Get ready to enter a world of controversy and surprises! Today, I'm going to introduce you to one of Brazil's most controversial and fascinating vegetables: Jiló. Although many people turn up their noses at it, Jiló is a versatile ingredient, full of health benefits and with an interesting history dating back to pre-Columbian times.
Jiló: Discover the secrets of this controversial vegetable in Brazil
In this article, we'll explore all the secrets of Jiló, from its origin and history to its nutritional properties, curiosities and delicious recipes. So, if you're ready to expand your culinary horizons and discover the magic of Jiló, read on!
Main Conclusions
- Jiló is a controversial vegetable in Brazil, but it has many beneficial nutritional properties.
- In this article, we'll explore the history, nutritional properties, curiosities and delicious recipes of Jiló.
- If you're ready to expand your culinary horizons and discover the magic of Jiló, read on!
What is Jiló?
Well, if you're Brazilian or have visited Brazil, you've probably heard of jiló. This vegetable is so controversial that some people love it, while others hate it with all their might.
For those who don't know, jiló is a small, oval green fruit about 3 to 5 cm long with a thin, shiny skin. It originated in Africa, but has become popular in Brazil, where it is widely used in cooking, especially in the south and southeast.
So, what does jiló taste like? Well, I'd say it's an acquired taste. Some describe it as bitter, while others say it's mild and tasty. The texture is firm and slightly crunchy.
Jiló is used in a variety of dishes, from salads to stews and braises, and is often accompanied by pork or chicken. The vegetable is also commonly used to make preserves and pickles.
Yes, this is a real picture of a jiló. It's not photoshopped, I swear.
Origin and history
It is a great snack or breakfast option that is packed with nutrients and will help satisfy your hunger. Plus, it’s easy to make and can be customized to your liking. jiló is a vegetable native to Africa, which has spread throughout the continent and is now grown in several countries, including Brazil. It is believed to have been brought here by African slaves during the colonial period, around the 17th century.
Due to its appearance and bitter taste, jiló has always been a controversial vegetable in Brazil, often associated with simple or low-cost food. However, it is widely used in Brazilian cuisine and enjoyed by many people, especially in the Northeast and Center-West regions.
Jiló plays an important role in Brazilian culture, being mentioned in various popular songs and literary works. It is also often used in religious rituals, such as candomblé, where it is considered a sacred food.
| Country of origin: | Africa |
|---|---|
| Time of introduction in Brazil: | 17th century |
| Regions of Brazil where it is most common: | Northeast and Midwest |
| Use in cooking: | It is widely used in Brazilian cuisine, in dishes such as the famous "jiló refogado" and "carne seca com jiló". |
| Cultural significance: | Jiló is mentioned in several popular Brazilian songs and literary works, as well as being used in religious rituals such as candomblé. |
Curiosities
Some people believe that jiló can help fight the evil eye and envy. They even put a jiló under their bed to protect themselves.
Jiló is a versatile vegetable full of health benefits. It can be eaten in a variety of ways and is a delicious and nutritious ingredient to include in your diet.
health benefits
Who knew that this small, bitter vegetable could have so many health benefits? Jiló is rich in essential nutrients, such as fiber, vitamins and antioxidants, and can help improve digestion, prevent cardiovascular diseases and even aid weight loss.
The fiber found in jiló helps keep the gastrointestinal tract healthy and functioning properly. In addition, jiló is a good source of vitamin C, an antioxidant that helps protect the body's cells against oxidative stress and strengthen the immune system. The presence of flavonoids in jiló can help reduce the risk of cardiovascular disease by reducing inflammation and improving blood vessel function.
Other nutrients present in jiló include potassium, magnesium, folic acid and vitamin B6. Its low calorie levels also make it a great option for those on a weight loss diet.
Despite its bitter taste, jiló can be a healthy and tasty addition to your diet. So how about trying some of the delicious recipes we've presented here?
Jiló's nutritional table
Many people may turn their noses up at jiló, but few are aware of its nutritional benefits. After all, jiló is an excellent source of essential vitamins and minerals for our bodies. Check out the nutritional table:
| nutrients | Quantity per 100g |
|---|---|
| calories | 23 kcal |
| carbohydrates | 4,51 g |
| Proteins | 2,05 g |
| Total fat | 0,17 g |
| fibers | 3,3 g |
| Calcium | 14 mg |
| Iron | 0.2 mg |
| Vitamin C | 5.6 mg |
| Vitamin A | 15 μg |
Did you notice that jiló is a low-calorie vegetable rich in fiber? It can be a great ally for those who want to maintain a nutritious and balanced diet.
Curiosities about Jiló
Did you know that jiló is in the same family as tomatoes and eggplants? Yes, despite having a rather peculiar and polarizing taste, it is part of the Solanaceae family, just like other vegetables we are more used to eating. But that's not all, jiló is also known by other curious names depending on the region of Brazil, such as maxixe-do-reino, quiabo-azedo and even fruta-de-cobra!
Despite being a very nutritious and versatile food, jiló still faces prejudice because of its bitter taste. But did you know that this bitterness can be reduced with a few simple techniques? One is to soak the jiló in water with vinegar before preparing it. This way, you can enjoy all the benefits of the vegetable without worrying about the taste.
And speaking of benefits, jiló is a great source of fiber, vitamins and antioxidants. It can help reduce cholesterol, control blood sugar levels and even prevent cardiovascular disease. In other words, it's worth giving jiló a try and experimenting with new recipes.
"Jiló is a vegetable that you either love or hate, but I'm one of those people who loves a culinary controversy. Besides, jiló is such a versatile food that you can always find a way to prepare it that pleases your palate. How about taking a chance and trying out some recipes?"
