Recipes with Pimenta Baniwa from Felipe Schaedler of the Banzeiro Restaurant in Manaus


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.

0 comments

  • There are no comments yet. Be the first one to post a comment on this article!

Leave a comment