tocantins_cuisine
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| + | ====== Tocantins cuisine ====== | ||
| + | ==== Peixe na Telha (Fish Cooked on Roof Tile) ==== | ||
| + | A traditional riverside dish where river fish (like tucunaré or surubim) is marinated, then grilled on a clay roof tile. The tile helps retain moisture and adds a smoky, earthy flavor. [([[https:// | ||
| + | |||
| + | ==== Arroz de Pequi ==== | ||
| + | Fragrant rice cooked with pequi fruit, a native Cerrado ingredient with an intense aroma and flavor. It’s often combined with chicken or dried meat. [([[https:// | ||
| + | |||
| + | ==== Maria Isabel Tocantinense ==== | ||
| + | This version of the classic rice and sun-dried meat dish includes cooked cassava cubes and regional spices, making it more textured and local in character. [([[https:// | ||
| + | |||
| + | ==== Caldo de Piranha ==== | ||
| + | A spicy, restorative broth made with piranha fish, known for its bold flavor. Traditionally consumed for strength and virility! [([[https:// | ||
| + | |||
| + | ==== Guariroba Refogada (Sautéed Wild Palm Heart) ==== | ||
| + | Bitter palm hearts from the guariroba tree, sautéed with garlic, onion, and sometimes bacon or sausage. A staple side dish that reflects Indigenous foraging traditions. [([[https:// | ||
| + | |||
| + | ==== Jacuba ==== | ||
| + | A porridge-like dish made with cassava flour and milk or water, sometimes flavored with sugar or salt. Once considered a rustic survival food, it’s now enjoying a nostalgic revival. [([[https:// | ||
| + | |||
| + | ==== Robalo no Leite de Babaçu ==== | ||
| + | Freshwater snook (robalo) cooked in a sauce made with babaçu milk, extracted from native palm seeds — creamy, nutty, and uniquely Tocantins. [([[https:// | ||
| + | |||
| + | ==== Caranguejo do Bico do Papagaio ==== | ||
| + | Crabs harvested from the Araguaia River region, steamed and served with spicy sauce. A delicacy especially in Bico do Papagaio, in northern Tocantins. [([[https:// | ||
| + | |||
| + | ==== Tartaruga na Brasa (Grilled Turtle) ==== | ||
| + | A controversial but historical Indigenous-influenced dish. Turtle meat (from legally sourced species) is grilled and served with cassava flour and chili. [([[https:// | ||
| + | |||
| + | ==== Pacu Assado Recheado com Farofa ==== | ||
| + | Whole pacu fish stuffed with a farofa of manioc flour, onion, and herbs, then roasted. Common in river festivals and family gatherings. [([[https:// | ||
| + | |||
| + | ==== Doce de Mangaba ==== | ||
| + | A traditional sweet made from mangaba, a native fruit with a tangy flavor. It’s cooked with sugar and sometimes cinnamon to create a thick, spoonable treat. [([[https:// | ||
| + | |||
| + | ==== Frango Caipira com Maxixe ==== | ||
| + | Free-range chicken stewed with maxixe (spiny gourd) and pequi or green herbs — a mix of Northeastern and Cerrado flavors. [([[https:// | ||
| + | |||
| + | ==== Bolo de Babaçu ==== | ||
| + | A cake made from babaçu flour or babaçu milk, with a mild, nutty taste. Often served with local fruit syrups or eaten plain as a breakfast cake. [([[https:// | ||
| + | |||
| + | ==== Moqueca de Pirarucu ==== | ||
| + | A Tocantins-style fish stew using pirarucu, one of the Amazon’s largest fish. Cooked with coconut milk, urucum (annatto), and plenty of local herbs. [([[https:// | ||
| + | |||
| + | ==== Pamonha Salgada com Queijo e Linguiça ==== | ||
| + | Unlike the sweet version found elsewhere, Tocantins makes savory pamonha — mashed green corn wrapped in husks and filled with cheese and sausage, then boiled. [([[https:// | ||
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| + | {{tag> | ||
tocantins_cuisine.txt · Last modified: 2025/05/23 01:26 by aga