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Tacacá recipe from Pará

The tacacá from Pará is another recipe with tucupi, the wild manioc broth very typical of Pará cuisine. This recipe is similar to duck in tucupi, the difference is that, instead of meat, shrimp is used. Learn with Specialfood how to make the traditional tacapá from Pará, check out the typical ingredients below and step by step! Ingredients for making Tacacá from Pará:  2 liters of tucupi  500 grams of salted shrimp (dry)  ½ cup of cassava gum  4 units of pepper scent  4 cloves of garlic  2 packs of jambu  4 chicory leaves  1 teaspoon of salt  black pepper to taste How to make Tacacá from Pará: To prepare this recipe for tacacá from Pará, start by placing a pan of tucupi on medium heat with the spices: crushed garlic, chicory and salt. When it comes to a boil, cover and cook for 30 minutes. In the meantime, wash the shrimp well to remove excess salt. Heat in a pan with 4 cups of water, boiling for 5 minutes, then remove and peel. Add the cassava gum to the shrimp water, and cook over me
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Duck recipe in tucupi paraense

Tucupi is a liquid extracted from wild manioc, and many argue that the best way to taste it is through the recipe for duck in tucupi. This northern Brazilian delicacy with indigenous influences is especially characteristic of the state of Pará, and easy to prepare at home. Learn with Specialfood how to make duck in tucupi paraense! Ingredients to make Pato in tucupi from Pará:  1 unit of clean duck (about 2 kg)  1 pack of jambu  1 liter of tucupi  1 unit of chopped onion  4 chopped garlic cloves  1 unit of lemon  1 cup extra virgin olive oil  ½ cup white wine vinegar  parsley or chopped cilantro  Black pepper  salt How to make Pato in tucupi from Pará: To make your duck tucupi even tastier, separate the duck into pieces and marinate it in the mixture of onion, garlic, olive oil, vinegar, lemon juice, black pepper and parsley or cilantro, overnight in the refrigerator . Tip: If you can't leave overnight, leave it for at least 2 hours. After the indicated time, place the duck and mar
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Goiás pie recipe

Empadão Goiás (formerly called "Empadão Goiana") is a typical salty pie from the state of Goiás, which can be filled in various ways. The most characteristic feature of this pie is its shape and size: the dough is placed in individual molds with 14 or 15 centimeters in diameter, 20 centimeters being the most common. Learn with Specialfood how to prepare Goiás pie, check out the dough ingredients and filling suggestions below! Ingredients to make pies from Goiás: For mass:  3 cups of wheat flour (420 grams)  ½ cup margarine or unsalted butter  ½ cup of milk (120 milliliters)  ½ cup of oil (120 milliliters)  2 yolk units  1 tablespoon of baking powder  1 teaspoon of salt For the filling:  1 cooked and shredded chicken breast  1 unit of chopped medium onion  2 pieces of chopped tomatoes without seeds or skin  ½ box of sour cream  3 tablespoons of olive oil  2 tablespoons of cream cheese  300 grams of grated mozzarella  1 chicken broth tablet  green smell to taste  Black pepper  
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Oven Pork Overpalette Recipe

The pork overpalette is a type of cut of meat from the pig's neck. It is a soft and tender meat due to the fat present in it. In this Specialfood recipe we teach you how to prepare pork overpalette in the oven with vegetables, a recipe for the whole family. Check out the ingredients and preparation below! Ingredients for making pork overpalette in the oven:  250 grams of pork overpalette steak  1 unit of green zucchini  1 unit of yellow zucchini  1 unit of red pepper  1 unit of carrot  1 bunch of thyme  2 bay leaves  80 milliliters of white wine  30 milliliters of olive oil  1 pinch of salt  1 pinch of black pepper How to make pork overpalette in the oven: Before making this overpalette recipe, the first step is to gather all the indicated ingredients and cut the vegetables into cubes of equal size. Then place the vegetables in a refractory that can accommodate them and the meat, and season with salt, pepper and a drizzle of oil. To ensure that the overpalette stays tender after co
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Student Tapioca Cookie Recipe

The student cake is one of the typical delicacies of Bahian cuisine, prepared with granulated tapioca and coconut, fried and wrapped in sugar and cinnamon. It is believed that they received this name because they were so cheap that they were particularly popular with students. If you can't go to Bahia to taste this cake crunchy on the outside and soft on the inside, learn with Specialfood how to prepare it at home! Ingredients to make Student Tapioca Cupcake:  3 cups of granulated tapioca flour  1½ cups of warm water  1½ cups of coconut milk  1 cup of crystal or refined sugar  ½ cup of grated coconut (preferably fresh)  1 coffee spoon of salt  sugar and cinnamon to sprinkle  frying oil How to make Tapioca Student Cupcake: The first step of this step-by-step student muffin recipe is to mix the first 6 ingredients in a bowl. The result will be a soft mixture that should rest for 30-40 minutes for the tapioca to absorb the liquids. Tip: If using dry grated coconut, hydrate for 1-2 min
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Northeastern Sarapatel recipe

Sarapel, known as sarrabulho in some regions of Brazil and in Portugal, is a typical dish of northeastern cuisine, prepared with tripe and other pork viscera, in addition to curdled blood. It originates from the Portuguese Alto Alentejo, where traditionally Alentejo sarapatel is prepared with lamb or goat. Northeastern sarapatel is a "substance dish", with a high content of protein and fat, especially suitable for consumption in the winter or before a demanding job. Here at Specialfood we show you how to make sarapatel step by step and, although preparing it is not difficult, it requires time and dedication. Check out the ingredients and method of preparation in photos below and make this recipe for northeastern pork sarapatel right away! Ingredients for making Northeastern Sarapatel:  3 kg of pork giblets for sarapatel and curdled blood  150 grams of bacon or smoked bacon  3 big onions  4 tomatoes  6 lemons  3 red or green peppers  6 smelling peppers  10 bay leaves  5 cloves
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Peruvian morada chicha

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Elements to make Peruvian Chicha morada: 1 kilogram of Purple Corn 1 unit of ripe pineapple 2 items of Apples 10 items of Cloves 1 department of Cinnamon four liters of water four items of Lemons 1 cup of brown sugar to style How one can make Peruvian Chicha morada: Boil the purple corn along with the pineapple and clove, cinnamon, as soon as boiled, pressure and let cool when chilly, add sugar to style after which the lemons, if desired, you'll be able to add small diced apples, ideally take chilly . If you happen to appreciated the recipe for Peruvian Chicha morada, we advise you enter our class of Juices and juices. You may also go to a collection of the perfect Peruvian recipes. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe/ Italian apple cake recipe/ mandarin marmalade recipe.
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