Northeastern cuisine is rich and diverse, influenced by various cultures that have mixed throughout history. Typical dishes vary according to the region, but in general, they are made with ingredients such as corn, beans, dried meat and nuts. To celebrate this gastronomic heritage, which deserves to be valued and preserved, check out 7 typical and practical recipes of the Northeast for you to prepare at home!

Caruru

Ingredients

• 600 g of chopped okra
• 1/4 cup tea shrimp peeled
• 1 1/4 cup of roasted cashews tea
• 1 cup of peasant toastless peanuts
• 1 chopped onion
• 1 1/2 cup of water
• 2 tablespoons of grated ginger
• 2 tablespoons of palm oil
• Salt to taste

Preparation mode

In a pan, heat the palm oil over medium heat and sauté the onion for 5 minutes. Add the okra and sauté for another 15 minutes, stirring occasionally. In a blender, beat the dry shrimp with peanuts, cashews and 1/2 cup tea of ​​water until it forms a paste. Then transfer this paste to the pan with the okra, add the ginger, the rest of the water and mix well. Lower the heat and cook for another 30 minutes, stirring constantly. Serve next.

Tip: Decorate with prawns.

Baião de two

Ingredients

• 230 g of cooked and drained rope beans
• 1/2 cup of rice tea
• 200 g de meat-seca Desalted, cooked and shredded
• 1/4 cup of diced bacon tea
• 1 smoked pepperoni sausage cut into slices
• 1 cup of curd cheese cut into cubes
• 2 tablespoons chopped coriander
• 1 bay leaf
• 1 chopped onion
• 2 crumpled garlic cloves
• 2 tablespoons of oil
• Salt and ground black pepper to taste
• Cooking water

Preparation mode

In a pan, heat the oil over medium heat and sauté the onion and garlic. Add the sausage and bacon and sauté until golden brown. Then add the dried meat, the corder beans and the rice and cover with water. Season with black pepper and salt. Cook over low heat with the semi -timed pan until all the water dry. Remove from heat, add curd cheese and mix. Serve with the chopped coriander.

Canjica (or Mugunzá)

Ingredients

• 250 g of corn to canjica
• 395 g of condensed milk
• 200 ml of coconut milk
• 2 L of water
• 2 cups of whole milk tea
• 10
• 3 Canelas in Pau
• 250 g of toasted and ground peanuts
• Cinnamon powder to taste
• Water to soak

Preparation mode

In a container, cover the canjica corn with water and soak for 12 hours. Then discard the water and transfer the corn to the pressure cooker. Cover with water and bring to medium heat to cook for 30 minutes after starting the pressure. Wait for the pressure from the pan to come out, pour and add the milk, coconut milk, the cloves and the canelas on stick. Boil for 10 minutes over medium heat, stirring constantly. Add the condensed milk, stirring so as not to stick, and cook for another 10 minutes. Add the peanuts and mix. Transfer to a platter and sprinkle cinnamon in powder. Serve next.

Simple couscous

Ingredients

• 2 cups of flake tea corn pre-cooked
• 1 cup of water
• Salt and butter to taste
• Cooking water

Preparation mode

In a container, place the corn flakes, add water, season with salt and mix. Leave it for 15 minutes. Then place water to the bottom of a couscous and fit the steam basket in the pan. Put the corn flakes and cover the pan. Bring to high heat and, as soon as it begins to boil, lower the heat to the minimum. Cook for 10 minutes. Turn off the heat and carefully pull the center rod to unmold the couscous. Serve then with the butter.

Double with white beans

Ingredients

• 1 kg of clean bend and cut into strips
• 2 cups of boiled white bean tea
• 1 sausage pepperoni sliced
• 1 chopped onion
• 4 chopped garlic cloves
• 1 chopped tomato
• 1/2 chopped green pepper
• 1 bay leaf
• Olive oil, salt and ground black pepper to taste
• Coriander to finish
• Cooking water

Preparation mode

In a pan, put the clean double, cover with water and add some salt. Bring to medium heat to cook until soft. Reserve. In a large pan, heat a drizzle of olive oil over medium heat and sauté the onion, garlic, tomato and peppers. Add the pepperoni and brown well. Add the double, white beans, bay leaf and season with salt and black pepper. Cover with a little water and cook for 15 to 20 minutes to determine the taste. Adjust the spices and finish with chopped green-smelling. Serve next.

It was de Rolo

Ingredients

Massa

• 1 1/2 cup of sifted wheat flour
• 1 cup of sugar tea
• 250 g butter
• 6 egg yolks
• 6 egg whites
• 1 salt whistle
• Grease butter
• Wheat flour to flour

Filling

• 200 g de Guava paste melted
• 200 ml of water
• 1/2 cup of sugar tea
• Sugar to sprinkle

Preparation mode

Massa

In a mixer, beat the margarine with the sugar until it forms a cream. Add egg yolks and keep beating until creamy. Add the flour and salt and mix gently with a spatula. Then add the egg whites and mix carefully. Divide the mass into five equal parts. Put each one in a butter -greased pan and sprinkled with wheat flour. Bake in preheated oven at 180 ° C for about 6 minutes.

Assembly

Unmold the dough in one of the shapes, turning the baking dish into a wet towel with the water and sprinkled with the sugar. Stuff the dough with melted guava and wrap quickly with the help of the towel itself. Repeat this process to the last layer. Put the cake on the plate. Serve with sprinkled sugar.

Milk rice

Ingredients

• 1 cup of tea rice red
• 2 cups of water tea
• 2 cups of whole milk tea
• 1 tablespoon of butter
• Salt to taste

Preparation mode

In a pan, place the red rice, the water and a pinch of salt. Cook over medium heat until the rice is almost fully cooked and the water practically dry. Add the milk to the pan with the rice almost ready. Mix and boil over low heat, stirring occasionally. When you are creamy, add the butter and mix until you incorporate everything. Serve next.