acre_cuisine
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| + | ====== Acre cuisine ====== | ||
| + | ==== Tacacá do Acre ==== | ||
| + | A version of the iconic Amazonian soup made with jambu (a numbing herb), tucupi (fermented manioc broth), dried shrimp, and tapioca pearls — spicy, aromatic, and slightly electric on the tongue! [([[https:// | ||
| + | |||
| + | ==== Pirarucu à Casaca ==== | ||
| + | Acre’s prized fish, pirarucu, is shredded and layered with fried plantains, manioc flour, olives, boiled eggs, and peppers — a colourful, festive dish often served at celebrations. [([[https:// | ||
| + | |||
| + | ==== Galinha Picante com Pimenta-de-Macaco ==== | ||
| + | Free-range chicken braised with “monkey pepper” (pimenta-de-macaco), | ||
| + | |||
| + | ==== Baião de Dois com Peixe ==== | ||
| + | A Northern twist on a Northeastern classic — rice and beans cooked together, but here it includes chunks of river fish, jambu leaves, and tucupi broth. [([[https:// | ||
| + | |||
| + | ==== Sopa de Tartaruga (Turtle Soup) ==== | ||
| + | Once common in remote regions of Acre (and now controversial due to conservation), | ||
| + | |||
| + | ==== Maniçoba Acreana ==== | ||
| + | A dense, stew-like dish made from manioc leaves cooked for days, with smoked meats and native seasonings — a dish shared with Pará but adapted to local ingredients and family variations. [([[https:// | ||
| + | |||
| + | ==== Pato no Tucupi ==== | ||
| + | Duck slowly simmered in tucupi sauce and jambu leaves, served with white rice and manioc. A sacred fusion of Indigenous and Northeastern influences. [([[https:// | ||
| + | |||
| + | ==== Farofa de Banana com Queijo Coalho ==== | ||
| + | Toasted manioc flour (farofa) sautéed with ripe bananas and grilled queijo coalho (cheese) — sweet, salty, and crunchy all at once. A popular side dish or breakfast item. [([[https:// | ||
| + | |||
| + | ==== Peixe na Telha ==== | ||
| + | Whole river fish roasted on a clay tile, seasoned with Amazonian herbs, lime, and annatto, then grilled over fire — a traditional method with smoky, crisp skin and juicy flesh. [([[https:// | ||
| + | |||
| + | ==== Mugunzá Acreano ==== | ||
| + | Acre’s spin on this corn dish uses green corn kernels, coconut milk, and sometimes fish or turtle meat, blending savoury and sweet in a creamy stew. [([[https:// | ||
| + | |||
| + | ==== Bolo de Macaxeira com Castanha-do-Brasil ==== | ||
| + | A moist cake made from grated cassava (macaxeira) and Brazil nuts, sweetened with condensed milk and coconut — chewy, nutty, and a staple dessert in Acre. [([[https:// | ||
| + | |||
| + | ==== Chibé com Peixe Seco ==== | ||
| + | A refreshing Indigenous dish made from cold water, manioc flour (farinha), and dried salted fish — simple and hydrating, often eaten in the field or jungle. [([[https:// | ||
| + | |||
| + | ==== Linguiça de Jacaré (Alligator Sausage) ==== | ||
| + | Yes, really! Acrean cooks use seasoned alligator meat to make a unique sausage that’s grilled and served with farofa, vinaigrette, | ||
| + | |||
| + | ==== Vatapá de Peixe com Tucupi ==== | ||
| + | A rare twist on the Afro-Brazilian vatapá — here it’s made with fish instead of shrimp, plus peanuts, coconut milk, and tucupi, creating a velvety, spicy-sour sauce. [([[https:// | ||
| + | |||
| + | ==== Suco de Cupuaçu com Gengibre ==== | ||
| + | Acre’s prized cupuaçu fruit, with its tropical, tangy-sour taste, is blended into a refreshing drink with ginger and cane sugar — a zesty way to beat the jungle heat. [([[https:// | ||
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| + | {{tag> | ||
acre_cuisine.txt · Last modified: 2025/04/14 00:49 by aga