By Chef Paulo Machado – in reference to Local ingredients
Modern food is out of place, that is, disconnected from its geographical roots and the climatic difficulties that were traditionally associated with it.
In times of pandemic, food continues to be taken from one country to another on considerable journeys. It gives us the reflection that we humans have never been so threatened and dependent on nature and other species as now. At the same time, we are realizing that the quality and functionality of the local product is much more valuable and effective.
In cooking training that the Paulo Machado Institute gives periodically we aim to reinforce the concept of the integral use of food. In turn, the heart of the gastronomic expeditions FoodSafaris lives in the valorization of local products, focusing on the choice of places where the ingredients produced in the locality are the main dish. See meals at Estância Mimosa in Bonito, Casa de Cumpade in Paraíba or Parador Hampel in Rio Grande do Sul.
I teach below the recipe of VEGAN MOQUECA
200 gr of sweet potato cooked in slices w / peel
2 eggplants chopped into medium cubes
3 chopped onions
4 tomatoes, peeled and seeded, chopped
1 tablespoon chopped ginger
2 cloves of minced garlic
1 pepper, chopped
50 g of cooked jurubeba
1/2 bunch of chopped parsley
1/2 bunch of chopped coriander
paprika to taste
olive oil to taste
400 ml of coconut milk
100 ml of lemon juice
1 yellow pepper in slices
salt to taste
Way of preparing:
In a clay pot, sauté the onion and tomato in olive oil and paprika, forming a bed.
In a bowl, mix the previously cooked sweet potato slices with the other ingredients (except coconut milk and peppers).
Transfer this mixture to the clay pot and finish with coconut milk and sliced peppers. Cover and cook until boiling and the peppers are cooked (about 12 minutes). The moqueca can be served inside a previously cooked pumpkin and also delicious.
Serve with white rice or a flour
yield: 6 to 8 people