Brazilian cuisine is the food of Brazil, shaped by indigenous, European, and African influences and marked by bold flavors, tropical ingredients, and strong regional variety.
Staple ingredients include rice, beans, manioc (cassava), and corn, along with seafood from Brazil's long coastline and tropical fruits such as acai, passion fruit, and guava.
The best-known Brazilian cooking tradition abroad is churrasco, meats grilled on large skewers over an open fire, rooted in the gaucho culture of southern Brazil and typically served rodízio-style, with servers bringing successive cuts of meat to the table. The national dish, feijoada, is a hearty stew of black beans, pork, and smoked or cured meats, seasoned with garlic, onions, and peppers such as malagueta.
Cuisine varies by region: the northeast is known for seafood dishes like the coconut-based moqueca, the Amazon region uses cassava and açaí, and Minas Gerais is known for artisanal cheese and pão de queijo (cheese bread). Desserts include brigadeiro (chocolate truffles), quindim (egg custard), and the coconut pudding cocada.