Food from our land Brazil
Some of them (nutritious and tasty) were examined and were part of family meals, but began to be forgotten and replaced by other products. Among the main reasons for the gradual abandonment of such foods is the fact that people have migrated to the cities, now consume a larger amount of processed foods.
In addition to protecting the health and disease prevention, the wonderful climate of Brazil allows many of these foods are readily available and that provide special benefits for the population as a whole, especially those of low purchasing power. Knowledge, recovery, production and use of regional food in the community pride and encourages self-sufficiency, contributing to improving the local economy and quality of life.
Popular names: hunting, araçá water.
Period of harvest: November to March.
The camu-camu fruit is a rounded, reddish when young, dark purple when ripe. Their flesh is watery and green, and its bark is as tough jaboticaba: when you break, let out the juice of the pulp.
The camu-camu is rich in vitamin C, and can be used for the preparation of soft drinks, ice cream, popsicles, jams, candy or liquor, and add flavor and color to cakes and desserts made on the basis of other fruits
You will see some food typical of the regions. Start by the North and Northeast:
Harvest period: January to March.
The peach palm is a fruit in clusters, which can be rounded or tapered, and several colors: red, yellow, orange and even green.
Generally, the peach palm is consumed cooked, served at lunch or coffee, with honey, sugar or natural. Fruit of excellent energy and high content of vitamin A, pupunha can also be used to produce flour for the preparation of various culinary recipes.
By submitting a palm of excellent quality, the peach palm is planted on a large scale in the Amazon.
In Amapá, the peach palm is being included in school menus, in the preparation of porridges or mixed into savory dishes, giving good acceptance by children, and helping to combat and prevent vitamin A deficiency, which is a public health problem in Brazil. But in addition to vitamin A, the peach palm is a major source of selenium, which acts in the prevention of cancer.
Duck in Tucupi - a typical preparation!
This dish is typical of one of the most famous kitchen Para. With characteristic flavor unmatched, your preparation is to roast a duck in the oven, added to tucupi (juice of a species of previously boiled cassava with garlic and chicory). After this step, add up the leaves of jambu (Amazon plant which is cooked separately) and let it boil until the stalks are tender of jambu. It is served with white rice and sauce of chilli.
There are two varieties of fruit, a seed is, one not (the latter best known). The fruit is round and large, come to weigh more than 2 kg.
The flesh is yellow, fragrant and sweet. It can be boiled or roasted and used as a substitute for bread. The other variety, only the seeds are used as food.
It is rich in energy, carbohydrates, water, vit. B1, B2, C, calcium, phosphorus, iron and is low in fat. The pulp industry was used as dried fruit and flour breadmaking. In home use the flesh - almost mature - can be boiled, baked or processed into puree.
This legume has received attention of institutions responsible for agricultural development in Northeast. In Brazilian cuisine is prepared in the form of flour.
In the northeast is replacing corn in the cooking cakes, cookies, breads, puddings, ice cream, couscous, intrigue, fool, pies, pastries.
Burst as corn, is a great popcorn!
Popular names: imbue, ambu.
The umbu is one of the most food in gardens and land of the semi-arid region. Presents thin shell with a single stone, green and clear even when mature. It has a sweet taste but acid and is highly consumed in natura, but also assessed as juices, creamy or not.
Currently, it is possible to find in supermarkets in the flesh umbu frozen!
* Source: Food Regional Brasileiros;
CECAN Collaborating Center for Food Ministry of Health,