RouteAracaju

Sergipe on the Table: Goat, Dried Beef & Sertão Flavours

Aracaju's food is a meeting point of coast and sertão — the crab and seafood of the estuary alongside the bode (goat) and carne de sol of the interior create a cuisine that captures Sergipe's geographic duality

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1
Bode Assado: Roast Goat
The roasted goat (bode assado) is the prestige dish of Sergipe sertão – the free-range goats from the caatinga producer lean meat with intense flavor; roasted whole in the traditional way at the celebration
2
Buchada de Bode
Bukadan - goat offal stuffed into the stomach and boiled - is the nose-to-tail dish of Sergipe's sertão; an acquired taste and a cultural marker for the frugality and resourcefulness of the decor with every part of the animal
3
Caldo de Mocotó
The mocotó broth — made from boiled beef or goat trot with spices and vegetables — is Aracaju's morning recovery food; the collagen-rich, intensely flavored broth is served with crusty bread at dawn
4
Feijão de Corda
Cowpea (feijão de corda) rather than the common black bean is Sergipe's legume of choice — cooked with rapadura sugar and dried flesh, it has a sweeter, earthier flavor than the southern Brazilian bean tradition
5
Tamarind culture in Sergipe
Tamarind trees line Sergipe's country roads and the sour pods are used in drinks, sweets and as a flavoring for meat dishes; the fresh tamarind juice with sugar is the most refreshing drink of the countryside
6
Sergipe Rapadura
Rapadura – unrefined sugar cane block – produced in Sergipe's small sugar cane mills is used to sweeten everything from coffee to bean dishes; the mineral rich caramel taste is the sugar tradition before industrial refining