Traditional cuisine of Northeastern Brazil

Traditional cuisine in Northeastern Brazil is characterized by a blend of Indigenous, African, and Portuguese influences. The regional gastronomy varies across the coast, the agreste, and the sertão, utilizing ingredients such as meat, offal, fish, seafood, cassava, corn, coconut, and dendê oil.

Notable traditional dishes include buchada de bode, which consists of goat viscera—such as liver, heart, and lungs—prepared and cooked inside the animal's stomach. Another example is sarapatel, a dish featuring offal and, in certain versions, coagulated animal blood, common in states like Pernambuco, Ceará, and Bahia.