Menu of Pará

Tapioquinha GLUTEN FREE
Tapioquinha has a guaranteed presence in people from Pará coffee. It is made from the gum (very white powder obtained from the decanting of grated cassava), lightly moistened. A certain quantity is spread on the very hot frying pan and from there you get a pancake, which is stuffed mainly with butter, coconut or cheese. There is also the wet version with coconut milk. still hot. If it is cold, it should be soaked in Pará chestnut or coconut milk.
Cuscuz is made with corn flour and steamed in a special pan called couscous. Drizzle the cornmeal with a little water, add the salt and let it cook for a few minutes. It is served hot with milk and grated coconut chips.
The beiju is made from the thick mass of cassava, roasted in the own pot where the flour is made. It requires a special technique to roast it so that it does not overpower. It is tender, target and it melts in the mouth. But it must be tasted still warm. If it is cold, it should be soaked in Pará chestnut or coconut milk.
Tapioca thread
The thread is made with tapioca flour, left to soak in the coconut milk, to soften well. Add egg yolks, salt to taste, butter and plenty of fennel. It is roasted whole or, made the donuts, in trays, until they gild. On the outside, the donuts are crispy; inside, creamy. They should be eaten hot.
Macaxeira Cake
Macaxeira is from the cassava family. For the preparation of the cake it is necessary to grate the still raw root. Then add eggs, sugar, condensed milk, grated coconut, a little salt and fennel to taste. Part of the dough should be whipped in the blender. It joins the two halves and reserves itself. A baking sheet is then spread, the dough is placed and it is baked in the oven until golden brown.
The Mingaus comes with the tastes: tapioca, white corn, banana, or açaí. Açaí porridge is very common among the people from Pará. Make a tapioca porridge, with water and sugar. Let cool a little and then add the sour acai, saved from the day before. You take porridge in any jar, but the good thing is to taste them using gourds.
At the breakfast of the poeple from Pará, it is still very common to find the pupunha. It is the small, round fruit of a large palm tree in the region, which also provides a special palm heart. It has a variety of sizes, textures and colors: yellow, green, orange or red. They are cooked, accompanied by sugar, honey from bees or honey from sugar cane, from pure coffee or coffee with milk.
Duck in the Tucupi
The tucupi can be considered the joker of the Pará’s cuisine. Yellow broth, produced from the fermentation of cassava, root of the maniva, is served with the most different types of meats. But it is with the duck that the tucupi gains extraordinary flavor and status as the chief car of the Pará’s cuisine. The tucupi broth must be well boiled to eliminate the hydrocyanic acid present in cassava. Then season it to taste with salt, garlic, chicory and chili pepper. Reserve. The meat of the duck should be seasoned with salt, garlic and black pepper to taste preferably the night before. Before preparing the dish, go to the oven to bake. The dish also takes a herb called jambú. Some claim that jambo has aphrodisiac properties. What you notice when you taste it is that it causes a slight numbness in the lips.
The leaves of the manioc plant or manioc are transformed into one of the most exotic delicacies of the cuisine of Pará: the maniçoba. The preparation of the maniocoba takes time. The leaves, after being washed and ground, should be cooked for 4 days. On the fifth day, I add the meat, the same as a feijoada: charque, Portuguese chorizo, paio, pork, bacon, rib, already desalted. Let it cook for two more days. Season the salt and serve with white rice, water-flour and chili pepper sauce.
Filled fish
This recipe, created by the Indians, is still performed by the fishermen of the Amazon region, because it is easy to obtain the product and does not require a stove or special cooking utensils. The fish is roasted in the "moquém", a grille with sticks armed on a floor brazier, which gives name to the dish. The key is to leave the grill one meter from the fire. And do not be in a hurry. Since the fish seasoned only with salt and lemon should take up to 3 hours cooking. The native from Pará eats the delicacy with the hand, removing the pieces and sprinkling on them salt, lemon and pepper. To follow, flour.
Piracuí’s cooki
The fish in the Amazon is practically all used by the inhabitants of the region. It is common, especially in western Pará, the making of fish meal or piracuí. A delicacy obtained from the grinding of dried fish, mainly of piraíbas and piraras, large fish of the rivers of the Amazon, of consistent meat and easy handling. Ready-made flour is used in the preparation of various regional recipes. Among the best known is the piracuí cookie. The dish is made from a potato piré, vegetables such as onions, garlic, tomato, alfavaca, chicory, parsley and cilantro, minced, Portuguese olive oil, eggs and fish flour. The dough is mixed with the hands and the dumplings, after being fried, should be served hot.