Interesting recipes
Ah, now it's my favorite time! Come with me on this culinary adventure where I'll show you some of my best jiló recipes. You'll be surprised at how versatile this vegetable is. Let's go?
Jiló sautéed with minced meat
This is a classic jiló recipe, perfect for those who are trying this vegetable for the first time. Start by cutting the jiló into thin slices and soak them in salted water for a few minutes to reduce the bitterness. Next, sauté the minced meat and add the drained jilós. Add onion, garlic, chopped tomatoes and pepper to taste. Cook for a few minutes and you're done! Serve hot with white rice.
Jiló dumpling with cheese
How about trying a vegetarian version of codfish cakes? Try substituting jiló for the fish! Start by cutting the jiló into small pieces and cook in boiling water until tender. Then drain and mash with a fork. Add grated Parmesan cheese, chopped onion, parsley, salt and pepper to taste. Mix well and add wheat flour until a firm dough forms. Shape into small dumplings and fry in hot oil until golden brown. Serve hot with a sauce of your choice.
Grilled jiló salad
This salad is perfect for a hot summer's day. Start by slicing the jiló lengthways and grill it in a frying pan until it is soft and lightly browned. Leave to cool and place in a bowl. Add halved cherry tomatoes, thinly sliced red onion, chopped parsley and pitted green olives. Season with olive oil, balsamic vinegar, salt and pepper to taste. Mix well and serve at room temperature.
These are just a few of the many delicious ways to enjoy jiló. Give it a try and discover your favorite recipe! And don't forget to share your own recipes with us in the comments.
Exploring different preparations
Now that we know more about jiló, it's time to discover different ways of preparing it to experience all its flavor and versatility! Here are some of my favorite suggestions:
| Preparation | Description |
|---|---|
| Roast | Place jiló slices on a baking sheet, drizzle with olive oil and season with salt and pepper to taste. Bake in a preheated oven at 200°C for about 20 minutes, or until soft and golden. |
| Braised | Cut the jiló into cubes and sauté with chopped onion, garlic and tomato in a pan with olive oil. Add salt and pepper to taste and cook over medium heat for about 15 minutes, stirring occasionally, until the jiló is tender. |
| Grilled | Cut the jiló into thin slices and grill on a hot grill or frying pan with a drizzle of olive oil. Season with salt, pepper and lemon juice to taste and serve as a side dish or on sandwiches. |
| Breaded | Breaded jiló is a fun way to serve this controversial vegetable. Cut them into thin slices, dip them in beaten egg and then in breadcrumbs seasoned with salt, pepper and herbs of your choice. Fry in hot oil until golden and crispy and serve with a sauce of your choice. |
| Canned | If you prefer a sweet and sour taste, try canning jiló at home. Slice the jiló into thin slices and soak in a mixture of apple cider vinegar, water, sugar, salt and spices to taste for a few hours. Transfer to a sterilized glass jar and refrigerate for at least a day before serving. |
Remember that preparation can greatly influence the taste and texture of jiló, so experiment with different ways until you find your favorite! To help reduce the bitterness, one tip is to soak it in salted water or vinegar for a few minutes before cooking.
Possible substitutes for jiló
Still not convinced about the charms of jiló? All right, I understand that it may not be the perfect choice for every palate. But don't give up trying different recipes that use this very Brazilian ingredient. If you're looking for substitutes for jiló, here are some suggestions:
| Vegetables | Flavor | Texture |
|---|---|---|
| Eggplant | Neutral | Soft |
| Okra | Slightly sweet | Babento |
| Zucchini | Neutral | Soft |
Although these vegetables don't have exactly the same flavor or texture as jiló, they can be used in a similar way in dishes such as stews, braises and roasts. And who knows, maybe by trying these options you'll end up falling in love with jiló too.
Conclusion
So, what do you think of jiló? We discovered together that this controversial vegetable has much more to offer than its controversial reputation suggests. As well as being a great health ally, jiló can be very versatile in the kitchen, offering a unique and unforgettable flavor.
We've explored the origin, history, health benefits, nutritional table, curiosities, interesting recipes, different preparations and even possible substitutes for jiló. Now all that's left to do is experiment and discover new ways to incorporate it into your diet.
And who knows, maybe in some time jiló will stop being so controversial and be recognized as the incredible vegetable it is. I, for one, am already looking forward to trying more creative recipes with jiló. How about you?
Common questions
How can jiló be eaten?
Jiló can be eaten in a variety of ways, such as raw in salads, sautéed, grilled, roasted, pickled or as the main ingredient in various recipes.
Is jiló healthy?
Yes, jiló is healthy and has many health benefits. It is rich in fiber, antioxidants, vitamins and minerals, helping to improve digestion, heart health and general well-being.
How can I reduce the bitterness of jiló?
There are a few techniques that can help reduce the bitterness of jiló. One is to soak it in salted water for about 30 minutes before cooking. Another option is to cut it into thin slices and soak it in cold water with a spoonful of vinegar for a few minutes.
Are there any substitutes for jiló?
Yes, there are some vegetables that can be used as substitutes for jiló, such as eggplant, zucchini or okra. However, it's important to remember that each substitute can have different characteristics, so it's interesting to experiment and adapt the recipes according to the desired taste and texture.
Is jiló loved or hated?
Jiló is a controversial vegetable in Brazil. While some people love its characteristic flavor and use it in various recipes, others dislike its bitterness and avoid eating it. However, it's a matter of personal taste and it's worth experimenting to form your own opinion.
Verônica Ribeiro, the creative mind behind “Cozinha da Vê”, is passionate about flavors and aromas and transforms her passion for cooking into irresistible recipes. With a unique ability to combine ingredients and a special touch of affection in each dish, she conquers hearts and palates, making cooking a truly delicious experience on her blog.
