By Chef Viviane in reference to childhood flavors
I still remember the smell of Pantanal when I met him, the laughter of people, the happy voice of Paulo, Polly always attentive to us, two masters of hospitality, the friends I made at Food Safari Pantanal and I carry it in my life.
It was a dream come true, because I was born in the south of Mato Grosso, I always wanted to get to know my roots more deeply first, then go “kicking” around, I am passionate about rivers, forests, and our food, often rustic, more with an unparalleled and striking flavor, which wins even the most refined palates.
Here I will leave a variant recipe from the Caribéu Pantaneiro, very common in the region where I grew up making cassava with all possible proteins, broths, stews, and this is my father’s favorite dish, so it is childhood flavors for me:
Ribs with cassava
1kg of thin rib, cut into 3 fingers long or in strips
1 kg of cassava, white or yellow, without the kernels, cut into small pieces (small pieces)
2 tablespoons of oil
1 spoon of paprika soup (annatto seeds)
6 cloves of garlic, pilado, ground, chopped or grated
1 chopped onion
1 chopped tomato
1/2 chopped pepper (optional)
1 hot pepper or finger (you can put it whole and take it out at the end of cooking, or chop without the seed and leave it, and if you like it more spicy, put it with seed and everything.
Green smell (parsley, chives, coriander) to taste
Black pepper as needed
Way of doing:
Heat a pressure cooker, or even normal, but it will take longer to cook the ribs. Put the oil, the rib seasoned with salt and pepper, when it is sealed drag the ribs to the corner and in the middle place the garlic and onion until golden brown, then paprika, peppers, tomatoes.
Put water to cover, cover the pan and cook for 20 to 30 min of pressure, in the normal pan until tender, the time varies according to the type and quality of the meat.
Add the manioc and the pepper, add the water until it passes 3 fingers upwards, you can also use vegetable broth or meat, if you have it at home, close the pan for another 5 min or until it is well cooked, it will form a full-bodied broth, and very tasty.
Finish with salt and pepper, and green smell to taste .
We serve with salad of leaves and tomatoes seasoned with lots of pink lemon (cloves) and rice made with onion and lard, and a lot of affection.
Serves up to 6 people.