. Allow them to cool, then carefully unmold each quindim onto a serving platter.
• Notes: Serve chilled. You can decorate with additional grated coconut if desired.

18. Broa de Fubá (Cornmeal Bread)

Broa de Fubá: Dive into Brazil’s countryside with this rustic cornmeal bread. Perfectly crumbly and slightly sweet, it’s a delightful partner to your festive brews.

• Serves: 6 people
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Resting Time: None
• Type of Meal: Bread/Side
• Country or Region: Brazil
• Diet: Vegetarian, Gluten-free (if using gluten-free cornmeal)
• Equipment Needed: Mixing bowl, loaf pan, oven
• Ingredients:
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup melted butter
• Instructions:
  1. Preheat the oven to 180°C (350°F) and grease a loaf pan.
  2. In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, milk, and melted butter.
  4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for about 35 minutes or until a toothpick inserted comes out clean.
  7. Let it cool before slicing.
• Notes: This bread is perfect when served with butter or Brazilian jams.

19. Bolinho de Bacalhau (Codfish Balls)

Bolinho de Bacalhau: Savor Brazil’s coastal flavors with these crispy, golden codfish balls. A timeless appetizer for any festive gathering!

• Serves: 20 balls
• Prep Time: 25 minutes (plus soaking time for the cod)
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Resting Time: None
• Type of Meal: Appetizer
• Country or Region: Brazil
• Diet: Pescatarian
• Equipment Needed: Pot, frying pan, mixing bowl
• Ingredients:
  • 300g dried salted codfish
  • 500g potatoes, peeled and boiled
  • 1 egg
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Chopped parsley, to taste
  • Salt and pepper, to taste
  • Oil for frying
• Instructions:
  1. Soak the codfish in cold water for 24 hours, changing the water several times to desalt.
  2. Boil the desalted codfish until tender. Drain, remove any bones and skin, and flake the fish with a fork.
  3. Mash the boiled potatoes in a large bowl.
  4. Add the flaked cod, egg, garlic, onion, and parsley to the mashed potatoes. Mix well and season with salt and pepper.
  5. Shape the mixture into small balls or ovals.
  6. Heat oil in a frying pan and fry the balls until they’re golden and crispy.
  7. Drain on paper towels and serve hot.
• Notes: Serve with a squeeze of fresh lemon or a side of spicy Brazilian sauce.

20. Camafeu de Nozes (Walnut Candies)

Camafeu de Nozes: These ornate Brazilian walnut candies, draped in fondant and crowned with half a walnut, are the epitome of festive elegance.

• Serves: 20 candies
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Resting Time: 1 hour
• Type of Meal: Dessert
• Country or Region: Brazil
• Diet: Vegetarian
• Equipment Needed: Saucepan, candy mold (optional), double boiler
• Ingredients:
  • 1 cup walnuts, finely ground
  • 1 can (14 oz) sweetened condensed milk
  • 1 tablespoon butter
  • 1 cup fondant
  • 20 walnut halves, for decoration
• Instructions:
  1. In a saucepan, mix ground walnuts, sweetened condensed milk, and butter. Cook over low heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
  2. Remove from heat and allow to cool slightly.
  3. Shape the mixture into small oval candies. If you have candy molds, you can use them to achieve a uniform shape.
  4. In a double boiler, melt the fondant until it’s smooth.
  5. Dip each candy into the melted fondant, ensuring it’s fully coated.
  6. Top each candy with a walnut half while the fondant is still wet.
  7. Let candies set for about 1 hour before serving.
• Notes: Store in an airtight container in a cool place.

21. Empadão de Frango (Chicken Pie)

This sumptuous Brazilian Chicken Pie is the comfort food every Christmas table needs. Golden crust filled with creamy chicken goodness!”

Serves: 8

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Resting time: None
• Type of Meal: Main Dish
• Country or Region Recipe Originated From: Brazil
• Type of Diet: Omnivore
• Equipment Needed: Oven, rolling pin, pie dish, frying pan, mixing bowl

Ingredients:

• For the filling:
  • 2 chicken breasts, cooked and shredded
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup of chopped tomatoes
  • ½ cup of sliced olives
  • 1 cup of corn kernels
  • 1 cup of peas
  • Salt and pepper to taste
  • 2 tablespoons of cream cheese
• For the dough:
  • 500g of all-purpose flour
  • 150g of cold butter, cubed
  • 1 egg
  • ½ cup of cold water
  • Salt to taste

Instructions:

1. In a frying pan, sauté onions and garlic until translucent. Add tomatoes, chicken, olives, corn, and peas. Season with salt and pepper. Stir in cream cheese until the mixture is creamy. Set aside.
2. For the dough, in a mixing bowl combine flour, butter, egg, and salt. Gradually add cold water until a dough forms.
3. Preheat your oven to 350°F (175°C).
4. Divide the dough into two parts. Roll out one part and line the bottom of a pie dish. Add the chicken filling.
5. Roll out the second part of the dough and cover the filling. Seal the edges and make a small incision in the center for steam to escape.
6. Brush the top with a beaten egg for a golden finish.
7. Bake in the oven for about 45 minutes or until the crust is golden brown.

