Culinary of Bonito

Learn a little about the eating habits of Bonito and region.

The Mato Grosso do Sul State was born with the Mato Grosso division in October 1977. Its first inhabitants came with the discovery of gold in the Midwest of Brazil, in the late sixteenth century and for 400 years the region was part of the State Mato Grosso.

The Indians were the first inhabitants of the region, preparing a diet of game meat base – boars: collared peccary and white-lipped peccaries. Also the capybaras and deer – fish and native fruits.

With the arrival of the Spanish conquistadors in the west side of the river Paraguay, subsequently followed by the Portuguese from the east, new habits were built, many of them remain to this day atuais.Com the start of Entries and Flags – The Bandeirantes – at the end of the sixteenth century it is that indoor spaces have been known.

A new chapter began to be written in our cuisine with travel meals, limited by the sheer lack of the usual ingredients that allow the preparation of good food. so the need arose suddenly and exchange of food customs, and sometimes hunger became a traveling companion.

Pantanal cuisine, before the construction of the railroad northwest of Brazil (completed in 1914) had a river Paraguay dependence: foreign ships docked there, bringing goods, passengers and thus their customs (usually border).

This period highlight the “puchero” (cooked) of Argentina, which is different from similar mining; Paraguay came to chipa, Paraguayan soup and locro (see recipes); Cuiabá the farofas banana and meat, pacu stewed, fried or baked, and caribéu (pumpkin with dried meat).

Special mention Tereré also Paraguayan origin. This is the most popular drink Mato Grosso do Sul, a kind of mate of the gauchos, prepared with yerba mate (Ilex paraguariensis) and cold or cold drunk. His arrival was made through the border towns of Ponta Pora and Bela Vista, rich in native herbal, which had great importance in the formation of the state through the historic Company “Matte Larangeira.”

After the railroad linking completion Corumba to Santa Cruz de La Sierra, Bolivia contributed to Salta and the Bolivian rice (kind of rizoto with peas, banana fried ground chicken pieces, boiled eggs and corn).

In  Mato Grosso do Sul cuisine as a whole, stand still:

Pequi (typical fruit of our Cerrado), used both in the preparation of a savory dish (rice with pequi) as in the form of liquor;

Forrundu (doce feito de mamão e rapadura de cana); 

Guaraná (ralado na hora, é substituto do cafezinho, estimulante e renova energias);

Quibebe de mamão

Suco ou caldo de piranha (é forte e renova energias); 

Bocaiúva (fruto nativo que pode ser usado como farinha, com leite quente ou no preparo de sorvetes); 

Peixes variados (pacu, dourado e pintado, entre outros); 

Churrasco pantaneiro (servido sempre com mandioca); 

Carne seca (em paçoca, cozida, frita, assada, no arroz, etc); 

Doces de época (caju, goiaba, carambola, abóbora, doce-de-leite na palha – Três Lagoas e Campo Grande). 

Por quê em todo o Churrasco Pantaneiro sempre é servida a Mandioca Cozida como acompanhamento ?

Bom, não se sabe ao certo, mas um homem muito idoso, pantaneiro dos antigos, uma vez respondeu a esta pergunta da seguinte forma: “Ólha meu filho, a carne vermelha de qualquer espécie animal é sempre um alimento pesado na digestão e a mandióca cozida forra o estômago e ajuda a digerir a carne. Ele convenceu”.