maranhao_cuisine
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| + | ====== Maranhão cuisine ====== | ||
| + | ==== Arroz de Cuxá ==== | ||
| + | A true symbol of Maranhão cuisine—this tangy and savory rice dish is made with vinagreira leaves (roselle), toasted sesame seeds, dried shrimp, garlic, and sometimes manioc flour. It has a unique flavor with a sour twist and is often served with fried fish or shrimp. [([[https:// | ||
| + | |||
| + | ==== Peixe Pedra na Brasa ==== | ||
| + | A grilled fish native to the region’s rivers, typically seasoned simply with lime, salt, and local herbs, then cooked over hot coals—known for its firm texture and deep flavor. [([[https:// | ||
| + | |||
| + | ==== Torta de Camarão com Leite de Coco ==== | ||
| + | Shrimp pie made with layers of dough, shrimp sautéed with tomato, onion, and garlic, enriched with coconut milk—a coastal indulgence with African roots. [([[https:// | ||
| + | |||
| + | ==== Cuxá ==== | ||
| + | Not just rice! Cuxá itself is a kind of thick sauce or relish made from roselle leaves, dried shrimp, toasted flour, and peppers. It’s often eaten with manioc or used as a seasoning for other dishes. [([[https:// | ||
| + | |||
| + | ==== Pastel de Arroz ==== | ||
| + | Small fried dumplings made from leftover cooked rice, stuffed with ground meat, cheese, or shrimp—crispy outside, creamy inside. [([[https:// | ||
| + | |||
| + | ==== Camarão na Moranga Maranhense ==== | ||
| + | Shrimp cooked inside a hollowed pumpkin (moranga), mixed with coconut milk, cream cheese, and local spices—a gorgeous, creamy showstopper dish. [([[https:// | ||
| + | |||
| + | ==== Carne de Sol com Baião de Dois ==== | ||
| + | Sun-dried beef served with a local version of baião de dois (rice and beans), often enhanced with coconut milk, curd cheese, and sometimes manioc flour. [([[https:// | ||
| + | |||
| + | ==== Sururu no Leite de Coco ==== | ||
| + | Sururu (a small saltwater mussel) cooked in a rich coconut milk broth with coriander and peppers—simple yet full of umami and regional flavor. [([[https:// | ||
| + | |||
| + | ==== Arroz Maria Isabel à Maranhense ==== | ||
| + | This version of Maria Isabel (rice with dried beef) is often more aromatic, featuring garlic, annatto oil (urucum), and sometimes slices of green banana or local spices. [([[https:// | ||
| + | |||
| + | ==== Maranhense Moqueca ==== | ||
| + | A coconut milk-based fish stew, lighter and tangier than the Bahian version, with tomatoes, coriander, lime, and sometimes vinagreira leaves for that regional touch. [([[https:// | ||
| + | |||
| + | ==== Mingau de Milho Verde com Coco ==== | ||
| + | A creamy green corn porridge cooked with fresh coconut milk and sugar, served hot or cold, usually during the June festivals (Festas Juninas). [([[https:// | ||
| + | |||
| + | ==== Pimenta de Cheiro Recheada ==== | ||
| + | Small, fragrant chili peppers stuffed with shrimp or dried meat, then baked or fried. Hot and aromatic without being overly spicy. [([[https:// | ||
| + | |||
| + | ==== Cocada Cremosa de Forno ==== | ||
| + | A baked coconut dessert made with grated coconut, eggs, and sweetened condensed milk—chewy, | ||
| + | |||
| + | ==== Juçara com Farinha e Camarão Seco ==== | ||
| + | Not to be confused with açaí, juçara in Maranhão refers to a local variety of palm fruit pulp, often eaten savory with manioc flour and dried shrimp. A very regional and curious combo of bitter, creamy, and salty. [([[https:// | ||
| + | |||
| + | ==== Ovos Moles à Moda Maranhense ==== | ||
| + | A twist on the Portuguese ovos moles, this dessert blends egg yolks with coconut milk and sugar, cooked to a soft, custardy consistency—rich and decadent. [([[https:// | ||
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| + | {{tag> | ||
maranhao_cuisine.txt · Last modified: 2025/04/28 01:14 by aga