Notes: Empadão de Frango is often served with a refreshing green salad on the side. The creamy chicken filling is a delightful contrast to the flaky crust. Perfect for a Brazilian Christmas dinner!

22. Empada de Palmito (Heart of Palm Pie)

Empada de Palmito: A buttery, flaky crust encases a creamy heart of palm filling in this Brazilian savory pie that’s sure to be a Christmas hit.

• Serves: 8 people
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Resting Time: 1 hour (for the dough)
• Type of Meal: Appetizer/Main Dish
• Country or Region: Brazil
• Diet: Vegetarian
• Equipment Needed: Mixing bowl, pie tin, rolling pin, oven
• Ingredients:
  • For the Dough:
    • 3 cups all-purpose flour
    • 150g cold butter, cubed
    • 1 egg
    • 4-6 tablespoons cold water
    • Salt to taste
  • For the Filling:
    • 1 can (400g) heart of palm, chopped
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 2 tomatoes, chopped
    • 1/4 cup chopped parsley
    • 2 tablespoons olive oil
    • Salt and pepper to taste
• Instructions:
  1. For the Dough: In a mixing bowl, combine flour, butter, and salt. Using your fingers, crumble the butter into the flour until the mixture resembles coarse breadcrumbs.
  2. Add the egg and cold water, mixing just enough to form a dough. Wrap in plastic and refrigerate for an hour.
  3. For the Filling: In a pan, heat olive oil and sauté onions and garlic until translucent. Add tomatoes, heart of palm, parsley, salt, and pepper. Cook for about 5 minutes until combined. Let it cool.
  4. Preheat the oven to 200°C (390°F).
  5. Roll out 2/3 of the dough and line a pie tin. Fill with the heart of palm mixture.
  6. Roll out the remaining dough and cover the pie, sealing the edges.
  7. Use a fork to prick the top, allowing steam to escape.
  8. Bake for about 25 minutes or until golden.
• Notes: You can also make mini pies (empadinhas) using small molds.

23. Brigadeiro de Coco (Coconut Brigadeiro)

Brigadeiro de Coco: A tropical twist on the classic brigadeiro, these coconut-infused sweet treats are irresistible delights perfect for holiday gifting or indulgence.

• Serves: 20 brigadeiros
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Resting Time: 1 hour
• Type of Meal: Dessert
• Country or Region: Brazil
• Diet: Vegetarian, Gluten-free
• Equipment Needed: Saucepan, plate, mini cupcake liners (optional)
• Ingredients:
  • 1 can (14 oz) sweetened condensed milk
  • 1 tablespoon butter
  • 1/2 cup desiccated coconut
  • Extra desiccated coconut for rolling
• Instructions:
  1. In a saucepan, combine sweetened condensed milk, butter, and coconut. Cook over low heat, constantly stirring, until the mixture thickens and starts to pull away from the sides of the pan.
  2. Remove from heat and let it cool for a few minutes.
  3. Once cool enough to handle, form the mixture into small balls.
  4. Roll each ball in desiccated coconut and place in mini cupcake liners if desired.
  5. Let them set in the refrigerator for about 1 hour before serving.
• Notes: Experiment with other coatings, like chocolate sprinkles or chopped nuts.

24. Curau (Corn Pudding)

Curau: Delve into this creamy corn pudding that embodies Brazilian countryside flavors, blending sweet corn, cinnamon, and creamy textures for a heartwarming dessert.

• Serves: 8 people
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Resting Time: 2 hours
• Type of Meal: Dessert
• Country or Region: Brazil
• Diet: Vegetarian, Gluten-free
• Equipment Needed: Blender, strainer, saucepan
• Ingredients:
  • 6 ears of corn, kernels removed
  • 1 liter of milk
  • 1 cup sugar
  • 1 tablespoon butter
  • Cinnamon for sprinkling
• Instructions:
  1. In a blender, blend corn kernels with milk until smooth.
  2. Strain the mixture to remove any solids.
  3. In a saucepan, combine the strained corn mixture, sugar, and butter. Cook over medium heat, stirring constantly, until thickened.
  4. Pour into individual serving dishes or a large bowl.
  5. Sprinkle with cinnamon.
  6. Chill in the refrigerator for about 2 hours before serving.
• Notes: This pudding can also be enjoyed warm, especially on cooler days.

25. Beijinho (Little Coconut Kiss)

Beijinho: Brazil’s coconut gem, these creamy treats are rolled in sugary delight and topped with a clove for a picturesque finish. Perfect for holiday celebrations!

• Serves: 20 beijinhos
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Resting Time: 1 hour
• Type of Meal: Dessert
• Country or Region: Brazil
• Diet: Vegetarian
• Equipment Needed: Saucepan, mini cupcake liners (optional)
• Ingredients:
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons unsalted butter
  • 100g desiccated coconut
  • Sugar for rolling
  • Cloves for decoration
• Instructions:
  1. In a saucepan, combine sweetened condensed milk, butter, and desiccated coconut.
  2. Cook over medium heat, constantly stirring, until the mixture thickens and starts pulling away from the sides of the pan.
  3. Remove from heat and let cool for a few minutes.
  4. Once cooled enough to handle, shape the mixture into small balls.
  5. Roll each ball in sugar and place a clove on top as decoration.
  6. Set them in mini cupcake liners if desired.
  7. Let them chill in the refrigerator for about 1 hour before serving.
• Notes: If cloves are not to your taste, they can be omitted. However, they do give a traditional look to the treat.

