Recipes from the World’s Best Surf Spots

I remember my first taste of Nasi Goreng, sitting in a warung on the cliff at Bingin Beach in Bali. The spicy rice, soy chicken, and fried egg — that meal takes me back to the Island of the Gods and reminds me of crystal barrels, reef cuts, and big smiles with those perfectly shaped teeth.

I remember dusk in Tahiti, sitting at a local restaurant somewhere along the road that eventually leads to Teahupo’o. Poisson Cru was the dish recommended by the locals, so we ordered it and were blown away by the fresh flavor and beautiful presentation. Sure, raw tuna is not for everyone, but the way it is served in Tahiti is truly special.

Beyond the waves, every break has its own story, and oftentimes, that narrative is deliciously told through food. In this article, we’ll serve up a feast of surf recipes so you can recreate the gastronomic experience of the world’s best surf sports from the comfort of your home.

Poke Bowl: A Taste of the Hawaiian Waves (Oahu, Hawaii, USA)

I’ve just emerged from the brine like some sun-kissed sea god (or something the cat dragged in), board in hand and salt in my hair, and I’ll tell you, the only thing that rivals catching a few waves at Haleiwa is the first few bites of a Hawaiian Poke Bowl. This isn’t just food, my friends; it’s soul surfing in a bowl.

Think of it: cubes of tuna that sparkle like an ocean kissed by an offshore breeze laid atop a pillow of rice so fluffy it must have been harvested from the clouds above Mauna Loa. I jazz it up my way – with avocado as lush as the island hills, cucumbers, and seaweed.

Get yourself ready to bring some island style to your home.

Ingredients:

• 1 lb fresh sushi-grade tuna, cut into bite-sized cubes
• 1/4 cup soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon fresh grated ginger
• 1-2 green onions, chopped
• 1 teaspoon sesame seeds
• 1 avocado, sliced
• Cooked white or brown rice for serving
• Optional toppings: diced cucumber, shredded carrots, pickled radish, seaweed salad, and spicy mayonnaise.

Instructions:

1. In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, and grated ginger.
2. Add the tuna cubes to the bowl and stir until all the pieces are evenly coated in the marinade. Let the tuna marinate in the fridge for at least 15 minutes.
3. While the tuna is marinating, prepare your bowl. Begin with a base of cooked rice.
4. Once the tuna has marinated, add it to the bowl on top of the rice. Sprinkle with chopped green onions and sesame seeds.
5. Arrange the sliced avocado around the tuna and add your choice of additional toppings.
6. Enjoy your homemade Oahu-inspired Poke Bowl straight away.

Poisson Cru: A Tahitian Delight from the Waves of Teahupo’o (Tahiti, French Polynesia)

Originating from the sun-drenched shores of Teahupo’o in Tahiti, Poisson Cru is a stunningly simple yet extraordinarily delicious dish that beautifully echoes the oceanic charm of French Polynesia. In Tahitian, Poisson Cru means “raw fish,” and that’s precisely what this traditional recipe is all about – pristine, raw tuna marinated to perfection in tart lime juice, then gently mingled with luscious coconut milk. To this, we add a crunch of diced cucumbers, tomatoes, and onions – a crisp, refreshing counterpoint to the silky fish.

Riding the waves of Teahupo’o might be a dream for many, but through Poisson Cru, we can capture a slice of its paradise in our kitchens. So, let’s plunge into the culinary surf of Tahiti and craft this exquisite dish.

