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Receitas da Floresta

Venha conhecer o menu especial inspirado no “Receitas da Floresta”!

Até o dia 20 de outubro, no restaurante Aconchego Carioca.

Saiba mais

In its second season, Receitas da Floresta [Recipes from the Forest] arrives in the Amazon

During the five episodes, chef Kátia Barbosa gets to know the ingredients of one of the largest forests in the world. Alongside chef Thiago Castanho from Pará, they discover the flavors of nature and how communities in Pará and Maranhão make sustainable use of the forest.

Babassu, cupuaçu, Brazil nuts, açaí and jambu are some of the ingredients of this delicious adventure. Check out!

Título do carrossel

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Episode 1

The Jambu Plant. Recipe: Paraense Rice

Rice from Pará

Serving: 4 servings

Preparation time: 1h

Ingredients:

300g of dried shrimp (soak in water for 8 hours before using)
300g white rice
600ml of Tucupi
60ml of Olive Oil
2 Chopped onions
5 cloves of garlic, freshly grated
5 pieces of Green sweet aromatic pepper
Salt to taste
Black pepper to taste
6 leaves of Chicory of Pará
8 basil leaves
1 bunch of Jambu
½ bunch of coriander
10 pieces of Brazil nut, coarsely chopped

Preparation:

In an iron pan, add the Olive oil, onion, garlic and sauté well until almost brown
Add the rice and cook for 2 minutes, stirring it well.
Add the tucupi, chicory, dried shrimp, basil. Cover and let it cook for 15 minutes on very low heat.
Open the pan, add the jambu, coriander and Brazil nuts. Cover and let cook for another 5 min. If you like your rice wetter, add a little more tucupi at this point.
Remove from the heat, drizzle with olive oil and serve hot with a good pepper to go along with it.

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The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episode 2

The Açaí Berry. Recipe: Açaí pudding

Açaí pudding

Ingredients

Syrup

Pudding

250g of sugar
4 eggs
2 cans of condensed milk
790ml açaí
2 tablespoons of corn starch

Preparation:

Add the sugar to a pot and bring to a low heat, stirring constantly until the sugar is completely dissolved, forming a caramel syrup. Be careful not to make the syrup too dark, since the pudding as a whole is already dark.
Pour the caramel syrup evenly into a pudding mold by turning it.
In a blender, place the eggs, the condensed milk, the açaí, and the cornstarch. Beat until the mixture is smooth.
Add the mixture from the blender to the form that already has the caramel.
Add water to a larger baking pan and place the pudding pan to bake in a water bath.
Bake in the oven at 180° for 2 hours (gas oven) or 30 minutes (electric oven).
After this time, remove from oven and let it cool, refrigerate for at least 2 hours.
Unmold and serve.

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The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episode 3

The Brazil-Nut. Recipe: Brazil nuts cake

A paragraph is a self-contained unit of a discourse in writing dealing with a p

Arroz Paraense

Ingredientes

300g de Camarão seco (deixe de molho em água 8h antes de usar)
300g Arroz branco
600ml de Tucupi
60ml de Azeite
2 Cebolas picadas
5 dentes de Alho ralados na hora
5 unidades de Pimenta de cheiro
Sal a gosto
Pimenta do reino a gosto
6 folhas de Chicória do Pará
8 folhas de Alfavaca
1 maço de Jambu
½ maço de Coentro
10 unidades de Castanha-do-Pará picadas grosseiramente

Preparo

Em uma panela de ferro, junte o azeite, a cebola, o alho e refogue bem até quase dourar.
Junte o arroz e frite por 2 minutos, mexendo bem.
Junte o tucupi, a chicória, o camarão seco, a alfavaca. Tampe e deixe cozinhar por 15mins em fogo bem baixo
Abra a panela, junte o jambu, o coentro e castanha do Pará. Tampe e deixe cozinhar por mais 5 min. Caso goste do seu arroz mais molhado, junte um pouco mais de tucupi nesse momento.
Retire do fogo, regue com azeite e sirva quente com uma boa pimenta para acompanhar.

articular point or idea. Paragraphs are usually an expected part of formal writing, used to organize longer prose.

