Chef Eduardo Salgueiro convida: 'Vamos ao Maranhão?'

O Maranhão é o segundo maior estado da região Nordeste, tendo como capital a ilha de São Luís, cheia de sabores e de história! São Luís foi fundada por franceses, ocupada por holandeses e colonizada por portugueses! E não para por aí, pois há influências indígena, africana, alemã, espanhola, entre outras. Assim, possui uma enorme diversidade cultural, o que se expressa nas suas comidas típicas! A gastronomia maranhense possibilita viagens deliciosas: moqueca maranhense, torta de caranguejo, peixada maranhense, torta de camarão seco, doce de espécie, e uma super especial, que faz o maranhense se sentir em casa! Quer saber qual?

– Arroz de Cuxá! 

O Arroz de Cuxá, tem essa denominação por ascendência tupi, “ku” significa o “que conserva” e “xai” “azedo” “o que conserva azedo”, esse é exatamente um dos sabores marcantes do prato oriundo da vinagreira. E o que muita gente não sabe é que a vinagreira é a planta do Hibisco. Esse prato tem como base, arroz, camarão seco, vinagreira e gergelim torrado, influxo das culturas, portuguesa, francesa, africana e até mesmo com um toque árabe (gergelim torrado). Todos esses ingredientes são muitos fartos na região. 

Venham, que farei vocês se sentirem no Maranhão ao preparar o Arroz de Cuxá, que tanto representa a personalidade da gastronomia do meu estado. Peguem as panelas e vamos juntos para a cozinha! Agora que já falamos bastante vamos correr para a receita, porque eu já estou com água na boca!

Ah! Vale lembrar que esse arroz acompanha muito bem peixes e mariscos.

INGREDIENTES:

3 maços de vinagreira

1 cebola média ralada

1 pimentão picado 

Pimenta de cheiro a gosto

2 dentes de alho picado

250 gramas de camarão seco

1/2kg de Arroz cozido

100 gramas de gergelim branco torrado

Azeite a gosto

MODO DE PREPARO:

  1. Pique todas as verduras separadamente e amasse o alho, reserve.
  2. Em uma panela ferva água e coloque a vinagreira sem os talos para escaldar, deixe cozinhar por alguns minutos e escorra em uma peneira. Com uma faca pique até que vire uma espécie de pasta (essa é a base do cuxá), reserve.
  3. Em outra panela coloque o azeite de oliva, refogue o alho e a cebola, em seguida coloque o camarão, já lavado. Deixe cozinhar por alguns minutos e coloque a pimenta de cheiro, depois acrescente a vinagreira picada (a base do cuxá) e misture bem, deixe cozinhar por alguns minutos.
  4. Acrescente o arroz já cozido (cuidado com o sal) aos poucos e mexendo sempre. Após adicionar todo o arroz, abaixe o fogo e deixe secar por alguns minutos para o molho incorporar o arroz e bom apetite!
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