In the rest of theNordeste, it’s time forgrilled tropical fish(peixe grelhado),“camarão”(shrimps) and “lagosta”(lobsters), fresh out of the surrounding reefs. Usually these seafood delights are lightly fried in a little garlic.Do not hesitate to try the many salt-water and fresh water fish, the morning´s catch with your feet in the sand!
The “sirigado”is one of the most sought after locally. The pargo(red snapper), thepeixe amarelo, thebeijupira, theciubá and many other fish are available in the Nordeste, perfect for seafood diners.For the lobsters, choose them simply grilled, this is how they best reveal their full flavor.Be careful however, from December to June, you cannot fish for lobster so frozen catch is used.
Another specialty, typical of theNortheastand other farming regions of Brazil iscarne de sol;semi-dried and salted beef that is cooked in Manteiga da terra(local liquid butter).It is also used to makeescondidinho, a recipe similar to Shepherd’s Pie, made of ground carne de sol andmanioc mash.Serve with cassava and“Baião de dois,”cooked rice with dried beans (feijão) and local soft cheese, typical of the Nordeste.Very popular in the coastal areas accompanied by a refreshingcoconut water.