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The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episode 4

The Cupuassu fruit. Recipe: Cupuaçu dessert

Cupuaçu dessert

Ingredients

Frosting:

400g of flour
2 cups of milk
4 eggs
400g of butter
200g of sugar
2 tablespoons of baking powder
1 can of condensed milk
1 can of table cream
200g of cupuassu
1 tablespoon of cornstarch
200g of shredded coconut

Way of doing

Frosting:

In a mixer, pour egg whites and then yolks. Then, add butter and sugar until a homogenous texture is formed.
Include the sieved flour, slowly add milk until a homogenous texture and fluffy texture is achieved.
Now, grease the cake pan with margarine and place in the oven for 45 minutes.
On a pan, include the table cream, the condensed milk and the cornstarch.
Put the pan on the stove and keep stirring until the mixture begins to thicken.
Add cupuassu and stir for an additional 5 minutes.

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The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episódio 5

The Babassu Palm. Recipe: Brazilian country chicken with babassu sauce

Brazilian country chicken with babassu sauce

Ingredients

1 kg of Brazilian country chicken, cleaned and cut. 
500g chopped babassu coconut almonds.
1 chopped tomato
1 chopped small onion
1 crushed garlic clove
Chopped aromatic chili
Dry seasoning with black pepper to taste
Vinegar and salt to taste
1 small spoon of coloring
1 spoon of tomato extract
1 tablespoon of oil.

Preparation:

Take the chicken and add all the ingredients except the coconut and oil.
In a heated pan, place the oil, add the chicken and let it sear a little.
Add water little by little, until the chicken starts to soften. Then take it off the fire.
In the blender, place 500ml of water and add the chopped coconut.
After blending it well, strain through the cloth.
Return the pan to the heat, adding the coconut milk to the chicken and stirring so it doesn't curdle.
Let it boil until it thickens a little.

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Cast

Kátia Barbosa

She is one of the main chefs in Brazil. Passionate about national cuisine, the “carioca” (from Rio de Janeiro) brings to the table her experience and experimentation based on popular taste.

Thiago Castanho

One of the main names in Brazilian cuisine. From Pará, he stands out for the dishes that value the local culture and the ingredients of the forest.

Galery

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Watch the season 1 episodes:“Recipes from the Forest – Atlantic Forest in Espírito Santo/Brazil”

Watch the season 1 episodes!

Título do carrossel

Please enter a valid video URL.

The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episode 1

The Jambu Plant. Recipe: Paraense Rice

Rice from Pará

Serving: 4 servings

Preparation time: 1h

Ingredients:

300g of dried shrimp (soak in water for 8 hours before using)
300g white rice
600ml of Tucupi
60ml of Olive Oil
2 Chopped onions
5 cloves of garlic, freshly grated
5 pieces of Green sweet aromatic pepper
Salt to taste
Black pepper to taste
6 leaves of Chicory of Pará
8 basil leaves
1 bunch of Jambu
½ bunch of coriander
10 pieces of Brazil nut, coarsely chopped

Preparation:

In an iron pan, add the Olive oil, onion, garlic and sauté well until almost brown
Add the rice and cook for 2 minutes, stirring it well.
Add the tucupi, chicory, dried shrimp, basil. Cover and let it cook for 15 minutes on very low heat.
Open the pan, add the jambu, coriander and Brazil nuts. Cover and let cook for another 5 min. If you like your rice wetter, add a little more tucupi at this point.
Remove from the heat, drizzle with olive oil and serve hot with a good pepper to go along with it.

Please enter a valid video URL.

