2 Tapioca
Ingredients
- Sweet powder
- salt
- water
Method of preparation
Put salt to taste in an amount of starch and just moisten with a little water. Be careful not to pass the point and the dough becomes liquid, the water is just to moisten the mixture. Heat a skillet and pass the dough through a sieve until it covers the bottom. Turn the tapioca with a spatula when the dough is dry, but without burning on one side and repeat the process on the other until the desired point, then just add the filling to your liking or butter.
Ingredients
- 4 eggs
- 2 tea cups of sugar
- 2 cups of wheat tea
- 1 cup of cornmeal tea
- 3 tablespoons of margarine
- 1 tea cup of milk
- 4 teaspoons yeast
Method of preparation
Beat the egg whites until stiff, add the sugar, continue beating. Gradually add the yolks, margarine, milk, wheat flour, cornmeal and continue beating. Lastly put the baking soda, beat for another 1 minute. Place the dough in a greased shape and bake in a preheated medium oven for approximately 30 minutes.
Ingredients
- 2 cups of sugar
- 1 can of condensed milk
- 3 cups roasted, skinless peanuts
Method of preparation
Melt the sugar, taking care not to burn it and not form balls. Slowly add the condensed milk. Then the peanuts, stir until they come off the pan. Put margarine in the sink and pour it out. Once cold, cut into squares.
Ingredients
- 1 kg of sweet potato
- 1 can of condensed milk
- 1 small bottle of coconut milk
- 3 whole eggs
- 2 tablespoons butter or margarine
Method of preparation
Cook the sweet potato in unsalted water and pass through the juicer while still hot. Mix well with the rest of the ingredients. Put it to bake in a greased shape and take it to medium oven. When you insert a toothpick or fork and it comes out clean, the cake is ready.
Ingredients
- 6 ears of corn;
- ½ glass of water;
- 1 cup of sugar;
- ½ grated coconut;
- 1 pinch of salt;
- Straws for packing.
Method of preparation
Cut the corn, removing the kernels, close to the cob. Beat the grains in the blender with the water, adding the sugar and coconut. Put this mass in the straws, and tie very well. Reserve. In a pan, boil a liter of water, and add the straws with dough one by one, but only after the water is boiling. Leave the straws boiling in the water for approximately 40 minutes and remove them carefully. Wait to cool down a bit and eat!
Ingredients
- 1/2 kg roasted peanuts, unsalted and skinless
- Two cups of sugar
- Half cup yellow cornmeal
- A coffee spoon of salt
Method of preparation
Take the roasted peanuts, sugar, cornmeal and salt, put them in a food processor or blender. Process until finely chopped and smooth.
Take molds of your choice and put the mixture, punching with your hands and modeling. Develop and is ready to consume.
Ingredients
- 1 can of corn;
- ½ liter of milk;
- 2 spoons of cornstarch;
- 1 pinch of salt;
- ½ cup of sugar;
- cinnamon powder to taste;
Method of preparation
In a blender, beat the corn and half the milk. Strain and beat again, adding the rest of the milk, cornstarch, sugar and a pinch of salt. Put this mixture in a pan and lead to fire, at medium temperature, stirring until it becomes a porridge. Place in a refractory and decorate with cinnamon.
Ingredients
- 2 cups of hominy;
- 1 box of condensed milk;
- 1 cup of sugar;
- 2 cups of hominy;
- 50g of grated coconut;
Method of preparation
The day before, put the hominy in a pot and let it soak for approximately 12 hours. Place the hominy in a pressure cooker, and add water until it is three fingers above the amount of hominy.
Let it cook and when the cooker takes pressure, count 40 minutes. Transfer the cooked hominy to a saucepan and, over medium heat, add the other ingredients, stirring until well combined and boiling, which can take up to 30 minutes. When the broth is thicker, it's ready.
