From pequi-infused chicken to fish stew, midwest cuisine has a lot to offer

Photo: Marcos Vergueiro/Gov. do Mato Grosso

Marked by its gastronomic variety, the Brazilian midwest has its cuisine strongly influenced by livestock, one of the main economic activities of the region. But there is also room for fish from the Pantanal wetlands and traditional chicken dishes made with pequi in Goiás.

Formed by the states of Mato Grosso, Mato Grosso do Sul, Goiás and the Federal District, the midwest region has in its cuisine a number of traditions that hail from typical popular festivals. In the kitchens of the midwest, influences of African, Portuguese, Italian and Syrian cuisine are easy to find. However, the strong indigenous presence prevails, with regional preference for roots.

Each state has its gastronomic peculiarities, with a possible exception being the Federal District – home of Brasília, the national capital and centre of political power – which, due to its young age and having people from all Brazilian states, ends up bringing in a little bit from everywhere. The city has been emerging as a new hub in the national gastronomic scene and investing in the diversity of Brazilian and international cuisine. 

However, in the Mato Grosso cerrado, for instance, the mixture of regional fruits (pequi, banana, cashew and papaya) and fish from rivers that surround the state usually pleases the most varied palates. In Mato Grosso do Sul, which has a strong influence of Latin American cuisine, fish stews predominate. Due to the diversity of Pantanal fauna, exotic meats and fish typical of the region, such as Pacu, Pintado and Dorado, are easy finds in local menus.

In Goiás, the pequi galinhada (chicken-and-rice stew), empadão (pot pie), fried or cooked pamonha (traditional corn paste) and the gueroba (a type of bitter palm) are all typical cerrado products found on the state. As can be seen from its ubiquity above, the famous pequi, a strong-smelling fruit, is in many ways the culinary flagship of the state.

Photos: Arquivo/Governo do Mato Grosso do Sul

Typical dishes

The main ingredients used in the region are pequi, cassava, dried meat, yerba mate, okra, gueroba and corn. With these ingredients, the region produces delicious dishes such as the picadinho (a mincemeat with okra), Paraguayan soup, Goiás pot pie, piranha broth and the famous vaca atolada ("jammed cow", a beef rib and cassava casserole).

Of peculiar aroma and flavour, the pequi - a fruit typical of the Brazilian cerrado that must be carefully gnawed at (not bitten!) when eaten whole due to its inner thorns – is used whole or in pulp in diverse recipes of the region. Mixing it in with both rice and chicken is one of the most appreciated versions, but the fruit is also usually consumed by itself.

Another staple of Goiás, the empadão (pot pie) is a delicacy usually served with varied stuffing, including pork loin, sausage, cheese, chicken, heart of palm and boiled egg. Typical local ingredients such as pequi and guariroba are sometimes also added to the filling, always plentiful.

Piranha, a fish abundant in the rivers of the Pantanal, is the basis of a broth mixed in with onions and peppers, seasoned with garlic, salt and paprika and spices such as bay leaves, basil and chilli pepper. It can also be served as an appetizer with toast.