Ingredients:

• 500 grams of fresh Tuna, cut into bite-sized cubes
• Juice of 4 Limes
• 1 cup of Coconut Milk
• 1 Cucumber, diced
• 2 Tomatoes, diced
• 1 Onion, finely chopped
• Salt, to taste
• Freshly cracked black Pepper, to taste

Instructions:

1. Start by placing your fresh Tuna cubes in a large bowl. Pour over the freshly squeezed Lime juice, ensuring all the pieces are submerged. Leave it to marinate for about 10 minutes – the acidity of the Lime will ‘cook’ the fish.
2. After 10 minutes, drain off about half the Lime juice from the bowl. Now, pour in the creamy Coconut milk. The Lime and Coconut milk together create a sublime marinade, balancing citrusy zest with tropical creaminess.
3. Next, add your diced Cucumbers, Tomatoes, and chopped Onion to the bowl. Stir well to ensure everything is well combined.
4. Finally, season your Poisson Cru with Salt and freshly cracked Black Pepper to taste. Give it one last gentle mix.
5. Refrigerate the Poisson Cru for about an hour before serving, allowing all the flavors to meld together.
6. Serve your Tahitian Poisson Cru chilled, preferably on a warm day, imagining the thunder of Teahupo’o waves in the distance.

Braai from Supertubes (Jeffreys Bay, South Africa)

Riding the waves at South Africa’s Supertubes is exhilarating, and nothing beats ending the day with a traditional South African Braai, the local equivalent of a barbecue. The Braai features a delicious assortment of grilled meats, including the distinctive boerewors (long sausages), served alongside a comforting maize porridge known as ‘pap’ and a spicy vegetable relish named ‘chakalaka.’

The pap is optional and doesn’t suit all tastes but go for it if you’re in the mood for an authentic Saffa experience!

Ingredients:

For the Braai and Boerewors:

• 1-2 kg of your favorite meats (steak, chicken, lamb chops)
• 1 large coil of boerewors (South African sausage)
• Salt and pepper to taste

For the Pap:

• 2 cups of maize meal (cornmeal)
• 4 cups of water
• 1 teaspoon of salt

For the Chakalaka:

• 2 tablespoons of cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 carrots, grated
• 1 can (400g) of baked beans in tomato sauce
• 1 can (400g) of diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

Braai and Boerewors:

1. Light your barbecue (braai) and let the coals burn down until they are white-hot.
2. Season your meats and the boerewors with salt and pepper.
3. Arrange the meats and boerewors on the grill, turning them occasionally until they are cooked to your liking.

Pap:

1. Bring the water to a boil in a saucepan, then add the salt.
2. Slowly add the maize meal, stirring continuously to prevent lumps from forming.
3. Reduce the heat to low, cover the saucepan, and let it simmer for about 30 minutes, stirring occasionally until the pap is soft and fluffy.

Chakalaka:

1. Heat the oil in a pan and sauté the onion and garlic until they are translucent.
2. Add the green bell pepper and carrots to the pan, and cook until they are soft.
3. Stir in the baked beans, diced tomatoes, curry powder, paprika, salt, and pepper.
4. Let the chakalaka simmer for about 20 minutes until it thickens.

Nasi Goreng from Uluwatu (Bali, Indonesia)

After a long day of exhilarating surfing at Uluwatu in Bali, where the waves crash against the majestic cliffs, there’s nothing quite like indulging in a plate of Nasi Goreng. This classic Indonesian delicacy is a mouthwatering dish that is perfect to refuel and satisfy your appetite.

Nasi Goreng is a hearty mix of stir-fried rice, bursting with flavors and aromatic spices. The fragrant rice is combined with a delightful ensemble of ingredients such as succulent shrimp, tender chicken, or even juicy beef, creating a medley of textures and tastes that will leave you wanting more.

To elevate the dish further, Nasi Goreng is often served with a golden and perfectly fried egg, its velvety yolk oozing onto the rice, creating a beautiful harmony of flavors. The dish is then complemented with prawn crackers, adding a delightful crunch, and side dishes like satay skewers, grilled to perfection and imparting a smoky charred taste, or pickles that add a tangy and refreshing element to the meal.

With each bite, you will experience the perfect balance of savory, sweet, and slightly spicy notes that are characteristic of Indonesian cuisine. The richness of the flavors and the distinct blend of spices used in Nasi Goreng showcase the culinary heritage and cultural diversity of Indonesia.

