Thread: Foods of the region

In Fortaleza you can find many tasty dishes that are typical of the Northeast of Brazil, such as macaxeira, tapioca, carne de sol, but the typical food fo Ceará is Baião-de-dois(one kind rizotto form rice, beans en cheese).

Churrasco is the Brazilian version of what U.S. citizens refer to as barbeque, which consists of meat baked with burning wood or coal.
On the other-hand in Brazil, churrasco had origin in the southern States, particularly Rio Grande do Sul. The gaúchos (cowboys of the region) spent days and weeks away; to prepare their food, they piled coal on the floor and, lit the fire and usually with help of skews, place the meat over the fire. Very tasty stuff!

Here is a great reipe of the region I found while exploring the Internet, enjoy!!!

RECIPE - (Baião for Two) Baião-de-Dois
Serves 6

1 lb (500 gr) fresh, shucked black-eyed peas
2 cloves garlic, finely minced
1 large yellow onion, grated
1 Tbsp. cilantro, finely chopped
3 Tbsp. neutral vegetable cooking oil
2 1/2 cups long-grain rice, washed and drained
6 cups (1.5 litres) light chicken, beef or vegetable stock
salt to taste
5 oz. (150 gr) home-style cream cheese or ricotta salata
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In a large heavy pan, cook the black-eyed peas until just tender (about 15-25 minutes, depending on the freshness and age of the beans). Drain, and refresh under cold water to stop the cooking process.

In another large heavy pan, heat the oil over medium-high heat, then saute the garlic and onions briefly until transparent but not browned. Add the rice and chopped cilantro and continue to cook until the rice becomes transparent. Stir in the beans, add the stock and bring to a boil. Turn heat to low, cover pan, and cook for 20-25 minutes, or until all the stock is absorbed. Remove from heat, season to taste with salt, and let stand for five minutes.

Meanwhile, crumble the cheese, or form into small balls, depending on the consistency of the cheese. Briefly uncover the pan, stir in the cheese, then recover it. Let the dish stand for another five minutes to melt the cheese.

Stir the dish once more to distribute the melted cheese, then turn it into a serving dish and serve immediately.

I really miss macaxeira, also known as Mandioca or manioc root, or cassava root.This is native to the region. Here is a delicious recipe you can make at home:

Quiche de Macaxeira


Ingredientes:
1 kg de macaxeira
sal a gosto
3 colheres (sopa) de manteiga
1 xícara de creme de leite fresco
1/2 colher (chá) de noz moscada
100 g de bacon magro em cubos
1 cebola grande picada
3 gemas
3 claras

Cozinhe a macaxeira na água com sal e passe no espremedor de batatas, moedor ou processador, ainda quente*. Misture a manteiga, mexendo bem com uma colher de pau (eu misturei ainda no processador). Junte o creme de leite e a noz moscada. Reserve.
Frite o bacon até que doure, junte a cebola e frite mais um pouco. Junte à massa de macaxeira. Adicione as gemas e por último as claras em neve, mexendo cuidadosamente.
Unte com manteiga uma travessa retangular refratária e despeje a massa. Asse em forno moderado (170°) por aproximadamente 1 hora. Decore com bacon frito, tomate, pimentão (decorei esse com pimentão vermelho). Serve como entrada ou como acompanhamento de assados.

Did you also know that Pargo Fish and Lobster, Fortaleza specialties?
Fortaleza restaurants and especially the small cosy beach side restaurants are responsible for some of the famous dishes and reputation Brazil contains in Seafood.

Yes, in Brazil we can eat very well in any region. Fortaleza for being a seaside town, there are many typical sea foods, such as Cambucu, a very delicious fish which you can find it in an excellent Restaurante named Colher de Pau, one of the best restaurants in Fortaleza.