On Wednesday (24/06), the Brazilian team beat Scotland 3-0 and, as a result, qualified first in Group C of the World Cup, advancing to the knockout stage. Whether on the field or in cuisine, Brazil knows how to transform each victory into a great celebration. The passion for football mixes with the typical flavors of the country, bringing families and friends together around the table. There is no shortage of dishes that carry stories, traditions and affectionate memories, preserved and shared from generation to generation.

Below, check out 5 traditional Brazilian cuisine recipes to celebrate the Seleção’s victory!

1. Feijoada

Ingredients

• 500 g of black beans
• 200 g the dried meat desalted
• 200 g of desalted pork ribs
• 150 g Calabrian sausage, cut into slices
• 150 g of pao cut into slices
• 100 g chopped bacon
• 1 onion peeled and chopped
• 4 garlic cloves, peeled and crushed
• 2 bay leaves
• Salt and ground black pepper to taste
• Water

Preparation mode

In a container, soak the black beans in water for 8 hours. Afterwards, drain the water and transfer it to a pressure cooker. Add the bay leaves and cover with water. Place over medium heat to cook for 25 minutes after coming to pressure. Turn off the heat and wait for the pressure to release. Open the pan and add the dried meat, ribs, Calabrian sausage and paio. Over low heat, cook for another 40 minutes.

Meanwhile, in a non-stick frying pan over medium heat, sauté the bacon, onion and garlic until golden. Add this stew to the pan of feijoada and season with salt and black pepper. Cook for another 20 minutes to thicken the broth. Turn off the heat and serve immediately.

Tip: serve with white rice, braised cabbage and farofa.

2. Moqueca Bahia

Ingredients

• 1 kg of dogfish posts
• Juice of 1 lemon
• 2 tomatoes, seeded and cut into slices
• 1 onion peeled and cut into rings
• 1 red pepper, seeded and cut into slices
• 200 ml coconut milk
• 2 tablespoons of palm oil
• Salt and chopped coriander to taste

Preparation mode

In a container, season the fish slices with lemon juice and salt. Cover and let rest for 30 minutes. In a wide pan, make alternating layers of onion, tomato, pepper and fish. Drizzle with coconut milk and palm oil. Cover and cook over low heat for 25 minutes, without stirring to avoid breaking up the fish. Turn off the heat and finish with coriander. Serve then.

3. Baião de Dois

Ingredients

• 2 cups of black-eyed pea tea
• 1 bay leaf
• 2 cups of white rice tea
• 150 g chopped bacon
• 150 g the calabrese sausage cut into cubes
• 1 onion peeled and chopped
• 3 garlic cloves, peeled and chopped
• 200 g of curd cheese, cut into cubes
• 4 cups of hot water
• 2 tablespoons of butter
• Salt, ground black pepper and chopped green chillies to taste
• Enough water for cooking

Preparation mode

In a container, leave the black-eyed peas to soak in water for 8 hours. Drain and place in a pressure cooker. Add the bay leaf, cover with water and cook over medium heat for 15 minutes after coming to pressure. Turn off the heat and wait for the pressure to release. Open the pan, drain and set aside. In another pan, fry the bacon over medium heat until golden. Add the pepperoni sausage and fry until it takes on color. Add the onion and garlic and sauté until soft.

Add the rice and mix to coat the grains in the braised fat. Add hot water and season with salt and black pepper. Cook over medium heat until the rice is tender. Add the reserved black-eyed peas and stir gently. Add the butter and curd cheese. Cook, stirring gently, until the cheese begins to soften. Turn off the heat and finish with green scent. Serve then.

4. Bogged cow

Ingredients

• 1.5 kg of beef ribs cut into pieces
• 1.2 kg of cassava peeled and cut into large pieces
• 2 onions peeled and chopped
• 5 garlic cloves, peeled and chopped
• 2 tablespoons of oil
• 2 bay leaves
• 1 teaspoon sweet paprika
• Salt, ground black pepper and chopped green chillies to taste
• 2 l of hot water

Preparation mode

In a pressure cooker, heat the oil over medium heat and sauté the ribs until golden. Add the onion and sauté until it starts to become transparent. Add the garlic and sauté for another 2 minutes. Add bay leaves and sweet paprika. Cover the meat with hot water, cover the pan and cook for 1 hour after coming to pressure.

Turn off the heat and wait for the pressure to release. Open the pan, add the cassava and, if necessary, more hot water to partially cover the ingredients. Cover again and cook for another 20 minutes after coming to pressure. Turn off the heat and wait for the pressure to release. Open the pan and mix gently to incorporate part of the cassava into the broth. Season with salt and black pepper. Finish with green scent and serve immediately.

5. Sarapatel

Ingredients

• 1 kg of clean and chopped pork giblets
• 1 onion peeled and chopped
• 4 garlic cloves, peeled and chopped
• 2 tomatoes seeded and chopped
• 1 green pepper seedless and chopped
• 2 bay leaves
• Salt, ground black pepper, chopped coriander and olive oil to taste
• Enough water for cooking

Preparation mode

In a pan, place the giblets and cover with water. Place over medium heat to cook for 20 minutes. Turn off the heat, drain and set aside. In another pan, heat the olive oil over medium heat and sauté the onion, garlic, tomatoes and green pepper for 5 minutes. Add the kids and mix. Partially cover with water and cook until the broth thickens. Turn off the heat and finish with coriander. Serve then.