rondonia_cuisine
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| + | ====== Rondônia cuisine ====== | ||
| + | ==== Caldeirada de Tambaqui ==== | ||
| + | A rich Amazonian fish stew made with tambaqui (a local freshwater fish), tomatoes, onions, peppers, cilantro, and often served with rice and pirão (fish gravy thickened with manioc flour). [([[https:// | ||
| + | |||
| + | ==== Pirarucu à Casaca ==== | ||
| + | Layers of salted pirarucu (another giant Amazon fish), cooked bananas, farofa, and vegetables—baked like a casserole. A festive and complex dish with both savory and sweet notes. [([[https:// | ||
| + | |||
| + | ==== Tacacá Rondoniense ==== | ||
| + | A variant of the Amazonian classic: jambu leaves (which cause a tingling sensation), tucupi (fermented manioc juice), and dried shrimp served in a gourd bowl. A bold, tongue-tingling soup. [([[https:// | ||
| + | |||
| + | ==== Quibebe com Charque ==== | ||
| + | Mashed pumpkin stew flavored with charque (dried beef), garlic, and onions. A comforting blend of Northeastern and Amazonian culinary styles. [([[https:// | ||
| + | |||
| + | ==== Moqueca de Surubim ==== | ||
| + | A coconut-milk-based fish stew featuring surubim, a river catfish. It blends the tropical flavors of the Amazon with techniques from coastal Brazil. [([[https:// | ||
| + | |||
| + | ==== Peixe na Brasa com Banana-da-Terra ==== | ||
| + | Whole freshwater fish grilled over wood embers, served with grilled ripe plantains—a delicious contrast of smoky and sweet. [([[https:// | ||
| + | |||
| + | ==== Pato no Tucupi com Jambu ==== | ||
| + | Duck slowly cooked in tucupi with jambu leaves—a tradition brought from Pará but deeply rooted in Rondônia’s kitchens too. [([[https:// | ||
| + | |||
| + | ==== Arroz com Pequi do Norte ==== | ||
| + | A regional twist on the famous arroz com pequi, made with the native pequi do norte fruit, chicken, and rice. Earthy, aromatic, and very local. [([[https:// | ||
| + | |||
| + | ==== Farofa de Castanha-do-Brasil ==== | ||
| + | A crispy manioc flour side dish enriched with toasted Brazil nuts—adding crunch, flavor, and protein. Often eaten with grilled meats. [([[https:// | ||
| + | |||
| + | ==== Pirão de Banana Verde ==== | ||
| + | Green bananas boiled and mashed with broth and manioc flour, forming a savory, thick porridge that pairs well with meat or fish. [([[https:// | ||
| + | |||
| + | ==== Maniçoba de Rondônia ==== | ||
| + | A powerful indigenous dish made from manioc leaves boiled for days to remove toxins, then cooked with pork cuts, sausages, and dried meat. A cousin of feijoada—deeply earthy and ancestral. [([[https:// | ||
| + | |||
| + | ==== Bolo de Pupunha ==== | ||
| + | A moist cake made from pupunha (peach palm fruit), rich in natural oils and flavor. It’s slightly sweet and very regional. [([[https:// | ||
| + | |||
| + | ==== Paca ao Molho de Ervas ==== | ||
| + | Meat from paca (a wild Amazon rodent, prized for its tenderness) cooked in a delicate herb sauce—exotic and gourmet at once. [([[https:// | ||
| + | |||
| + | ==== Tacacá de Feijão-de-Corda ==== | ||
| + | A Rondônia reinvention where feijão-de-corda (cowpea beans) are added to a tacacá-style broth with tucupi and jambu—a fusion dish reflecting internal migration. [([[https:// | ||
| + | |||
| + | ==== Mingau de Cará Roxo ==== | ||
| + | A thick porridge made with purple yam (cará roxo), coconut milk, sugar, and spices. Served as breakfast or dessert—colorful and full of flavor. [([[https:// | ||
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| + | {{tag> | ||
rondonia_cuisine.txt · Last modified: 2025/05/16 01:26 by aga