Blog — pimenta baniwa
Everything you wanted to know about Baniwa Jiquitaia Pepper: The book in PDF format
Posted by Gregory Prang on
The book includes fascinating information about the origin and cultural significance of Pimenta Baniwa (jiquitaia), a description of 43 of the more than 70 varieties of peppers found in communities of the Içana River, a review of the traditional, sustainable horticultural system and production process of the Baniwa women, and some great recipes, including some from the famous Brazilian chef, Alex Atala. Enjoy!
- Tags: Agroforestry, Alex Atala, Amazon Pantry, Amazonia, Artebaniwa, Chefs' Table, chili pepper, chili powder, Indigenous, Indigenous horticulture, Instituto ATÁ, Instituto Socioambiental, Organização Indígena da Bacia do Içana (Oibi), pimenta baniwa, Rainforest to Table, São Gabriel da Cachoeira, sustainable agriculture, sustainable sourcing, Territories of Socio-Environmental Diversity
An Evening of Amazonian Gastronomic Exploration and Discovery with Chef Beto Bellini in DeLand, Florida
Posted by Brian Kermath on
Twenty-five guests attended our event of delightful Amazonian cuisine prepared by Chefs Beto Bellini and Almir da Fonseca at a family home in DeLand, Florida on May 25, 2018. Check out the menu and photos.
- Tags: Almir Da Fonseca, Amazon Pantry, Amazonian Gastronomy, Arapaima gigas, Beto Bellini, Café Apuí, Jambú, Na'kau wild chocolate, pimenta baniwa, Rainforest to Table, Tucupi preto, Wará nuts, Yanomami mushrooms
An Evening of Amazonian Gastronomic Exploration and Discovery
Posted by Gregory Prang on
Follow the following link for coverage by Nick Gill of the New Worlder about our recent dinner event with Beto Bellini and special guest Almir da Fonseca. Also, see a short video on the Egg White Pudding from the event here.
- Tags: Almir Da Fonseca, Amazon Pantry, Amazonian Gastronomy, Beto Bellini, Café Apuí, Instituto ATÁ, Instituto Socioambiental, Na'kau wild chocolate, New Worlder, pimenta baniwa, Rainforest to Table, Territories of Socio-Environmental Diversity, Tucupi preto, Wará nuts
Pimenta Baniwa from the Brazilian Amazon
Posted by Gregory Prang on
A great article on Pimenta Baniwa by Nicholas Gill of the New Worlder. Check it out!
- Tags: Alex Atala, Amazonian Gastronomy, Chefs' Table, chili powder, Instituto ATÁ, Instituto Socioambiental, pimenta baniwa, Territories of Socio-Environmental Diversity
“What the Forest has” (Part II): Culinary Exploration in Brazilian Territories of Socio-Environmental Diversity
Posted by Gregory Prang on
On Saturday, August 5, the “What the forest has” extravaganza at the Pinheiros Market in São Paulo offered tasting sessions organized around three Territories of Socio-Environmental Diversity from 3 biomes: The Rio Xingu basin, Vale do Ribeira (quilombolas) in São Paulo, and the Rio Negro Basin. Below we summarize the discoveries we made that day. Culinary Culture Connections hopes to introduce many of the products offered in the tastings in the near future. The Rio Xingu Basin Xingu Territories of Socio-Environmental Diversity (Source: https://www.socioambiental.org/pt-br/noticias-socioambientais/populacoes-tradicionais-da-amazonia-exigem-gestao-conjunta-de-territorios) First was a tasting of foods originating from the Xingu River basin, representing two regions: the Xingu Indigenous Park in...
- Tags: Amazonia, Babbasu flour, Bananda, Brazil nut oil, Brazilian gastronomy, Honey of the Xingu Indians, Instituto ATÁ, Instituto Socioambiental, Katamuto chili, Massoca, Pequi oil, pimenta baniwa, Puxiri, Taiada, Tucupi preto, Uará, Yanomami mushrooms