Continental RecipeSnack and Appetizers

How To Prepare Arrumadinho

2 Mins read

How To Prepare Arrumadinho

Arrumadinho is a complex Brazilian dish that is usually served as an appetizer. The dish is a combination of four elements that are neatly organized and served together as a complete meal. The essential parts are sliced, sun-dried beef, diced and mixed vegetable vinaigrette, beans, typically black eyed peas, and farofa – a toasted cassava flour mixture.

The dish can usually be found in the northeast of Brazil, more precisely in the state of Pernambuco, where it is believed to have originated. It is often sold at food stands as a snack, but it is also commonly served as an appetizer in elegant restaurants.



For the black eyed beans:

250 g black eyed beans

1 bay leaf

A small bunch of cilantro leaves

1 teaspoon of black pepper

Parsley and salt to taste 

For the Baru Farofa:

1 cup cassava flour 

1 red onion 

3 garlic cloves 

50 g of toasted baru nuts (or any nuts of your preference) 

Pepper to taste

Olive oil to taste

For the Maxixe Vinaigrette:

6 maxixes (or cucumbers)

1 ripe tomato

1/3 cup vinegar

1 small bunch of cilantro

1 small red onion

1 teaspoon sugar

Salt to taste




Black eyed beans: Soak the beans for at least 8 hours. Drain this soaking water sauce and cook with salt, bay leaf and coriander until it is ‘al dente’. Finish with finely chopped parsley.

Baru Farofa:Sauté the finely chopped onion and garlic until it begins to caramelize. Add the cassava flour and finally the spices. After giving it a sharp look, about 3 minutes, put the chopped pepper on top, sauté a little more and it’s ready.

Maxixe Vinaigrette: Cut the maxixes into slices and the tomato into small cubes. In a bowl add the maxixes (or sliced cucumbers), tomato, finely chopped onion with vinegar of your choice, sugar, finely chopped cilantro and salt to taste. Mix well and let it rest for at least 20 to 30 minutes before assembling the dish.

Plate Assembly: The dish is “arranged” as follows: a ring, usually used for frying eggs, is placed on a plate and first the cooked black eyed beans are placed, then the baru farofa, then the maxixe vinaigrette and it is finished with a fried quail egg (optional), sprinkled with spices of your choice.






Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 


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