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Pato No Tucupi
''Pato no tucupi'' (duck in tucupi sauce) is a traditional Brazilian dish found mostly in the area around the city of Belém in the state of Pará state. The dish consists of a boiled duck (pato in Portuguese) in tucupi. One of the more typical restaurants where it can be found is the Círculo Militar in Belém, in a historical palace near the harbour of the city. Preparation The dish is made with tucupi (yellow broth extracted from cassava, after the fermentation process of the broth remained after the starch had been taken off, from the raw ground manioc root, pressed by a cloth, with some water; if added maniva, the manioc ground up external part, that is poisonous because of the cyanic acid, and so must be cooked for several days). After cooking, the duck is cut into pieces and boiled in tucupi sauce for some time. The jambu is boiled in water with salt, drained, and put on the duck. It is served with white rice and manioc flour and corn tortillas. References See also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazil
Brazil, officially the Federative Republic of Brazil, is the largest country in South America. It is the world's List of countries and dependencies by area, fifth-largest country by area and the List of countries and dependencies by population, seventh-largest by population, with over 212 million people. The country is a federation composed of 26 Federative units of Brazil, states and a Federal District (Brazil), Federal District, which hosts the capital, Brasília. List of cities in Brazil by population, Its most populous city is São Paulo, followed by Rio de Janeiro. Brazil has the most Portuguese-speaking countries, Portuguese speakers in the world and is the only country in the Americas where Portuguese language, Portuguese is an Portuguese-speaking world, official language. Bounded by the Atlantic Ocean on the east, Brazil has a Coastline of Brazil, coastline of . Covering roughly half of South America's land area, it Borders of Brazil, borders all other countries and ter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belém
Belém (; Portuguese for Bethlehem; initially called Nossa Senhora de Belém do Grão-Pará, in English Our Lady of Bethlehem of Great Pará), often called Belém of Pará, is the capital and largest city of the state of Pará in the north of Brazil. It is the gateway to the Amazon River with a busy port, airport, and bus/coach station. Belém lies approximately 100 km (62.1 miles) upriver from the Atlantic Ocean, on the Pará River, which is part of the greater Amazon River system, separated from the larger part of the Amazon delta by ''Ilha de Marajó'' ( Marajo Island). With an estimated population of 1,303,403 people — or 2,491,052, considering its metropolitan area — it is the 12th most populous city in Brazil, as well as the 16th by economic relevance. It is the second largest in the North Region, second only to Manaus, in the state of Amazonas. Founded in 1616 by the Kingdom of Portugal, Belém was the first European colony on the Amazon but did not become ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pará
Pará () is a Federative units of Brazil, state of Brazil, located in northern Brazil and traversed by the lower Amazon River. It borders the Brazilian states of Amapá, Maranhão, Tocantins (state), Tocantins, Mato Grosso, Amazonas (Brazilian state), Amazonas and Roraima. To the northwest are the borders of Guyana and Suriname, to the northeast of Pará is the Atlantic Ocean. The capital and largest city is Belém, which is located at the Marajó bay, near the estuary of the Amazon river. The state, which is home to 4.1% of the Brazilian population, is responsible for just 2.2% of the Brazilian GDP. Pará is the most populous state of the North Region, Brazil, North Region, with a population of over 8.6 million, being the ninth-most populous state in Brazil. It is the second-largest state of Brazil in area, at , second only to Amazonas (Brazilian state), Amazonas upriver. Its most famous icons are the Amazon River and the Amazon rainforest. Pará produces Natural rubber, rubber ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tucupi
Tucupi is a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle. It is also produced as a by-product of manioc flour manufacture. The juice is toxic when raw (containing hydrocyanic acid). Tucupi is prepared by peeling, grating, and juicing the manioc. Traditionally, a basket-like instrument called the was used. After being squeezed through the tipiti, the juice is left to "rest" so that the starch separates from the liquid (tucupi). Poisonous at this stage, tucupi must be boiled for 3 to 5 days to eliminate the poison. The tucupi can then be used as a sauce in cooking. It is seasoned with salt, alfavaca and chicória. Mythology In legend, Jacy (The Moon) and Iassytatassú (The Morning Star) joined to visit the centre of the Earth. When they tried to cross the abyss, the serpent Tyiiba bit the face of Jacy. Jacy's tears fell on a manioc plantation. Since then the face of Jacy (The Moon) has been marked by the bites of the snake. From the tears of Jacy spran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European cuisine, European, Amerindian, African tribes, African, and Asian (Levantine cuisine, Levantine, Japanese food, Japanese, and most recently, Chinese food, Chinese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, ''guaraná'', ''açaí'', ''Dipteryx odorata, cumaru,'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portuguese Brazilian, Portugal, Italian Brazilian, Italy, Brazilians of Spanish descent, Spain, German Brazilian, Germany, Dutch Brazilian, Netherlands, Po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amazonian Cuisine
Amazonian cuisine includes the foods and preparation methods of various peoples in the Amazon jungle of South America, including the dishes they have popularized among neighbors. Brazil Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and culantro leaves. Amazonian cuisine includes many freshwater fish such as peixe nobre (noble fish), the pirarucu (the world's largest freshwater fish), and tambaqui. Smaller fishes such as surubim, curimatã, jaraqui, acari and tucunaré are also eaten, often grilled or sometimes fried. Served in a tomato sauce, the dishes are known as escabeche; they can also be prepared in coconut milk or stewed in tucupi (a sauce made with fermented manioc juices). Tacacá is a shrimp soup and vatapá is a Bahian seafood dish. Staples of Amazonian cuisine include manioc, a starchy root vegetable, as well as fruit. Juices and ice creams are made from them, including acerola, graviola, fruta de conde (also referred to as ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava Dishes
''Manihot esculenta'', commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennial plant, cassava is extensively cultivated in tropical and subtropical regions as an annual crop for its edible starchy tuberous root. Cassava is predominantly consumed in boiled form, but substantial quantities are processed to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian , and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting in the case of both and ''garri''). Cassava is the third-largest source of carbohydrates in food in the tropics, after rice and maize, making it an important staple; more than 500 million people depend on it. It o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Pará
Pará cuisine refers to the traditional cuisine native to Pará, Brazil. Foods from this region primarily draw influence from Indian, African, and Portuguese cultures. The core ingredients are sourced from the Amazon rainforest, Amazon jungle, and may include meats such as shrimp, crab, seafood, fish, poultry, bush meat, and Duck as food, duck. These meats are traditionally cooked with leaves (such as maniva, chicory, and coriander), peppers, and herbs. Dishes are cooked in clay pots or barbecued wrapped in leaves and roasted soaked in tucupi, a yellow sauce extracted from wild manioc root native to the Amazon. Dishes may be served in bowls, in containers of clay, wrapped in banana leaves, or in vegetable fiber sifters called urupemas. Common ingredients Cassava Cassava flour is an essential ingredient in Pará cuisine. The most used cassava flour is manioc flour. Cassava is needed for tucupi, another essential ingredient in local cuisine. It is a yellow sauce extracted from c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