Ingredients
- 1 box of condensed milk
- 1 tablespoon unsalted margarine
- 7 tablespoons of chocolate powder or 4 tablespoons of cocoa powder
- granulated chocolate
Method of preparation
In a deep pan, add condensed milk, margarine and powdered chocolate. Cook over medium heat and stir until the brigadeiro starts to come away from the pan. Let it cool and make small balls with your hand by passing the dough into the granulated chocolate.
Ingredients
- ½ cup of sugar;
- 1 cup of water;
- 20 g of ginger;
- 6 cloves from India;
- 1 cinnamon stick;
- 1 lemon, cut into slices;
- 1 cup of cachaça.
Method of preparation
In a pan, put the sugar and, over medium heat, caramelize the sugar. Add the water and keep stirring. Add the ginger, cinnamon, cloves, lemon and cachaça and mix. With the pan covered, let it boil for 5 minutes. Is ready!
Ingredients
- 2 cups of rice;
- 1 glass of sugar;
- 4 glasses of water;
- 2 little boxes of milk cream;
- 1 can of condensed milk;
- 1 liter of milk;
- 1 package of grated coconut.
Method of preparation
In a pan over low heat, add rice and water. When the water has dried a little, add the sugar. It is important not to let the water dry completely. Let it cook until it has very little water. Add the cream of milk, condensed milk and coconut. Mix well and add the milk. Let this mixture cook for another twenty minutes over high heat and it's ready.
Ingredients
- 400g of grated coconut;
- 1 can of condensed milk;
- 1 and ⅓ cup of milk;
- 1 cup of sugar.
Method of preparation
In a pan over medium heat, add the milk and sugar. Mix well and when it starts to boil, lower the temperature and let it boil for another five minutes. Put the grated coconut and mix well, until the liquid dries up. When it's dry, add the condensed milk and stir well, until it starts to release from the bottom of the pan. Is ready.
Ingredients
- 1 bottle of soft red wine;
- ½ glass of water;
- ½ glass of cachaça;
- cinnamon stick to taste;
- 6 carnations; ginger to taste;
- 1 cup of sugar.
Method of preparation
In a pan, put all the ingredients and let it boil for approximately twenty minutes, in low fire.
Ingredients
- 5 kg of tambaqui
- 1 kg and 1/2 of goddess flour
- 500 g of tomatoes
- 2 big onions
- 200 g of olive
- 200g of bacon
- 1/2 can of corn
- 2 liters of lemon with water
- 300 g of salt
- red pepper to taste
- 1 tablespoon ground pepper
Method of preparation
Prepare the fish, clean the tambaqui well, cut the bottom part from the tail to the head, pierce the well with a thin knife from the inside out, being careful not to pierce the skin. Take the lemon juice with a little water and add salt and red and black pepper.
Mix well and pour into a deep container that fits the whole fish, let it soak for 1 hour on each side.
Filling
Finely chop the tomato, onion, olives and bacon, season with lemon, salt, pepper and mix with the flour and corn. Open the fish and place all the farofa inside it and sew the bottom with string, use a large bag needle.
Open a laminated paper and spread butter all over it. Place the fish and wrap it for about 3 times, being careful not to leave parts exposed. Place in the oven at a temperature of 180 degrees and leave for 3 hours. Open the laminated paper and leave it in the oven until golden.
Ingredients
- 1 kg of dogfish or grouper fish in slices
- 1 green bell pepper in slices
- 1 red bell pepper in slices
- 1 yellow bell pepper in slices
- 1 tomato in slices
- 1 onion in slices
- 1 drizzle of olive oil
- vinegar (or lemon)
- saffron
- salt
- Black pepper
- 1 bunch of cilantro (or green smell) and chives
- 1 small glass of coconut milk (200 ml)
Method of preparation
In a pot (preferably clay) put a layer of onion, tomato and colored peppers on the bottom. Place the fish fillets.
Let's season: a drizzle of olive oil, a little bit of vinegar (or lemon), water with soy sauce, a pinch of salt, a pinch of saffron; a pinch of black pepper (or pepper sauce). Put the rest of the onion rings, tomatoes and peppers.
