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As it located on the coast of the state that has the largest number of lagoons
in the country, Maceió couldn’t have any other typical dish other than shellfish. As a matter of fact, one of the most appreciated dishes of
the city is the “Sururu”, a type of mussel that live in shells in fresh water.
The typical dish of the culinary of Alagoas is the “Sururu de Capote”, where the
mussel is cooked in its shell with coconut milk, another type of food like sugarcane, also exists in large quantities in the state. As a matter
of fact, many families with low incomes work removing the Sururu from the lagoons and survive with the sale of the mussels.
The Sururu is then cooked with tomatoes, parsley and chives and other seasonings.
The final result is surprising. When it is ready, the broth is removed and the dish books like beans, which can be eaten as a snack as well as
a meal served with a manioc mush, cassava puree and a lot of pepper. Beside the “Sururu de Capate”, the shell fish can be eaten in stews in
coconut milk or fried.
Even though the “Sururu de Capate” is a typical dish of Maceio, it is normal to
fin varieties in the preparation of the mussel. In restaurants of typical food meals like Sururu a Dore are served, where the mussels are fried
and lasted with wine; Bobo de Sururu where they are cooked in a sauce, together with fish and other sea food, and Sururu ao Molho Vinagrete. |
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