Amazonia · Volume 22, Tucupi, Jambu and the River's Own Kitchen
Piracuí bolinhos
Manaus, Amazonas, Brazil
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Researched
- No outside sources linked
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Piracuí bolinhos
Piracuí is roughly 70% protein by the sources that have analysed it
Ingredients
An outline, not yet a recipe: the tradition's method with its ingredients named but not weighed. Quantities are being added from sources inside the tradition, lead dishes first.
- piracuí (dried, pounded river fish flour)
- butter
- onion
- cheiro-verde
- cassava flour
- egg
- seasoning
Method
As a farofa
- Mix piracuí into a farofa with butter, onion and a little cheiro-verde.
As bolinhos, fritters
- Work piracuí into a thick paste with cassava flour, egg and seasoning.
- Shape into small bolinhos and fry until crisp outside and soft within.
What a modern chef changes
Home-dried fish flour, sieved batter
Method
- Flake fresh white fish and dehydrate it fully, rather than relying on an imported jar that does not exist in British retail anyway.
- Grind it to a genuine flour in a dedicated spice grinder, controlling both the fineness and the salt level the traditional sun-drying method cannot.
- Pass the bolinho batter's egg and cassava-flour base through a fine sieve before shaping, for a smoother, more even fritter.
- Fry in small batches at a slightly higher, tightly controlled temperature so the crust sets before the fritter can absorb oil.