Camelo or ‘camel’ is how we call our whole barbecued pineapple. Being a fruit native from Brazil, pineapples are abundant and super tasteful making it a very popular fruit over there. In the basic recipes the whole peeled pineapple is covered with ground cinnamon and slowly caramelised over the charcoal barbecue. There are a few variations to this dish, some have cachaça others are spicier and also call for ground cloves and ginger. The fruit is normally eaten plain or with vanilla ice-cream. Barbecue lovers say that after all that meat pineapple is the ideal dessert for being extremely light and digestive. Words cannot describe how tasteful this dish is, the natural flavours of pineapple enhanced with the smokiness of charcoal and the spiciness of cinnamon…served with vanilla ice-cream are really out of this world. My mouth is watering while I write this post!
Here is another angle of this pineapple delight:
A couple of more song ideas for you to enjoy with your Brazilian-style barbie, this time on the instrumental side with two of our best acoustic guitar players Sebastiao Tapajos and Baden Powell.
Sons de Carrilhao – Sebastiao Tapajos
Samba do Aviao – Baden Powell
1 small pineapple (about 1kg), peeled
1 tbs ground cinnamon
1 tbs brown sugar
1 tbs cachaça* (or dark rum)
Good quality vanilla ice-cream, to serve (optional)
*Available from large liquor stores or online
1. Brush the pineapples with cachaça (or rum) and sprinkle with cinnamon all over. Place in the barbecue and cook for about 20 minutes. Turn and cook for further 20 minutes or until caramelised. Serve with vanilla ice-cream.
Receita em Português
Camelo – Abacaxi na Brasa
2 abacaxis pequenos (cerca de 1 kg cada), descascados
2 colheres de sopa de cachaça
Canela em pó para polvilhar
Sorvete de baunilha de boa qualidade, para servir
1. Pincele o abacaxi com cachaça e polvilhe com canela. Espete e asse por cerca de 20 minutos, vire do lado oposto e asse por mais 20 minutos ou até que caremelize completamente. Sirva com sorvete de baunilha.