Brazilian bikini.

Moqueca de Peixe – Brazilian Fish Stew This Afro-Brazilian coconut fish stew brings color and soul to your table. Rich with tomatoes, bell peppers, cilantro, and creamy coconut milk, it’s a coastal dream from Bahia. Ingredients (Serves 2–3): • 400g white fish (like sea bass), cut into chunks • 1 lime (juice) • 1 onion, sliced • 1 bell pepper, sliced • 2 tomatoes, diced • 2 cloves garlic, minced • 200ml coconut milk • 2 tbsp palm oil (or olive oil) • Fresh cilantro • Salt, pepper Instructions: 1. Marinate fish in lime, garlic, salt for 15 mins. 2. Layer onion, bell pepper, tomato in a pot. Add fish and coconut milk. 3. Simmer on low until fish is cooked through and flavors blend (~20–25 mins). Garnish with cilantro. Brazilian Tip: Serve with white rice and farofa (toasted cassava flour) for a full Bahian experience.

You can’t make this up. In an act that environmentalists are calling peak irony, Brazil has bulldozed 8 miles of the Amazon rainforest—arguably the planet’s most vital carbon sink—to pave the way for a highway leading to COP30, the world’s largest climate summit. Officials claim the road was part of a pre-approved infrastructure project, but satellite data shows deforestation in May skyrocketed by 92% compared to the same period last year. Critics are slamming the move as greenwashing on a global stage. Not only does it send the wrong message about Brazil’s climate priorities, but experts also warn it could accelerate illegal logging, fragment habitats, and worsen fire risks across the Amazon basin. The big question: are we really serious about climate action—or just staging it for the cameras? #AmazonRainforest #ClimateSummit #Deforestation #Greenwashing #Brazil

Brazilian Brigadeiro Banana Bread Chocolate Fudge Banana Bread with a Brigadeiro Twist Ingredients: For the Banana Bread: 3 ripe bananas, mashed 2 eggs ½ cup vegetable oil ½ cup granulated sugar ½ cup brown sugar 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt For the Brigadeiro Swirl & Topping: 1 can (14 oz) sweetened condensed milk 2 tablespoons unsweetened cocoa powder 1 tablespoon butter Pinch of salt Chocolate sprinkles (optional) Directions: Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan. In a medium saucepan, make the brigadeiro: Combine condensed milk, cocoa powder, butter, and salt. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Set aside to cool slightly. In a large mixing bowl, whisk together mashed bananas, eggs, oil, both sugars, and vanilla. In another bowl, whisk flour, baking soda, and salt. Add to wet ingredients and stir until just combined. Pour half the banana bread batter into the loaf pan. Dollop and swirl in half the brigadeiro mixture. Add the remaining batter and swirl in the rest of the brigadeiro on top. Bake for 50–60 minutes, or until a toothpick inserted comes out clean (watch for chocolate swirls). Cool in the pan for 10 minutes before transferring to a wire rack. Optionally, sprinkle chocolate sprinkles on top while warm. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes Kcal: 345 kcal | Servings: 10 slices #brigadeiro #bananabreadrecipe #brazilianinspired #fusiondessert #chocolatebananabread #sweetenedcondensedmilk #homemadebananabread #braziliandesserts #easybaking #bananabreadlove #brazilianflavors #decadentdesserts #coffeecake #bananachocolatebread #chocolateswirl #comfortbaking #loafcake #brazilianfusion #sweettoothfix #dessertloaf Banana bread just got a Brazilian twist! Say hello to Brigadeiro Banana Bread — swirled with rich chocolate fudge and pure comfort in every bite!

Brazilian Picanha – Grilled Rump Cap Brazil’s most famous barbecue cut, Picanha is a tender and flavorful rump cap grilled over open flames and often served sliced with coarse salt. Ingredients (Serves 4): * 1.2kg picanha (rump cap) beef cut * Coarse sea salt * Optional: garlic powder, black pepper Instructions: 1. Score the fat cap lightly and season generously with coarse salt. 2. Grill over high heat to sear, then move to indirect heat to cook to medium-rare (~30 minutes). 3. Let rest before slicing thinly against the grain. 4. Serve with farofa, vinaigrette, and rice. Brazilian Tip: Serve with vinagrete salsa made from tomatoes, onions, vinegar, and olive oil.