Part 3/9:
Once you've decided on the meat, it's time to season it. Generously sprinkle salt over your chicken and sausage; don’t hold back, as this is crucial for flavor development. In addition to salt, I recommend using a blend of spices reminiscent of the Middle Eastern influences in Brazilian cuisine. My go-to mix includes coriander, mustard seeds, allspice, and black pepper. These spices not only enhance the flavor but also bring a unique twist that represents the culinary diversity of Brazil, particularly in the Northern region of Pará.