3 Recipes using Pimenta Baniwa from Alex Atala (D.O.M. and Dalva e Dito)

Posted by Gregory Prang on

The following recipes were translated from the book Pimenta Jiquitaia Baniwa, FOIRN, ISA & OIBI, São Gabriel da Cachoeira, Amazonas, Brazil.

Marinated Pork with Soy, Pimenta Baniwa, Honey, and Ginger

Yield: 1 portion
  • 200 g of pork belly
  • 200 ml of honey
  • 350 ml of soy
  • 45 g grated ginger
  • 3 g of pepper Pimenta Baniwa
  • 1 pineapple (cut into small pieces)
  • 1 key lime
Method of Preparation
  • Mix all the above items and place in a vacuum bag (with maximum vacuum).
  • Cook the vacuum bags in the steam oven for 10 hours and 40 minutes at 215° F.
  • Open the vacuum bag, drain the broth (set aside)
  • Brown the pork belly on the side of the skin with a strand of olive oil. 
  • Grill the two opposite ends of each buckle lozenge and set aside.
  • Cut the pork in half, lightly dip the pork in the remaining marinade and season the meat with lemon to taste.
  • Arrange the pork in the dish with the golden (skin) side up with a pineapple lozenge on the side.

Drum Fish Wrapped in Banana Leaf with Fish Broth

Yield: 2 servings
  • 2 clean white hake
  • 1 large white onion
  • 5 black peppercorns
  • 1 bay leaf
  • 2 green chili peppers
  • 1 red chili pepper
  • 3 g of Pimenta Baniwa
  • Cilantro to taste
  • Manioc Flour

Method of Preparation:

  • Put the fish and the peppercorns in a pan and cover with water.
  • Let it simmer for 35 minutes without boiling.
  • Turn off the heat, strain, separate the fish and set aside the broth.
  • Season the fish with salt and pepper.
  • Light the barbecue with four fingers of charcoal.
  • When the fire is down to embers, place the fish on the grill and leave on low heat until the leaf is brown and dry without burning.
  • Take off the grill and set aside.
  • Cut the peppers coarsely.
  • Then gently mix the broth with the fish and the chili peppers and let stand for 2 minutes for the flavors to blend.
  • Serve the fish and the broth in a deep dish and sprinkle the Pimenta Baniwa.
  • Garnish with cilantro.
  • As an accompaniment, serve with manioc flour.

Spaghetti with Beans and Sausage

Yield: 1 part
  • 150 g of common spaghetti
  • Olive oil and salt to taste
  • 120 g of red beans
  • 110 g Tuscan sausage
  • 6 ml corn oil
  • 1 clove garlic
  • ¼ onion
  • 1 extra virgin olive oil
  • 1 pinch of thyme
  • 55 g of peeled tomato
  • Pimenta Baniwa to taste
  • Parsley to taste
Method of Preparation
  • Cook the pasta in boiling water with a wire of olive oil and salt until al dente.
  • Sauce:
    • Cook the beans until the beans are cooked, but whole.
    • Remove the skin from the sausage (it will break down), sear it and sauté it in the garlic and the onion.
    • Add tomatoes and thyme.
    • Cook until the sauce is thick.


  • Add the sauce to the cooked pasta.
  • Arrange the pasta on the plate, the beans and the sausage, and the parsley side by side.
  • Finish with the Pimenta Baniwa.

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