| João Pessoa - Comida Típica |
|
Mugunzá |
There are those who don’t like when hear the names of some dishes of the northeast,
but many of them get surprised with the flavor of these recipes considered of doubtful taste. The mix between the Portuguese cultures, present
since the discovering of Brazil, with the indian habits, the first residents of "terra brasillis", gave origin to the “sertaneja”
cuisine.
Historians tells that the cuisine from Bahia, elaborated by slaves, is more
sophisticated, while “sertaneja” cuisine, developed by descendants of indians, has less refinement and is more substantial. For this reason, the
dishes are “heavier” and stronger. An example is “buchada de bode”, where the stomach of a goat is stuffed with its viscera and “hot”
spices.
One of the main delicacies of the cuisine of Paraíba is goat meat, rich in calories
and strong flavor. The cassava flour is considered as an element as important in the table as bread, traditional side dish of all meals in the
whole country.
Goats and sheep became traditional dishes at Paraíba because, formerly, they were
the animals that could be found easily at “sertão”, simplifying the “hunt”. Even during the most difficult times, especially the dry season, the
high resistance of the animals allowed the encounter of raw material to make the roast, which conquered other regions of Paraíba with
time.
Other common element is corn, from which are prepared “canjica” and “mugunzá”
(based on corn, coconut milk, anise and cinnamon. There are also delicacies like “paçoca”, “pé-de-moleque”, “tapioca” and recipes of green beans,
“pirão de farinha de mandioca” and “rubacão” (made of rice, beans, meat and curdled cheese). |
Presentation
