Monthly Archives: janeiro 2022

– 1 kg of large dry shrimp;
– 2 liters of tucupi Virrosas;
– 2 packs of jambu;
– 500g of lemon;
– 200g of salt;
– 4 kg of rib tambaqui;
– 500g of onion;
– 2 packs of green scent;
– Black pepper to taste;
– 100g of garlic;
– Paprika;

– Cooking tucupi with garlic;
– Add the chopped green scent, lemon juice and black pepper to taste;
– Season the tambaqui with lemon, salt, garlic, black pepper and paprika;
– Roast the fish until golden;
– Add jambu in tucupi and fish;

– 3 oxtails cut at the joints;
– Complete seasoning, seasoning for meat, black pepper, salt, monosodium glutamate, paprika, vinegar Virrosas;
– 2 diced onions;
– 6 cloves of garlic;
– 1 tablespoon of tomato paste;
– 1 tablespoon of olive oil;
– Hot water;
– 2 bunches of jambu (amazon cress);
– 3 liters of tucupi Virrosas;
– About 1 tablespoon of sugar to remove the acidity of the tucupi;
– Chicory, chives and chopped cilantro;

– Mix the already cleaned tails with seasoning to taste, half the onion, 4 squeezed garlic cloves and the tomato paste and marinate for 20 minutes;

– In the pressure cooker, heat the oil well and saute the meat with the seasonings. Cover with hot water, cover and cook for 35 minutes after applying pressure (the meat should not be too soft or too hard, as it will cook for 10 minutes in tucupi);

– While the oxtail cooks, wash the jambu leaves well, leaving only the finest leaves and stems. Blanch in boiling water until wilted and drain. Reserve;

– In a large pan, heat the tucupi with the rest of the onion and garlic, chicory to taste and enough sugar so that the tucupi is neither too sour nor too sweet;

– As soon as the tucupi boil, add the oxtail and cook for another 10 minutes. Add the jambu and serve sprinkled with cilantro and chives to taste;

– 2 chickens;
– 4 cloves of garlic;
– 6 mini onions;
– 2 tablespoons of unsalted butter;
– Salt and pepper to taste;
– 500ml of tucupi Virrosas;
– 4 leaves of chicory from Pará (or if you don’t find it, 3 sprigs of coriander);
– 2 sweet peppers;
– 2 goat peppers;
– Jambu to taste;

– Season the chicken with salt, pepper and two crushed garlic cloves;
– Fill each one with 3 mini onions and 1 whole pepper;
– Pass a string around it so that it is very tight and join the drumsticks at the top, making a knot. Season the chicken inside as well;
-Close the bottom of them with a toothpick. Smear with butter. Cover with aluminum foil and place in a medium oven. After 20 to 30 minutes check if it is cooked and remove the paper to brown;
-In a deep pan, place the tucupi with two garlic cloves, chicory, jambu, sweet pepper and boil for 10 minutes;
-Place the chickens in the tucupi and boil for 15 to 20 minutes. Serve hot with white rice and fine manioc flour;

– 5 kg of duck – we use those of 2.5 kg;
– 2 liters of tucupi Virrosas;
– 3 heads of steel;
– 5 dientes de ajo for el broth;
– 2 spoons of cumin;
– 2 cups of vino blanco vinegar;
– 500 g of precooked jambu;
– 1 cup of albahaca tea;
– 1 sweet pepper for the duck;
– 20 sweet peppers for la salsa;
– 1 spoonful of salt;

– Thaw and clean the duck. if you buy a frozen duck, it will come with a bag with the giblets inside, which will not be used in this recipe.

– Wash the duck well, and if necessary use tweezers to remove the hair bulb remains that are left in it. this phase is called “let’s shave the duck”. after that, wash the duck well under running water.

– Make a marinade with the vinegar, crushed garlic, chopped pepper, cumin and salt. put the duck in the marinade and mix well, massaging a little. cover and refrigerate for 8-12 hours.

– After a few hours, turn the duck so that it seasons evenly. remove the duck from the refrigerator and preheat the oven to 180ºC.

– Place the duck in the oven, covered with aluminum foil. if you prefer, you can use a plastic bag to roast – place the duck with the marinade in the bag and close, leave it in the refrigerator for marinating and cook the first 3 hours with the bag closed and the last with the bag wide open. in the case of aluminum foil, remove after 3 hours. for 5kg of duck it took 4 hours in the oven. a 2-3kg duck takes approximately 3 hours.

– After the duck has been in the oven for 3 hours, place the tucupi with the 5 cloves of garlic in a large pan and bring to a boil. turn off the heat and remove the garlic. when the duck is done, remove from the oven. turn on the tucupi fire again on the medium.

– Cut the thighs and larger pieces of the duck and with the help of a fork, shred all the meat you can and place in the tucupi.

– Add the chopped jambu, the basil leaves and two ladles with the duck broth to the pan and mix well. cook for 30 minutes.

– To make the sauce, add 1-2 ladles with the broth and peppers. serve with white rice and water farofa.