pernambuco_cuisine
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| + | ====== Pernambuco Cuisine ====== | ||
| + | ==== Buchada de Bode ==== | ||
| + | A bold and traditional dish made from goat offal (liver, intestines, etc.), cleaned and stewed inside the goat’s own stomach. Seasoned with garlic, pepper, and herbs — not for the faint of heart, but deeply rooted in sertão tradition. [([[https:// | ||
| + | |||
| + | ==== Sarapatel ==== | ||
| + | Chunks of pork offal and blood, simmered in vinegar and spices. Though known across the Northeast, the Pernambucan version is spicier and sometimes includes lamb. [([[https:// | ||
| + | |||
| + | ==== Caldeirada Pernambucana ==== | ||
| + | A tropical fish stew with coconut milk, tomatoes, peppers, and sometimes green bananas — showcasing the Afro-Brazilian influence from the coast. [([[https:// | ||
| + | |||
| + | ==== Pão Doce de Caruaru ==== | ||
| + | A local sweet bread flavored with fennel seeds and sugar glaze, sold at Caruaru’s traditional fairs. Often eaten with butter or cheese. [([[https:// | ||
| + | |||
| + | ==== Feijoada com Jerimum ==== | ||
| + | This Pernambuco-style feijoada features black beans, meat, and chunks of pumpkin (jerimum) for a subtly sweet twist on the national classic. [([[https:// | ||
| + | |||
| + | ==== Carne de Sol com Macaxeira ==== | ||
| + | Sun-dried beef served with boiled or fried cassava (macaxeira) — a staple of rural Pernambuco, often eaten for breakfast with butter or cheese. [([[https:// | ||
| + | |||
| + | ==== Camarão na Moranga ==== | ||
| + | Shrimp cooked in a creamy coconut and tomato sauce, served inside a hollowed-out pumpkin. Originally from São Paulo but very popular and beautifully adapted in Pernambuco. [([[https:// | ||
| + | |||
| + | ==== Ensopado de Siri Mole ==== | ||
| + | Soft-shell crab stew with coconut milk, cilantro, and chili peppers — a coastal favorite that’s delicate and flavorful. [([[https:// | ||
| + | |||
| + | ==== Doce de Jaca ==== | ||
| + | A dessert made from jackfruit, cooked with sugar and cinnamon until syrupy — a tropical, intensely fragrant treat found at street markets and family kitchens. [([[https:// | ||
| + | |||
| + | ==== Galinha à Cabidela ==== | ||
| + | Chicken cooked in its own blood, vinegar, and spices — inherited from Portuguese cuisine but transformed into a rich and earthy dish with a strong regional identity. [([[https:// | ||
| + | |||
| + | ==== Arrumadinho ==== | ||
| + | A layered plate of sun-dried meat, beans, cassava flour (farinha), and vinaigrette — “neatly arranged, | ||
| + | |||
| + | ==== Espetinho de Queijo Coalho com Mel de Engenho ==== | ||
| + | Grilled cheese skewers, usually from local cow’s milk, served with molasses from sugar mills (mel de engenho). Sweet, salty, and smoky. [([[https:// | ||
| + | |||
| + | ==== Bolo Souza Leão ==== | ||
| + | A rich, royal dessert made with tapioca, eggs, and lots of butter, dating back to 19th-century aristocracy in Recife. Sticky, dense, and unique. [([[https:// | ||
| + | |||
| + | ==== Arroz de Hauçá ==== | ||
| + | A blend of rice with dried meat and coconut milk, of Afro-Islamic origin, brought by enslaved African people. Still eaten in Pernambuco' | ||
| + | |||
| + | ==== Cartola ==== | ||
| + | A deceptively simple yet elegant dessert: fried bananas topped with melted cheese, cinnamon, and sugar. Served in many Recife restaurants and home kitchens. [([[https:// | ||
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| + | {{tag> | ||
pernambuco_cuisine.txt · Last modified: 2025/05/09 01:30 by aga