Cooking Pessoense

The cuisine of Paraiba is a mosaic of colors and flavors of the most diverse to meet the most refined palates. On the coast, the table is rich in seafood. Saltwater fish dishes are appetizing to fish where the Brazilian is the most expressive.

The shrimp prepared in coconut sauce, the garlic and oil or tomato sauce or simply the raw vinaigrette, divide the crab stew of oysters or other seafood to the choice of a legion of fans of this wonderful world of cooking paraibano.

For the most demanding palates, you can find fresh lobster prepared from the most diverse forms, always to the taste of the customer.

It is a custard taste of the gods in various bars in the seaside, or a delicious crab goiamum, or a needle fries, accompanied by geladíssima beer. The crab, with its fleshy feet, is the party, in breach of his shell-breaking it is a real ritual at the table.

Anyone making a stew of crab? The meat of the crab is cooked in coconut sauce, olive oil and seasonings green palm, and served with flour or pyre. It is to lick the lips ...

But it is not only the fruits of the sea that lives pessoense kitchen. There are several restaurants that serve traditional food Sertaneja, including the sea, in Tambaú, and there emerge the bushings (minced offal and intestines of sheep or goat), the rubacão (Bay of Two), the meat of the sun (served with beans, macaxeira, paçoca, vinaigrette sauce and butter of the earth), the goat or lamb stew and poultry to the traditional chicken giblets (brown sauce).

And for breakfast, to say the munguzá, canjica, fool, tapioca, couscous with milk and other delicacies?

For those that punish the body with diet and can not enjoy such delicacies, there are a multitude of the most delicious fruits such as pineapple, cashew, mango, papaya, sapodilla, guava, jaca, avocado, cherry, umbu, siriguela, etc. .. .

There are dishes for all tastes, which makes the kitchen pessoense of the most celebrated in the Northeast.

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