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Low temperatures ask for hot comforting food. Brazilian cuisine has good recipes for the season

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][nd_options_text nd_options_text_tag=”h1″ nd_options_text_weight=”normal” nd_options_text=”Rafaela Polo” nd_options_text_color=”#727475″ nd_options_text_font_size=”20″ nd_options_text_line_height=”20″][nd_options_spacer nd_options_height=”50″][vc_column_text]What about making your days (and nights) warmer with  broth?  They can’’ have pieces of food and can be strained or blended, more commonly named “caldos” around here.


In Brazil, there are lots of delicious “caldos”. Choose your favourite and enjoy your meal![/vc_column_text][vc_column_text]



Originally from Portugal, it is made with green leaves (kale) and meat (sausage), but is a light liquid. It is very common in the North of Portugal and is loved by Brazilians as well and here it got the company of other meat, such as pork ribs.[/vc_column_text][vc_column_text]caldo de mocotó


Because of the beef feet, the recipe takes up to 2 hours to be ready and it is one of the most traditional broths in the country.[/vc_column_text][vc_column_text]



Quick and easy to make (it takes only 40 minutes),it uses this mussel which is common in the Northeast of Brazil. You can see the recipe in our YouTube channel (link)[/vc_column_text][vc_column_text]


This broth is typical from the Mato Grosso region and it is made with real piranhas, that fish full of teeth common in horror movies.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][nd_options_spacer][/vc_column][/vc_row][vc_row][vc_column][vc_basic_grid post_type=”post” max_items=”3″ initial_loading_animation=”none” grid_id=”vc_gid:1614870728811-a521134a-0077-3″ taxonomies=”49″][/vc_column][/vc_row]