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RECIFE & OLINDA
Typical Food
Striking flavours and uncommon ingrefients are characteristic easily found in
the typical dishes of the North-east. The names scare you many times, after all, it is hard to image a dish call "Buchada de Bode" (photo)
or "Caruru" could be so delicious, but those who decide to taste it are never sorry.
Many typical dishes use seafood as the principal ingredient and the food is
always well seasoned with leaves of the region, pepper and dendê oil. In the interior of the states, a very arid area, the preference is given
to the salted meat and jerked beef. The two varieties of meat pass through a natural drying but the principal difference between them is the
amount of salt that is used in the process. The salted meat uses less salt than the jerked beef, which is also called "Jabá" or "Charque".
The other ingredient that can not be left out of the North-eastern dishes is the
coconut milk that helps to give an exotic touch to the taste of the food. It is used in everyday dish and even in the most sophisticated
culinary and in sweets.
Principal Dishes
When you visit the North-eastern part of Brazil, it is best to know which are
the most traditional North-eastern dishes and which ingredients are used to avoid surprises that are not always pleasant. Since they are
well seasoned dishes, and sometimes extremely greasy, you have to be careful not to commit exaggerations.
The "Moquecas" are very traditional dishes in the North-east. It is basically
a stew of a determined type of seafood, cooked in dendê oil, pepper and coconut milk, besides herbs and vegetables. In the "Bobó de Camarão"
the crustacean is served with cooked and well mashed manioc with the consistence almost the same as a puree.
The "Xinxim de Galinha" is made with dried shrimps, squash seeds and cashew
nuts prepared with "Caruru" meat, which is a dish made with okra, shrimp, cashew nuts and dendê oil.
Even though the dish doesn't have a nice appearance, those who try it usually
become fans of the typical "Buchada de Bode". It has the shape of an american football, stuffed with goat plucks. The "Buchada" is served
with white rice and the flavour is surprising. |
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