Bet on canjiquinha with ribs or ‘pela mare’ for lunch!

Bet on canjiquinha with ribs or ‘pela mare’ for lunch!

From Minas Gerais to the world, the canjiquinha with ribs has come to satisfy even the most demanding palates! Incidentally, this recipe is so widespread, it is also known as grit, xerem OR from the mare. And that’s just proof of how much this recipe is loved: no matter the region, canjiquinha features in the local cuisine.

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There are those who say that the recipe for canjiquinha with ribs has appeared among the herdsmen, which prioritized cheap ingredients with the “substance”, but it is difficult to identify their origin with certainty. Either way, to catch up on rustic recipes and tap into all that flavor potential, check out the full recipe below!

Complete recipe for canjiquinha with ribs

Preparation time: 1h (+20 min soaking)

Performance: 6 portions

Difficulty level: easy

Ingredients:

  • 1 cup (tea) of canjiquinha or quirera corn
  • 200 g of diced bacon
  • 500 g of sliced ​​pork ribs
  • 1 pair sliced
  • 1 large onion chopped
  • 2 minced garlic cloves
  • 1 ripe seedless tomato chopped
  • 1 cube of bacon or rib broth
  • 3 cups boiling water (tea)
  • 1/2 cup chopped parsley (minced)

Method of preparation:

  1. Soak the canjiquinha in water for 20 minutes, drain and set aside.
  2. Heat a large skillet over medium heat and fry the bacon in its own fat for 3 minutes or until it begins to release the fat.
  3. Add the spare ribs and fry until golden brown.
  4. Add the peppers, the pair, the onion and the garlic and saute for 5 minutes.
  5. Add the canjiquinha, tomato, bacon broth, salt and pepper.
  6. Add boiling water and cook for 40 minutes over low heat, stirring occasionally, or until canjiquinha and meat are tender.
  7. Add more boiling water if needed. Tip: The broth should become thick.
  8. Transfer to a platter, sprinkle with green smelt and serve with white rice.

Source: Terra

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