Ingredients:

• 2 cups of cooked jasmine rice
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, minced
• 1 small onion, chopped
• 1 carrot, chopped
• 2 spring onions, sliced
• 1/2 cup of cooked chicken, diced (or any preferred protein)
• 2 tablespoons of kecap manis (Indonesian sweet soy sauce)
• 1 tablespoon of soy sauce
• 1/2 teaspoon of crushed red pepper flakes (optional)
• Salt to taste
• 2 eggs
• Prawn crackers, for serving
• Pickles and satay skewers, for serving

Instructions:

1. Heat the oil in a large pan or wok over medium heat. Add the garlic and onion, stirring until they become fragrant and the onions are translucent.
2. Add the carrot and cook until it softens.
3. Stir in the cooked chicken and cooked rice, ensuring that the rice breaks apart and mixes well with the other ingredients.
4. Pour in the kecap manis, soy sauce, and crushed red pepper flakes. Stir everything until the rice is evenly coated with the sauces.
5. Adjust the seasoning with salt if necessary, and then mix in the sliced spring onions.
6. In a separate pan, fry the eggs to your liking.
7. Serve the Nasi Goreng topped with a fried egg, and accompanied by prawn crackers, pickles, and satay skewers.

Bouillabaisse from Hossegor (France)

This traditional Provençal stew, known as Bouillabaisse, is truly a culinary masterpiece that captures the essence of French coastal cuisine. Imagine sitting somewhere along the southwestern coast of France, basking in the warm sun, watching punchy waves peak, while indulging in a bowl of this vibrant and comforting dish.

Bouillabaisse is not just an ordinary stew; it is a symphony of flavors and textures. The base of the stew is made from a fragrant broth infused with aromatic herbs like saffron and fennel, which lend their unique fragrances and subtle undertones to the dish. The broth is then further enhanced with a hint of orange, adding a refreshing citrusy note that perfectly balances the richness of the seafood.

Speaking of seafood, Bouillabaisse is a treasure trove of oceanic delights. Picture an array of fresh fish and succulent shellfish gracefully swimming in the flavorful broth. From tender white fish like cod and halibut to meaty mollusks like mussels and clams, each morsel of seafood in Bouillabaisse is meticulously selected to provide a harmonious medley of flavors.

To fully savor this dish, it is essential to pair it with crusty garlic bread. The golden, crusty exterior of the bread gives way to a soft, airy interior, perfect for soaking up the luscious broth. The combination of the garlic-infused bread and the savory broth creates a delectable marriage of flavors that will transport your taste buds straight to the charming streets of Provence.

As you take a spoonful of Bouillabaisse, close your eyes, feel the warmth of the sun on your skin, taste the salty sea breeze, and revel in the rich tapestry of French gastronomy. Bouillabaisse is not just a meal; it is an experience that will warm your heart and leave you yearning for more.

Ingredients:

• 1.5 kg mixed fish (like rockfish, monkfish, or sea bream) and shellfish (like prawns or mussels)
• 3 tablespoons olive oil
• 2 onions, chopped
• 2 leeks, cleaned and sliced
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 1 pinch of saffron threads
• 1 bay leaf
• 1 sprig fresh thyme
• Peel of 1 orange
• 1 fennel bulb, sliced
• Salt and pepper, to taste
• 2 liters of water or fish stock
• Garlic bread, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions, leeks, and fennel, and sauté until they become soft.
2. Add the minced garlic, tomatoes, bay leaf, thyme, orange peel, saffron, salt, and pepper, and cook for another 5 minutes.
3. Add the water or fish stock, and bring to a simmer. Add the fish and shellfish, cover, and simmer for about 20 minutes, until the fish is cooked through.
4. Serve your Bouillabaisse in large bowls, garnished with fresh herbs. Make sure to include a piece of garlic bread for dipping into the flavorful broth.

Fish Tacos from Trestles (California, USA)

There’s no denying that a day spent at Trestles in California is truly unforgettable. The combination of stunning natural beauty, crystal clear waters, and perfect waves make it a paradise for surfers and beachgoers alike. Whether you’re a seasoned surfer or just starting out, Trestles offers something for everyone.

