The initiative is part of the Program for the Preservation of Historical, Cultural and Artistic Memory
On January 24, a culinary workshop was held in Gesteira, district of Barra Longa (MG), to exchange experiences of nine local cooks, who have been in this function for years. The activity was a laid-back moment of social integration among the participants.
Beatriz Helena Bento showed the secrets of “Tropeirinho de Gesteira”, a bean dish served with white rice, crispy fried pork skin, fried farm-fresh egg and thinly sliced kale, according to local custom. Made with black beans and cornmeal which is roasted in an iron pot, the dish is different from the traditional tropeiro bean dish which using cassava flour. “This recipe has been in my family for many years. I ate it at my grandparents’ house and whenever I have the opportunity to prepare it, it reminds me of them, “says the cook.
Culinary workshop, in Gesteira, district of Barra Longa (MG), to exchange experiences among nine cooks of the community. | Foto: Foco Photography
Besides the tropeirinho dish they prepared two traditional local delicacies with recipes passed from generation to generation: rice pudding with rapadura sugar and cassava starch popcorn. At the end of the day, children, young and old were invited to attend the tasting of the traditional dishes. This action is part of the Program for the Preservation of Historical, Cultural and Artistic Memory, a component of the Revival of Non-Material Culture Front.