Recipes with Pimenta Baniwa from Felipe Schaedler of the Banzeiro Restaurant in Manaus
Posted by Gregory Prang on
Source: https://cogumeloyanomami.org.br/receitas
Spaghetti, Yanomami Mushrooms and Pimenta Baniwa
Ingredients:
- 200g of Spaghetti
- 7g of mushroom powder
- 50g of cold butter
- 60g of Pecorino
- Pimenta Baniwa to taste
Preparation:
- Cook the spaghetti until "al dente".
- While the spaghetti cooks, grate the cheese. Set aside.
- Pass the mushrooms through a sieve. Set aside.
- Heat part of the butter in a frying pan and place the mushroom powder, then lower the heat and add the grated cheese.
- To help melt the cheese, cut with some of the boiling water from cooking the spaghetti, just enough to help melt the cheese and moisten the mushroom powder.
- Salt to taste
- Put the pasta in the same skillet with mushroom powder and cheese and sauté, adding the remaining part of the butter to emulsify.
- Serve and sprinkle with Pimenta Baniwa to taste
The following recipe was translated from the book Pimenta Jiquitaia Baniwa, FOIRN, ISA & OIBI, São Gabriel da Cachoeira, Amazonas, Brazil.
Tucumã and Yanomami Mushroom Broth
Yield: 2 servings
Ingredients:
- 300 g of tucumã
- 10 g of Yanomami mushroom powder
- 20 g butter
- 5 g of sugar
- 300 ml of water
- 20 g. of tapioca flour
- 100 g. of dehydrated cilantro*
- Salt to taste
- Lemon to taste
- Pimenta Baniwa to taste
Method of Preparation:
- Mix the water with the mushroom powder and bring to the boil without boiling. After 40 minutes, thicken the stock with the tapioca flour.
- Salt to taste and add a few drops of lemon. Strain the broth with a fine sieve and set aside.
- Reduce the broth in half, add the Pimenta Baniwa. Set it aside.
- Heat the butter, when it is smoking, turn off the heat and add the tucumã, sauté slightly and add the sugar. In a dish, place the sautéed tucumã and finish with dehydrated cilantro.
*To dehydrate the coriander: Place the leaves in the microwave for 30 seconds, repeating the process 3 times until the leaf is very dry. Pass through a sieve and use in various recipes.