7 recipes paraense to increase the menu

It is not news to anyone that Brazil has a gastronomy full of spices and flavours thanks to the diversity of culture found here. Açaí, cassava, shrimp and fish are just some of the ingredients that make up Pará dishes, and it’s no wonder Pará recipes are often popular with Brazilians!

Today Pará is celebrating because it is the anniversary of the capital Belém! And for you to get to know the local cuisine a little or if you miss your homeland, here are 7 recipes from Pará to honor this place with exotic ingredients full of flavor.

Pará is located in the northern region of Brazil and since it is covered by the Amazon rainforest, it offers us different dishes with rich and unique flavors. Therefore, Pará’s recipes will prove that there are many things that are good and that we love!

The recipes from Pará that you will see below have some ingredients typical of the region, take a look:

Macaxeira cake

Weather: 45 mins

Performance: 6 portions

Difficulty: easy

Ingredients:

• 6 tablespoons of wheat flour
• 1 teaspoon(s) baking powder
• 1 pinch of salt
• 3 cups sugar (tea)
• 3 tablespoons of butter
• 6 eggs
• 4 cups (tea) cassava (cassava) raw and grated
• 1 cup(s) of dried coconut
• ½ cup coconut milk (tea)
• 2 tablespoons of grated Parmesan
• Margarine to grease the mold

Method of preparation:

1. Sift the wheat flour, baking powder and salt into a bowl. Reserve.
2. Beat the sugar and butter in a mixer.
3. Add eggs, cassava, coconut, coconut milk, cheese, mixture set aside little by little and beat until smooth.
4. Pour into a greased mold and bake in a preheated oven (200º) for about 1 hour or until golden brown.

Dried meat pie on platter

Weather: 1 hour

Performance: 10 portions

Difficulty: easy

Ingredients:

• 700 g of cooked and squeezed cassava
• 300 g of boiled and mashed potatoes
• 1 can of whey-free cream
• 1 small grated onion
• Salt and black pepper to taste
• 2 eggs
• 1 cup wheat flour (tea)
• Margarine and wheat flour for greasing
• 1 egg yolk for brushing

Filling:

• 1 kg of dried meat desalted, cooked and minced
• 2 minced garlic cloves
• 1 sliced ​​onion
• 2 tablespoons of chopped parsley
• 1 cup diced bacon (fried)
• 1 cup of cream cheese (200 g)
• Salt and black pepper to taste

Method of preparation:

1. In a bowl mix the dough ingredients and set aside.
2. Mix the ingredients for the filling and spread out in a greased and floured 20cm diameter refractory pan.
3. Roll out the dough on top and brush with the egg yolk.
4. Place in a medium, preheated oven for 35 minutes or until cooked through and lightly browned.
5. Remove from the oven and serve.

Fish fillet with acai sauce

Weather: 40min (+10min rest)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 kg of arowana or hake fillet
• Juice of 1/2 lemon
• Salt, black pepper and rosemary sprigs to taste
• 1 cup wheat flour (tea)
• 1 cup (tea) of acai pulp
• 3 tablespoons of cream cheese
• 1 cube of vegetable broth
• 1 tablespoon of corn starch
• 1 cup of water (tea)
• Fry oil
• Chopped Brazil nuts for garnish

Method of preparation:

1. Season the fillets with the lemon juice, salt, pepper and rosemary.
2. Let rest for 10 minutes as desired.
3. Pass the fillets in wheat flour and fry them in hot oil until golden brown.
4. Remove and drain on a paper towel. Reserve.
5. Put the açaí, ricotta, vegetable stock in a large non-stick pan and bring to the boil over medium heat for 3 minutes.
6. Add the cornflour dissolved in the water and cook for another 5 minutes or until it thickens slightly.
7. Spread the sauce over the fillets, decorate with the chestnuts and serve.

Carurù

Weather: 2h

Performance: 10 portions

Difficulty: average

Ingredients:

• 5 tablespoons of palm oil
• 3 chopped onions
• 6 ripe tomatoes chopped
• 2 chopped peppers
• 1 chopped chilli
• Chopped coriander to taste
• 1 bunch of green smell
• 1 kg of fresh and cleaned prawns
• 300 g of dried prawns
• 1 kg of fish fillet
• 200 g of cashews
• 2 glasses of coconut milk
• 1 kg of okra, minced
• 1 cup cassava flour (approximately)

Method of preparation:

1. In a pan put the olive oil, the onion, the tomatoes, the peppers, the chilli pepper, the coriander and the green perfume.
2. Cook for 10 minutes, stirring occasionally.
3. Add the fresh prawns and dried prawns.
4. Then add the fish and cook for 10 minutes, stirring occasionally.
5. Add cashews, coconut milk, okra and cook for another 10 minutes.
6. Add the cassava flour a little at a time, stirring constantly until it thickens a bit.
7. Remove from heat and serve immediately.

Shrimp risotto

Weather: 30 minutes

Performance: 6

Difficulty: easy

Ingredients:

• 4 tablespoons of olive oil
• 1 grated medium onion
• 3 chopped skinless and seedless tomatoes
• 200 g of prepared tomato sauce
• 1 kg of medium prawns
• 4 cups cooked white rice
• Salt and black pepper to taste
• Grated Parmesan for dusting
• 1/2 cup chives (for garnish)

Method of preparation:

1. Heat the oil in a pan, fry the onion, add the chopped tomatoes, the tomato sauce, salt and pepper and cook for 5 minutes over medium heat.
2. Stir in the prawns, cook for another 5 minutes and add the cooked rice.
3. Transfer to refractory, sprinkle with grated Parmesan and decorate with chopped chives.

cupuaçu mousse

Weather: 20min (+1h of freezer)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 can of condensed milk
• 1 can of milk (use empty condensed milk can to measure)
• 1 box of cream
• 2 frozen cupuaçu pulps

Method of preparation:

1. Blend the condensed milk, milk, cream and cupuaçu in a blender for 5 minutes.
2. Put it in bowls and take it in the freezer 1 hour.
3. Serve cold.
4. If desired, serve with chocolate flavored ice cream sauce.

Tapioca cake with condensed milk

Weather: 40min (+3h of fridge)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 2 cups of granulated tapioca
• 1/2 cup (tea) sugar
• 1 teaspoon of salt
• 1 glass of coconut milk (200 ml)
• 2 packets of shredded coconut flakes (200 g)
• 2 cups of milk (warm)
• Oil for greasing
• 1/2 can of condensed milk
• Drained cherries in syrup to decorate

Method of preparation:

1. In a bowl mix the granulated tapioca, sugar, salt and coconut milk.
2. Add half of the shredded coconut and the milk, a little at a time, mixing until smooth.
3. Transfer to a greased center hole 24cm in diameter and refrigerate for 2 hours.
4. Turn out onto a plate, sprinkle with condensed milk and put back in the fridge for 1 hour.
5. Remove from the oven, sprinkle with the remaining coconut, garnish with the cherries and serve.

What do you think of our selection of recipes from Pará? Gather the family or call friends to try these special dishes! Everyone will love it!

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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.