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⁾