A true symbol of Maranhão cuisine—this tangy and savory rice dish is made with vinagreira leaves (roselle), toasted sesame seeds, dried shrimp, garlic, and sometimes manioc flour. It has a unique flavor with a sour twist and is often served with fried fish or shrimp. 1)
A grilled fish native to the region’s rivers, typically seasoned simply with lime, salt, and local herbs, then cooked over hot coals—known for its firm texture and deep flavor. 2)
Shrimp pie made with layers of dough, shrimp sautéed with tomato, onion, and garlic, enriched with coconut milk—a coastal indulgence with African roots. 3)
Not just rice! Cuxá itself is a kind of thick sauce or relish made from roselle leaves, dried shrimp, toasted flour, and peppers. It’s often eaten with manioc or used as a seasoning for other dishes. 4)
Small fried dumplings made from leftover cooked rice, stuffed with ground meat, cheese, or shrimp—crispy outside, creamy inside. 5)
Shrimp cooked inside a hollowed pumpkin (moranga), mixed with coconut milk, cream cheese, and local spices—a gorgeous, creamy showstopper dish. 6)
Sun-dried beef served with a local version of baião de dois (rice and beans), often enhanced with coconut milk, curd cheese, and sometimes manioc flour. 7)
Sururu (a small saltwater mussel) cooked in a rich coconut milk broth with coriander and peppers—simple yet full of umami and regional flavor. 8)
This version of Maria Isabel (rice with dried beef) is often more aromatic, featuring garlic, annatto oil (urucum), and sometimes slices of green banana or local spices. 9)
A coconut milk-based fish stew, lighter and tangier than the Bahian version, with tomatoes, coriander, lime, and sometimes vinagreira leaves for that regional touch. 10)
A creamy green corn porridge cooked with fresh coconut milk and sugar, served hot or cold, usually during the June festivals (Festas Juninas). 11)
Small, fragrant chili peppers stuffed with shrimp or dried meat, then baked or fried. Hot and aromatic without being overly spicy. 12)
A baked coconut dessert made with grated coconut, eggs, and sweetened condensed milk—chewy, golden on top, creamy inside. 13)
Not to be confused with açaí, juçara in Maranhão refers to a local variety of palm fruit pulp, often eaten savory with manioc flour and dried shrimp. A very regional and curious combo of bitter, creamy, and salty. 14)
A twist on the Portuguese ovos moles, this dessert blends egg yolks with coconut milk and sugar, cooked to a soft, custardy consistency—rich and decadent. 15)