Arroz de Pequi com Carne de Sol e Queijo Coalho
Rice with pequi (a typical fruit from the Cerrado region), sun-dried meat, and coalho cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Arroz de Pequi com Carne de Sol e Queijo Coalho reflects a blend of indigenous ingredients and techniques with the influences of Portuguese colonization and the cattle ranching traditions of the Brazilian Cerrado. The use of pequi is deeply rooted in indigenous cuisine, while carne de sol represents a practical method of preserving meat in the arid interior. Queijo coalho is a legacy of the cattle culture.
This dish is deeply intertwined with the culture of the Cerrado region of Brazil, representing its unique biodiversity and culinary heritage. It's often enjoyed during family gatherings and celebrations.
Cerrado Identity
Arroz de Pequi is a symbol of the Cerrado, Brazil's savanna-like biome. Its consumption directly supports the preservation of this unique environment and the livelihoods of local communities who harvest pequi sustainably.
Family and Festivities
It is a common dish at family gatherings and regional festivals, showcasing the culinary traditions passed down through generations. Sharing Arroz de Pequi is a social and communal experience.
Regional Pride
The dish is a source of regional pride, celebrating the unique ingredients and culinary heritage of the Cerrado. It's often featured in restaurants that specialize in regional Brazilian cuisine.
The dish offers a rich and savory flavor profile, characterized by the unique aroma of pequi, the saltiness of sun-dried meat, and the creamy texture of coalho cheese.
Pequi contributes a distinctive, almost fruity and pungent flavor that is both earthy and somewhat cheesy. Carne de sol adds a concentrated salty and umami taste that contrasts nicely with the other ingredients. Queijo coalho provides a mild, slightly salty, and squeaky texture that complements the stronger flavors. The rice acts as a neutral base, absorbing all the delicious flavors. Overall, the dish is very filling and satisfying.
Pequi Preparation
Always cook pequi thoroughly as the flesh around the pit can be difficult to digest when raw or undercooked. Be careful when eating the pequi, only eating the flesh that comes off easily without biting into the pit, as the spines can be painful.
Carne de Sol Desalting
Carne de sol is very salty and needs to be desalinated before cooking. Soak it in water for several hours, changing the water frequently, to remove excess salt.
Rice Texture
The rice should be cooked to a slightly softer texture than usual to absorb the flavors of the pequi, carne de sol, and cheese effectively. Use broth or stock instead of water for added richness.
Cheese Addition
Add the queijo coalho towards the end of the cooking process, allowing it to soften and become slightly melted, but not completely dissolved. It adds a wonderful texture and creamy element to the dish.
Explore additional Brazilian dishes and restaurants
Explore BrazilianDiscover top dining spots and culinary experiences in Cuiabá.
Explore CuiabáLearn more about the food culture, restaurant scene, and culinary heritage of Brazil.
Explore Brazil