The 'Sabores do Campo' program, broadcast by Jornal do Campo, presented a typical recipe from Goian cuisine: the gueiroba pie, also known as guariroba. This dish is prepared by Ms. Isolina, a resident of a farm located in Silvânia, Southeast Goiás.
This recipe holds historical value for the family and is usually served at social gatherings. Ms. Isolina reported that she learned to make the pie from a friend named Edson Diniz, known by the nickname Chicão, who passed away several years ago.
The gueiroba used in the preparation is grown directly on the farm. After harvesting, cutting, and peeling the ingredient, Ms. Isolina follows the recipe using a wood-fired stove. The final product is a pie topped with mozzarella and tomato slices, sufficient for about twenty servings.
Ingredients
The following items are needed for the preparation: 500g of gueiroba, 5 cloves of garlic, 1 large chopped onion, 3 sweet peppers, 3 tablespoons of milk butter, 1 tablespoon of yeast, 1 tablespoon of sweet paprika, 1 tablespoon of chimichurri, 1 tablespoon of lemon pepper, 1 tablespoon of saffron, 1.5kg of tomatoes, 150g of fresh herbs, 200g of mozzarella, 3 tablespoons of wheat flour, 100ml of oil, basil to taste, salt to taste, and 4 eggs.
Preparation Method
First, in a pot, the oil, chopped garlic, onion, and sweet peppers must be combined. Salt is added, and then the chimichurri, lemon pepper, saffron, and sweet paprika are mixed, stirring well to integrate the seasonings.
Subsequently, the tomatoes, basil, and fresh herbs are added. It is cooked, stirring occasionally, until the tomatoes soften and the sauce thickens. When the sauce reaches the desired consistency, it must be removed from the heat and allowed to cool, at which point the basil stems are removed.
In a separate bowl, the four eggs are cracked and lightly beaten. Wheat flour is added and mixed; immediately after, the grated cheese and milk butter are added. The egg mixture is then incorporated into the already cooled tomato sauce, along with the gueiroba, mixing everything until the components are well homogeneous.
The prepared dough is transferred to a baking dish and covered with mozzarella. To finish, some tomato slices are distributed over the topping. Cooking should take place in a preheated oven at 180°C for about 30 minutes. Although the original recipe uses a wood-fired oven, the preparation is also viable in an electric oven. When finished, the pie is removed from the oven and served, yielding approximately 20 servings.
