Filhote Santarém
Filhote fish prepared Santarém style.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The cuisine of the Amazon region, including Santarém, has deep roots in indigenous traditions, with later influences from Portuguese colonization and African culinary practices. The abundance of freshwater fish in the Amazon River and its tributaries has always been a cornerstone of the regional diet. Filhote Santarém reflects this historical blend, utilizing local ingredients and traditional cooking techniques.
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Filhote Santarém is more than just a dish; it's a cultural symbol of the Amazon region, particularly the Santarém area. It represents the connection between the people and the river, the importance of sustainable fishing practices, and the unique biodiversity of the rainforest.
Regional Identity
The dish is strongly associated with Santarém and is a source of pride for the local community. It is often served during festivals and celebrations, showcasing the region's culinary heritage.
Sustainable Fishing
The preparation of Filhote Santarém highlights the importance of responsible fishing practices to preserve the Filhote fish population and the overall health of the Amazon River ecosystem.
Amazonian Biodiversity
The ingredients used in Filhote Santarém, such as Tucupi and Jambu, showcase the unique and diverse flora of the Amazon rainforest and the ingenuity of indigenous communities in utilizing these resources.
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Filhote Santarém offers a unique and savory flavor profile, blending the delicate taste of the Filhote fish with aromatic herbs, vegetables, and the distinctive taste of Amazonian ingredients like Tucupi and Jambu.
The core flavor comes from the Filhote fish itself, which has a mild, slightly sweet flavor. The dish is typically enhanced with the earthy and slightly sour Tucupi (a yellow liquid extracted from fermented manioc root) and Jambu (a leaf that causes a tingling sensation in the mouth). Other common ingredients include onions, garlic, tomatoes, bell peppers, cilantro, and various Amazonian herbs and spices, which contribute to a complex and aromatic flavor profile.
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Freshness of Ingredients
The quality of the Filhote fish is paramount. Choose fresh, sustainably sourced fish for the best flavor. The Tucupi should also be freshly prepared for optimal taste.
Jambu Usage
Jambu has a unique tingling effect. Add it sparingly at first to gauge your tolerance and preference. It's typically added towards the end of the cooking process to retain its distinct flavor.
Tucupi Preparation
Tucupi requires careful preparation to remove harmful toxins. Ensure it has been properly processed before using it in the dish. It's usually boiled for an extended period.
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