mato_grosso_do_sul_cuisine
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| + | ====== Mato Grosso do Sul cuisine ====== | ||
| + | ==== Sopa Paraguaia ==== | ||
| + | Despite the name, it’s not a soup! It's a dense, savory cornbread made with cornmeal, cheese, milk, and onions. A strong Paraguayan influence, and a beloved side for barbecues and stews. [([[https:// | ||
| + | |||
| + | ==== Carne de Sol com Purê de Mandioca ==== | ||
| + | Sun-dried beef served with creamy cassava (manioc) purée, seasoned with garlic and butter. A comforting, traditional pairing. [([[https:// | ||
| + | |||
| + | ==== Puchero Sul-Mato-Grossense ==== | ||
| + | A rich meat-and-vegetable stew with beef, pork, sausages, sweet potatoes, squash, corn, and sometimes bananas — a fusion dish from Spanish, Paraguayan, and local traditions. [([[https:// | ||
| + | |||
| + | ==== Macarrão de Comitiva ==== | ||
| + | Rustic beef stew with pasta cooked directly in the same pot — a traditional dish from cattle-driving teams (comitivas) crossing the Pantanal. [([[https:// | ||
| + | |||
| + | ==== Arroz Carreteiro Pantaneiro ==== | ||
| + | A hearty rice dish cooked with sun-dried meat (charque), onions, and sometimes local wild herbs, perfect for long journeys across the countryside. [([[https:// | ||
| + | |||
| + | ==== Pacu na Brasa ==== | ||
| + | Grilled whole pacu fish, stuffed with farofa and herbs, roasted slowly over charcoal. A true Pantanal classic. [([[https:// | ||
| + | |||
| + | ==== Espetinho de Jacaré ==== | ||
| + | Alligator meat skewers! Tender, marinated chunks grilled until crispy on the outside and juicy inside. A rare treat and culinary curiosity. [([[https:// | ||
| + | |||
| + | ==== Caldo de Piranha ==== | ||
| + | Piranha fish soup, rich and full of flavor, considered restorative and packed with folklore about its energizing properties. [([[https:// | ||
| + | |||
| + | ==== Costela de Chão ==== | ||
| + | Beef ribs roasted slowly in a pit dug into the ground, seasoned with just salt — a dramatic and delicious way to cook, often done at festivals and big gatherings. [([[https:// | ||
| + | |||
| + | ==== Chipa Pantaneira ==== | ||
| + | A cousin of Paraguayan chipa, these cheesy, chewy, slightly crunchy bread rings made from manioc starch and cheese are a perfect snack. [([[https:// | ||
| + | |||
| + | ==== Mojica de Pintado ==== | ||
| + | A thick stew made from pintado (catfish), cassava, coconut milk, and coriander — hearty and nourishing, blending Indigenous and river culture. [([[https:// | ||
| + | |||
| + | ==== Sarrabulho Pantaneiro ==== | ||
| + | A spicy pork offal stew thickened with blood and flavored with peppers, garlic, and cumin — an intense dish for those who love strong flavors. [([[https:// | ||
| + | |||
| + | ==== Salada de Palmito Pantaneira ==== | ||
| + | A fresh salad made from heart of palm, tomatoes, onions, and local herbs, dressed simply with olive oil and lime. [([[https:// | ||
| + | |||
| + | ==== Linguiça de Maracaju ==== | ||
| + | Famous homemade sausage from Maracaju city, seasoned with garlic, black pepper, and coriander seeds. It's intensely flavorful and often roasted over open flames. [([[https:// | ||
| + | |||
| + | ==== Bolo de Mandioca com Cocada ==== | ||
| + | A dense, sweet cassava cake topped with cocada (toasted coconut candy) — a beloved treat that mixes Indigenous and Portuguese traditions. [([[https:// | ||
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| + | {{tag> | ||
mato_grosso_do_sul_cuisine.txt · Last modified: 2025/04/30 01:13 by aga