roraima_cuisine
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| + | ====== Roraima Cuisine ====== | ||
| + | ==== Damurida ==== | ||
| + | A fiery indigenous stew made with fish, bitter manioc broth (caldo de timbó), and plenty of malagueta peppers. Originally from the Wapichana and Macuxi peoples, it’s not for the faint-hearted! [([[https:// | ||
| + | |||
| + | ==== Paçoca Indígena de Carne Seca ==== | ||
| + | Traditional ground dried beef mixed with roasted manioc flour and sometimes Brazil nuts. Portable, high-energy food that traces back to indigenous and cattle ranching traditions. [([[https:// | ||
| + | |||
| + | ==== Caldo de Piranha ==== | ||
| + | A broth made with the famously sharp-toothed piranha, cooked with herbs and vegetables. Said to have aphrodisiac and restorative powers. [([[https:// | ||
| + | |||
| + | ==== Beiju de Tapioca com Cupuaçu ==== | ||
| + | A large, chewy tapioca pancake filled with cupuaçu pulp—a sweet-tangy Amazonian fruit—creating a delicious mix of textures and flavors. [([[https:// | ||
| + | |||
| + | ==== Arroz com Galinha Caipira e Tucupi ==== | ||
| + | A rural-style dish where free-range chicken is cooked with rice and tucupi (fermented manioc sauce), reflecting the fusion of Amazonian and Northeastern traditions. [([[https:// | ||
| + | |||
| + | ==== Pirarucu Defumado com Banana Verde ==== | ||
| + | Smoked pirarucu (a massive Amazonian fish) served with boiled green bananas. Smoky, salty, and slightly starchy—a deeply regional combination. [([[https:// | ||
| + | |||
| + | ==== Mingau de Banana com Leite de Castanha ==== | ||
| + | Green bananas mashed into a warm porridge and enriched with Brazil nut milk—a nourishing and subtly sweet indigenous-inspired dish. [([[https:// | ||
| + | |||
| + | ==== Tacacá de Roraima ==== | ||
| + | The Roraimense take on this classic: jambu, tucupi, dried shrimp, and sometimes banana-pacovã slices for a local twist. [([[https:// | ||
| + | |||
| + | ==== Torta de Cassava com Recheio de Peixe ==== | ||
| + | A baked manioc pie stuffed with spiced freshwater fish and local herbs. A creative and filling dish using native starches. [([[https:// | ||
| + | |||
| + | ==== Ensopado de Tambaqui com Pimentões e Coentro ==== | ||
| + | Stewed tambaqui ribs cooked with peppers, cilantro, and tomatoes. Served with manioc purée or white rice—a hearty Amazonian comfort food. [([[https:// | ||
| + | |||
| + | ==== Guizado de Paca ==== | ||
| + | A rich stew made from paca (a wild rodent with fine meat), slow-cooked with onions, spices, and regional herbs. A prized delicacy. [([[https:// | ||
| + | |||
| + | ==== Moqueca de Camu-Camu com Peixe Branco ==== | ||
| + | An inventive version of moqueca where the tart camu-camu fruit adds acidity to a fish stew, replacing tomatoes or citrus. [([[https:// | ||
| + | |||
| + | ==== Pudim de Pupunha ==== | ||
| + | A creamy dessert made with pupunha (peach palm fruit), eggs, and condensed milk. Earthy and lightly sweet—unlike any other pudding. [([[https:// | ||
| + | |||
| + | ==== Cuscuz de Milho com Leite de Coco e Castanha ==== | ||
| + | A fluffy cornmeal cuscuz served sweet, with coconut milk and crushed Brazil nuts on top. Popular for breakfast or dessert. [([[https:// | ||
| + | |||
| + | ==== Peixe no Piquiá com Tucupi Verde ==== | ||
| + | A creative indigenous fusion where fish is marinated in piquiá (an aromatic Amazonian fruit) and served with young tucupi sauce—bold, | ||
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| + | {{tag> | ||
roraima_cuisine.txt · Last modified: 2025/05/19 01:21 by aga