Goiás, a state in the Midwest region of Brazil, is surrounded by a unique nature, which guarantees strong and characteristic flavors, often unknown to the rest of the world. Come check out our selection of typical dishes from the state and learn a little more about it´s cuisine:

Rice with pequi

The pequi is a characteristic fruit of the cerrado very present in the cuisine of Goiás. With a strong and strong flavor, it is common to serve the fruit in risottos or with chicken. Rice with pequi, for example, is the greatest example of the use of fruit in this cuisine: rice is cooked together with the fruit, with the addition of corn, spices and guariroba (a typical heart of the region).

Fish On Tile

Very traditional in houses and restaurants in Goiás, the fish on the tile is made with some freshwater fish with leather and in slices, usually painted or surubim. It is served literally inside a tile and is made in the form of stew, with a very tasty broth that takes tomatoes, coconut milk, coriander, saffron, chili peppers and other spices. Traditionally it is accompanied by white rice and mush made with the head of the fish itself.

Pamonha

The dough, made from corn, is served stuffed with cheese in the style of Goiás. But this is not a rule: it can be made according to the preference of each one and served in many different ways! With chicken, pequi cream, pepperoni sausage, or even in sweet form, as a dessert! The options are endless and for all tastes!

Cheese Biscuit

Similar to the brazilian cheese bread, the cheese biscuit is widely consumed by the people of Goiás. The dough is baked, made with starch, eggs, milk and cheese, and cut in the mouth! Traditionally it is modeled in donut shapes. It is the ideal accompaniment for any cup of coffee!

Panelinha

Very traditional recipe from the people of Goiás. It is rice and meat prepared and put together in the same pot it is usually made in a clay pot. There are several flavors of cliques, but the most traditional are chicken and beef jerky. There are several ways to prepare it, but what can not be missing is saffron, sweet pepper and, of course, pequi, three flavors characteristic of the cuisine of Goiás. It is also common that it is served with a generous topping of melted cheese and a whole pepper to decorate.

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Mané Pelado

Usually eaten as an afternoon snack, the mané pelado is a manioc cake made with manioc, grated cheese, coconut, sugar and eggs. Goes very well with a cup of coffee!

Pastelinho

The pastelinho resembles the famous belém pastel, but is filled with dulce de leche. Its dough is made with butter, lard, wheat flour, milk, eggs and cinnamon, and is baked like a tartlet.

Having an indigenous origin, it carried the influence of Minas Gerais and São Paulo cuisine at the end of the 18th century. Due to the scarcity of food, which was brought in from other captaincies, they had to find substitutes. There was no potato, they used manioc. Cabbage was replaced by taioba, among others. As a result, the cuisine of Goiás was differentiated, as it used the fruits of the Cerrado.

Well, that’s it! During my research I found this corner of Brazil with a rich and very healthy cuisine. I hope you liked it and if you did, leave your like and comment!

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