Filhote Santarém
Fish Filhote made with Tucupi broth, jambu and tapioca pearls.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Filhote Santarém reflects the indigenous culinary traditions of the Amazon basin, blended with influences from Portuguese colonization and the availability of local ingredients. The use of tucupi and jambu showcases the adaptation and innovation of Amazonian cuisine over centuries.
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Filhote Santarém is deeply embedded in the culture of the Santarém region, representing the rich biodiversity and culinary heritage of the Amazon. It is often served during festive occasions and family gatherings, symbolizing abundance and connection to the land.
Regional Identity
The dish is strongly associated with Santarém and the Amazonian region, using ingredients unique to the area.
Celebratory Meal
Often served at celebrations, demonstrating the community's appreciation for their local ingredients and culinary traditions.
Ingredient Sourcing
The harvesting and preparation of tucupi and jambu often involve traditional methods passed down through generations, highlighting the connection between food and cultural knowledge.
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Filhote Santarém offers a complex and unique flavor profile characterized by the earthiness of tucupi, the tingling sensation of jambu, the mild sweetness of the filhote fish, and the textural contrast of tapioca pearls.
The dish primarily features the mild, flaky white fish, Filhote (a type of catfish), simmered in tucupi, a yellow broth derived from fermented manioc root. Tucupi lends an earthy, slightly acidic flavor. Jambu, an Amazonian herb, provides a distinctive tingling sensation that numbs the mouth slightly, adding a unique element. Tapioca pearls contribute a chewy texture and subtle sweetness, balancing the other flavors.
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Tucupi Preparation
Tucupi requires careful preparation to remove toxins. It should be boiled for an extended period to ensure it is safe to consume. The quality of tucupi greatly affects the final flavor.
Jambu Handling
Add jambu towards the end of the cooking process to preserve its distinctive tingling sensation. Overcooking can diminish this effect.
Filhote Selection
Fresh, high-quality filhote fish is essential. Look for firm flesh and a clean, fresh smell.
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