Pirarucu de casaca
Another fish of great consumption in Pará is the pirarucu, characteristic of the calm waters of the Amazonian floodplains. The world's largest freshwater fish, it can reach up to 3 meters in length and 250 kilos. The pirarucu of jacket is made from the meat of the salted fish. After being desalted, the pirarucu is fried in pieces and shredded. And sautéed with onions, tomatoes, green-smelling and pepper, olive oil and salt if necessary. In addition to the braised fish, the dish is a layer of wet farofa, made with Pará chestnut or coconut milk and manioc flour. To cast off, long fried bananas and straw potato. It goes into the oven just to melt. Serve with white rice of cassava. To cast off, long fried bananas and straw potato. It goes into the oven just to melt. Serve with white rice.
The tacacá, the duck in the tucupi and the maniçoba form the triad of the traditional cuisine paraense. The delicacy is a kind of soup, made with tucupi, gum, jambú and dry shrimp. The tucupi should be cooked and seasoned with garlic, salt and chicory. The gum is made separately, a kind of starch porridge of very light consistency. The jambú is cooked with water and a little salt and then drained. The shrimp should be clean and well washed. For mounting the dish, we use an Indian gourd, a kind of gourd common in the region. First put the gum, then the tucupi, the jambú and the prawns (to taste). The soup is served very hot by the tacacazeiras in small and typical little carriages in the corners of Belém. One can add sauce of pepper of smell, made with the own tucupi.
Duck Rice
With tucupi, it is very common for peole from Pará to make duck rice as well, a risotto with tucupi broth and roast duck. For the dish it is necessary to season the tucupi with salt, garlic and chicory and boil it. Apart, bake the duck also seasoned with salt, garlic and black pepper. Scatter the meat and set aside. Cook the rice in the tucupi broth and add the duck when the rice is almost at the point. Add the pre-cooked jambú to taste. Serve with pepper sauce.
In Pará, the caruru is made with okra, dried and whole shrimps, very green, and dry flour, very fine. Cook the okra, cut into slices, Cook the heads of the shrimp, taking advantage of the resulting broth. In this broth, seasoned with chicory and green scent, the porridge will be made with the dry flour, the base of the dish preparation. With the base ready, add the well-drained okra, the shrimp already sautéed with all the seasonings and finally the palm oil, to give the taste and color characteristic of the delicacy. Serve with white rice. Add the coarse flour and the pepper sauce.
For the vatapá from Pará, it’s used also the broth resulting from the cooking of the heads and the shells of salty shrimp is used. In this broth, seasoned with chicory, garlic and green scent, add wheat flour, obtaining a more or less consistent porridge. Pure or natural coconut milk is added, the prawns previously cleaned and desalted, the last oil palm oil. Add to the plate already served the flour, the pepper sauce, some leaves of jambú and prawns cooked in the tucupi.
Caldeirada de Filhote
One of the most traditional dishes made with the fruits of the river is the caldeirada paraense. For the preparation, usually the meat of the fish "cub", that has that name, in spite of weighing up to 60 kilos. The "cub" is a skin fish found in abundance at the confluence of the great rivers. It has white and soft flesh. In addition to the fish cut into pieces, it carries onions, tomatoes, peppers, garlic, potatoes and boiled eggs. It is served with a flour pyramid made with the broth of the own cooking of the ingredients. The boiler is served in a clay pot, accompanied by white rice.
The açai is the fruit of a typical palm of the regions of várzea of the Amazon. It is taken cold with cassava flour or tapioca. But it is common to eat the açaí in the form of pirão made with flour of water, accompanied by roasted fish or shrimp. There are still those who prefer juice with sugar.
Açai mousse
Beat in the blender the frozen pulp, sugar, sour cream in box and salt. Reserve. Apart prepare unflavored red gelatin powder, add to the mixture and beat again. Transfer the mixture to a bowl, add tapioca flour and mix until smooth. Pour in a moistened form and refrigerate for 3 hours or until firm. Serve sprinkled with reserved tapioca flour.
Cupuaçu is a beautiful, fragrant fruit with a mild and acid taste. In Pará, it is another symbol of regional cuisine, widely consumed by the population in its daily life, whether in the form of juices, ice cream, candies or sweets.
Cupuaçu pie with "cuia" cheese
To prepare this recipe, masticated mashed biscuit and margarine are mixed until a consistent mass is obtained. Put the dough into a hoop pie shape, making holes in the bottom with a fork. Add a layer of grated cheese (kingdom type) grated mixed with egg yolks. Take it to the oven to bake. Remove and add a layer of cupuaçu jam. It covers everything with a sigh done separately. Let cool, remove from shape and garnish with grated cheese.
Brazil nut
The Brazil nut is the seed of Brazil nut, a tree native to the Amazon rainforest. High in calories and protein, it contains the selenium element that fights free radicals and many studies recommend it for cancer prevention.
Chestnut Cookie from Pará
To make the chestnut biscuit, you should toast and grind the seeds, making a dough with butter, wheat, sugar and cornstarch. When the dough reaches the rolling point, take small portions and take the form of gnocchi. Then put the roasted cookies in a greased baking dish and take to the preheated oven for baking. Still warm, the biscuits should be greased with icing sugar.