goias_cuisine
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| + | ====== Goias Cuisine ====== | ||
| + | ==== Empadão Goiano ==== | ||
| + | A monstrous savory pie that combines chicken, linguiça (sausage), potatoes, pequi, corn, hearts of palm, and boiled eggs — all baked in a flaky crust. It’s practically a whole meal in every slice and a point of pride in every Goiano home. [([[https:// | ||
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| + | ==== Arroz com Pequi ==== | ||
| + | The most iconic Goiano dish: rice cooked with the intensely fragrant pequi fruit, known for its bold aroma and warning: don’t bite the seed (it has spines!). The flavor is earthy, buttery, and unlike anything else. [([[https:// | ||
| + | |||
| + | ==== Galinhada Goiana ==== | ||
| + | Rustic one-pot rice with free-range chicken, pequi, saffron, garlic, and sometimes ora-pro-nóbis (a leafy plant). It’s cooked slowly, often in a big pot for family gatherings. Soul food at its best. [([[https:// | ||
| + | |||
| + | ==== Pamonha Salgada Recheada ==== | ||
| + | Unlike the sweet version known throughout Brazil, this is a savory corn tamale, often stuffed with cheese, sausage, or shredded chicken, then wrapped in corn husk and boiled. [([[https:// | ||
| + | |||
| + | ==== Guariroba Refogada ==== | ||
| + | Guariroba is a bitter wild palm heart, typical of Goiás. Sautéed simply with garlic and olive oil, it’s often added to rice or empadão. It adds a unique, pleasant bitterness that Goianos love. [([[https:// | ||
| + | |||
| + | ==== Vaca Atolada Goiana ==== | ||
| + | A hearty stew of beef ribs “stuck” in manioc puree, often spiced with local herbs and a touch of annatto. The Goiano version is more rustic and rich, perfect for chilly countryside evenings. [([[https:// | ||
| + | |||
| + | ==== Peixe na Telha ==== | ||
| + | A river fish fillet (like pintado or pacu) grilled and served on a clay roofing tile with onions, tomatoes, and herbs. The tile keeps it sizzling at the table — both a spectacle and a tradition! [([[https:// | ||
| + | |||
| + | ==== Doce de Mangaba ==== | ||
| + | A lesser-known fruit of the cerrado, mangaba is used to make a fragrant, slightly tangy sweet, often cooked into a compote or candy. Rare and prized. [([[https:// | ||
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| + | ==== Frango com Ora-Pro-Nóbis ==== | ||
| + | A dish with free-range chicken stewed with ora-pro-nóbis, | ||
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| + | ==== Chica Doida ==== | ||
| + | Literally “crazy girl” — this is a kind of cornmeal bake loaded with cheese, sausage, onions, and chili peppers, baked in a casserole. Fun, spicy, and popular at street fairs. [([[https:// | ||
| + | |||
| + | ==== Tutu Goiano ==== | ||
| + | A thick bean mash enriched with manioc flour, pork cracklings, and sausage. Denser than other Brazilian tutus, it’s pure comfort on a plate. [([[https:// | ||
| + | |||
| + | ==== Feijão Tropeiro do Cerrado ==== | ||
| + | A local variation of the Minas dish: beans with cassava flour, sausage, pequi oil, and guariroba, sometimes with scrambled eggs mixed in. It reflects Goiás’ frontier history. [([[https:// | ||
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| + | ==== Doce de Leite com Pequi ==== | ||
| + | A true curiosity — a sweet made from milk and pequi, blending creamy textures with that unmistakable pequi aroma. It’s love-it-or-hate-it, | ||
| + | |||
| + | ==== Angu de Milho Verde ==== | ||
| + | A soft, silky green corn polenta, traditionally served with stewed meat or pork cracklings. Simple, rustic, and made from fresh milled corn. [([[https:// | ||
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| + | ==== Curau de Milho com Canela ==== | ||
| + | A creamy sweet corn pudding, spiced with cinnamon and sometimes coconut milk. Served chilled — a must-have during June festivals and a nostalgic childhood favorite. [([[https:// | ||
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| + | {{tag> | ||
goias_cuisine.txt · Last modified: 2025/04/25 01:15 by aga