5 Northeastern cuisine recipes for dinner

Find out how to prepare delicious dishes to enjoy the flavors of this region

Northeastern cuisine has diverse flavors, colors and textures, reflecting the region’s rich cultural and geographic diversity. With indigenous, African and European influences, each dish tells a story, bringing to the table not only gastronomic delights, but also a bit of history and traditions of Northeast Brazil. So, check out 5 recipes that exemplify the richness of Northeastern cuisine, perfect for family dinners or a gathering with friends!

Vatapd

ingredients

• 500g dried prawns
• 200 g of toasted cashews
• 200 g of roasted peanuts
• 2 stale French bread
• 1 liter of coconut milk
• 2 chopped onions
• 3 cloves garlic, minced
• 1/2 cup palm oil
• Coriander, salt and ground black pepper to taste

Preparation method

In a container, soak the bread in coconut milk until it softens. Blend the moistened bread, the dried shrimps, brunette-cashews and peanuts until they form a paste. In a large pan, heat the palm oil and sauté the onion and garlic until golden brown. Add the paste from the blender to the pan and stir constantly over low heat. Cook until the mixture thickens and begins to pull away from the bottom of the pan. This may take 20 to 30 minutes.

During cooking, adjust the consistency by adding more coconut milk if necessary. The vatapá should be creamy, but not too liquid. Season with salt, black pepper and coriander to taste. Keep stirring so it doesn’t stick to the bottom of the pan and the flavors blend well. Once you reach the desired consistency, remove from the heat.

Tip: Serve with rice.

Chicken with okra

ingredients

• 1 kg chicken pieces (thighs, drumsticks, etc.)
• 500 g of ocher
• 1 onion chopped
• 3 cloves garlic, minced
• 2 ripe tomatoes, cut
• 1/2 cup chicken broth
• 2 tablespoons of olive oil
• 1 lemon juice
• Salt, chopped green chilli and ground black pepper to taste

Preparation method

In a bowl, season the chicken with salt, black pepper and lemon juice. Leave to marinate for at least 30 minutes. In a large skillet, heat the olive oil over medium heat and brown the chicken pieces. Reserve. In the same pan, sauté the onion and garlic until golden. Add the tomatoes and cook until they have softened. Return the chicken to the pan, add the chicken broth and cook over low heat with the lid on until the chicken is almost cooked.

While the chicken cooks, wash the okra and dry it well. Trim the ends and, if you prefer, cut them into medium pieces. In a pan, heat a drizzle of olive oil over medium heat and quickly sauté the okra until it begins to soften but retains its green color. Add the okra to the chicken and cook until everything is cooked and the okra is tender. Finish with the chopped green perfume.

Sun-dried meat with cassava puree

ingredients

• 500 g desalted corned beef, cut into cubes
• 500 g of cassava (manioc) cooked
• 1 cup milk tea
• 2 tablespoons butter
• 1 tablespoon olive oil
• Sliced ​​red onion, coriander, salt and ground black pepper to taste

Preparation method

In a pan, heat the olive oil over medium heat and grill the meat until it reaches the desired doneness. In a container, remove the cassava fibers and mash it until you obtain a puree. Add milk, butter, salt and black pepper. Mix until smooth. Serve the sun-dried meat with cassava puree and red onion on top, sprinkling with coriander to finish.

Northeastern couscous with dried meat

ingredients

• 2 cups of corn flakes for the couscous
• 1 cup of water
• 1/2 teaspoon salt
• 3 tablespoons butter
• 200 g of desalted, cooked and chopped dried meat
• Olive oil, cheese rennet, salt and ground black pepper to taste

Preparation method

In a bowl mix the corn flakes with salt. Heat the water until it starts to boil and pour it over the corn flakes, mixing well. Leave to hydrate for about 5 minutes. Meanwhile, in a pan, heat a drizzle of olive oil over medium heat and brown the dried meat until golden and crispy. Reserve. Place the hydrated couscous mixture in a baking dish. Cook for 10-15 minutes over low heat. Then carefully remove the couscous from the steam, cut it in half, spread the butter on both sides, arrange the ricotta and meat in one part and cover with the other half of the couscous. Serve immediately.

Northeastern Chicken

ingredients

• 1kg of chicken In pieces
• 2 cups of rice tea
• 1 onion chopped
• 3 cloves garlic, minced
• 1 red chilli chopped
• 4 skinless tomatoes, cut and seeded
• 1/2 cup chopped cilantro
• Olive oil, salt and ground black pepper to taste
• Water for cooking

Preparation method

In a container, season the chicken with salt and ground black pepper. In a large pan, heat the oil and brown the chicken and set aside. In the same pan, brown the onion, garlic and chilli. Add the rice and fry it a little. Add the tomatoes, reserved chicken and enough water to cook the rice. Let it cook in a semi-covered pan until the rice is soft. Top with chopped coriander.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.