After catching a few waves, what could be better than indulging in a mouthwatering meal of classic Californian Fish Tacos? These tantalizing delights are a true reflection of the vibrant and diverse culinary scene that California has to offer. The star of the show is the fish itself, which is often cod or mahi-mahi. It can be perfectly grilled to bring out its natural flavors or lightly battered and fried to achieve a crispy texture.

The magic doesn’t stop there. These delightful fish tacos are served in warm tortillas, providing the perfect vessel to hold all the tempting toppings. From zesty salsa to creamy sour cream and a sprinkle of fresh cilantro, each bite bursts with a burst of flavors and textures that will leave your taste buds dancing with delight.

Ingredients:

• 500g white fish fillets (cod, mahi-mahi, or any firm white fish)
• 8 small corn tortillas
• Oil for grilling
• Salt and pepper to taste

For the batter:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup beer

For the toppings:

• Fresh salsa
• Sour cream
• Fresh cilantro
• Lime wedges

Instructions:

1. To prepare the batter, mix the flour, baking powder, salt, and beer in a bowl until smooth. Set it aside for 15 minutes.
2. Season the fish fillets with salt and pepper, and then dip each piece into the batter, ensuring it’s fully coated.
3. Heat the oil in a pan over medium-high heat. Cook the battered fish until golden brown on both sides. Once done, transfer the fish to a paper towel to drain excess oil.
4. Warm the tortillas in a dry pan over medium heat.
5. Assemble the tacos by placing a piece of fish on each tortilla, then add fresh salsa, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.

Kokoda from Cloudbreak (Fiji)

This traditional Fijian dish mirrors the island’s love for fresh seafood and vibrant flavors. It’s a refreshing concoction of raw fish marinated in lime and coconut milk, tossed with a medley of crisp veggies. Served chilled, Kokoda cools you down after you’ve been baked out in the line-up at Cloudbreak or some other Fijian surf marvel.

Ingredients:

• 500g fresh mahi-mahi or tuna, cubed
• Juice of 6 limes
• 1 cup of coconut milk
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 green chili, finely chopped (optional)
• Salt to taste
• Fresh coriander for garnish

Instructions:

1. Place the fish cubes in a glass bowl and pour over the lime juice. Ensure the fish is fully submerged. Cover and refrigerate for 2-3 hours until the fish turns opaque.
2. Drain the lime juice from the fish and add in the coconut milk. Mix well until all the fish pieces are coated.
3. Add the cucumber, bell pepper, onion, and chili (if using). Stir to combine.
4. Season with salt to taste and garnish with fresh coriander. Serve chilled.

Riding the surf at Fiji’s famed Cloudbreak is a once-in-a-lifetime experience. And nothing completes a day on these world-class waves like the taste of Kokoda.

Tacos al Pastor from Puerto Escondido (Mexico)

This delicious dish, a local favorite, comprises marinated pork cooked to perfection, served in soft corn tortillas, and topped with juicy grilled pineapple, crunchy onions, and fresh cilantro. It’s a vibrant mix of flavors that perfectly embodies the spirited Mexican surf culture.

Ingredients:

• 1.5 kg pork shoulder, sliced
• 3 dried guajillo chilies, seeds removed
• 3 dried ancho chilies, seeds removed
• 2 chipotle peppers in adobo sauce
• 1/2 cup of pineapple juice
• 1/4 cup of white vinegar
• 3 cloves garlic
• 1 tsp oregano
• 1 tsp cumin
• Salt to taste
• 1 pineapple, sliced
• 1 red onion, diced
• 1 bunch of cilantro, chopped
• Soft corn tortillas

Instructions:

1. Boil the dried chilies in water until soft, then blend with the chipotle peppers, pineapple juice, vinegar, garlic, oregano, cumin, and salt until smooth.
2. Marinate the pork in this mixture for at least 2 hours, preferably overnight.
3. Grill the pork on high heat until charred and cooked through. During the last few minutes of cooking, add some pineapple slices to the grill until they’re nicely caramelized.
4. Dice the cooked pork and pineapple and serve on corn tortillas with diced red onion and chopped cilantro. Enjoy!

