By Anna Avalanche, Gisa Miles and Luiz Speedwell
This was our latest article publish at déjà vu Magazine.
Touch here to read my new article As we have written about Bonito this article is a nice tip about the typical cuisine you might want to try.
If you come to Bonito – Brazil – and visit Pantanal you must try this energetic dish the Piranha Soup. A lot of people believe if you are far away from big cities, more easy is to preserve the regional tastes from external influences. But we must consider that a typical dish keep its essence because of emotions and remembers arouse deep in people feelings.
In Bonito region the culinary is typically Pantaneira, it means from Pantanal. With a rich variety in fish, the flavored food of the south of Mato Grosso do Sul had a great influence from European, Arabic and other South American countries. “Puchero”, a typical broth made of beef and vegetables came from Argentina. “Tereré”, which is from Paraguay, is a brew made from the “mate” dried leaves and it is served icy in an ox horn.
It stands out the cooking of various typical fish, “pacu”, “pintado”, “dourado” (salmon-like fish) and other species of fish, which can be fried, roasted or boiled. For those who enjoy really exotic food, the region offers flavored dishes as the famous “Piranha” broth considered aphrodisiac.
Below there is a recipe for the Pantanal most famous dish.
PIRANHA SOUP
Yield 4 portions. If you are not in Bonito you can substitute “piranha” for black bass, corvine, tilapia or other fish.
Ingredients:
4 11/2- to 3- pound piranha, scaled and gutted, with as many vertical incisions in the
skin as possible.
2 tiny Spanish onions (they are sweeter)
2 diced carrots
2 bunches of scallions, chopped green and whites
3 tomatoes, seeded and chopped
1 tablespoon chopped garlic
2 hot peppers, diced and seeded
4 steamed and peeled potatoes (use a Yukon gold or a russet)
8 ounces white wine
2 ounces soy sauce
1 teaspoon tumeric
1 teaspoon toasted ground cumin
1 bunch chopped tarragon
METHOD
1) Cut fish into quarters, including the head, and sear in wide-based pot (a braising pan would be perfect).
2) Remove fish and add onions, scallions, carrots and garlic. Sauté until slightly tender.
3) Add tomatoes and white wine, reduce by half.
4) Add potatoes and soy sauce.
5) Add remaining ingredients (except tarragon), including fish.
6) Let simmer 20 minutes, season with salt and pepper, and then add tarragon.
7) Check seasoning and serve in a bowl with the vegetables and the broth. Garnish with chopped tomato and scallion mixed with fresh lime juice and virgin olive oil
The better is come to visit Bonito and try the real piranha soup a typical Pantanal dish cuisine
This article has been sponsored by
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By Anna Avalanche, Gisa Miles and Luiz Speedwell
“Capim dourado” - called golden grass (syngonanthus nitens) - actually is the stem of a small white flower from the “always-alive” plant species. In the flower are found the seeds that guarantee the perpetuation of the plant (native of Jalapão), and income for some people who live in “Jalapão”.
The art of working with golden grass was taught to local women by indigenous who inhabited the region. Today, the techniques of golden grass handicraft are still taught from generation to generation in the village of Mumbuca and also in the cities of Mateiros, Ponte Alta, Novo Acordo, Santa Tereza, Lagoa do Tocantins and in Prata, a village of São Felix do Jalapão County.
Besides tourism, another factor that is revolutionizing the local “Jalapão” economy is the growing popularity of golden grass craft. The handicraft made from golden grass straw look impressive brightness similar to gold. Almost like gold metal some pieces of golden grass handicraft can cost over $500.00 USD overseas.
If you ever have the opportunity to visit “Tocantins” and the “Jalapão” desert you must buy a souvenir made from golden grass and see how the skillful hands from artisans’ women work the grass. Amazing beautiful.
By Anna Avalanche, Gisa Miles and Luiz Speedwell
It stands out the cooking of various typical fish, “pacu”, “pintado”, “dourado” (salmon-like fish) and other species of fish, which can be fried, roasted or boiled. For those who enjoy really exotic food, the region offers flavored dishes as the famous “Piranha” broth considered aphrodisiac.
