DISH RESEARCH · Main dish
Afogado Paulista
Also known as: Afogado de Paraibuna, Fogado
Traditional Paraibuna beef and cow-foot stew with herbs and annatto.
About Afogado Paulista
Afogado paulista, locally called fogado, is a traditional beef dish from Paraibuna and the Vale do Paraíba. This Fogado Antigo version combines beef muscle meat and cow foot.
Garlic, annatto and fresh herbs provide a strongly aromatic, savoury broth. The local herb called hortelã-pimenta gives a mint-like perfume, but the source distinguishes it from ordinary mint.
Long cooking produces soft meat and a gelatinous broth. The hot broth moistens cassava flour into pirão, with meat and annatto rice served alongside.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Afogado Paulista
Fogado Antigo from Guia das Nascentes, reproduced by Neide Rigo.
- Beef muscle meatProtein
- Cow footProtein
- OilCooking medium
- SaltSeasoning
- GarlicAromatic
- Hortelã-pimenta (local herb)AromaticIngredient page not linked
- AlfavacaAromaticIngredient page not linked
- Colorau (annatto seasoning)SeasoningIngredient page not linked
- Spring onionAromatic
- ParsleyAromatic
- WaterLiquid
- Cassava flourAccompaniment
- Annatto riceAccompanimentIngredient page not linked
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Beef muscle meat: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader beef candidate; exact anatomical cut not forced
- Cow foot: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Oil: Recipe-specific ingredient evidence; Allergen details unconfirmed. Oil type unspecified
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Hortelã-pimenta (local herb): Recipe-specific ingredient evidence; Allergen details unconfirmed. Source explicitly distinguishes local plant from Mentha mint; botanical identity not verified
- Alfavaca: Recipe-specific ingredient evidence; Allergen details unconfirmed. Local basil name; exact botanical species unresolved
- Colorau (annatto seasoning): Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader annatto candidate; colorau blend carrier formula unspecified Compound colorau seasoning is not equivalent to a single annatto ingredient
- Spring onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Parsley: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Cassava flour: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Annatto rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Serving preparation named by recipe; full rice formula unspecified
Recipe-specific unresolved details
- Local hortelã-pimenta and alfavaca botanical mappings unresolved; ordinary mint is not silently substituted.
- Oil, colorau carrier and annatto-rice formulas unresolved.
- Current live source fetch returned HTTP429; full recipe was independently read from the existing dated captured source, not from generated recipe data.
Origins & food traditions
Neide Rigo identifies the dish with Paraibuna and the Vale do Paraíba, and reproduces the older regional cookbook formula.
Countries
- Brazil
- BrazilCatalogue link pending review
Cuisines & regions
- Vale do Paraíba cuisine
- Paulista CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.