| Campo Grande - Typical Food |
By housing immigrants of variuos countries, Campo Grande carries strong traces of
several cultures that get in evidence on their typical dishes. The most notable one is maybe the guarani indians cooking, which originated the
habit of drinking the traditional tereré (kind of herb mixed with cold water).
There are strong and extremely known characteristics of the pantaneira cooking,
master in preparing of the local fishes. On of the most famous dishes is the piranha’s soup, prepared with tomatoes and sweet pepper, served
with carreteiro rice. Another fishes used in the local cooking are pacu and pintado, usually prepared with coconut milk and milk cream, making
clear the fishes are the MUST in the pantaneira cuisine.
If we go deeper in the historic aspects, we’ll see various elements of other
cultures mixed not only on the way of living of Campo Grande’s inhabitants, but also in the cooking. “Puchero” is a traditional argentinian
stew recipe, known in Brazil as "cozido à brasileira", but with some brazilian modifications like the addition of corn and bananas.
From Paraguay came the tereré, the chipa (ring made of cheese) and the paraguaian soup, which today may be found even in the baking pans of
wanderers, all over Campo Grande. From Bolivia came the saltenha (kind of fried pie made with meat, wheat and olives) and the Bolivian rice,
prepared with fried bananas, eggs, chicken and corn.
Delicacies like bocaiúva’s ice cream and the pequi’s liquor are creations of
Campo Grande’s residents, who used the regional fruits for new cuisine arts. |
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