mato_grosso_cuisine
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| + | ====== Mato Grosso Cuisine ====== | ||
| + | ==== Mojica de Pintado ==== | ||
| + | A hearty fish stew made from pintado (a prized river catfish), cassava, coconut milk, tomatoes, peppers, and cilantro. It’s comforting and creamy, served with rice and a splash of lime. [([[https:// | ||
| + | |||
| + | ==== Jacaré Grelhado ==== | ||
| + | Grilled alligator meat, seasoned with garlic, lime, and regional spices. It’s surprisingly delicate—often compared to chicken or fish—and quite the culinary curiosity from the Pantanal. [([[https:// | ||
| + | |||
| + | ==== Maria Isabel Pantaneira ==== | ||
| + | A version of this classic dish using sun-dried beef (carne de sol) fried with onions, garlic, and rice. Sometimes enhanced with pequi or urucum for a regional touch. [([[https:// | ||
| + | |||
| + | ==== Quibebe Mato-grossense ==== | ||
| + | A savory pumpkin purée flavored with onions, garlic, and sometimes beef or pork. It’s simple but rich and filling, often served as a side dish. [([[https:// | ||
| + | |||
| + | ==== Farofa de Banana da Terra ==== | ||
| + | This twist on classic farofa uses ripe plantains sautéed in butter and mixed with toasted manioc flour—sweet and salty at the same time. [([[https:// | ||
| + | |||
| + | ==== Pacú Assado ==== | ||
| + | Whole pacú fish, native to the Pantanal rivers, is seasoned and grilled until crispy, often stuffed with herbs, farofa, or even banana. Iconic and delicious. [([[https:// | ||
| + | |||
| + | ==== Costelão na Brasa ==== | ||
| + | Beef ribs slowly grilled over open flames—a beloved tradition in Mato Grosso, often seasoned simply with coarse salt and served with arroz carreteiro. [([[https:// | ||
| + | |||
| + | ==== Ensopado de Queixada ==== | ||
| + | A rich stew made from queixada, a type of wild boar found in the region. It's slow-cooked with garlic, peppers, onions, and herbs, resulting in a deeply flavored, rustic dish. [([[https:// | ||
| + | |||
| + | ==== Furrundu ==== | ||
| + | A unique sweet made by cooking ripe papaya with rapadura (unrefined cane sugar), cloves, and cinnamon. It becomes a dark, sticky treat served in slices or spoonfuls. [([[https:// | ||
| + | |||
| + | ==== Bolinho de Arroz Pantaneiro ==== | ||
| + | Crunchy fried rice balls made with leftovers, cheese, herbs, and sometimes shredded dried meat—served with pepper sauce and a cold drink. [([[https:// | ||
| + | |||
| + | ==== Chipa Cuiabana ==== | ||
| + | A cheesy, chewy bread made from manioc starch and local cheeses, similar to Paraguayan chipa or Brazilian pão de queijo, but heartier and often crescent-shaped. [([[https:// | ||
| + | |||
| + | ==== Doce de Mamão Verde com Coco ==== | ||
| + | A dessert of green papaya strips cooked with coconut and sugar until caramelized and slightly chewy. A traditional sweet that uses underripe fruit creatively. [([[https:// | ||
| + | |||
| + | ==== Caldo de Piranha ==== | ||
| + | Yes, piranha soup! A beloved broth believed to restore strength and even act as an aphrodisiac, | ||
| + | |||
| + | ==== Moela Refogada com Pequi ==== | ||
| + | Chicken gizzards stewed with garlic and pequi, a pungent yellow fruit beloved in the region. A bold, earthy dish for the adventurous palate. [([[https:// | ||
| + | |||
| + | ==== Arroz com Pequi e Frango Caipira ==== | ||
| + | Rustic chicken cooked with pequi and rice, absorbing the fruit’s strong, buttery aroma. A very traditional Mato Grosso dish for family gatherings. [([[https:// | ||
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mato_grosso_cuisine.txt · Last modified: 2025/04/29 01:03 by aga