ENTRY: manteiga de garrafa
CLASS: noun
EQUIVALENT: bottled butter
DEFINITION: Type of yellow clarified butter similar to the Indian ghee very appreciated in the Northeast as an accompaniment to sun-dried beef and cooked manioc and as an ingredient to several dishes.
EXAMPLE: Heat a large cast-iron skillet with 1/2 the oil and 1/2 the clarified butter.
SOURCE: The Brazilian Table
COMMENT: This semi-liquid butter is made from the cream that separates when cow milk is boiled for a long time. This cream is then cooked until thick, becoming a purer butter than the traditional ones. It is an indispensable accompaniment to sun-dried beef and cooked manioc, and also used to add characteristic smell, and slightly rancid flavor to many Northeastern dishes.