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Doce de Abóbora Recipe Posted by on Jun 7, 2011 in Uncategorized

It’s festa junina season again, so it’s time to learn a delicious new June festival recipe! We’re going to learn how to make sweet pumpkin, or sweet pumpkin compote, a traditional recipe originally from Rio Grande do Sul.

Doce de abóbora       

What you’ll need

•    1 quilo de abóbora descascada
•    ¼ xicara de leite de coco
•    3 xicaras de açúcar
•    2 canelas em pau pequenas
•    4 cravos da Índia

How to make it

Corte a abóbora em cubos de 3 cm. Coloque em uma panela juntamente com o açúcar e leva ao fogo baixo para que o açúcar desmanche. Acrescente a canela e os cravos e continue a ferver o doce até que os cubos de abóbora estejam bem macios. Com uma colher de pá, vá amassando a abóbora para que ela se desmanche e o doce comece a ficar cremoso. Cozinhe em fogo baixo, mexa regularmente. Quando o doce começar a se soltar do fundo da panela, acrescente o leite de coco. Cozinhe por mais 2 ou 3 minutos. Deixe esfriar.

Learning Comprehension

1. There’s technically a step missing at the beginning. What is it?

2. What’s cravo?

3. What kind of consistency do you want?

Answers after the jump.

1. You have to remove the pumpkin rind or skin.

2. Cloves

3. Mushy and soft

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Comments:

  1. Adir Ferreira:

    I just love doce de abóbora. During the Festas Juninas there’s also another version of it: it has a thin crust and in the middle it’s softer. It’s usually sold in grocery stores and as a kid I used to love it.