South American

While Brazilian is known for its steak and churrasco (barbecue) flavours, there is a growing appeal for the lesser-known dishes such as traditional hearty stews.

Consumers are interested in the national dish Fejoada – a black bean stew made with beef, bacon and smoked sausage. Moqueca also has appeal, which is a warm white fish stew with bell peppers, tomatoes, cilantro and coconut milk.

Brazilian pies hold most appeal for over 60s, such as the Empadao – a flaky crust pie with casseroled chicken and mixed vegetables*.

Other popular Brazilian dishes include:

• Coxinha: tear-drop shaped version of a deep-fried croquette, usually filled with shredded chicken and cheese or potato.
• Savoury pastel: fried thin-crust pies including fillings such as ground beef, chicken, shrimp.
• Sweet pastel: fried thin-crust pies including fillings such as guava pasta, banana and chocolate.
• Brigadeiro: chocolate truffle balls made with condensed milk covered in chocolate sprinkles.

Venezuelan cuisine is celebrated for its comforting, home-style cooking, with dishes built around shredded beef, black beans, plantain, white cheese, avocado and even sugar cane and guava which are used in both savoury and sweet dishes.

There is a wide appeal for traditional Venezuelan cuisines, however, it’s the familiar formats gaining the most interest from over a third of consumers including barbequed beef skewers and pepito – grilled beef or chicken served on a soft roll/baguette with caramelised onions, lettuce and guasacaca sauce, an avocado salsa.

Other popular Venezuelan dishes include:

• Arepas: cornmeal pancakes filled with cheese, meats, or avocado.
• Asada Negro: a slow-cooked beef roast in a dark, sweet sauce made from sugar cane and spices.
• Pabellon Criollo: shredded beef, black beans, rice, and fried plantains.
• Tequeños: queso blanco (white cheese) sticks wrapped in dough and fried (can be made as a dessert option).
• Bienmesabe: a coconut cream dessert made with grated coconut, and cinnamon.
• Empanadas: yellow corn dough parcels, baked or deep fried and filled with chicken or beef and cheese and served with salsa (can also be made with sweet fillings).

Colombian cuisine shares many similarities with Venezuelan cuisine, including the use of black beans and plantain, as well as empanadas and arepas. However, it features distinctive dishes, particularly its charcoal-grilled specialities and meals designed for shared or communal dining.

Popular Colombian dishes include:

• Fríjoles: stewed red kidney beans, usually served with rice, plantain, pork belly, and cornbread.
• Patacones con todo: green plantains, twice-fried until golden and crisp, topped with pork belly, pulled beef, shredded chicken, tomatoes, cheese, guacamole, and pineapple sauces — a great example of a ‘build your own’ communal dish.
• Bistec a caballo: a seasoned steak served over rice and topped with a fried egg.
• Yuca frita: deep-fried cassava.

Peru is known for its diverse menus, featuring both meat and seafood dishes. Citrus is the defining element particularly in its national dish, Ceviche – raw fish cured in lime juice with spices and peppers.

Grilled and fried meats are also popular and of interest to consumers, for example chicharron (fried pork belly or pork rinds, often served with sweet potato and corn), Lomo Saltado (stir-fried beef served with chips and rice) and street food Anticuchos (grilled skewers which can be accompanied by salad, corn, potatoes, avocado or toasted cassava and sauces)

Other popular Peruvian dishes include:

• Aji de Gallina (chicken chilli): creamy shredded chicken stew with yellow chili pepper, milk, cheese and walnuts.
• Papas a la Huancaína (Huancayo style potatoes): boiled potatoes topped with a creamy, spicy sauce made from aji amarillo peppers, cheese and milk.
• Picarones: deep fried sweet potato doughnuts, drizzled in honey and cinnamon.
• Alfajores: soft cookies filled with dulce de leche and dusted with powdered sugar.