Sun-cured meats, beans, and hearty countryside fare

Step away from the coast and Bahia’s sertão (hinterlands) leans on preserved meats and legumes. Carne-de-sol (lightly salted, air-dried beef) anchors platters with beans, rice, farofa, and vinaigrette; you’ll also encounter dishes like sarapatel and rustic stews shaped by dry climate and preservation know-how. While feijoada is national, Bahian tables feature local takes, often paired with the same cassava garnishes common to the coast. This category rounds out the region’s protein spectrum, balancing seafood-heavy shores with robust inland traditions.