Lesson 15 – Gastronomy

The gastronomy of Mato Grosso do Sul is a reflection of various influences, combining indigenous traditions, European influences, and local practices. The state’s cuisine is diverse, offering a range of flavours and dishes that capture the essence of the region.

Origins and Influences

The gastronomy of Mato Grosso do Sul is marked by the significant presence of native ingredients and the influence of indigenous communities that inhabited the region before colonisation. Local cuisine has also been shaped by European immigrants, particularly Italians, Portuguese, and Spaniards, who brought their own flavours and culinary techniques to the state.

Typical Dishes:

●     Chipa: Originating from the indigenous peoples of the region, chipa is a type of traditional cheese bread made with cassava starch and cheese. It is a popular snack known for its soft texture and intense flavour, often consumed as an appetizer or a light meal.

●     Sopa Paraguaia: Despite its name, sopa paraguaia is a typical dish of the cuisine of Mato Grosso do Sul. It is a kind of savoury cake made with corn flour, cheese, onions, and eggs, with a consistency similar to a pie. This versatile dish is ideal as an accompaniment to meals or served as a snack.

●     Feijão Tropeiro: This dish combines beans, rice, dried meat, bacon, sausage, and farofa, reflecting the tradition of the tropeiros—travellers and traders who traversed the Brazilian interior during the colonial period.Feijao tropeiro a hearty and flavourful dish, often served at parties and celebrations.

●     Pacu Assado: Pacu is a typical fish from the Pantanal region, and pacu assado is a traditional dish that highlights local flavours. The fish is usually seasoned with herbs and spices, grilled over coals, and served with sides such as rice and salad.

     Photo: André Patroni

●     Arroz com Pequi: Pequi is a fruit typical of Brazil’s cerrado, and arroz com pequi is a dish that combines the strong flavour of the fruit with rice. Pequi has a robust and aromatic taste that pairs well with rice, creating a rich and nutritious meal.

Tereré

Tereré is a traditional drink from Mato Grosso do Sul, deeply rooted in local culture. Made from yerba mate, tereré is similar to chimarrão but is prepared with cold or chilled water, in contrast to chimarrão, which uses hot water. The drink is known for its refreshing flavour and energising properties due to the caffeine present in the yerba mate.

The origin of tereré dates back to the Guarani indigenous peoples, who used yerba mate in their ceremonies and rituals. With the arrival of colonisers, the tradition of consuming yerba mate spread throughout the region and adapted to local preferences. Today, tereré is enjoyed on various occasions, both in informal settings and at social events, and is often shared among friends and family.

The preparation of tereré is a social ceremony, involving the use of a cuia (a bowl) and a bomba (a metal straw) to drink the infusion. The beverage can be flavoured with additional ingredients such as fruits, herbs, and spices, adding different layers of flavour.

The gastronomy of Mato Grosso do Sul is a celebration of authentic flavours and culinary traditions that reflect the cultural diversity of the region. From traditional dishes like chipa and feijão tropeiro to the refreshing drink tereré, the cuisine of Mato Grosso do Sul offers a rich and varied experience for those wishing to explore the gastronomy of Brazil’s Midwest.