Jilo ❲Mobile❳

Despite often being treated as a vegetable in the kitchen, jiló is botanically a fruit. It is a relative of the tomato and the common eggplant. While it originated in West Africa and was introduced to Brazil during the colonial era, it has since become deeply ingrained in Brazilian food culture, particularly in the state of Minas Gerais. The Flavor Profile

To enjoy jiló, you have to know how to handle its bite. Common preparation methods include: Despite often being treated as a vegetable in

Slicing it thinly, dredging it in flour or cornmeal, and frying it until crispy. This is a popular bar snack (petisco) across Brazil. The Flavor Profile To enjoy jiló, you have

Many cooks slice the jiló and let it soak in salted water for about 30 minutes before cooking to "bleed out" the most intense bitter juices. Growing Jiló Many cooks slice the jiló and let it