AI-generated image
X-caboquinho
X-caboquinho: Manaus breakfast roll with tucumã palm fruit, fried plantain and melted coalho cheese
Manaus starts the day with this sandwich, sold from cafés, street stalls and market counters near the Mercado Adolpho Lisboa. A crusty roll is split, buttered and toasted, then filled with slices of fried pacovã plantain, a slab of melted coalho cheese and shavings of tucumã, an orange Amazon palm fruit with an oily, nutty, slightly earthy flavour. The name plays on 'caboclo', the riverside people of the Amazon, and amazonenses defend it as a symbol of local pride. Frozen tucumã slices are sold in some Brazilian shops; there is no true substitute, though thin slices of ripe avocado give a different but pleasant result. Use a vegetarian coalho or halloumi, as most coalho uses animal rennet. People often add the tucumã to the hot pan, but it should go in cool and raw for its fresh flavour. Chef's tip: fry the plantain until really dark at the edges; its caramel sweetness is what balances the salty cheese and the palm fruit.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Heat 2 tbsp neutral oil in a large frying pan over a medium heat. Fry 2 ripe plantain (banana pacovã) for 3 minutes each side, until deep golden and caramelised at the edges. Move to a plate.
6 minStep 2: Put 7 oz queijo coalho in the same pan and cook for 1–2 minutes each side, until browned and softened. Keep warm.
3 minStep 3: Split 4 crusty white rolls (pão francês), spread the cut sides with ⅔ oz butter and toast them in the pan or a griddle for 2 minutes, until crisp and golden.
2 minStep 4: Fill each roll with plantain, a slice of hot cheese and a layer of 4 oz tucumã pulp. Press the lids down and eat at once, with a strong black coffee.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 17 g
- Carbs
- 58 g
- Fat
- 25 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does x-caboquinho take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mazorca desgranada
Food trucks and street corners in Bogotá and Medellín sell mazorca desgranada in plastic tubs, late into the evening: sweet corn kernels cut off the cob, fried in butter and layered with shredded chicken, melted cheese, crunchy potato sticks, pineapple sauce and salsa rosada. Some stands add bacon, beef or quail eggs; this version keeps to chicken. It is sweet, salty and gooey, and a hit with teenagers. Using tinned corn without draining it well is a common error: the water dilutes the sauces and the tub gets soggy. Chef's tip: fry the corn until a few kernels brown and pop; that caramelised edge stands up to all the sweet sauces. For a vegetarian tub, skip the chicken and use a cheese made with microbial rennet.
Limonada suíça
Limonada suíça is the creamy, frothy limeade served in juice bars and lunch counters all over Brazil. Despite the name ('Swiss lemonade'), nobody knows of any Swiss link, and it's made with whole Tahiti limes, blended briefly, skin and all, then strained and sweetened with condensed milk. It's cold, zingy and pale green, perfect with a hot lunch. Chef's tip: blend for no more than 10–15 seconds. Lime peel gives the drink its wonderful perfume, but blended too long it releases bitterness from the pith; serve it straight away for the same reason.
Thai bean burger
A Thai-flavoured veggie burger: butter beans are blended with fresh coconut, spring onions, coriander, roasted peanuts and red curry paste into coarse patties, shallow-fried until crisp and stacked in toasted buns with lettuce, onion and a little sweet chilli sauce. Filling, crunchy and full of flavour. Serve with a salad or chips.




