Revenues

Honey from the Caatinga: discover our indications for use

04/12/2020

Existing only in Brazil, the Caatinga biome occupies about 70% of the northeastern territory. Therefore, in the region, we have an excellent opportunity to obtain organic bee products exclusive to this type of vegetation.

Only at Beeva, we work with three varieties of honey from the caatinga: Silvestre, Bamburral and Jitirana. Each of them comes from different plants in the biome, which gives them different flavors and consistencies.

All these varieties have a high energy content and can be used to strengthen the immune system and improve digestive capacity. In gastronomy, the uses are diverse. You can use the products as a sweetener, replacing refined sugar, and also as an ingredient for amazing savory dishes.

To stay on top of the possible recipes, check below the tip from chefs André and Vitor Generoso, made with Honey Bamburral from Beeva!

Pork ribs with cashew and honey sauce 

Ingredientes

For the Ribs: 

1 ½ kilos of ribs 

Alfavaca 10 grams

parsley 10 grams

basil 5 grams

50 ml of soy sauce

2 garlic cloves

20 grams of salt

1 black pepper grass

water to cover the ribs

Mix all the ingredients and let it marinate for 2 hours.

For the sauce:

½ cup of chopped red onion

2 garlic cloves

2 tablespoons of olive oil

1 tablespoon demerara sugar

3 tablespoons of Caatinga honey

a cup of dry white wine

2 cajá pulp

roasting pan broth

1 sprig of rosemary

1 smelling pepper

For the couscous salad

2 cups corn flakes

1 cup of cherry tomatoes cut in half

1 chopped red onion

juice of 2 lemons 

½ cup of olive oil

2 spoons of chopped parsley

Salt and black pepper to taste

for the okra

8 okra, sliced ​​lengthwise

1 tablespoon of butter

2 pollen spoons

2 spoons of chopped cashews

1 spoon of finely grated Parmesan cheese

Preparation mode

Remove the ribs from the marinade, wrap them in aluminum foil and place in the roasting pan with ¼ of the marinade broth. Bake in the oven at 180ºC for about 40 minutes or until tender.

Reserve the broth formed in the roast, remove the paper from the rib and return it to the oven or grill to brown.

In a saucepan, put the oil and let it heat to sauté the onion and garlic. As soon as it starts to brown, sprinkle sugar to caramelize. Then add the honey, the wine, the broth from the roasting pan and the cashew pulp. Let it reduce and adjust the salt.

Mix all the salad ingredients, season with salt and pepper.

Make a paste with the okra ingredients and set aside. Grill the inner side of the okra in a skillet with a little oil. Remove and fill with the paste and bake at 180 degrees until golden.

After checking out how you can use caatinga honey in your kitchen, how about discovering the benefits of this versatile bee product? Check it out in our post!