The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episode 2

The Açaí Berry. Recipe: Açaí pudding

Açaí pudding

Ingredients

Syrup

Pudding

250g of sugar
4 eggs
2 cans of condensed milk
790ml açaí
2 tablespoons of corn starch

Preparation:

Add the sugar to a pot and bring to a low heat, stirring constantly until the sugar is completely dissolved, forming a caramel syrup. Be careful not to make the syrup too dark, since the pudding as a whole is already dark.
Pour the caramel syrup evenly into a pudding mold by turning it.
In a blender, place the eggs, the condensed milk, the açaí, and the cornstarch. Beat until the mixture is smooth.
Add the mixture from the blender to the form that already has the caramel.
Add water to a larger baking pan and place the pudding pan to bake in a water bath.
Bake in the oven at 180° for 2 hours (gas oven) or 30 minutes (electric oven).
After this time, remove from oven and let it cool, refrigerate for at least 2 hours.
Unmold and serve.

Please enter a valid video URL.

The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episode 3

The Brazil-Nut. Recipe: Brazil nuts cake

A paragraph is a self-contained unit of a discourse in writing dealing with a p

Arroz Paraense

Ingredientes

300g de Camarão seco (deixe de molho em água 8h antes de usar)
300g Arroz branco
600ml de Tucupi
60ml de Azeite
2 Cebolas picadas
5 dentes de Alho ralados na hora
5 unidades de Pimenta de cheiro
Sal a gosto
Pimenta do reino a gosto
6 folhas de Chicória do Pará
8 folhas de Alfavaca
1 maço de Jambu
½ maço de Coentro
10 unidades de Castanha-do-Pará picadas grosseiramente

Preparo

Em uma panela de ferro, junte o azeite, a cebola, o alho e refogue bem até quase dourar.
Junte o arroz e frite por 2 minutos, mexendo bem.
Junte o tucupi, a chicória, o camarão seco, a alfavaca. Tampe e deixe cozinhar por 15mins em fogo bem baixo
Abra a panela, junte o jambu, o coentro e castanha do Pará. Tampe e deixe cozinhar por mais 5 min. Caso goste do seu arroz mais molhado, junte um pouco mais de tucupi nesse momento.
Retire do fogo, regue com azeite e sirva quente com uma boa pimenta para acompanhar.

articular point or idea. Paragraphs are usually an expected part of formal writing, used to organize longer prose.

Please enter a valid video URL.

The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episode 4

The Cupuassu fruit. Recipe: Cupuaçu dessert

Cupuaçu dessert

Ingredients

Frosting:

400g of flour
2 cups of milk
4 eggs
400g of butter
200g of sugar
2 tablespoons of baking powder
1 can of condensed milk
1 can of table cream
200g of cupuassu
1 tablespoon of cornstarch
200g of shredded coconut

Way of doing

Frosting:

In a mixer, pour egg whites and then yolks. Then, add butter and sugar until a homogenous texture is formed.
Include the sieved flour, slowly add milk until a homogenous texture and fluffy texture is achieved.
Now, grease the cake pan with margarine and place in the oven for 45 minutes.
On a pan, include the table cream, the condensed milk and the cornstarch.
Put the pan on the stove and keep stirring until the mixture begins to thicken.
Add cupuassu and stir for an additional 5 minutes.

Please enter a valid video URL.

The URL can point to any Facebook, Twitch, Vimeo or Youtube video.

Episódio 5

The Babassu Palm. Recipe: Brazilian country chicken with babassu sauce

Brazilian country chicken with babassu sauce

Ingredients

1 kg of Brazilian country chicken, cleaned and cut. 
500g chopped babassu coconut almonds.
1 chopped tomato
1 chopped small onion
1 crushed garlic clove
Chopped aromatic chili
Dry seasoning with black pepper to taste
Vinegar and salt to taste
1 small spoon of coloring
1 spoon of tomato extract
1 tablespoon of oil.

Preparation:

Take the chicken and add all the ingredients except the coconut and oil.
In a heated pan, place the oil, add the chicken and let it sear a little.
Add water little by little, until the chicken starts to soften. Then take it off the fire.
In the blender, place 500ml of water and add the chopped coconut.
After blending it well, strain through the cloth.
Return the pan to the heat, adding the coconut milk to the chicken and stirring so it doesn't curdle.
Let it boil until it thickens a little.