piaui_cuisine
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| + | ====== Piauí cuisine ====== | ||
| + | ==== Capote Assado do Sertão ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Buchada de Bode ==== | ||
| + | Goat offal (liver, lungs, intestines) cleaned, seasoned, and stewed inside the goat’s stomach “sausage-style.” Rich, peppery, and a true sertão classic. [([[https:// | ||
| + | |||
| + | ==== Carne de Sol com Macaxeira ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Paçoca de Carne de Sol ==== | ||
| + | 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. [([[https:// | ||
| + | |||
| + | ==== Panelada Piauiense ==== | ||
| + | Beef tripe and stomach simmered in a spicy tomato-onion broth, often thickened with cassava flour. Hearty, rustic, and beloved on chilly nights. [([[https:// | ||
| + | |||
| + | ==== Arroz Maria Isabel à Piauiense ==== | ||
| + | Rice cooked with shredded carne de sol, garlic, and annatto oil (urucum), sometimes accented with green banana slices or spring onions for freshness. [([[https:// | ||
| + | |||
| + | ==== Sarapatel Sertanejo ==== | ||
| + | Pork offal and blood stewed in vinegar, garlic, and regional spices—spicier and more vinegary than other northeastern versions, reflecting Piauí’s bold palate. [([[https:// | ||
| + | |||
| + | ==== Pirão de Peixe do Parnaíba ==== | ||
| + | Thick, savory porridge made from fresh fish stock (often tambaqui or curimatã) and manioc flour. A river-front staple along the Rio Parnaíba. [([[https:// | ||
| + | |||
| + | ==== Sururu ao Leite de Coco ==== | ||
| + | Mangrove mussels (“sururu”) cooked gently in coconut milk with cilantro, onions, and chilies—a perfect coastal-inland fusion. [([[https:// | ||
| + | |||
| + | ==== Camarão no Coco ==== | ||
| + | Hill-shrimp (camarão de água doce) sautéed and served inside a fresh coconut shell with a creamy, lightly spiced coconut milk sauce. [([[https:// | ||
| + | |||
| + | ==== Mingau de Milho Verde com Queijo Coalho ==== | ||
| + | Fresh green-corn porridge enriched with pieces of grilled queijo coalho, offering a sweet-and-smoky contrast. [([[https:// | ||
| + | |||
| + | ==== Bolo de Mandioca com Queijo Coalho ==== | ||
| + | Grated cassava cake studded with cubes of firm coalho cheese—crispy on the outside, moist and cheesy inside. [([[https:// | ||
| + | |||
| + | ==== Doce de Jenipapo ==== | ||
| + | A deep-amber preserve made from jenipapo fruit simmered with sugar and cinnamon, resulting in a tangy, aromatic jam. [([[https:// | ||
| + | |||
| + | ==== Queijo Coalho com Mel de Engenho ==== | ||
| + | Grilled coalho cheese skewers drizzled with sugar-cane molasses (mel de engenho), marrying salty, smoky, and sweet. [([[https:// | ||
| + | |||
| + | ==== Tapioca Recheada com Carne de Sol e Queijo ==== | ||
| + | Tapioca crepes filled with shredded carne de sol and melted coalho cheese—crispy, | ||
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| + | {{tag> | ||
piaui_cuisine.txt · Last modified: 2025/05/12 01:22 by aga