June Festival with Typical and Umami Recipes | Press

São Paulo, June 2016 – Mulled wine, quentão, bonfires, colorful flags… It’s time to decorate the arraiá, choose a partner for the square dance, and enjoy the Festa Junina! This celebration – which originated in pre-Gregorian times as a pagan festival to honor the fertility of the land and the good harvests – is one of the most traditional festivities in the Brazilian calendar. The typical foods, stars of the event, are always a hit with visitors.

The Umami Committee could not let such a special date for Brazilian culture go unnoticed. To keep the arraiá lively, Cuscuz Paulista and Paçoca bring an umami touch – one of the five basic tastes of the human palate. The Festa Junina will be delicious, as umami-rich foods promote increased salivation, prolong the flavor, and offer several benefits to the body.

Check out the recipes:

Cuscuz Paulista (Brazilian Savory Cornmeal Cake)

Ingredients:

• 2 tablespoons oil (16 g)
• 1 medium onion, chopped (70 g)
• 2 cloves garlic, pressed (20 g)
• half red bell pepper, finely chopped (27 g)
• 2 cans sardines, drained (360 g)
• 1 can corn, drained (200 g)
• 2 tablespoons chopped parsley (10 g)
• half cup tomato purée (100 ml)
• 2 cups water (400 ml)
• 1 teaspoon salt (3 g)
• 1 cup cornmeal (100 g)
• 1 small tomato, sliced (50 g)
• 1 hard-boiled egg, sliced (45 g)

Preparation method:

1. In a large saucepan, heat the oil over medium heat.
2. Add the onion, garlic, and bell pepper, and sauté for 3 minutes or until softened.
3. Add the sardines, corn, parsley, tomato purée, water, and salt, and cook for 10 minutes or until boiling.
4. Add the cornmeal all at once and stir vigorously until the mixture thickens and pulls away from the bottom of the pan.
5. Remove from heat, transfer to a greased ring mold (19 cm diameter) decorated with the tomato and egg slices, and let cool slightly.
6. Unmold and serve immediately.
   

Yield: 8 servings
Preparation time: 30 minutes
Chef’s Tip: While Cuscuz Nordestino is made only with cornmeal, Cuscuz Paulista includes several other ingredients in its mixture.

Paçoca (Brazilian Peanut Candy)

Ingredients:

• 500 g roasted, skinless peanuts
• 1 cup sugar (150 g)
• half cup yellow cornmeal (100 g)
• half teaspoon salt
• 4 tablespoons melted butter (60 g)

Preparation method:

1. In a food processor, combine the peanuts, sugar, cornmeal, salt, and butter gradually, and process for 2 minutes, or until a moist crumbly mixture forms.
2. Transfer to individual cups and serve immediately.
   

Yield: 20 servings
Preparation time: 10 minutes
Chef’s Tip: This recipe will not turn out properly if made in a blender.

Find more recipes at portalumami.com.br 

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuation of the taste for a few minutes after eating. To learn more, visit portalumami.com.br.