When it falls it means that it's ripe, break all the coconuts, peel it, grind with a pestle.
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In a bowl place the cornmeal, the sugar with a pinch of salt, bring the water and stir by hand, it must stay moist as well
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Mince the peeled papaya into very small cubes.
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Boil the sugarcane juice for 20-30 min. Add the ginger and the cachaça
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Put the acerola and the sugar in a saucepan. Keep mixing until remove the seed.
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Let´s cook!
All proceeds from the book The Kitchen Quilombo step by step for you to prepare and enjoy the centuries-old dishes of Brazilian quilombos.
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