26. Pernil Assado (Roast Pork Leg)

Pernil Assado: Feast on Brazil’s succulent roast pork leg, marinated in a rich blend of garlic, lime, and spices, making it a must-have centerpiece for Christmas celebrations.

• Serves: 8-10 people
• Prep Time: 20 minutes (plus overnight marination)
• Cook Time: 4-5 hours
• Total Time: 4 hours 20 minutes
• Resting Time: 15 minutes
• Type of Meal: Main Course
• Country or Region: Brazil
• Diet: Gluten-free
• Equipment Needed: Roasting pan, oven, blender or food processor
• Ingredients:
  • 4-5 kg pork leg
  • 10 cloves garlic
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flakes (optional)
• Instructions:
  1. In a blender or food processor, blend together garlic, lime juice, olive oil, salt, pepper, oregano, and chili flakes into a smooth marinade.
  2. Make small incisions all over the pork leg and rub the marinade generously, ensuring it penetrates well into the meat.
  3. Cover and let it marinate overnight in the refrigerator.
  4. Preheat your oven to 160°C (325°F).
  5. Place the marinated pork leg in a roasting pan and roast for about 4-5 hours or until the meat is tender and fully cooked.
  6. Once cooked, remove from the oven and let it rest for about 15 minutes before slicing.
• Notes: This dish is best served with traditional Brazilian sides like rice, farofa, and roasted vegetables.

27. Bacalhau à Gomes de Sá (Codfish Casserole)

Bacalhau à Gomes de Sá: Dive into the layers of flavors in this traditional Portuguese-turned-Brazilian codfish casserole, interwoven with potatoes, onions, and olives.

• Serves: 6 people
• Prep Time: 30 minutes (plus soaking time for the cod)
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Resting Time: None
• Type of Meal: Main Course
• Country or Region: Brazil (originally from Portugal)
• Diet: Pescatarian
• Equipment Needed: Pot, frying pan, casserole dish, oven
• Ingredients:
  • 400g dried salted codfish
  • 4 large potatoes, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 bay leaf
  • 1/2 cup chopped parsley
  • 100g olives
  • Salt and pepper, to taste
• Instructions:
  1. Soak the codfish in cold water for 24 hours, changing the water several times to desalt.
  2. Boil the desalted codfish until tender. Drain, remove any bones and skin, and flake the fish with a fork.
  3. In a frying pan, heat half the olive oil and sauté the sliced onions and minced garlic until translucent.
  4. Add the flaked cod, bay leaf, and half of the chopped parsley. Cook for about 10 minutes.
  5. In a separate pan, fry the potato slices in the remaining olive oil until they’re golden.
  6. Preheat your oven to 180°C (350°F).
  7. In a casserole dish, layer the cod mixture and fried potato slices. Top with olives and the remaining parsley.
  8. Bake in the oven for about 20-25 minutes.
• Notes: This dish is traditionally enjoyed with a fresh green salad on the side.

FAQs – Brazilian Christmas Recipes

What are some other traditional Brazilian dishes served during Christmas?

👉 During Christmas in Brazil, you’ll find an array of delicious traditional dishes on the table. Some popular ones include rabanada (Brazilian French toast) [Verified ​¹​​²​.], panettone (sweet bread loaf with dried fruits), pernil (roast pork), and pavê (a layered dessert with cookies and chocolate cream).

Are there any specific customs or rituals associated with Brazilian Christmas celebrations?

👉 Yes, there are several customs and rituals observed during Brazilian Christmas celebrations. One common tradition is setting up a nativity scene called “Presépio” [Verified ¹​​²​​³​] that depicts the birth of Jesus. Another custom is exchanging gifts on December 25th, which is believed to be delivered by Papai Noel (Santa Claus).

What other activities can one participate in during a Brazilian Christmas celebration?

👉 Apart from enjoying delicious food, there are various activities to partake in during a Brazilian Christmas celebration. Attending midnight Mass at a local church is a significant event for many Brazilians. Joining street parties known as “festejos” and watching fireworks displays are popular ways to celebrate the holiday.

Are there any specific decorations associated with Brazilian Christmas?

👉 Yes, Brazilians decorate their homes and streets with vibrant lights, colorful ornaments, and garlands during Christmas. Many households adorn their Christmas trees with handmade decorations and ribbons, creating a festive atmosphere.

Is it common to travel to Brazil during the Christmas season?

👉 Yes, traveling to Brazil during the Christmas season is quite common. Many tourists flock to cities like Rio de Janeiro or São Paulo to experience the lively street parties, beautiful decorations, and unique traditions that make Brazilian Christmas celebrations so special.