Free-range guinea fowl (capote) marinated in garlic, lime, and local herbs, then slow-roasted until tender. A rural specialty often served at festa junina gatherings. ¹⁾

Goat offal (liver, lungs, intestines) cleaned, seasoned, and stewed inside the goat’s stomach “sausage-style.” Rich, peppery, and a true sertão classic. ²⁾

Sun-dried beef pan-seared and paired with boiled or fried cassava (macaxeira). Often finished with melted manteiga de garrafa for a deeply savory finish. ³⁾

A savory crumbly mix of shredded carne de sol, toasted cassava flour, garlic, and a touch of spicy chili—pounded in a mortar for the characteristic texture. ⁴⁾

Beef tripe and stomach simmered in a spicy tomato-onion broth, often thickened with cassava flour. Hearty, rustic, and beloved on chilly nights. ⁵⁾

Rice cooked with shredded carne de sol, garlic, and annatto oil (urucum), sometimes accented with green banana slices or spring onions for freshness. ⁶⁾

Pork offal and blood stewed in vinegar, garlic, and regional spices—spicier and more vinegary than other northeastern versions, reflecting Piauí’s bold palate. ⁷⁾

Thick, savory porridge made from fresh fish stock (often tambaqui or curimatã) and manioc flour. A river-front staple along the Rio Parnaíba. ⁸⁾

Mangrove mussels (“sururu”) cooked gently in coconut milk with cilantro, onions, and chilies—a perfect coastal-inland fusion. ⁹⁾

Hill-shrimp (camarão de água doce) sautéed and served inside a fresh coconut shell with a creamy, lightly spiced coconut milk sauce. ¹⁰⁾

Fresh green-corn porridge enriched with pieces of grilled queijo coalho, offering a sweet-and-smoky contrast. ¹¹⁾

Grated cassava cake studded with cubes of firm coalho cheese—crispy on the outside, moist and cheesy inside. ¹²⁾

A deep-amber preserve made from jenipapo fruit simmered with sugar and cinnamon, resulting in a tangy, aromatic jam. ¹³⁾

Grilled coalho cheese skewers drizzled with sugar-cane molasses (mel de engenho), marrying salty, smoky, and sweet. ¹⁴⁾

Tapioca crepes filled with shredded carne de sol and melted coalho cheese—crispy, chewy, and utterly Piauí. ¹⁵⁾