Barbecued Prawns from Snapper Rocks (Queensland, Australia)

A national favorite, these prawns are grilled to perfection, and seasoned with a blend of lemon, garlic, and herbs, creating a dish that is as refreshing as it is satisfying. It’s the perfect way to wrap up an incredible day on the water.

Ingredients:

• 1 kg large prawns, peeled and deveined
• 4 cloves garlic, minced
• 2 lemons, zest and juice
• 1/4 cup olive oil
• 1 tsp dried chili flakes
• Salt to taste
• Freshly ground black pepper
• A handful of fresh herbs (parsley, cilantro, or basil), chopped

Instructions:

1. In a large bowl, mix together the garlic, lemon zest, lemon juice, olive oil, chili flakes, salt, and pepper.
2. Add the prawns to the bowl and mix until well coated. Marinate for at least 30 minutes.
3. Preheat your barbecue grill to high heat.
4. Thread the prawns onto skewers and grill for about 2-3 minutes per side, or until they are pink and cooked through.
5. Sprinkle the barbecued prawns with fresh herbs and serve immediately.

California Roll from Mavericks (California, USA)

Savor the flavors of the California coast after a day surfing Mavericks with a classic California Roll. This popular sushi roll features crab, avocado, and cucumber, rolled in nori and rice, topped with sesame seeds and served with soy sauce and pickled ginger.

Ingredients:

• Sushi rice (prepared from 1 cup of short-grain sushi rice, 1 1/2 cups water, 2 tbsp rice vinegar, 1 tbsp sugar, 1/2 tsp salt)
• 4 sheets of nori (seaweed)
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 200g imitation crab sticks
• Sesame seeds for topping
• Soy sauce for serving
• Pickled ginger for serving
• Wasabi for serving (optional)

Instructions:

1. Lay a sheet of nori on a sushi mat or a piece of cling wrap.
2. Wet your hands and spread about a quarter of the sushi rice evenly onto the nori, leaving a small space at the top edge.
3. Arrange the cucumber, avocado, and crab sticks in a line along the bottom edge of the rice.
4. Start rolling the sushi using the mat or cling wrap, pressing gently but firmly. When you get to the top edge, dab a little water on the nori to seal the roll.
5. Repeat the process with the remaining ingredients.
6. Sprinkle the sushi rolls with sesame seeds.
7. Using a sharp knife, cut the sushi roll into bite-sized pieces.
8. Serve the California Roll with soy sauce and pickled ginger. Wasabi is optional.

Whether you’ve been riding the famous big waves at Mavericks or simply enjoying the view, finish off your Californian day with a delightful bite of the Golden State’s most beloved sushi roll. The California Roll, with its tender crab, creamy avocado, and crisp cucumber, rolled in nori and perfectly seasoned sushi rice, topped with sesame seeds, is a deliciously refreshing way to savor the California surf culture.

Hangi from Raglan (New Zealand)

Surfing at Raglan is a day well spent, and the traditional Māori Hangi is the perfect way to refuel. This ancient cooking method, which uses an earth oven to slow-cook meats and vegetables, results in incredibly tender and flavorful dishes that truly represent the hearty and wholesome Kiwi lifestyle.

Ingredients:

• 1.5kg beef or pork
• 1.5kg chicken
• 10 medium potatoes
• 5 large carrots
• 5 sweet potatoes (kumara)
• 1 cabbage
• 5 large squares of muslin cloth
• Twine for tying

Instructions:

1. Dig a pit in the ground and heat some rocks in a large fire in the pit.
2. While the rocks are heating, prepare the food. Cut the meat into large pieces, slice the vegetables, and wrap each portion in a square of muslin cloth, tying them with twine.
3. Once the rocks are heated (after about 2-3 hours), remove the burning wood from the pit, leaving the hot rocks behind.
4. Place your packages of food on top of the hot rocks.
5. Cover the food with a wet cloth, then cover the entire pit with earth, sealing in the heat.
6. Leave the food to cook for about 3-4 hours.
7. Dig up your Hangi, unwrap the muslin cloth, and enjoy your authentic Māori feast.

