Chefs give tips to surprise at Christmas with Amazon-inspired dishes

One of the best moments of the holiday season is when the family gathers around the table to enjoy dinner. This memory becomes even more special when the dishes, although traditional, such as turkey, gain unique touches, such as seasonings from each region’s own culture. Here, experienced culinarians guarantee that, in addition to bringing Amazonian inspiration to these meals, it is possible to completely replace a dish with another that is genuinely local, like pirarucu, for example.

Chefs Ícaro Cardoso and Elisângela Castro, teachers of the technical course in Gastronomy at the Technical Education Center (Centec), list ingredients and give step-by-step recipes that can make any Christmas meal, be it lunch or dinner, take on a special touch. all special.

“When we think about a meal, it’s always interesting to have an order. First the starter, then the main course and finally the dessert. Therefore, my tip to open your palate is to make cassava dumplings, a typical ingredient from our region. It’s easy, fast and a lot of people love it,”

says Icarus.

Easy recipe

To make cassava fritters, you need to have 500 grams of cooked cassava; 2 eggs; 400 grams of dried meat; 1 medium onion chopped; 1 chopped skinless tomato; 1 clove of chopped garlic; breadcrumbs to coat; Salt and black pepper to taste; plus oil for frying.

“On a plate, mash the cassava well and transfer it to a bowl. Then mix with the eggs, stir and set aside. In a pan, briefly sauté the onion and chopped garlic. Then add the tomato and mix. Then add the dried meat and let it fry a little. Lastly, add the cassava and egg mixture and stir until smooth. Add the breadcrumbs little by little until it forms a shape. To finish, make equal balls and set aside on a baking sheet lined with baking paper. Then just fry in hot oil until golden and then serve”,

guides the chef.

Chester with regional farofa

For the main course, for those who like to maintain tradition, but still want to innovate, chef Elisângela offers an option.

“We have an abundance of unique ingredients in our region, so it is very interesting to be able to use them on a special occasion. A tip is to stuff the chester or turkey with a delicious farofa that contains tucumã, fried banana, green scent and fragrant pepper”, comments Elisângela.
The ingredients are: 300 grams of Uarini ‘ovinha’ flour; olive oil (to taste); tucumã chips (to taste); fried banana (to taste); green scent (optional); and fragrant pepper (optional). “Start by sautéing the onion in olive oil, adding the fragrant pepper until golden. Add the tucumã and fried banana. Finally, toast the flour”,

she explains.

Pirarucu cod

When talking about Amazonian cuisine, it’s difficult not to mention at least one fish. Therefore, for those who prefer a different dish and who value this ingredient, our tip is pirarucu cod.

“This species is called Amazonian cod and it’s not for nothing. When well prepared, we have a delicious and irresistible dish,”

comments the teacher.

To prepare, you will need: 200 grams of salted pirarucu; 2 tablespoons of olive oil; 1 medium tomato cut into slices; 1 medium green pepper, cut into slices; 1 tablespoon of peas; 1 medium carrot, cooked in slices; 1 tablespoon of chopped green chilli; 2 boiled potatoes, cut into slices; 1 sliced ​​boiled egg.

“Desalt the pirarucu, shred it and set aside. In a pan, heat the olive oil and sauté the garlic, tomato, onion, pepper, peas and carrot for five minutes. Add the shredded pirarucu and cook for another five minutes. Add the green scent and turn off the heat. On a platter, place the pirarucu and arrange the potatoes, eggs and olives around it. Serve with white rice.”

advises the chef.

Caboclinho lasagna

When it comes to cooking, there is always that person who loves pasta. If you are one of them, a good option is to prepare a caboclinho lasagna. The name is an allusion to the famous Amazonian sandwich that contains tucumã, cheese and fried banana.

“The versatility that a good lasagna offers in terms of practicality and preparation time are countless. This recipe requires 1 package of 500 grams of lasagna pasta or a loaf of bread without the edges; 300 grams of sliced ​​coalho cheese; 300 grams of tucumã pulp; and 5 ripe pacovã bananas, cut and fried”,

explains chef Ícaro.

To make it, start by placing 2 tablespoons of butter or margarine in a pan. Let it melt, add 2 tablespoons of wheat flour. Fry for a minute. Then add 500 ml of milk and stir constantly until it forms a porridge. Add black pepper, a pinch of salt and nutmeg. Finally, add the cream mixture and mix well.

“Separate the cheese, tucumã and fried banana. In a refractory or baking dish, add a little sauce to line the bottom. Then, add the first layer of pasta and, successively, add cheese, fried banana and tucumã with a little more sauce on all layers. Repeat until the shape is complete. Preheat the oven to 180°C. To finish, add grated coalho cheese and bake for 30 minutes,”

indicates the chef.

Cupuaçu Cream

To finish off and mark your Christmas lunch or dinner, chef Ícaro’s tip is to end with a cupuaçu cream, a typical Amazonian fruit. You will need: 250g of cupuaçu pulp; 1 can of condensed milk; 1 can of cream; 1 package of cornstarch biscuits; semisweet chocolate.

“Only reserve the cupuaçu pulp. Then, add the pulp with the condensed milk and cream in a blender, and blend until you obtain a very dense and homogeneous cream. To make the sweet, grind cornstarch biscuits in a crusher or by hand. In a mold, or in individual containers, cover the bottom with the cupuaçu cream. Then spread the ground cornstarch biscuits and cover again with the remaining cream. Finally, decorate with chocolate shavings. Place in the refrigerator for 4 hours before serving.”

guides the chef.

*With information from consultancy.

Read more:

Panettone and recipes: Confectioners make Amazonians’ Christmas sweeter

Christmas atmosphere: Find out howO make a delicious cupuaçu panettone

Christmas atmosphere: Learn how to make homemade panettone