A signature Alagoan dish made with sururu (a small mangrove mussel) simmered in coconut milk, onions, peppers, and cilantro. Served with rice and often eaten straight from the shell — creamy, briny, and utterly coastal. ¹⁾

A colourful fish stew made with chunks of fish, tomatoes, peppers, potatoes, boiled eggs, and herbs, all cooked in a rich broth and served with pirão (a thickened fish-stock gravy made from manioc flour). A Sunday tradition! ²⁾

A spicy and comforting soup made from sururu broth, coconut milk, and cassava flour — often served as a late-night street food cure-all. ³⁾

Soft-shelled crab (when in season) is lightly battered and fried, then served with lime and hot pepper sauce. A delicacy with a crisp texture and sweet crab flavour. ⁴⁾

Large shrimp cooked in a creamy coconut sauce, then stuffed into a roasted pumpkin (moranga). The Alagoan twist includes cassava puree and red dendê oil, giving it a bright orange hue and deep flavour. ⁵⁾

Savory steamed cornmeal couscous topped with sun-dried beef (charque) and melted queijo coalho (firm cheese) — a popular breakfast or brunch dish. ⁶⁾

A rare Afro-Brazilian dish found in Alagoas — rice cooked with coconut milk, dried shrimp, and onion, sometimes served with a peanut sauce. Inspired by the Hausa people of West Africa. ⁷⁾

A chewy, dense biscuit or cake made with tapioca starch, eggs, and coconut milk, traditionally baked in wood ovens. Slightly sweet with a firm bite — often served with coffee. ⁸⁾

Literally meaning “little arrangement,” this is a composed plate of shrimp, farofa (toasted manioc), vinaigrette, and green beans — colourful, savoury, and often served at beachside bars. ⁹⁾

Instead of pork, this seafood feijoada includes clams, sururu, shrimp, and fish simmered with black beans, coconut milk, and spices. A briny, earthy fusion that speaks to Alagoas’ fishing culture. ¹⁰⁾

Chicken is cooked in its own blood with vinegar, spices, and coconut milk — a bold and earthy dish with Indigenous roots. In Alagoas, it’s served with rice and farofa. ¹¹⁾

Massunim (a type of clam from the Alagoas mangroves) cooked simply with garlic and lime, and paired with farofa sautéed in dendê oil — golden, crunchy, and deliciously oceanic. ¹²⁾

A sweet made from caramelised cashew apples cooked with grated coconut and cinnamon — sticky, fragrant, and a tropical treat. ¹³⁾

A flaky pie filled with shrimp and green jackfruit, simmered in coconut milk with herbs — a curious but delicious marriage of land and sea, sweet and savoury. ¹⁴⁾

This custard-like dessert made from grated cassava, eggs, sugar, and coconut milk has a dense, almost chewy texture and is deeply rooted in the region’s Indigenous culinary traditions. ¹⁵⁾