Second largest region in the country, the Midwest It is made up of three states (Goias, Mato Grosso It is Mato Grosso do Sul) and the Federal District.
Initially, the first inhabitants of the place were the indigenous tribes, followed by the bandeirantes, responsible for building the first villages during the movements of the “Golden Cycle”.
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Representative of a set of breathtaking natural landscapes, the region has beautiful waterfalls, rivers, in addition to a wide variety of fauna and flora.
The main economic source comes from the cultivation of grains, such as soybeans, in addition to cattle raising from the agricultural sector.
A country's cuisine also deserves mention. With typical elements of the place, the dishes are inspired mainly by the characteristic ingredients of the region, such as fish exotic foods, country chicken, fruits, vegetables and typical vegetables such as pequi and jurubeba, and seasonings such as saffron, garlic, chives and pepper.
If you want to know more, check out our list of typical midwestern foods and find out about the most rustic cuisine in Brazil.
Among the dishes most consumed by the population of the Midwest region of Brazil, the following stand out:
Starting our list, right off the bat we have a very exotic representative: piranha broth.
Typical pantanal food, its preparation takes (obviously) boiled piranha without bones, in addition to a well-seasoned broth made with the base of tomato, garlic, parsley, onion, coriander, pepper (goat is the best option, as it is just the right amount of heat for the recipe), between others.
In this recipe we have a summary of most of the ingredients present in the cuisine from the Midwest region: pequi, saffron, country chicken and guariroba.
The country chicken is braised before being cooked to acquire more flavor. The same applies to pequi. The magic of the dish happens when the two come together, in a mixture of flavors and seasonings.
Very famous in the state of Goiás, especially in the municipality of Goiás, the dish is a kind of savory pie made with a dough made from fat and eggs and stuffed with chicken, pork, sausage and the traditional heart of palm guariroba.
To get an idea of the success of the delicacy, the dish is currently in the process of being recognized by National Historical and Artistic Heritage Institute (IPHAN) to become a Nature Heritage Site Immaterial.
One of the main dishes of Cuiaba cuisine, its preparation takes the meat of painted fish, given the little amount of pimples, in addition to cassava, salt, onion, green chili pepper, tomato and coriander.
“Mojica” is a natural indigenous word and means “what comes from the river with cassava”. In many places, the dish is also served with white rice.
Corn is a very prominent ingredient in the cuisine of the Midwest region. Present in many recipes, it is in the preparation of tamale that it really gained fame.
One of the most typical dishes of Goiás, its recipe is very simple: just fresh green corn, grated and strained through a clean cloth. The filling options vary according to taste, but there is undeniable unanimity between the flavors of salty, sweet and stylish pamonha (sausage, cheese, pequi, goat pepper, guariroba, parsley and even scarlet eggplant).
Anyone who sees the enormous success that rice balls are having in Brazil cannot imagine that it is a typical dish from Mato Grosso.
Simple to prepare, its main ingredient (rice) is cooked and crushed with water, forming the base of its dough. Then, to add consistency and consistency, boiled cassava, fennel, milk and grated coconut are added.
Despite being a traditional dish from Paraguay, Paraguayan soup is widely consumed in Mato Grosso do Sul due to the territorial border.
The name soup is misleading: the dish consists of a cake (or savory pie) based on corn flour, milk, oil, onion and lots of cheese. Usually baked in a clay oven, the delicacy is highlighted during Holy Week celebrations.
Of indigenous origin, it is a dried meat stew with cassava (or pumpkin in some places). Although simple, the dish brings an irresistible combination of flavors to the palate.
For preparation, it is necessary to desalt and chop the meat into fine pieces and sauté it with garlic and onion.
Then, pieces of manioc are added and a few more seasonings, such as green smell and goat pepper, parsley, coriander and chives. Then just cover the mixture with water and let it cook. Irresistible.
With the influence of argentinian cuisine, locro became quite popular in Mato Grosso do Sul. It consists of a stew based on pumpkin, corn and beans, accompanied by lean pork, chickpeas, sausage, carrots, leeks, among others.
The dish is quite consumed to warm up during the colder periods.
The delicacy is a classic from Mato Grosso do Sul. It is said that the dish appeared even before the well-known carter rice.
Once again, dried meat is highlighted in the recipe. This has been happening for a long time, as the food did not spoil during the long journeys of the tropeiros.
To prepare Maria Isabel rice, minced and washed sun-dried meat, rice, parsley, peppers, garlic and bay leaf are used.
Treasure of Cuiaba cuisine, the delicacy consists of nothing more than pacu fish ribs cut in half, seasoned with salt and lemon and dipped in a mixture of wheat flour and cornmeal.
Then they are thrown into the frying pan until all sides are golden and crispy.
If you go to a restaurant in Cuiabá, the dish will serve as a starter for the preparations already mentioned above.
Furrundu is a dessert known especially in Mato Grosso do Sul. It is made with grated citron or green papaya and melted brown sugar.
In some places, spices such as cinnamon, ginger and cloves are added to bring even more flavor to the sweet.
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