REGIONAL FOOD

Marcela Larocerie
7 de nov. de 2016
3 min de leitura

The Pernambuco cooking had Indian influence, African and Portuguese. Several original recipes from other continents were adapted with ingredients easily found in the region. This mixture of cultures and traditions has resulted in a rich cuisine of flavors, colors and perfumes.

Many of the regional foods of Pernambuco are the total utilization of the animal practices. For the wild lands and backlands, scarcity and food difficulties caused the man of the place wanted to enjoy all that is offered by the animal. The “mocotó” (knees), the feet, the viçaras and even blood are used and offer a delicious and nutritious food.

Tapioca

It's kind of cassava bread made with moistened cassava starch and seasoned with salt. It has filling of grated coconut, curd cheese or butter. The “tapioqueiras”, are easily found in the sights of the city of Pernambuco. There is also a wet tapioca, moistened with coconut milk mixed with sugar.

Cartola

It is one of the most traditional desserts of Pernambuco cuisine. Its preparation consists of fried plantains covered with roasted curd cheese, sprinkled with sugar and cinnamon.

Pirão

The “pirão” is made of cassava flour porridge when you mix this with water or hot broth. In Brazil, the “pirão” can be prepared with different kinds of broths.

Buchada

It is one of the most traditional dishes of sertão cooking. Prepared with the maw of goat or lamb, stuffed with finely chopped of clotted blood, guts and liver, braised with mint, lemon, garlic, onion and spices.

Chambaril

Cooked, prepared with beef osso buco, braised in spices. It is served with “pirão”, made with broth boiling and cassava flour.

Dobradinha

It consists of bucho and ox tripe; sausage cut into small cubes, stewed and cooked with white beans. It is served with cassava or rice flour.

Mão de Vaca

It consists of a stew prepared with the front legs of the cow braised with spices. It is served with “pirão” made from broth it was cooked.

Sarapatel

Visors and pork blood cut into small pieces and stewed in a well-seasoned sauce gave rise to this strong flavor dish and dark color. Ideal to accompany bebiba, served with lemon drops and cassava flour.

Carne de Sol

The “carne de sol” is a typical dish of the Pernambuco backlands. The beef is salted and left in the sun to reach the sweet spot. At the time of preparation, it is necessary to let it soak in water for desalting and then soak in milk for a few hours to soften and harden not well. This meat is found already ready in the public markets, fairs and supermarkets in the area.

Cozido

The “cozido” is a dish of Portuguese origin that has become a trademark of regional cuisine. A special dish for Sunday lunch, because the amount of ingredients you can only do so for many people. Gather your family and try it next Sunday.

Arrumadinho

Its name comes from the way it is served: the ingredients arranged side by side, and then be mixed on the plate. It is made with cassava or beef jerky, farofa, vinaigrette and green beans, seasoned with butter bottle.

Munguzá

The “mungunzá” is prepared with boiled corn in water and seasoned with coconut milk, sugar, cloves and fennel. It is served hot and sprinkled with cinnamon.

Canjica

Creamy consistency, hominy is prepared with grated corn, sugar and coconut milk. It is served sprinkled with cinnamon.

Nego Bom

The “Nego bom” it is a sweet Pernambuco cuisine. Made from bananas, sugar and lemons.

Queijo Coalho

The “queijo coalho” or “queijo de coalho” is a type of cheese produced by fermentation and coagulation.

Mel de Engenho

It is the manufacturing stage immediately prior to sugar crystallization

Bolo de Milho

It is prepared with grated corn, coconut, sugar.

Cuscuz

In the Northeast “cuscuz” is commonly consumed in the three main meals a day and can be the main dish of cooked breakfast and / or dinner and being used as manioc flour at lunch. Formerly in the Northeast, the “cuscuz” was made with corn ground in a mortar and ground stone mill, and then cooked in the pan, covered with a cloth (type dishcloth).