Ingredients of Amazonian biodiversity are gaining prominence in dishes and drinks that unite taste, sophistication and sustainability. With that in mind, the Amazonian Journey has selected green and yellow Christmas turkey where you can surprise your guests and bring the richness of the forest to your table.
“The idea of making a turkey with Tucupi Pro Natal came up when we realize that Brazilian Christmas dinner is very based on foreign recipes. Adding Tucupi in traditional Peru will make it even more tasty and more Brazilian, as Tucupi is an indigenous culture product that is done in Brazil since before the Portuguese arrive here. So we didn't change the tradition, we only update it, ”says Joanna Martins, manioca's founding partner.
How to make green and yellow Christmas turkey
Bake the turkey for 90 minutes or until the pin rises. Cool and cut into large pieces. Cook Jambu until withering and set aside. Boil the tucupi with garlic and coriander for 10 minutes, strain and divide into two parts. Cook the turkey in 2 liters of tucupi with water for 20 minutes. Add the remaining tucupi and cook for another 5 minutes. Serve Peru in a tierrin with jambu and tucupi.
Ingredients
- 1 Peru (4kg on average)
- 3 liters of tucupi (manioca)
- 3 packs of jambu (or watercress)
- 2 tablespoons coriander or chives
- 4 garlic cloves
- Salt to taste
Measurement Conversion Table
Preparation mode
- Bake the turkey for 90 minutes or until the pin rises.
- Cool and cut into large pieces.
- Cook Jambu until withering and set aside.
- Boil the tucupi with garlic and coriander for 10 minutes, strain and divide into two parts.
- Cook the turkey in 2 liters of tucupi with water for 20 minutes.
- Add the remaining tucupi and cook for another 5 minutes.
- Serve Peru in a tierrin with jambu and tucupi.
Tip: Use the leftovers to make a delicious turkey rice with tucupi the next day!
Yield: 12 portions
Preparation Time: 240 minutes