Remember that the fish picks up seasoning very easily and what makes it delicious is the smoothness of the flavor, so add a little bit of each ingredient (salt, vinegar, oil, pepper, saffron).
The fish will release some water, cover the pan and let it cook until it becomes soft, be careful not to cook too much and undo the pieces. If necessary add a little filtered water. When the fish is cooked, season with the cilantro and chives and pour in the coconut milk (which in this recipe can be optional). Serve with pirão and white rice.
Ingredients
- 1 whole duck (approximately 3 kg)
- 5 packs of jambu
- 3 liters of tucupi
- 2 chopped onions
- 10 cloves of garlic
- 1 bunch of chicory
- 2 tomatoes
- 2 lemons
- Salt and black pepper to taste
- 1 tablespoon butter
- 2 tablespoons olive oil
- pepper to taste
Method of preparation
Start preparing the duck the day before! For this, the first step is to leave it in running water for about 5 minutes. Then wash it off with some chicory leaves and lemon.
Then place the duck along with 3 crushed garlic cloves, salt and black pepper in a container. Cover with aluminum foil and place in the refrigerator. The next day, remove the duck from the refrigerator and slice it.
Then heat a pan with the butter and oil and add the chopped onion, 4 crushed garlic cloves and the chopped tomatoes. Sauté well until the onion begins to brown. Add the duck pieces to seal.
Place the duck and the stew in a baking dish and bake in a preheated oven at 200º C for approximately 1 hour, until the duck is browned and tender.
Meanwhile, boil the tucupi with salt, the last 3 whole garlic cloves and the chicory. Reserve.
Wash the jambu in cold water for a few minutes.
Then remove the flowers and boil it in salted water until it has softened. Drain the water and place the jambu inside the pan with the hot tucupi. Add the lightly crushed peppercorns.
When the duck is very tender, place it in the pan with the tucupi and boil again. Serve it hot!
Ingredients
- 1 large chicken, chopped and seasoned to taste
- diced carrot
- 1 chopped bell pepper
- Parsley
- Onion
- Green corn
- cilantro if you like
- 8 cloves of garlic
- 100 g of chopped pequi pulp
- 2 spoons of pequi oil
- 1 kg of rice
Method of preparation
Fry the chicken in plenty of oil until golden brown. Remove and book. Remove part of the oil and fry the onion and garlic. Add the vegetables and rice, fry well. Add the chicken, the pequi oil and the reserved pequi. Put hot water to cook the rice and cover the pan. Putting water until the rice is soft and very moist. Serve immediately with watercress salad.
Ingredients
- 2kg chicken pieces
- Salt, black pepper and chopped parsley to taste
- 2 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 1 teaspoon saffron
- 1 liter of water
- Canned or fresh pequi
Method of preparation
Season the chicken with salt and pepper. Heat a pan over medium heat with the oil and brown the chicken pieces little by little. Add the onion, garlic, pepper and saffron and sauté for 5 minutes. Add the pequi and cook until the water dries up almost completely. Transfer to a platter and serve sprinkled with green smell.
Ingredients
- 1 kg of black beans
- 100 g of dried meat
- 70 g pork ear
- 70 g pork tail
- 70 g pork feet
- 100 g of pork ribs
- 50 g of pork loin
- 100 g of papaya
- 150 g Portuguese sausage
Seasoning
- 2 large chopped onions
- 1 bunch of minced green onion
- 3 bay leaves
- 6 cloves of garlic
- Black pepper to taste
- 1 or 2 oranges
- 40 ml of drip
- salt if you need
Method of preparation
Soak the meats for 36 hours or more, change the water several times, if it is hot or summer, place ice on top or in cold layers. Put it to cook step by step: the hard meats, then the soft meats. When it's soft, put the beans, and remove the meats. Finally season the beans.
accompaniments
Cabbage, white rice, orange, steaks, farofa, pumpkin kibbeh, baião de dois, bacon and crackling.
