Pimenta Baniwa Savory and Sweet Recipes by Chef Milene Ribas and Maurício Prado of Bárbaros Confectionery in Manaus, Amazonas, Brazil

Chef Milene Ribas and Maurício Prado of Bárbaros Confectionery, in the Amazonas State capital of Manaus, have been pioneers in the adoption of Pimenta Baniwa. Chef Milene has created both sweet and savory recipes that blow away visitors from all over Brazil and the world who have been discovering the gastronomy currently practiced in the state. Below is one savory recipe and one sweet one.

Filet Mignon with Pimenta Baniwa and Plantain

Yield: 30 servings of 55g each

Dough:

• Unleavened Wheat Flour: 525g
• Salt: 2.5g
• Chilled, unsalted butter, cut into cubes: 375g
• Whole milk: 35ml
• Egg yolks: 2

Filling:

• Olive oil
• Fillet mignon cut into cubes of 1 cm: 500g
• Chopped onion: 100g
• Chopped Garlic: 2 cloves
• Chopped leeks: 100g
• Celery: 75g
• Peeled tomato, sliced: 1 can (the liquid should also be reserved)
• Red wine: 175ml
• Salt: to taste
• Pimenta Baniwa: to taste
• Cream cheese: 150g

To finish:

• 2 plantains baked with the peel for 30 minutes
• 1 yolk mixed with a drizzle of olive oil

Utensils needed:

• Bowl
• Sieve
• Massage meter
• Pan
• Forms for pies
• Brush
• Baking tray

Preparation of the dough:

• Sift the flour and salt in a bowl, add the butter in cubes.
• With your fingertips, undo the butter until you get the texture of wet sand (this step can be done in a food processor).
• Add the mixed egg yolks to the milk and lightly blend until uniform. Form a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Preparation of the filling:

• Heat a pan (preferably with a thick bottom). Use a drizzle of olive oil and add the meat, just to sear. Remove the meat and liquid that may have formed. Set aside.
• Heat the pan again, add a little more olive oil. Add the onion, then the leek and celery.
• When the vegetables are slightly tender, add the garlic.
• Stir for 1-2 minutes. Then add the meat that was set aside, the wine and stir for another 1-2 minutes. Add the tomato, a little salt and Pimenta Baniwa.
• Cover the pan. As soon as it begins to boil, reduce the flame and cook over a low heat, with the lid covered loosely. Stir occasionally, for about 60-90 minutes, or until the liquid has evaporated by about 80%.
• Turn off the heat, add the cream cheese and salt and Pimenta Baniwa.
• Cool completely to apply the filling to the pies.

Assembly:

1. Line the bottoms of the forms with the dough.
2. Put a slice of banana on the bottom of each.
3. Top with fillet filling. Cover with the remaining dough.
4. Preheat the oven to 350 degrees. Brush the pies with the yolk mixed with olive oil.
5. Place in oven and bake for about 30 minutes or until golden brown.

Spice Tart, Chocolate, and Pimenta Baniwa

Yield: 15 units

Dough:

• Unleavened Wheat Flour: 250g
• Sugar: 60g
• Cinnamon powder: 2 teaspoons
• Clove powder: 1 teaspoon
• Ginger powder: 1 teaspoon
• Unsalted butter in cubes: 150g
• Egg yolks: 3

Chocolate mousse:

• Chopped cocoa 55%: 300g
• Evaporated milk: 200g
• Egg whites: 60g
• Sugar: 40g

Ganache:

• Chopped Milk Chocolate: 200g
• Evaporated milk: 100g
• Pimenta Baniwa: to taste

Utensils needed:

• Food mixer
• Bowl
• Bowls for individual tops with false bottoms

Preparation of the mousse:

• Melt the chocolate at medium heat.
• Add the evaporated milk and set aside.
• Beat the egg whites with the sugar until you get a sigh.
• Add to the chocolate, always mixing from the bottom up, so that the mousse does not lose the volume.
• Place in refrigerator in a covered container.

Preparation of the dough:

• In a bowl, sift all dry ingredients. Place the butter cubes and blend them with your fingertips until you get a very moist mixture. Finally, add the egg yolks. Form a ball with the dough, wrap in plastic wrap and let stand for 30 minutes in a cool environment or in the refrigerator.
• Spread the dough in the pan, pierce the bottom with a fork and bake in a moderate oven (350 degrees) for 20 minutes. Remove from oven and allow to cool completely.

Preparation of ganache:

• Melt the chocolate at medium heat in the microwave or in a water bath. Add evaporated milk, mix well and add the Pimenta Baniwa. Set aside.

Assembly:

• Put a generous scoop of mousse on each spice dough. Level with the back of a spoon. Finish with Pimenta Baniwa
• Serve immediately.