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Restaurante no Vale do Ribeira opens cardápio à base de pulp de Juçara

Do site do Socio-Environmental Institute .

Lunch was last Sunday, May 16, at restautant Kaverna, near the Devil's Cave, Eldorado (SP) in the Ribeira Valley. Maroon, coaches and friends of the ISA socialized around lunch with dishes based on pulp juçara. The ingredient has given new flavor to the typical regional cuisine, besides showing the potential to supplement the income of quilombo region.

\u0026lt;td class="r_corpo"> Quilombo communities of Cangume, Ivaporunduva, Nungua, Pedro Cubas, Porto Velho and São Pedro, in the Ribeira Valley, coaches and friends of the Socio-Environmental Institute occupy a large table in restautant Kaverna. Much of the other restaurant tables are packed with tourists. It's as if everyone had decided to enjoy the last warm days before the arrival of winter. On the table are all friends of the Maroons. The talks revolve around the news of their community, work and life. All have stories to tell about juçara, Elders have been threshed and cabbage palm forest for many hours searching the juçara years ago. Then decided to plant a palm tree in their own backyards, and today is pleased to see that it bears fruit. The younger, in turn, have contributed to the plantations in the forest to haul back to nature what was taken from him. Representatives of the Forestry Foundation of São Paulo, who supported the event, are seated at a table nearby. The Foundation is interested in the possibilities of using the fruit of juçara as an alternative to court.
The special guest for lunch is the palm jussara ( Eutherpe edulis), a species native to the Atlantic Forest, considered the key both environmentally and socially and economically. Since the 1950s, the indiscriminate cutting of palm exploraçãoeo not only failed to generate local wealth and created problems from the standpoint of environmental and social to stigmatize those who cut the palm, the " cabbage palm. " Pretty, slender stem, leaves and fruits bright light and dark purple, the juçara with its large bunches serves food to the toucan beak yellow or white cockatoo.

quilomnbolas Tourists and could see how is the pulping of juçara

is interesting to note that some of the tourists who talk animatedly in other tables in the restaurant, know little about the juçara. If most of the Brazilians know the palm, not known, however that the fruits of palm juçara can be crushed to produce a pulp dark purple, visitors can check out the seed becoming flesh, outside , in the courtyard restaurant, where a removing device is handled by caring Cesar.
As it happens outdoors, inside the cooks take great pride in the dishes using the ingredient. Since the pulp juçara was "discovered" as a raw material for making culinary news, has aroused the curiosity of the cooks, professional or not. The members of the Water / Cooperagua of Guapiruvu (Sete Barras, Brazil), which since last year produce significant quantities of pulp, has invented juçara pie, cake juçara, juçara in the bowl. Also members of the Institute of Permaculture and Ecovillage of the Atlantic, Ubatuba (SP) who carried out the II Festival of the soccer field in Juçara Outback Ubatumirim, also the last weekend have developed many recipes with the pulp.
Juçara joins rice, beans, maize and cassava
Kaverna In Restaurant in El Dorado, the challenge to develop new dishes had been released to the chiefs, members of Slow Food Convivium São Paulo. And the answer was swift: Neide Rigo, Claudia Mattos (Zym Café) and Anayde Lima (Julia Cuisine) developed several recipes. To compose the menu from last Sunday, were chosen: the chicken with squash juçara of Neide Rigo, and Brigadier nigger juçara, Claudia Mattos. Who wants to know the recipe for chicken just visit the blog Neide Rigo . In addition to these other recipes with pulp are: juçara polenta and chicken with okra, salad dressing with juçara; muscle to juçara chutney and cream with stewed banana juçara the caramel.

Chicken with pulp juçara success was on the menu ...

... the same way that Brigadier neguinha juçara

For the restaurant manager, Aristide Dias, Tide or as it is called, do the dishes was not difficult, and is an opportunity for a experiment that could be part of the menu as an example of a typical dish, regional. The juice of juçara should be available soon at the restaurant and will be offered to touring in the Devil's Cave, a few hundred meters from the restaurant.
All who attended the breakfast - maroon and tourists - have praised the new revenues "Now I tried the chicken with juçara, the birds will complain," joked a maroon gift. He was referring to the fact of wanting to replicate the recipe at home and thus compete with the birds in the flesh. The brigadier was also praised as being a sweet and regional levels.
table and Pleasures of conviviality are among the options chosen to publicize a product, which can become an important income supplement in diverse economic system maroon communities in the Ribeira Valley. Beside the traditional production of rice, beans, corn, cassava, and hundreds of other varieties of plants, joins the juçara. With honey and crafts, food made with the same pulp and juice may be marketed to tourists who will know the Devil's Cave. It was dusk when the last participants of the event left the restaurant. The harvest this year, this region do Vale do Ribeira, está ao fim, mas as apresentadas Novidades neste domingo a todos são promissoras.

ISA Luca Fanelli.