Peri-Peri Chicken from Ericeira (Portugal)

Catching waves at Portugal’s Ericeira, a world surfing reserve, is an unforgettable experience. And no trip to Ericeira is complete without tasting one of Portugal’s most popular dishes: Peri-Peri Chicken. This fiery grilled chicken dish, marinated in spicy peri-peri sauce, is a flavor-packed feast that perfectly reflects the spirited Portuguese cuisine.

Ingredients

For the Peri-Peri Sauce:

• 8-10 red bird’s eye chillies
• 1 red bell pepper, seeded and chopped
• 5 cloves garlic, peeled
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt, to taste

For the Chicken:

• 1 whole chicken, spatchcocked (butterflied)
• Salt and pepper, to taste
• Lemon wedges and chopped parsley, for serving

Instructions

1. Prepare the Peri-Peri Sauce: Combine the chillies, red bell pepper, garlic, olive oil, red wine vinegar, paprika, oregano, and salt in a blender. Blend until smooth. Reserve half of the sauce for basting and serving, and pour the remaining half into a bowl for marinating.
2. Marinate the Chicken: Season the chicken with salt and pepper on both sides. Pour the marinade over the chicken and rub it all over. Cover and refrigerate for at least 2 hours, but ideally overnight.
3. Cook the Chicken: Preheat your grill to medium heat. Place the chicken skin-side down and grill for about 15-20 minutes. Turn the chicken over, baste with the reserved sauce, and cook for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Keep basting the chicken every 10 minutes during the cooking process.
4. Serve: Remove the chicken from the grill and let it rest for a few minutes before serving. Serve with lemon wedges, extra peri-peri sauce, and a sprinkling of chopped parsley.

Enjoy the spicy, tangy flavors of Portuguese Peri-Peri Chicken after a day of surfing in Ericeira. It’s the perfect way to refuel and savor a slice of Portugal’s rich culinary heritage.

Gallo Pinto from Nicaragua’s Pacific Coast

Nothing quite complements a day of surfing Nicaragua’s Pacific Coast like Gallo Pinto, a traditional Nicaraguan dish that translates to “spotted rooster”. This hearty and comforting meal is made of red beans and rice, often served alongside eggs for breakfast, or as a side dish for lunch and dinner.

Ingredients

• 1 cup dried red beans
• 2 cups long-grain white rice
• 3 cups water
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 3 cloves of garlic, minced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Cook the Beans: Rinse the beans under cold water until the water runs clear. Place them in a large bowl and cover with water. Let them soak overnight. The next day, drain the beans and place them in a large pot. Cover with water and bring to a boil. Reduce the heat to low and simmer until the beans are tender, about 1 to 2 hours. Drain and set aside.
2. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 20 minutes.
3. Prepare the Gallo Pinto: In a large pan, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, sautéing until the vegetables are tender and the onion is translucent. Add the cooked beans and rice to the pan, stirring to mix well. Season with salt and pepper to taste, and cook for a few more minutes until everything is heated through.
4. Serve: Garnish the Gallo Pinto with fresh chopped cilantro before serving.

Nicaragua’s Gallo Pinto is a satisfying, versatile dish that reflects the country’s rich culinary culture. Enjoy it as a well-deserved meal after riding the waves of Nicaragua’s breathtaking surf spots.

Feijoada – The Heart of Brazilian Cuisine from São Paulo’s Surfing Shores

From the bustling cityscape of São Paulo, Brazil, we bring you the national dish, Feijoada. This hearty black bean and pork stew is beloved across the country and is guaranteed to replenish any surfer after a day on Brazil’s stellar waves. Rich, flavorful, and fulfilling, it perfectly represents the vibrant Brazilian spirit. Enjoy it with traditional accompaniments of rice, collard greens, farofa, and slices of fresh orange. Once you’ve tried Feijoada, you’ll truly understand why it’s considered the soul of Brazilian cuisine!

