Originally from Pernambuco, this colorful dish is traditionally shared among friends over a caipirinha or an ice-cold beer.
If you’ve ever visited Recife or explored the flavors of Northeast Brazil, chances are you’ve come across arrumadinho—one of the region’s most iconic appetizers.
A favorite in traditional Brazilian botecos (bars), arrumadinho is commonly shared among friends or couples while enjoying an ice-cold beer or a classic caipirinha. Originally from Pernambuco, this colorful dish combines salted dry beef, black-eyed peas, toasted cassava flour (farofa) and a fresh Brazilian vinaigrette, creating an unforgettable mix of flavors and textures.
Don’t have time to cook? Simply remember its name. The next time you’re in Recife, order an arrumadinho. Even in its vegetarian version, without the dry beef, the combination of vinaigrette, farofa and black-eyed peas is absolutely worth trying.
Ingredients
You’ll need 1 pound of carne seca (Brazilian dry beef), 1 cup of black-eyed peas, ½ cup of toasted cassava flour (farinha), ½ onion, 2 tomatoes, 1 bunch of fresh cilantro, 1 green bell pepper, 1 tablespoon of vinegar, 3 tablespoons of ghee butter, 3 tablespoons of regular butter, 3 tablespoons of olive oil, plus water, salt, and black pepper to taste.
How to Make Arrumadinho
Step 1: Prepare the Dry Beef
Cut the carne seca into small cubes (about 1.5 cm). Place it in a pot with water and bring to a boil to remove excess salt.
Repeat this desalting process twice, replacing the water each time.
Once desalted, sauté the beef with 2 tablespoons of regular butter, taking care not to overcook or dry out the meat.
Set aside.
Step 2: Cook the Black-Eyed Peas
Cook the black-eyed peas in salted water until tender, being careful not to overcook.
Drain and discard the cooking water.
Set aside.
Step 3: Prepare the Farofa
Even without the dry beef, the vegetarian version offers an unforgettable combination of flavors and textures.
Sauté ¼ onion with 1 tablespoon of butter and 1 tablespoon of olive oil for about three minutes.
Add the toasted cassava flour and stir well with a wooden spoon.
Cook for another couple of minutes until lightly toasted.
Set aside.
Step 4: Make the Brazilian Vinaigrette
Finely chop:
- Tomatoes
- Onion
- Green bell pepper
- Cilantro
Season with:
- Vinegar
- Olive oil
- Salt
- Black pepper
Mix everything well.
Set aside.
How to Serve Arrumadinho
For the traditional presentation, arrange each component separately on the plate:
- Dry beef
- Black-eyed peas
- Farofa
- Brazilian vinaigrette
This colorful arrangement is actually what gives the dish its name—“arrumadinho,” meaning “neatly arranged.”
Optional
For a heartier meal, add a small serving of white rice as a fifth component.
Why Arrumadinho Is So Popular
Arrumadinho is loved because it brings together some of Brazil’s most traditional ingredients in one dish. The richness of the dry beef contrasts beautifully with the freshness of the vinaigrette, while the farofa adds crunch and the black-eyed peas provide a creamy texture.
Whether served as a bar snack, party appetizer or casual dinner, it’s a recipe that celebrates the authentic flavors of Northeastern Brazil.
* Brazilian chef Maria Pia Peter graduated in 1987 as an Economic major at UFPE (Pernambuco State University) and lived in Sao Paulo for 10 years, where she had the opportunity to study Fine Arts at the Panamericana Art & Design School, then was engaged in a course for International Chefs at the SENAC University Center. She lives in Recife, Pernambuco state. Her daughter, Amanda Peter, is an actress that lives in Los Angeles and help us with translations.
Frequently Asked Questions (FAQ)
Simple ingredients and authentic Brazilian traditions make arrumadinho a must-try recipe for anyone exploring the cuisine of Northeast Brazil.
1. What is arrumadinho?
Arrumadinho is a traditional appetizer from Northeast Brazil made with dry beef, black-eyed peas, farofa and fresh Brazilian vinaigrette.
2. What does “carne seca” mean?
Carne seca is Brazilian salted and air-dried beef. Before cooking, it must be desalted by boiling it in water several times.
3. Can I make a vegetarian version?
Yes. Simply omit the dry beef. The combination of black-eyed peas, farofa and vinaigrette is delicious on its own.
4. What drinks pair well with arrumadinho?
A traditional Brazilian caipirinha, an ice-cold lager, or even a crisp white wine pair wonderfully with this dish.
5. Can arrumadinho be served as a main course?
Absolutely. Adding white rice transforms this appetizer into a satisfying and complete meal.
