Learn how to prepare authentic dishes that bring the comfort of the countryside right to your table.
Country cooking is known for its hearty dishes, full of flavor and made with fresh, local ingredients. Perfect for warming up cold evenings or sharing special moments with family, these recipes reflect the authenticity and care of those who prepare food with dedication. Want to learn how to prepare dishes that are true comforting delights? Keep reading this text to discover 5 country recipes ideal for your dinner!
Pork ribs with fried cassava
Ingredients
- 1 kg of pork ribs cut into pieces
- 3 cloves garlic, peeled and minced
- Juice of 1 lemon
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Chopped chives for garnish
- 1kg of manioc peeled and chopped
- Water for cooking
- Oil for frying
- Salt to taste
Preparation method
Place the pork chops in a bowl and season with garlic, lemon juice, salt, black pepper and smoked paprika. Cover with cling film and leave to rest for 1 hour. After this time, add the oil to a frying pan and place over medium heat to heat. Add the seasoned ribs and brown, sealing well to keep the juices in. Reduce the heat, cover the pan and cook for 40 minutes, stirring occasionally, until the ribs are tender and cooked through. If necessary, add a little water to prevent burning the bottom of the pan. Turn off the heat and set aside.
In a large skillet, add the cassava and cover with water. Add a pinch of salt and cook over medium heat for 20 minutes. Turn off the heat, drain the water and set aside. In a skillet, add the oil and place over medium heat to heat. Little by little, arrange the cassava pieces in the skillet and fry them. Remove with a slotted spoon and place on a plate with paper towels to absorb the excess oil. Season with salt and transfer to a plate. Add the pork ribs and finish by sprinkling with chives. Serve immediately.
Tip: Serve accompanied with your favorite sauce.
Polenta with meat in a pan
Ingredients
- 500 g of diced chuck
- 2 tablespoons oil
- 1 onion peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 carrot peel and cut into slices
- 2 tomatoes, seeded and chopped
- 1 bay leaf
- 2 cups beef broth
- 1 cup corn flour
- 4 teacups of water
- 1 tablespoon butter
- 1/2 cup grated parmesan cheese
- Salt and ground black pepper to taste
Preparation method
In a container, place the meat and season with salt and black pepper. Book. In a pressure cooker, add the oil and place over medium heat to heat. Add the meat and brown it. Then, remove the meat from the pan and set aside. In the same pan, add the onion and garlic and cook over medium heat until golden brown. Add the carrot, tomatoes and bay leaf and stir. Add the meat, cover with the beef broth and cover. Cook for 25 minutes after going to pressure. Turn off the heat and wait for the pressure to release naturally.
Meanwhile, in another pan, add the cornmeal and water and cook over medium heat until thickened, stirring constantly. Add the butter and parmesan and stir to combine. Turn off the heat and serve the polenta in a shallow dish, with the meat and a little sauce on top.
cow stuck in the mud
Ingredients
- 1 kg of beef ribs cut into pieces
- Juice of 1 lemon
- 2 tablespoons oil
- 1 onion peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tomato seedless and chopped
- 2 bay leaves
- 1 kg of peeled and chopped cassava
- Water for cooking
- Salt, ground black pepper, parsley and chopped chives to taste
Preparation method
Place the ribs in a container and season with lemon juice, salt and black pepper. Cover with cling film and set aside for 30 minutes. Then, in a pressure cooker, add the oil and place it over medium heat to heat. Place the ribs on top and brown them. Remove with a spoon and set aside.
In the same pan add the onion and garlic and cook over medium heat until golden. Add the tomato, bay leaf and ribs and cover with water. Cover the pan and cook for 30 minutes after coming to pressure. Turn off the heat, wait for the pressure to release naturally and open the pan. Add the cassava and, if necessary, a little more water. Cook over medium heat for another 20 minutes, without the lid. Turn off the heat and finish with parsley and chives. Serve immediately.
Chicken
Ingredients
Chicken
- 13 thighs chicken
- Juice of 1 lemon
- 3 cloves garlic, peeled and minced
- 1 tablespoon salt
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Ground black pepper to taste
Rice
- 2 cups of rice tea
- 1 onion peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tomatoes, seeded and chopped
- 4 cups chicken broth
- 1 teaspoon turmeric
- 1/4 cup chopped cilantro
- Salt and ground black pepper to taste
Preparation method
Chicken
In a bowl, place the chicken pieces and season with lemon juice, garlic, salt, paprika and black pepper. Cover with plastic wrap and set aside for 30 minutes. Then, in a large skillet, add the olive oil and place over medium heat to heat. Add the chicken pieces and brown them. Remove the chicken from the skillet and set aside.
Rice
With the chicken pan still on the heat, add the onion and garlic and sauté. Add the tomatoes and cook until soft. Add the rice and stir to combine. Return the chicken to the pan, placing it on top of the rice. Cover with the chicken stock and turmeric and stir gently. Increase the heat to high and cook until it boils. Once it starts to boil, reduce the heat, cover the pot and cook until the liquid has completely evaporated. Turn off the heat, add the cilantro and stir. Cover the pan and let sit for 5 minutes for the rice to finish steaming. Season with salt and black pepper and serve immediately.
Pumpkin broth with dried meat
Ingredients
- 500 g of desalted and minced dried meat
- 1 kg pumpkin, peeled and diced
- 2 tablespoons oil
- 1 onion peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 l of meat broth
- 1 tablespoon chopped parsley
- Salt and ground black pepper to taste
Preparation method
In a large skillet, add the oil and place over medium heat to heat. Add the onion and garlic and sauté. Add the squash and sauté for 5 minutes. Cover with the beef stock and cook until the vegetables are tender. Turn off the heat, wait for it to cool and transfer the mixture to a blender. Pulse until smooth and return to the skillet. Add the dried beef and cook over medium heat for 10 minutes, stirring occasionally. Turn off the heat and season with salt and black pepper. Finish by sprinkling with parsley and serve immediately.
Source: Terra
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.
