A rustic one-pot dish made with rice, beans (usually red or green), dried meat (carne de sol), and cassava. It's the soul of Paraíba’s rural cuisine. 1)
A stew made from beef tripe, tomatoes, peppers, and herbs — considered a delicacy, especially during festivals. 2)
Fish (like snapper or dourado) cooked in a ceramic roof tile, a coastal tradition. The tile adds flavor and holds heat — often served with shrimp sauce. 3)
Sun-dried beef seared and served with boiled or fried cassava, often with butter, cheese, or vinaigrette. A staple pairing in inland Paraíba. 4)
Not the candy! This is a savory, crumbly mix of dried beef, cassava flour, and sometimes nuts or spices, pounded in a mortar. 5)
A savory dish made from white corn kernels cooked with pork cuts, such as ribs and sausage. Rich, creamy, and comforting. 6)
Grilled cheese curds served with cane molasses. Sweet and salty — and often eaten as a dessert or snack. 7)
A creamy rice pudding made with fresh coconut milk and shavings of green coconut, served chilled in the hot climate. 8)
Goat stew, usually with tomatoes, peppers, and spices — a celebratory dish especially in the semi-arid interior. 9)
Paraíba’s version of steamed corn couscous, served at breakfast or dinner — topped with eggs, butter, milk, or carne de sol. 10)
Shrimp stew made with coconut milk, peppers, and coriander, adapted to local ingredients like cashew fruit or green banana. 11)
A corn dessert made during Festa Junina — slow-cooked with cinnamon, sugar, and fresh grated coconut, different from the southern version. 12)
A strongly flavored dish of pork offal and blood, cooked in vinegar and spices. It’s festive and often eaten with manioc flour. 13)
A candied cashew fruit dessert, either sliced or whole, preserved in syrup — intensely fruity and visually striking. 14)
Chicken stewed with its own blood and vinegar, creating a dark, acidic sauce. A traditional and potent dish rooted in Portuguese cooking. 15)