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+====== Paraiba Cuisine ======
+==== Rubacão ====
+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. [([[https://delishglobe.com/recipe/brazilian-arroz-de-hauca-hauca-rice/|Delish Globe]])]
+==== Guisado de Bucho ====
+A stew made from beef tripe, tomatoes, peppers, and herbs — considered a delicacy, especially during festivals. [([[https://mydominicankitchen.com/dominican-style-tripe-stew-mondongo/|My Dominican Kitchen]])]
+==== Peixe na Telha ====
+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. [([[https://mainstreetliquor.pbis-cf.instacart.com/store/safeway/recipes/341870|InstaCart]])]
+==== Carne de Sol com Macaxeira ====
+Sun-dried beef seared and served with boiled or fried cassava, often with butter, cheese, or vinaigrette. A staple pairing in inland Paraíba. [([[https://blog.amigofoods.com/index.php/brazilian-foods/carne-de-sol/|Amigo Foods]])]
+==== Paçoca de Pilão ====
+Not the candy! This is a savory, crumbly mix of dried beef, cassava flour, and sometimes nuts or spices, pounded in a mortar. [([[https://thehungarybuddha.com/2013/03/27/pacoca-brazillian-peanut-candy/|The Hungary Budda]])]
+==== Mungunzá Salgado ====
+A savory dish made from white corn kernels cooked with pork cuts, such as ribs and sausage. Rich, creamy, and comforting. [([[https://brazilblogged.com/mungunza-a-typical-dish-from-bahia-exploring/|Brazil Blogged]])]
+==== Queijo de Coalho com Mel de Engenho ====
+Grilled cheese curds served with cane molasses. Sweet and salty — and often eaten as a dessert or snack. [([[https://braziliankitchenabroad.com/queijo-coalho-cheese-skewers-your-guide-to-grilling-cheese/|Brazilian Kitchen Abroad]])]
+==== Arroz Doce com Coco Verde ====
+A creamy rice pudding made with fresh coconut milk and shavings of green coconut, served chilled in the hot climate. [([[https://www.food.com/recipe/coconut-rice-pudding-arroz-con-coco-539083|Food]])]
+==== Bode Guisado ====
+Goat stew, usually with tomatoes, peppers, and spices — a celebratory dish especially in the semi-arid interior. [([[https://www.dominicancooking.com/chivo-guisado-spicy-goat-meat|Dominican Cooking]])]
+==== Cuscuz de Milho ====
+Paraíba’s version of steamed corn couscous, served at breakfast or dinner — topped with eggs, butter, milk, or carne de sol. [([[https://authenticbraziliancuisine.blogspot.com/2011/07/cuscuz-brazilian-interpretations-of.html|Authentic Brazilian Cuisine]])]
+==== Moqueca Paraibana de Camarão ====
+Shrimp stew made with coconut milk, peppers, and coriander, adapted to local ingredients like cashew fruit or green banana. [([[https://littlepieceofbahia.co.uk/product/moqueca-de-camarao/|Little Piece of Bahia]])]
+==== Canjica Nordestina ====
+A corn dessert made during Festa Junina — slow-cooked with cinnamon, sugar, and fresh grated coconut, different from the southern version. [([[https://flavorsofbrazil.blogspot.com/2010/06/recipe-creamy-corn-pudding-canjica.html|Flavors of Brazil]])]
+==== Sarapatel ====
+A strongly flavored dish of pork offal and blood, cooked in vinegar and spices. It’s festive and often eaten with manioc flour. [([[https://www.pottypadre.com/sorpotel-a-dish-that-runs-in-your-blood/|Potty Padre]])]
+==== Doce de Caju ====
+A candied cashew fruit dessert, either sliced or whole, preserved in syrup — intensely fruity and visually striking. [([[https://www.dominicancooking.com/dulce-cajuil-cashew-apple-jam|Dominican Cooking]])]
+==== Galinha à Cabidela ====
+Chicken stewed with its own blood and vinegar, creating a dark, acidic sauce. A traditional and potent dish rooted in Portuguese cooking. [([[https://dearnsavage.blogspot.com/2014/01/chicken-cooked-in-its-own-blood-galinha.html|Dearn Savage]])]
+{{tag>food culture geography}}

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