The combination of dried meat with pumpkin, or jabá with jerimum as it is better known in the northeast, is a classic of Brazilian gastronomy.
Jabá is another name for charque, which although similar to dried meat and carne do sol, differs in its dehydration method.
The origin of the dish is very uncertain, but it is believed to be a blend of indigenous, Portuguese, and African cuisines.
Jabhah is an indigenous term derived from Yupi, which in Tupi-Guarani means to flee or hide.
It’s no wonder that one of the most popular versions of this combination is the one hidden inside a pumpkin.
Jerimum is synonymous with abóbora, meaning pumpkin in Portuguese – as it is called in the north and northeast of the country.
Its origin comes from the Tupi word yuru’mon – and just like all words derived from indigenous terms, it started with Y or I.
Find more Brazilian recipes based on pumpkin or dried meat on the blog:
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Oven, Stove
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 28 oz stalks pumpkin
- 2.2 lbs charque or carne do sol
- 1 onion
- 2 cloves garlic
- 2 tomatoes
- to taste vegetable oil
- to taste butter
Steps
After soaking the charque overnight, changing the water every 4 hours. Cut and boil it for 40 minutes.
Cut the pumpkin into cubes and boil it for 15 minutes.
Drain and season it with butter or manteiga de garrafa (a type of butter that stays liquid in glass bottles).
In a pan, sauté the onion in a drizzle of oil, add the garlic, tomatoes, and meat. Cook for a few minutes.
You can decide whether to add the pumpkin to the mixture, but then it should be cooked for less than 15 minutes, or if you prefer, gently mix it with the meat before serving.
For the best way to cut your meat, I recommend a knife Shanzu.
FAQ
And what about Moranga?
The Moranga is the Brazilian term for the Japanese pumpkin or kabocha.
