Peruvian Huancaina Potatoes Recipe

The gherkin, also known as goosebumps, is a berry similar to cucumber that is part of typical northeastern recipes. It is common to cook gherkin in moquecas, boiled and stuffed, at specialfood we teach you how to prepare gherkin sauteed with cream. This is a common recipe in Pernambuco to accompany ground beef. If you're curious to try it, check out our recipe for maxixada with sour cream below! Ingredients for making Maxixada with cream:  500 grams of gherkin  1 unit of onion  1 unit of tomato  1 box of sour cream  1 tablespoon of oil  1 cup of vegetable broth  parsley or chopped chives  Black pepper  salt How to make Maxixada with cream: The first step in this recipe is to prepare the gherkins: scrape the thorns with a knife, and wash them well. Then chop the onion and cook in oil, in a pan over medium heat. When golden, add the chopped tomatoes and gherkins cut into slices. Wrap and let the tomato release juices. Cook the gherkin for 20 mi...

Shrimp and chayote stew is a delicious typically Brazilian recipe that has become popular in downtown Rio de Janeiro. This dish was influenced by the stews of Portuguese cuisine, and quickly spread to the tables of cariocas. Check out below how to prepare shrimp and chayote stew with the help of specialfood, and enjoy this light and tasty recipe. Ingredients for making shrimp and chayote stew:  650 grams of clean shrimp  350 grams of chayote  300 milliliters of shrimp broth (recipe below)  60 units of coconut milk  1 unit of chopped white onion  1 unit of chopped green pepper  2 pieces of chopped skinless tomato  2 chopped garlic cloves  2 tablespoons of extra virgin olive oil  1 tablespoon of tomato paste  ½ bunch of chopped parsley  ½ bunch of chopped coriander  2 chopped rosemary sprigs  Black pepper  salt How to make Shrimp stew with chayote: To prepare this recipe from Rio de Janeiro, start by peeling the ch...

In the state of Pernambuco, it is common to prepare xerém to accompany various dishes. It is a porridge made from broken dry corn kernels, also known as canjiquinha. So that you can taste this northeastern delicacy, learn with specialfood how to prepare this chicken with sherry recipe! Ingredients for making chicken with sherry:  1 unit of clean and chopped free-range chicken  2 cups of sherry  500 milliliters of water  1 unit of chopped onion  1 unit of chopped tomatoes  1 cup of coriander (leaves)  3 chopped garlic cloves  200 milliliters of tomato sauce  50 milliliters of olive oil  1 teaspoon of paprika  Black pepper  salt How to make chicken with sherry: To prepare this northeastern recipe, start by preparing a sauté in olive oil with the onion and garlic. When the onion is tender, add the tomato, chicken, tomato sauce and paprika, and season to taste with salt and pepper. Add a little water, mix everything and let the chi...

When visiting the state of Pernambuco, one of the delicacies that you cannot miss is the jerky beef jerky, a beef jerky recipe (also known as dried beef and carne de sol) with beans, farofa and salad. However, if you are not planning to travel, know that you can prepare this Northeastern recipe at home, with the help of specialfood! Check how to do it below. Ingredients for making simple beef jerky:  500 grams of beef jerky  500 grams of cooked black beans or red beans  250 grams of cassava flour  2 onion units  2 units of tomato  2 tablespoons of butter or margarine  2 tablespoons of bottle butter or vegetable oil  2 chopped parsley sprigs  salt How to make simple beef jerky: To make this northeastern pub food, start by washing the meat, cutting it into pieces, and placing it in the pressure cooker. Cover with water and cook over medium heat for 20-30 minutes, after building up pressure. After the previous step, remove the meat, wash again (...

Sun beef with cassava puree is a dish widely consumed in northeastern Brazil, and in other regions it is known as jerky or jerked beef with manioc or cassava puree. For it to be a success, it is necessary to desalt the meat and prepare a very creamy puree. Get it by following this recipe for roasted beef with manioc puree from specialfood! Ingredients for making dried meat with cassava puree:  500 grams of dried meat  800 grams of cassava  1 cup of milk (about 200ml)  4 tablespoons of butter  1 unit of chopped onion  2 garlic cloves  1 tablespoon of bottle butter  chopped parsley  Black pepper  salt How to make Carne de sol with mashed cassava: To cook sun-dried meat, wash to remove excess salt, cut into pieces and place in pressure cooker. Cover with water, bring to medium heat, count 30 minutes after pressure is applied, and turn off. Meanwhile, prepare the manioc puree: peel, cut into pieces and place in a pan with water until covered...

Designed for those who follow a vegetarian diet, at specialfood we have prepared this vegetable vatapá recipe, that is, a vatapá without meat, fish and seafood. Doubt it tastes good? Check out the ingredients and preparation below, try it at home, and see how this is an easy and delicious recipe! Ingredients for making vegetable Vatapá:  2 pieces of French bread/carioquinha morning  2 cups of peeled and chopped tomatoes  2 cups of heart of palm in slices  2 cups of coconut milk  ½ cup of chopped cashews  ½ cup chopped cilantro  1 unit of chopped medium onion  1 unit of red pepper  1 unit of green pepper  1 unit of cubed zucchini  3 chopped garlic cloves  3 tablespoons of palm oil  1 teaspoon of grated or powdered ginger  Black pepper  salt How to make Vatapá with vegetables: To make this vegetarian recipe, start by moistening the breads with coconut milk. Set aside for 30-40 minutes, and blend in a blender. Meanw...