Ingredients
- 1 kg beef ribs
- 500 g of cooked cassava, without the core
- Garlic, onion and salt to taste
- Green smell (coriander and chives)
Method of preparation
In a pressure cooker, fry the ribs in oil until golden on all sides. Put the crushed garlic and fry a little, then fry the onion, sliced or chopped, as you prefer. Add plenty of water, salting to your liking. Cook the ribs with the cassava until the bones come loose from the meat, approximately 40 minutes after they have been pressed. If it gets too thick, add more water. Sprinkle with the green smell when serving.
Ingredients
- 2 cups cooked beans
- 1 small onion diced
- 100 g diced bacon
- 3 minced garlic cloves
- 1 cup chopped parsley (salon optional)
- 1 calabreza sausage segment cut into slices
- raw cassava flour
- Oregano, salt and black pepper to taste
- Corn or soybean oil
Method of preparation
Fry the onion, garlic, bacon and sausage in a large skillet. Add the beans, seasonings and green smell and finally the flour until it reaches the desired point, creamier or drier. Serve hot with white rice and pork chops.
Ingredients
- 4 tablespoons of oil
- 1/2 cup chopped onion
- 1 cup boiled and shredded sun-dried meat
- 2 cups of raw cassava flour
- 1 tablespoon chopped parsley
- 1 teaspoon chopped coriander
- salt and black pepper
Method of preparation
Bring oil and onion to a boil. Sauté until soft and add the shredded meat. Mix and sauté for another 10 minutes. Add the parsley and coriander, mix again and add the cassava flour. Cook for another 5 minutes mixing well to heat all the flour. Serve with beans.
Ingredients
- Bacon to taste
- roasted pine nuts
- 2 tablespoons of butter
- 2 minced garlic
- 1 small chopped onion
- Parmesan cheese
- seasoned bacon farofa
- oregano to taste
- chopped green onion
Method of preparation
Roast the pine nuts in a frying pan, the amount needed for the number of people, once this is done remove the skin and grind in a blender. In a pan, put the butter and the bacon and fry it until golden brown, being careful not to let it look dry. Add the seasoned farofa, the oregano if you prefer and the chives and mix, then add the crushed pine nuts and a little Parmesan cheese.
Ingredients
- Piece of beef, which can be ribs, rump steak, etc.
- Coarse salt at will
Materials
- skewers
- Firewood, gas, coal
Method of preparation
Sprinkle the salt on the meat, place it piece by piece on the skewer and roast at a distance of about 25 cm from the fire. Serve hot at your preferred point.
dough ingredients
- 1 kg of black-eyed beans
- 4 chopped onions
- salt to taste
- Palm oil to taste
sauce ingredients
- chilli pepper
- palm oil
- 100 g of shrimp
Method of preparation
Beat the dry beans just to break in the blender. Soak in plenty of water for about 1 hour and a half to loosen the skin and black spots. Always change the water and remove the shell and the black dots that remain floating, drain the water.
Blend the beans with the onions and salt in a blender. If needed, add a little water to beat better. Place the dough in a bowl and beat well until smooth. To beat, use a wooden spoon. Add dendê in a skillet to warm up well.
With a spoon, take the dough and put it to fry. Once fried, place them in a bowl lined with absorbent paper.
Sauce preparation method
Crush some chili peppers. Put some palm oil to heat and fry the bruised peppers a little. Add the shrimp and fry a little more, remove from heat and mix with a little vatapá.
Ingredients
- 1 kg of rice
- 1 kg of minced beef
- 2 onions
- 1 head of garlic
- 2 packs of green smell
- 4 chili peppers
- 4 bay leaves
- 10 ml of olive oil
- 50 ml of oil
Method of preparation
Wash the minced dried meat and place it to brown in hot oil. Then add the onion and garlic and let it braise well. Put the rice mixing a lot with the spices and the dried meat, then add hot water and the pepper cut in half. Abate the pan until the rice is loose.