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 GingerYield: 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
- 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 BrothYield: 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 SausageYield: 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
- Cook the pasta in boiling water with a wire of olive oil and salt until al dente.
- 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.