caatinga wild honey
caatinga wild honey
The Caatinga is the only biome exclusively Brazilian. It occupies about 11% of the national territory and 70% of the Northeast region. It is our star biome because, in addition to being unique, we see it as an opportunity to develop organic products.
And this is where our Caatinga honey product line comes from. Produced in this exclusive and rich biome, it can be used to strengthen the immune system and improve digestive capacity, in addition to being a natural source of energy. In gastronomy, its use is abundant to sweeten foods naturally.
Origem do produto
Único Bioma 100% Brasileiro, o Bioma Caatinga oferece riquezas naturais subestimadas. E é nesse bioma diversificado e que tanto acreditamos, que está a origem dos nossos produtos da linha de Méis Caatinga! Respeitando a sazonalidade desse ambientes, suas floradas especifica e sabores únicos.
Afonso OdérioOne of the producers representing the wild caatinga flowering
We are proud to introduce Professor Odério. There, from Limoeiro do Norte, in Ceará, this beekeeper makes a difference in the lives of approximately 1,000 families living in the region. One of the producers, representative of the flowering caatinga Silvestre, his apiary has 22 bee cores that produce honey and green propolis.
Oderio is an inspiration for us and stories like his, full of dedication, affection, and respect for bees, fill us with pride.
Chefes André e Vitor Generoso
Friendliness, charisma, and hospitality spice up the delicious recipes of Chefs André and Vitor Generoso. The love for gastronomy passed from the father (André) to the son (Victor) and today it can be seen in all the dishes of the Divina Gula Restaurant, in Maceió. It is with joy that this incredible duo is the ambassador of our caatinga wild honey and will present us with various harmonizations and recipes. In addition to their talent for cooking, André and Vitor make conscious use of water and the consumption of organic food that they produce at their farm in Japaratinga, on the north coast of Alagoas.
sugestão de receita do chef
Pork ribs with cajá and Beeva caatinga wild honey sauce.
- For the Ribs: 1 ½ kg of ribs Alfavaca 10 g, parsley 10 g, basil 5 g, 50 ml of soy sauce, 2 cloves of garlic, 20 g of salt, 1 g of black pepper, water until the ribs are covered. Mix all the ingredients and marinate for 2 hours.
- For the sauce: ½ cup of chopped red onion, 2 cloves of garlic, 2 tablespoons of olive oil, 1 tablespoon of demerara sugar, 3 tablespoons of honey, a cup of dry white wine, two cajá pulp broth of the roasting pan, 1 sprig of rosemary, a sweet pepper.
- For the couscous salad: Two cups of corn flakes, 1 cup of cherry tomatoes cut in half, a finely chopped red onion, juice of 2 lemons ½ cup of olive oil. Two tablespoons of finely chopped parsley. Salt and black pepper to taste.
- For okra: 8 okra cut longitudinally, 1 tablespoon of butter, spoons of pollen, 2 tablespoons of chopped cashews, one spoon of fine grated Parmesan cheese.
- Remove the ribs from the marinade and wrap them in aluminum foil. Place the rib on top of the baking sheet ¼ of the marinade. Bake in the oven at 180 degrees for about 40 minutes or until tender. Reserve the broth formed on the baking sheet, remove the paper from the ribs and return it to the oven or on the grill to brown.
- In a saucepan put the oil, let it warm to put the onion and garlic, as soon as it begins to brown sprinkle the sugar to give it a caramelized. Place the honey, wine, broth on the baking sheet and the cajá pulp.
- Let it reduce and set the salt. Mix all the ingredients of the salad, season with salt and pepper. Make a paste with the ingredients of the okra, set it aside.
- Grilled the inner side of the okra in a frying pan with a little oil. Remove and fill with the paste and bake 180 degrees until golden brown.
- Remove the golden rib from the oven and place on a platter, drizzle with the dressing, decorate with the okra and serve with the couscous salad.