-
View
Arroz de Hauçá is a lesser known but deeply flavourful Brazilian dish that reflects the rich cultural tapestry of Bahia’s cuisine. This dish, which combines rice with dried beef and coconut milk, has roots in the Hausa people, a West African ethnic group that brought their culinary traditions to Brazil.
With its savoury, slightly creamy taste and unique blend of flavours, Arroz de Hauçá offers a comforting and soulful experience, making it a standout in Brazilian cooking.
What Is Arroz de Hauçá?
Arroz de Hauçá, or Hauçá Rice, is a traditional dish from Bahia, Brazil, influenced by West African culinary heritage. The dish is made by cooking rice with coconut milk and serving it alongside dried beef, known as carne de sol, which is often shredded or finely chopped.
The coconut milk gives the rice a rich, creamy texture while the dried beef adds a salty, savoury contrast that makes each bite deeply satisfying. The simplicity of the ingredients belies the complexity of flavours, making it a perfect example of how Brazilian cuisine often finds elegance in minimalism.
What makes Arroz de Hauçá particularly special is its balance. The natural sweetness of the coconut milk complements the salty beef, while the rice acts as a perfect medium, absorbing all the flavours and creating a unified dish that’s both comforting and full of character.
Ingredients and Taste
The primary ingredients in Arroz de Hauçá are rice, coconut milk, and dried beef, each of which brings its own contribution to the dish. The rice is cooked in coconut milk, which infuses it with a subtle richness that makes every bite creamy and flavourful.
Unlike many coconut based dishes, the use of coconut milk in Arroz de Hauçá is not overwhelming; instead, it adds just enough sweetness to round out the dish without overpowering the savoury elements.
The dried beef, or carne de sol, is another key component. This salted, sun-dried meat is often rehydrated and then sautéed or shredded, bringing a depth of flavour that balances the richness of the coconut milk.
The saltiness of the beef contrasts beautifully with the creamy rice, while spices like garlic, onions, and sometimes a hint of chili are used to enhance the dish further, adding layers of flavour without overshadowing the simplicity at its heart.
The result is a dish that’s at once hearty and delicate, with a texture that’s both creamy and meaty, and a flavour profile that is rich, savoury, and subtly sweet.
A Taste of History
Arroz de Hauçá’s roots trace back to Bahia, a region in Brazil known for its Afro-Brazilian culture and cuisine. The dish’s name reflects its connection to the Hausa people, one of the largest ethnic groups in West Africa.
During the Atlantic slave trade, many Africans, including the Hausa, were brought to Brazil, particularly to Bahia, where they left a lasting imprint on the region’s food and culture. Arroz de Hauçá is one of the culinary traditions that emerged from this cultural exchange, a dish that blends African techniques with Brazilian ingredients.
Originally, this dish was a staple among the Afro-Brazilian communities in Bahia, particularly in regions where dried beef and rice were common. Over time, it became popular across the state, eventually becoming a part of Bahian culinary identity.
Today, Arroz de Hauçá is enjoyed both for its rich flavours and for the cultural history it represents, offering a glimpse into the deep African influence that helped shape Brazilian cuisine.
Arroz de Hauçá (Hauçá Rice) Recipe
Serves: 4 people
Ingredients:
- 2 cups of long-grain rice, rinsed
- 400g dried beef (carne seca), soaked overnight and shredded
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1/4 cup red palm oil (dendê oil)
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- Salt to taste
- 4 cups of water
- 1/4 cup fresh parsley, chopped (for garnish)
Directions
To begin, preheat your oven to 350°F (175°C) for warming purposes later. Soak the dried beef overnight, ensuring to change the water a few times to remove excess salt. The next day, shred the soaked beef into small pieces for cooking.
In a large pot, heat the red palm oil (dendê oil) over medium heat. Add the chopped onions and minced garlic, sautéing them until they are golden and fragrant. The rich flavour of dendê oil is key to authentic Arroz de Hauçá, imparting an earthy and robust taste.
Add the shredded dried beef to the pot, stirring it into the onion and garlic mixture. Cook the beef for about 8-10 minutes until it begins to brown and crisp slightly. This adds depth and texture to the dish.
Sprinkle the ground cumin and black pepper over the beef mixture. Stir to coat the beef evenly with the spices. If you prefer more seasoning, adjust the quantities of cumin and pepper to suit your taste.
Add the rinsed rice to the pot with the seasoned beef. Stir everything together, ensuring the rice is well coated with the oil and seasonings. Cooking the rice with the beef infuses it with flavour, making this dish richly aromatic.
Pour in 4 cups of water, bring the mixture to a boil, and then reduce the heat to low. Cover the pot with a lid and let the rice simmer for 15-20 minutes until the rice is fully cooked and has absorbed the liquid. Stir occasionally to prevent the rice from sticking to the bottom.
Once the rice is tender and fluffy, check for seasoning. Adjust the salt as necessary, remembering that the dried beef may already provide significant saltiness. Let the rice rest for 5 minutes with the lid on to allow the flavors to meld.
Garnish the Arroz de Hauçá with freshly chopped parsley for a bright, herbal note. Serve the dish warm with a side of fried plantains, hot sauce, or a fresh tomato salad to balance the savoury richness of the rice. This traditional Brazilian dish is deeply satisfying with its blend of salty beef, aromatic rice, and the unmistakable flavour of dendê oil.
Leave a Review