brazilian_distrito_federal_cuisine
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| + | ====== Brazilian Distrito Federal cuisine ====== | ||
| + | ==== Galinhada com Pequi ==== | ||
| + | A hearty rice dish made with chicken and pequi, a beloved Cerrado fruit. In Brasília, this Goiano dish is reimagined with saffron rice, carrots, and sometimes even quail eggs. [([[https:// | ||
| + | |||
| + | ==== Arroz com Suã ==== | ||
| + | A comfort food brought by migrants from Minas Gerais — pork neck bones (suã) slow-cooked with seasoned rice. The bones give the dish incredible depth and savoriness. [([[https:// | ||
| + | |||
| + | ==== Pintado na Brasa com Molho de Tucupi ==== | ||
| + | A modern twist on Amazonian influence — grilled pintado fish (common in Midwest rivers) served with tucupi sauce, merging Cerrado and forest traditions. [([[https:// | ||
| + | |||
| + | ==== Feijão Tropeiro Brasiliense ==== | ||
| + | A regional take on the Minas classic — this version includes cassava flour, sausage, eggs, kale, and toasted manioc, often with a smoky undertone and served with pork rinds. [([[https:// | ||
| + | |||
| + | ==== Escondidinho de Aratu ==== | ||
| + | A cassava mash “shepherd’s pie” filled with aratu, a type of mangrove crab popular in Northeastern cooking. Reflects the influence of Bahia and Pernambuco in Brasília. [([[https:// | ||
| + | |||
| + | ==== Moqueca de Cação com Baru ==== | ||
| + | A reinterpreted moqueca where shark meat (cação) is stewed in coconut milk with baru nuts from the Cerrado, giving it a rich and earthy twist. [([[https:// | ||
| + | |||
| + | ==== Pamonha Salgada com Pequi e Queijo ==== | ||
| + | A unique Brasília version of savory pamonha — stuffed with creamy cheese and pequi, steamed in corn husks and served with spicy sauce. [([[https:// | ||
| + | |||
| + | ==== Pizza com Massa de Tapioca ==== | ||
| + | A Brasília foodie innovation: tapioca-crust pizza, gluten-free and chewy, often topped with regional cheeses or even carne de sol. [([[https:// | ||
| + | |||
| + | ==== Chambari com Arroz Branco ==== | ||
| + | Originally from Goiás and Mato Grosso, this slow-cooked beef shank stew is often served in Brasília at rural-style lunch spots. Rich, gelatinous, and nourishing. [([[https:// | ||
| + | |||
| + | ==== Torta Capixaba Brasiliense ==== | ||
| + | A local adaptation of Espírito Santo’s famous torta — but made with local river fish, pequi oil, and topped with whipped egg whites in Brasília' | ||
| + | |||
| + | ==== Cuscuz de Tapioca com Babaçu e Castanha-do-Pará ==== | ||
| + | A dessert that blends Northeast and Amazonian ingredients: | ||
| + | |||
| + | ==== Dobradinha à Brasiliense ==== | ||
| + | A revamped take on the traditional tripe stew, incorporating black-eyed peas and corn for a heartier, more central Brazilian version. [([[https:// | ||
| + | |||
| + | ==== Sanduíche de Pernil com Vinagrete de Pequi ==== | ||
| + | A popular street food in Brasília: roast pork sandwiches served in crusty bread with a pequi vinaigrette — tangy, spicy, and full of local flavor. [([[https:// | ||
| + | |||
| + | ==== Sopa Paraguaia Recheada com Linguiça e Queijo Minas ==== | ||
| + | This savory “cake-soup” from neighboring Paraguay is often served at Brasília family tables — in this version, it’s loaded with sausage and Minas cheese. [([[https:// | ||
| + | |||
| + | ==== Doce de Jaracatiá ==== | ||
| + | A sweet preserve made from the jaracatiá tree, a wild cousin of papaya found in the Cerrado. Often cooked with cinnamon and sugar and served with queijo coalho. [([[https:// | ||
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| + | {{tag> | ||
brazilian_distrito_federal_cuisine.txt · Last modified: 2025/05/26 01:22 by aga