4 typical recipes from the North of Brazil

The cuisine of Northern Brazil is quite diverse and rich in flavours. It is influenced by indigenous, African and European cultures, and uses typical ingredients from the region, such as tucupi and jambu. Next, learn how to prepare some recipes from this region and be surprised by the explosion of flavors and a unique gastronomic experience!

Tacacá

Ingredients

• 2 liters of tucupi
• 500 g of shrimp salty and dry
• 1/2 cup of cassava gum tea
• 4 sweet peppers
• 4 minced garlic cloves
• 2 packs of jambu
• 4 chicory leaves
• 1 teaspoon of salt
• Ground black pepper to taste
• Water

Method of preparation

In a pan, place the tucupi, garlic, chicory, chili pepper, salt and black pepper and place over medium heat. Cook for 30 minutes after it starts to boil and set aside. Wash the prawns under running water, place in a pan, add 4 cups of water and cook over medium heat for 5 minutes. Then remove the shrimp from the water, peel them and set aside. Add the gum cassava in the pan with the shrimp water and lead to medium fire. Cook until it reaches the texture of porridge and set aside. In another pan, place the jambu, cover with water and cook over medium heat until the stalks are soft. Serve a little tucupi broth, gum, jambu and some shrimp in a gourd.

maniçoba

Ingredients

• 3 kg of cassava leaves (maniva) pre-cooked (for 7 days)
• 1/2 kg of white bacon
• 1/2 kg of bacon
• 1/2 kg of fresh sausage sausage
• 1/2 kg of smoked calabresa sausage
• 1/2 kg of salted pork feet and tail
• 1/2 kg of pork ribs
• 1/2 kg of paio
• 3 kg of jerky
• 2 chopped onions
• 4 crushed garlic cloves
• 4 bay leaves
• Oil, ground black pepper and chopped coriander to taste
• Water

Method of preparation

In a pan, place the manioc and bay leaves and cover with 1 liter of water. Take to low fire and cook for 8 hours. Stir from time to time and add more water when it gets dry. Then, in separate containers, soak the pig’s foot and tail and the beef jerky to remove excess salt. Then cut all the meat into medium pieces. In a pan, heat the oil and sauté the garlic and onion until golden. Add the meats and sauté until golden. Place the braised meats in the pan with the manioc. Season with black pepper and coriander and cook for 30 minutes. Serve then with white rice and flour.

Topper

Ingredients

• two bananas
• 70 g butter cheese
• 1 tablespoon of butter
• 1 tablespoon of sugar
• Cinnamon powder to taste

Method of preparation

Peel and cut the bananas in half lengthwise. In a skillet, heat the butter over high heat and fry the bananas for 1 minute. Then turn them over to brown on the other side. Reserve. In the same skillet, brown the cheese on both sides and set aside. In a container, mix the sugar and cinnamon. Place the bananas side by side on a plate, place the cheese on top and sprinkle with the sugar and cinnamon mixture. Serve immediately.

Macaxeira Cake

Ingredients

• 3 cups of peeled cassava tea
• 2 tea cups of sugar
• 3 tablespoons of butter
• 3 egg yolks
• 3 egg whites
• 2 teaspoons of salt
• 1/2 tea cup of milk
• 1 tablespoon chemical baking powder
• Oil for greasing
• Wheat flour for flouring

Method of preparation

Grate the cassava, place it in a dish towel and squeeze to extract the milk. In a container, place the grated cassava, sugar, butter, egg yolks, salt and milk and mix. In a mixer, beat the egg whites until they reach snow point. Then add to the dough and gently mix. Add the yeast and mix. Put the dough in a greased shape with oil and torn with wheat flour. Take to preheated oven at 200°C until golden. Serve immediately.