The cuisine of the north draws heavily on its Indian heritage. One of the best-known dishes is pato no tucup?, duck marinated in lemon juice, oil and garlic, then roasted, and finally boiled in tucup?, a sauce made with the liquid extracted from grated manioc tubers and seasoned with jamb? leaves and chicory. Jamb? is an intriguing jungle plant whose leaves and stem produce a very faint numbing sensation in the lips and tongue. This herb is also an important component of a flavorful seasoned soup called tacac?, which contains dried shrimp and tapioca topped with tucup? sauce. It is traditionally served in bowls fashioned out of gourds, or cuias. The classic dish mani�oba is a stew containing various dried, smoked and fresh meats, along with giblets. It is flavored with ground manioc leaves, or maniva, which also color the stew a dark green.
The more common plates are:
- A�a?: soup-like dessert made from the A�a? fruit
- Mani�oba: stew with pork and meat in a gravy made from manioc leaves (looks strange but tastes delicious)
- Pato no Tucup?: duck with jamb? (vegetable) cooked in tucup? (delicious)
- Tacac?: soup with tucup?, dried shrimps and jamb? (also delicious)
- Sorvetes (ice creams): made with regional fruits like A�a?, Cupua�?, Tapereb?, Bacur?, etc. Best ice cream maker is Sorveteria Cair? (they have several stores in Bel�m).
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