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Abóbora ao Sertanejo com Carne Seca e Quiabo - Receita fácil

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Nossa Culinária com Norma Vieira
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Recipe Information

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Abóbora ao Sertanejo com Carne Seca e Quiabo

Cultural Context

Originating from Brazil's northeastern region, Abóbora ao Sertanejo is a beloved dish that showcases local ingredients like pumpkin and dried meat, reflecting the resourcefulness of rural cooking. Traditionally, it is enjoyed during family gatherings and celebrations, often served with rice. Modern variations may include different meats or vegetables, adapting to personal tastes while retaining its comforting essence.

BrazilianBRmain
45 min
medium
6 servings
Servings4
200g Abóbora
200g Quiabo
200g Carne Seca
300ml Água
Colorau a gosto
Pimenta do reino a gosto
Sal a gosto
Azeite um fio
2 dentes Alho
1 unidade Cebola

dried meat

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner and more affordable than dried meat.

okra

🥗Healthier: green beans

💰Cheaper: peas

Green beans are a good substitute for texture and flavor.

1

Cut the pumpkin into cubes and set aside.

2

Soak the dried meat in water overnight to soften.

3

Drain and shred the soaked dried meat into smaller pieces.

4

Heat a drizzle of olive oil in a large pot over medium heat.

5

Add chopped onion and garlic, sauté until translucent.

6

Stir in the shredded dried meat and cook for 5-7 minutes.

7

Add enough water to cover the ingredients and bring to a boil.

8

Season with salt, black pepper, and colorau to taste.

9

Add the pumpkin cubes and okra, cooking until the pumpkin is tender and the okra is cooked through.

Cooking Techniques

sautéingstewing

Equipment Needed

large potcutting boardknifespoon

Spice Level:

🌶️🌶️🌶️

Also Known As

Sertanejo Pumpkin with Dried Meat and Okra

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