5 typical recipes from the Northeast and easy to make

Northeastern cuisine is rich and diverse, influenced by different cultures that have mixed throughout history. Typical dishes vary according to the region, but in general they are made with ingredients such as corn, beans, dried meat and nuts. To celebrate this gastronomic heritage, which deserves to be valued and preserved, we have selected some practical recipes for you to prepare at home. Check out!

Caruru

Ingredients

• 600 g of chopped okra
• 1/4 cup of tea shrimp dry peeled
• 1 1/4 cup roasted cashew nuts
• 1 cup unsalted roasted peanuts
• 1 chopped onion
• 1 1/2 tea cup of water
• 2 tablespoons grated ginger
• 2 tablespoons of palm oil
• salt to taste

Method of preparation

In a pan, heat the palm oil over medium heat and sauté the onion for 5 minutes. Add the okra and sauté for another 15 minutes, stirring occasionally. In a blender, beat the dried shrimp with the peanuts, cashew nuts and 1/2 cup of water until it forms a paste. Then transfer this paste to the pan with the okra, add the ginger, the rest of the water and mix well. Lower the heat, cover the pan and cook for another 30 minutes, stirring constantly. Serve immediately.

Tip: decorate with prawns.

baião de dois

Ingredients

• 230 g of cooked string beans
• 1/2 cup of rice tea
• 200 g of dried meat desalted, cooked and shredded
• 1/4 cup diced bacon
• 1 smoked pepperoni sausage cut into slices
• 1 cup curd cheese cut into cubes
• 2 tablespoons chopped coriander
• 1 bay leaf
• 1 chopped onion
• 2 crushed garlic cloves
• 2 tablespoons of oil
• Salt and ground black pepper to taste
• water for cooking

Method of preparation

In a pan, heat the oil over medium heat and sauté the onion and garlic. add to sausage and the bacon and sauté until golden. Then add the dried meat, beans, rice and cover with water. Season with pepper and salt and mix. Cook over low heat, with the pan half-covered, until all the water dries up. Remove from heat, add cheese and mix. Serve with chopped cilantro.

plain couscous

Ingredients

• 2 cups of tea flakes corn pre-cooked
• 1 tea cup of water
• Salt and butter to taste
• water for cooking

Method of preparation

In a container, place the corn flakes, add the water, season with salt and mix. Leave moisturizing for 15 minutes. Then, put water in the bottom of a couscous bowl and fit the steamer basket into the pan. Place the corn flakes and cover the pan. Bring to a boil over high heat and, as soon as it starts to boil, lower the heat to low. Cook for 10 minutes. Turn off the heat and, carefully, pull the central rod to remove the mold. couscous. Serve immediately with the butter.

hominy (or mugunza)

Ingredients

• 250 g corn for hominy
• 395g of condensed milk
• 200 ml of coconut milk
• 2 l of water
• 2 tea cups whole milk
• 10 cloves
• 3 cinnamon sticks
• 250 g roasted and ground peanuts
• Cinnamon powder to taste
• Water to soak

Method of preparation

In a container, cover the hominy corn with water and let it soak for 12 hours. Then discard the water and transfer the corn to a pressure cooker. Cover with water and lead to medium fire to cook for 30 minutes after starting the pressure. Wait for the pressure in the pan to release, remove the lid and add the milk, coconut milk, cloves and cinnamon sticks. Boil for 10 minutes over medium heat, stirring constantly. Add the condensed milk, stirring so it doesn’t stick and cook for another 10 minutes. Add peanuts and mix. Transfer to a platter and sprinkle the cinnamon in powder. Serve immediately.

roll cake

Ingredients

Pasta

• 1 1/2 cup sifted wheat flour
• 1 tea cup of sugar
• 250 g of butter
• 6 egg yolks
• 6 egg whites
• 1 pinch of salt
• Butter for greasing
• Wheat flour for flouring

Filling

• 200 g of melted guava
• 200 ml of water
• 1/2 tea cup of sugar
• sugar for sprinkling

Method of preparation

Pasta

In a mixer, beat the margarine with the sugar until it forms a cream. Add the egg yolks and continue beating until creamy. Add the wheat flour and salt and mix gently. Then add the egg whites and mix carefully. Divide the dough into five equal parts. Place each one in a greased shape with butter and sprinkled with wheat flour. Take to preheated medium oven at 180°C for about 6 minutes.

Assembly

Unmold the dough in one of the molds, turning the baking sheet onto a towel wet with water and sprinkled with sugar. Fill the dough with Guava paste melted and roll up quickly, with the help of the towel itself. Repeat this process until the last layer. Place the cake on the plate. Serve with sprinkled sugar.