Ingredients:

• 1 lb black beans
• 1 lb pork shoulder, cut into chunks
• 1/2 lb carne seca or corned beef, soaked overnight and cut into chunks
• 1/2 lb smoked sausage, sliced
• 1 smoked ham hock
• 2 onions, chopped
• 4 cloves of garlic, minced
• 2 bay leaves
• Salt and black pepper to taste
• Orange slices for serving
• Steamed rice for serving
• Collard greens for serving
• Farofa (toasted cassava flour) for serving

Instructions:

1. Soak the black beans in water overnight.
2. In a large pot, add the soaked beans, pork shoulder, carne seca, sausage, and ham hock. Add enough water to cover the mixture.
3. Bring the pot to a boil, then reduce to a simmer. Cook for about 1 hour.
4. In a separate pan, sauté the onions and garlic until golden brown.
5. Add the sautéed onions, garlic, and bay leaves to the pot. Continue simmering for another 2 hours, or until the beans and meat are tender. Season with salt and black pepper to taste.
6. Serve your feijoada with steamed rice, collard greens, farofa, and slices of orange. Enjoy this hearty dish after a thrilling day on São Paulo’s waves!

Casado from Pavones (Costa Rica)

In Pavones, Costa Rica, the gastronomy largely mirrors that of the entire nation, where dishes such as Casado form the culinary backbone. The term ‘Casado’ translates to ‘married man’, symbolizing a harmonious union of flavors. This dish artfully brings together rice, black beans, plantains, salad, a tortilla, and a choice of protein – it could be chicken, beef, pork, or fish, creating a hearty and satisfying meal.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 cup black beans, cooked
• 1 plantain, peeled and sliced
• 2 tablespoons vegetable oil
• 1 chicken breast (or your choice of beef, pork, or fish)
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves of garlic, minced
• 1 cup of fresh lettuce
• 1 tomato, sliced
• 1 avocado, sliced
• Salt and pepper to taste
• 1 tortilla

Instructions

1. Cook the Rice: In a pot, bring the water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer until the rice is cooked and the water is absorbed, about 20 minutes.
2. Cook the Protein: Season your chicken breast (or other protein) with salt and pepper. Heat a tablespoon of oil in a pan over medium heat, add the chicken, and cook until it’s done, turning occasionally. This should take about 10-12 minutes. Once cooked, set it aside and keep it warm.
3. Prepare the Plantains: In the same pan, add another tablespoon of oil. Add the plantain slices and fry them until they are golden brown and caramelized. Once they’re done, remove them from the pan and set them aside.
4. Sauté the Vegetables: In the same pan, add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are tender and the onions are translucent.
5. Assemble the Plate: To serve, put the cooked rice and black beans on a plate. Add the cooked chicken, fried plantains, and sautéed vegetables. Serve with a fresh salad of lettuce, sliced tomato, and avocado on the side. Warm up a tortilla and place it on the plate as well.

Whether you’re a local or a surfer visiting from afar, Casado offers a taste of Costa Rica that’s as varied and vibrant as its stunning coastlines. This is a true surfers’ meal, replenishing energy and providing a satisfying end to a day spent in the ocean. Enjoy!

Summary

From the Pacific Ocean to the Indian Ocean, from the North Atlantic to the South Pacific, we’ve embarked on a culinary journey across some of the world’s top surfing destinations. We’ve indulged in the fresh and invigorating flavors of Hawaii’s Poke Bowl, sampled the delightful Tahitian dish Poisson Cru, savored the comfort of South Africa’s Braai, enjoyed Indonesia’s iconic Nasi Goreng, tasted France’s sumptuous Bouillabaisse, relished the famous Fish Tacos of California, experienced Fiji’s unique Kokoda, tried the tantalizing Tacos al Pastor of Mexico, grilled Australia’s beloved Barbecued Prawns, rolled some California Rolls, and ended our voyage with the traditional Casado from Costa Rica. These dishes not only fill our bellies but also our hearts, as they capture the spirit of their respective surf cultures in every delicious bite.